I used to think shrimp and grits was one of those fancy restaurant meals. You know, the kind you pay way too much for and then go home wondering how they did it. It felt complicated and out of reach.
But here’s the secret: it’s not. It’s actually one of the most comforting, soul-warming dishes you can make right in your own kitchen, and I’m going to show you how, step-by-step. We’re talking creamy, cheesy grits topped with spicy, saucy shrimp that’ll make you want to lick the bowl clean.
Forget everything you think you know about difficult recipes. You can totally do this.
What You’ll Need
Okay, let’s talk about what goes into this magic bowl. The ingredients are pretty simple, but getting the right kind of stuff makes a huge difference. Don’t just grab any old grits from the back of the shelf. Look for stone-ground grits, either white or yellow. They have so much more flavor and texture than the instant kind. Trust me on this.
For the shrimp, bigger is better because they won’t overcook as fast. And please, get some real andouille sausage if you can find it. It has a smoky, spicy kick that regular sausage just doesn’t have. It’s the backbone of that Cajun flavor we’re going for.
For the Creamy Grits
This is where the comfort starts. We’re not making watery, bland grits here. We’re building a creamy, cheesy foundation that’s amazing all on its own.
| Ingredient | Amount |
|---|---|
| Stone-Ground Grits | 1 cup |
| Chicken Broth | 2 cups |
| Whole Milk | 2 cups |
| Unsalted Butter | 4 tablespoons |
| Sharp Cheddar Cheese | 1½ cups, shredded |
| Salt | 1 teaspoon |
| Black Pepper | ½ teaspoon |
For the Cajun Shrimp
Here comes the flavor explosion. This is the part that smells so good your neighbors might knock on your door.
| Ingredient | Amount |
|---|---|
| Large Shrimp | 1½ lbs, peeled |
| Andouille Sausage | 12 oz, sliced |
| Green Bell Pepper | 1, finely diced |
| Yellow Onion | 1, finely diced |
| Celery Stalks | 2, finely diced |
| Garlic | 4 cloves, minced |
| Unsalted Butter | 3 tablespoons |
| All-Purpose Flour | 2 tablespoons |
| Chicken Broth | 1 cup |
| Cajun Seasoning | 1 tablespoon |
| Smoked Paprika | 1 teaspoon |
| Worcestershire Sauce | 1 tablespoon |
For the Garnish
Don’t skip the garnish! It adds a fresh bite that cuts through all that richness.
| Ingredient | Amount |
|---|---|
| Green Onions | ¼ cup, sliced |
| Fresh Parsley | 2 tablespoons, chopped |
| Hot Sauce | For serving |
Tools You’ll Actually Use
No need for a bunch of fancy gadgets. You probably have everything you need right now.
- Medium Saucepan or Pot: This is for the grits.
- Large Skillet: For cooking the shrimp and making that beautiful sauce. A cast-iron skillet works great if you have one.
- Whisk: This is your secret weapon against lumpy grits. Don’t even try to make them without it.
- Wooden Spoon or Spatula: For stirring everything in the skillet.
- Knife and Cutting Board: For all the chopping.
Pro Tips from My Kitchen
I’ve made this dish more times than I can count, and I’ve made all the mistakes so you don’t have to. Here are a few things that make a huge difference.
- Low and Slow is the Grits Moto. The biggest mistake people make is trying to rush the grits. If you cook them too high, they get gummy and stick to the bottom of the pot. Bring your liquid to a boil, whisk in the grits, then immediately turn the heat down to low. Let them gently simmer for 20-25 minutes, stirring every few minutes. Patience pays off.
- Don’t Crowd the Pan. When you cook the sausage and shrimp, give them space. If you pile everything into the skillet at once, it will steam instead of brown. Brown bits equal flavor! Cook the sausage first to get a nice color on it, then take it out. Cook the shrimp in a single layer, maybe in two batches if you need to.
- Scrape Up the Brown Bits. After you cook the sausage and veggies, you’ll see little brown bits stuck to the bottom of your skillet. That’s called “fond,” and it’s pure gold. When you pour in the chicken broth, use your wooden spoon to scrape all of that stuff up. It will dissolve into the sauce and give it an incredible depth of flavor.
- Add Cheese and Butter Off the Heat. For the creamiest grits, take the pot off the stove before you stir in the cheese and butter. If the grits are too hot, the cheese can get greasy. Adding them off the heat lets them melt in gently, creating that perfect velvety texture.
Let’s Get Cooking: Step-by-Step Guide
Alright, time for the fun part. We’ll make the grits first since they take a little while, and then we’ll whip up the shrimp while they’re finishing.
Part 1: Make the Grits
Step 1: In your medium saucepan, bring the 2 cups of chicken broth and 2 cups of milk to a gentle boil over medium-high heat.
Step 2: Once it’s boiling, slowly pour in the 1 cup of grits while whisking constantly. This is the key to preventing lumps, so don’t stop whisking!
Step 3: Turn the heat down to the lowest setting possible. Cover the pot and let the grits cook for about 20-25 minutes. (Set a timer, but peek in every 5 minutes to give them a quick stir so they don’t stick.)
Step 4: After 20-25 minutes, the grits should be thick and creamy. If they look too thick, you can splash in a little more milk or broth. Take the pot off the heat.
Step 5: Stir in the 4 tablespoons of butter, the 1½ cups of shredded cheddar, the salt, and the pepper. Keep stirring until everything is melted and smooth. Keep the lid on to keep them warm while you make the shrimp.
Part 2: Make the Cajun Shrimp
Step 1: While the grits are cooking, heat up your large skillet over medium heat. Add the sliced andouille sausage and cook for about 5-7 minutes, until it’s browned and a little crispy. Use a slotted spoon to move the sausage to a plate, but leave the rendered fat in the skillet.
Step 2: Add the diced onion, bell pepper, and celery (the “holy trinity” of Cajun cooking) to that same skillet. Cook for about 5-6 minutes, until they’re soft.
Step 3: Add the 3 tablespoons of butter. Once it melts, stir in the minced garlic and cook for just 30 seconds until you can smell it. Don’t let it burn!
Step 4: Sprinkle the 2 tablespoons of flour over the veggies. Stir everything together and cook for about one minute. This is creating a “roux” which will thicken our sauce.
Step 5: Slowly pour in the 1 cup of chicken broth while scraping the bottom of the pan to get all those tasty brown bits up. Add the Cajun seasoning, smoked paprika, and Worcestershire sauce. Bring the sauce to a simmer and let it cook for 2-3 minutes to thicken up a bit.
Step 6: Add the shrimp to the skillet. Cook them for just 2-3 minutes, stirring occasionally, until they are pink and opaque. Don’t overcook them or they’ll get rubbery!
Step 7: Add the cooked sausage back into the skillet. Stir everything together to coat it all in that delicious sauce. Turn off the heat.
Part 3: Bring It All Together
Step 1: Spoon a generous amount of the creamy grits into a shallow bowl.
Step 2: Use your spoon to make a little well in the center of the grits.
Step 3: Ladle the shrimp, sausage, and plenty of that amazing sauce right into the well.
Step 4: Garnish with sliced green onions and chopped parsley. Serve immediately with a bottle of your favorite hot sauce on the side.
Making It Your Own: Subs & Variations
This recipe is a great starting point, but feel free to play around with it.
- Change the Cheese: Instead of cheddar, try smoked gouda or pepper jack in the grits for a different flavor.
- Adjust the Heat: If you don’t like it too spicy, use a mild Cajun seasoning and maybe skip the andouille for a smoked kielbasa. If you love heat, add a pinch of cayenne pepper to the sauce.
- Add More Veggies: Sliced mushrooms or a handful of fresh spinach wilted into the sauce at the end are both great additions.
- No Pork? No Problem: You can use smoked chicken sausage instead of andouille. Or skip the sausage altogether and just use more shrimp.
Planning Ahead (Because Life is Busy)
You can definitely do some prep work to make this a quick weeknight meal.
- Chop Ahead: The onion, bell pepper, and celery can be chopped a day or two in advance and stored in an airtight container in the fridge.
- Make Grits Ahead: Grits can be made ahead of time. They will get very thick in the fridge. To reheat, just put them in a pot over low heat with a splash of milk or broth and stir until they’re creamy again.
- Partial Sauce Prep: You can make the sauce base (up to Step 5 of the shrimp instructions) ahead of time. When you’re ready to eat, just bring it to a simmer and then add the shrimp to cook.
What to Do with Leftovers
If you have any leftovers, store the grits and the shrimp mixture in separate airtight containers in the fridge for up to 3 days. Reheat the shrimp gently in a skillet over low heat so you don’t overcook them. The best way to use leftover grits? Make grit cakes! Just scoop cold grits, form them into patties, and pan-fry them in a little butter until golden brown. They’re amazing.
Frequently Asked Questions
Q1. My grits are lumpy! What did I do wrong?
Ans: You probably added the grits too fast or didn’t whisk enough. The key is to pour them in a slow, steady stream while whisking constantly to keep them separated as they hit the hot liquid.
Q2. Can I use instant grits?
Ans: You can, but it’s a totally different experience. Instant grits don’t have the same creamy texture or corn flavor as stone-ground grits, and they can end up a bit gluey.
Q3. My shrimp turned out tough and rubbery. Why?
Ans: You overcooked them! Shrimp cook incredibly fast, usually in just 2-3 minutes. The second they turn pink and curl up, they’re done. Take them off the heat right away.
Q4. Can I use frozen shrimp?
Ans: Absolutely. Just make sure they are fully thawed before you start cooking. The best way to do this is to put them in a colander and run cold water over them for a few minutes.
Wrapping Up
See? That wasn’t so scary. You just made a restaurant-quality meal that is packed with more flavor and love than anything you could buy. The combination of those creamy, cheesy grits and the spicy, savory shrimp is just one of those perfect food moments.
Now it’s your turn. Give this a try and come back and tell me how it went. Did you add anything different? Did you love it? I want to hear all about it in the comments below
