Ultimate Shrimp and Grits Recipe

A Southern Comfort Classic

Introduction

If you’re looking for the ultimate comfort food with bold Southern flavors, look no further than shrimp and grits. This dish combines creamy, cheesy grits with savory shrimp, spicy andouille sausage, crispy bacon, and a rich, flavorful sauce. It’s a meal that brings warmth, indulgence, and nostalgia to the table—perfect for a cozy family dinner, an elegant brunch, or even a special occasion.

In this blog post, I’ll walk you through everything you need to know about making the perfect shrimp and grits, from ingredient swaps to storage tips and serving suggestions. Whether you’re new to Southern cuisine or a seasoned home cook, this recipe will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

  • Bursting with flavor – A combination of smoky bacon, spicy andouille sausage, and juicy shrimp, all simmered in a rich roux-based sauce.
  • Creamy and indulgent – The grits are slow-cooked with half-and-half and cheddar cheese for the ultimate creamy texture.
  • Versatile and customizable – You can swap out ingredients to fit your dietary preferences or spice tolerance.
  • Perfect for any occasion – Whether it’s a weeknight dinner or a holiday brunch, shrimp and grits always impress.

Ingredients

For the Grits:

  • 3 cups water
  • 2 teaspoons salt
  • 1 cup coarsely ground grits
  • 2 cups half-and-half
  • 1 cup shredded sharp Cheddar cheese

For the Shrimp and Sauce:

  • 2 pounds uncooked shrimp, peeled and deveined
  • Salt to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 medium lemon, juiced
  • 1 pound andouille sausage, cut into 1/4-inch slices
  • 5 slices bacon
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce

Kitchen Equipment Needed

  • Heavy saucepan for grits
  • Whisk
  • Large skillet
  • Small saucepan
  • Wooden spoon or spatula
  • Knife and cutting board
  • Paper towels (for draining bacon)

Step-by-Step Instructions

Step 1: Cook the Grits

  1. Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat.
  2. Whisk grits into the boiling water, then whisk in the half-and-half.
  3. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender (about 15–20 minutes). Keep warm.

Step 2: Prepare the Shrimp

  1. Season shrimp with salt and cayenne pepper.
  2. Add lemon juice, toss to combine, and set aside to marinate while you prepare the rest of the ingredients.

Step 3: Cook the Sausage and Bacon

  1. In a large skillet over medium-high heat, cook the andouille sausage until browned (5–8 minutes). Remove and set aside.
  2. Add bacon to the same skillet and cook until crispy (about 5 minutes per side). Transfer to paper towels to drain, then chop or crumble when cool enough to handle.
  3. Leave bacon drippings in the skillet for extra flavor.

Step 4: Sauté the Vegetables

  1. Add bell peppers, onion, and garlic to the bacon drippings.
  2. Cook and stir until the onion is translucent (about 8 minutes).

Step 5: Make the Roux and Sauce

  1. Melt butter in a small saucepan over medium heat.
  2. Whisk in flour and cook on low heat, stirring constantly, until golden brown (about 8–10 minutes).
  3. Pour the roux over the shrimp, sausage, and vegetable mixture.
  4. Return the skillet to medium heat and add chicken broth, bacon, and Worcestershire sauce. Stir and cook until the sauce thickens and shrimp turn pink (about 8 minutes).

Step 6: Serve

  1. Stir shredded cheddar into the warm grits until melted and creamy.
  2. Spoon grits onto plates and top with the shrimp mixture.
  3. Serve hot and enjoy!

Recipe Variations

  • Make it spicier: Add extra cayenne or a few dashes of hot sauce.
  • Lighten it up: Use turkey sausage and substitute half-and-half with milk.
  • Add more veggies: Mushrooms, cherry tomatoes, or spinach make great additions.
  • Dairy-free option: Use almond milk or coconut cream and a dairy-free cheese alternative.

How to Store and Reheat Leftovers

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Freezing: Grits freeze well, but the shrimp mixture is best enjoyed fresh. Freeze grits separately for up to 2 months.
  • Reheating: Warm grits in a saucepan with a splash of milk or broth to restore creaminess. Reheat shrimp mixture in a skillet over medium heat.

What to Serve with Shrimp and Grits

  • Drinks: Pair with a crisp white wine (Chardonnay or Sauvignon Blanc) or a classic sweet tea.
  • Sides: Cornbread, collard greens, or a simple arugula salad complement this dish beautifully.
  • Brunch option: Serve with poached eggs for a Southern-style breakfast twist.

FAQ

Can I use instant grits?

While you can use instant grits for convenience, they won’t have the same creamy texture as slow-cooked grits.

What’s the best shrimp to use?

Fresh, wild-caught shrimp is best, but frozen shrimp works too—just thaw before cooking.

Can I make this ahead of time?

You can prepare the grits and sauce separately a day in advance and reheat them before serving.

Final Thoughts

Shrimp and grits is the ultimate Southern comfort dish, packed with bold flavors and rich textures. Whether you’re making this for a cozy dinner or an impressive brunch, it’s a guaranteed crowd-pleaser. If you try this recipe, let me know how it turns out!

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