Shrimp and Grits Recipe

Name: Shrimp and Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large raw, peeled and deveined shrimp; 10 oz Andouille Sausage; 1 large Green Bell Pepper; 1 medium onion; 1 jalapeno pepper (de-seeded); 4 cup Grits; 8 cup water; 1 cup milk; 3/4 packages cream cheese; 2 cup cheddar cheese; 1/2 stick butter or margarine; 2 tbsp Black pepper; 2 tbsp sea salt; 1/2 tsp cayenne pepper; 2 tbsp Garlic powder; 1 box Tony's Creole Base (etouffe' mix)

Servings: persons

12 large raw, peeled and deveined shrimp
10 oz Andouille Sausage
1 large Green Bell Pepper
1 medium onion
1 jalapeno pepper (de-seeded)
4 cup Grits
8 cup water
1 cup milk
3/4 packages cream cheese
2 cup cheddar cheese
1/2 stick butter or margarine
2 tbsp Black pepper
2 tbsp sea salt
1/2 tsp cayenne pepper
2 tbsp Garlic powder
1 box Tony's Creole Base (etouffe' mix)

1
In a large stockpot bring grits and water to boil.
2
Then turn to simmer
3
Slice peppers and remove seeds.
4
Then slice onion.
5
Preheat skillet to medium high heat and add 2tbsp of olive oil
6
Saute peppers and onion for 5-7 min.
7
Then set them aside in a bowl.
8
Add one tbsp of butter to preheated skillet and add shrimp and sliced sausage.
9
Stirring as needed until shrimp is cooked through.
10
Set aside in bowl.
11
Prepare creole (etouffe') mix in skillet according to directions.
12
Add a cup or so of the cream cheese to mix and the cup of milk
13
Bring to light boil then add shrimp, sausage, peppers, and onions.
14
Reduce heat to simmer.
15
Add cayenne, garlic powder, and hot sauce if desired
16
Once grits are done.
17
Add as much butter as desired, cheddar cheese, and some of the cream cheese
18
Then add the salt and black pepper ( consider paprika too) to the grits
19
Once creole base has reached desired consistency remove from heat.
20
Plate the grits and pour creole base over the top.
21
Enjoy!
22
And please post pictures!
23
!

828

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 large raw, peeled and deveined shrimp, 10 oz Andouille Sausage, 1 large Green Bell Pepper, 1 medium onion, and more.

Yes, Shrimp and Grits falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Grits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions