Shrimp and Grits is a classic dish that originated in the coastal lowcountry marshes of Georgia and South Carolina. Folks in the south eat this for breakfast, brunch, lunch, supper, and dinner! It’s full of flavor and even though this dish was created by country folks of simple means, you can now find shrimp and grits on upscale restaurant menus all over the United States.
To make the best shrimp and grits, it is my opinion that you have to use old fashioned, stone ground grits. Using that quick cook stuff just won’t do the job.
You can watch me make this recipe, from start to finish, here.
Southern Shrimp and Grits
- 2-1/2 cups water
- 1-1/2 cups heavy cream
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tablespoons unsalted butter
- 1 cup stone ground grits
- 2 measuring cups white shredded sharp cheddar cheese
- 1 pound shrimp, peeled, deveined, washed, and pat dry with paper towels
- 1 tsp Creole seasoning
- 1/2 tsp chili pepper flakes (use more or less depending on desired heat)
- 1-1/2 tablespoons olive oil
- 6 oz turkey andouille sausage (You can substitute turkey bacon if you can’t find the sausage)
- ½ large red bell pepper, diced
- More Creole seasoning to taste
- Juice of 1/2 large lemon
- 2-3 large garlic cloves, minced
- 1 cup thinly sliced scallions
- 2 tablespoons rough chopped parsley
Add water, heavy cream, salt, pepper, butter, and grits to a pot, whisk grits well to ensure there are no lumps, and bring to a boil over medium-high heat. Reduce heat to low, cover pot, and cook, stirring occasionally, until liquid is absorbed, about 25 minutes. Remove from heat and stir in cheese making sure they are well incorporated.
While grits are cooking, season shrimp with Creole seasoning and chili pepper flakes, and set aside. Sauté andouille sausage in a large skillet with bell pepper over medium heat, for 3 minutes. Remove from pan and set aside.
In the same pan the andouille sausage was cooked in, add shrimp. Cook until shrimp turn pink. Add lemon juice, parsley, scallions and garlic and cook for 2 minutes over medium high heat. Add in the cooked andouille sausage and bell pepper and cook for an additional 2 minutes until sausage is heated through.
Spoon grits into a bowl, on top shrimp mixture and serve immediately.