Shrimp and Grits Recipe

Name: Shrimp and Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart (950 ml) water; 1 cup (225 ml) stone ground grits; 1 cup (225 ml) unsalted butter; 1/2 cup (125 ml) heavy cream (whipping cream); 1/3 cup (80 ml) grated Parmesan cheese; salt and fresh ground pepper; 2 lbs (.9 kg). medium shrimp, shelled and deveined; 2 tomatoes, seeded and chopped; 4 cloves garlic, minced; 1-1/2 cups (350 ml) chicken broth (*see note below); 6 scallions, finely chopped; 2 onions, cut in half then cut in julienne strips; 2 green peppers, cut in julienne strips; Andouille sausage, cut in 1 pieces or so (or you could use kielbasa but Andouille is better)

Servings: persons

1 quart (950 ml) water
1 cup (225 ml) stone ground grits
1 cup (225 ml) unsalted butter
1/2 cup (125 ml) heavy cream (whipping cream)
1/3 cup (80 ml) grated Parmesan cheese
salt and fresh ground pepper
2 lbs (.9 kg). medium shrimp, shelled and deveined
2 tomatoes, seeded and chopped
4 cloves garlic, minced
1-1/2 cups (350 ml) chicken broth (*see note below)
6 scallions, finely chopped
2 onions, cut in half then cut in julienne strips
2 green peppers, cut in julienne strips
Andouille sausage, cut in 1 pieces or so (or you could use kielbasa but Andouille is better)

1
First, cook your sausage in the 1 quart (950 ml) of water.
2
Remove sausage when done BUT KEEP WATER.
3
Use the sausage water for the grits water.
4
Add the grits and 1/2 cup (125 ml) butter.
5
Reduce the heat to medium-low and stir constantly until thickened.
6
When thickened, remove from heat and stir in the cream and the Parmesan cheese.
7
Season with salt and pepper, set aside but try to keep warm (just put a lid on it).
8
Melt 2 tbsp (30 ml) of the remaining butter in a large skillet over medium high heat.
9
Add the onions, and green pepper, stirring occasionally but letting the pieces get well caramelized (you want them to brown a little bit as this helps with flavor a color).
10
Add the shrimp, tomatoes and garlic, stirring constantly, for 1 minute.
11
Stir in the stock, sausage, and continue cooking until shrimp are opaque throughout and the stock has reduced slightly, about 2 minutes.
12
Stir the remaining 6 tbsp (90 ml) butter into the mixture and cook until melted.
13
Stir in the green onions and then taste to adjust the salt and pepper.
14
To serve, spoon grits into bowls.
15
Top with the skillet ingredients and serve immediately.

860

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 14 ingredients. The key ingredients include: 1 quart (950 ml) water, 1 cup (225 ml) stone ground grits, 1 cup (225 ml) unsalted butter, 1/2 cup (125 ml) heavy cream (whipping cream), 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