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A delicious plate of shrimp and grits garnished with green onions

Shrimp and Grits

A comforting Southern classic featuring creamy grits topped with savory shrimp gravy, rich with andouille sausage and spices.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Shrimp Gravy
  • 1 pound andouille sausage Substitute with smoked sausage for a milder taste.
  • 1/3 cup vegetable oil Olive oil can work, but be mindful of its lower smoke point.
  • 1/3 cup flour Essential for making the roux.
  • 1 large onion, chopped Yellow onions are preferable.
  • 1-2 jalapeño peppers, chopped (or green pepper for milder) Adjust per preference.
  • 2 stalks celery, chopped Easily replace with bell peppers for a milder taste.
  • 4 cloves garlic, chopped Feel free to increase for more zest.
  • 6 ounces tomato paste Crushed tomatoes can be a substitute.
  • 14 ounces diced tomatoes Fire-roasted is great.
  • 1 tablespoon Cajun seasonings Boosts flavor; adjust based on heat tolerance.
  • Salt and pepper, to taste Utilize sea salt for a more robust flavor.
  • 4 cups seafood stock Homemade stock is always the best option.
  • 1 teaspoon fresh thyme, chopped Use dried if necessary, adjust the amount.
  • 1 pound shrimp, peeled and deveined Make sure they are fresh or thawed properly.
  • 2 tablespoons butter Can substitute with olive oil for a healthier alternative.
For the Grits
  • 8 cups water (or 4 cups water plus 4 cups whole milk or heavy cream) Milk or cream enhances creaminess.
  • 1/2 teaspoon salt (optional) Taste and adjust at the end of cooking.
  • 2 cups grits Quick-cooking grits work well.
  • 4 cups shredded white cheddar cheese Other cheeses can be used.
  • 1 pinch spicy chili flakes, for serving Optional and adjustable.
  • Fresh chopped parsley, for serving Green onions can be a great substitute, too.
  • Chopped green onions, for serving Garnishes the dish beautifully.

Method
 

For the Shrimp Gravy
  1. Heat a large pot to medium and add the andouille. Sauté for 3 minutes until lightly browned, then remove and set aside.
  2. Make a Roux: Add vegetable oil and flour, stir to form a paste, and cook for 10-15 minutes until the roux darkens to a rich brown.
  3. Add the onion, jalapeño (or bell pepper), and celery. Stir and cook for 5 minutes.
  4. Stir in the garlic and cook for 1 minute.
  5. Stir in the tomato paste, diced tomatoes, Cajun seasonings, salt, and pepper. Cook for 1 minute.
  6. Stir in the stock and thyme. Reduce the heat and simmer for 30 minutes.
  7. Add the sausage and simmer for another 30 minutes. Adjust seasonings as necessary.
  8. Remove from heat and stir in the shrimp. Cover and let cook for 3-5 minutes until the shrimp turn pink and are cooked through.
For the Grits
  1. While the shrimp gravy simmers, add butter, water (and milk/cream if using), and optional salt to a pot. Bring to a boil.
  2. Stir in the grits and bring back to a boil, then lower heat, cover, and simmer for 30 minutes, stirring often.
  3. Adjust for salt and stir in cheese until melted and creamy.

Notes

Serve warm bowls of cheesy grits topped with hearty shrimp gravy. For extra crunch and kick, garnish with spicy chili flakes and fresh parsley or green onions. To store, let the dish cool completely before placing it in an airtight container, refrigerating for up to three days. Shrimp gravy may be frozen and reheated separately, consume within three months.