If you’re craving a dish that brings the warmth of Southern hospitality straight to your table, then you absolutely must try this Creamy Lowcountry Shrimp and Grits Recipe. It’s a soul-satisfying blend of luscious, cheesy grits topped with shrimp simmered in a rich, flavorful gravy. What makes this recipe so special is how effortlessly the simple ingredients come together to create a symphony of textures and tastes that celebrate classic Lowcountry flavors. Whether for a hearty breakfast, comforting lunch, or a crowd-pleasing dinner, this dish hits all the right notes and leaves you wanting more.
Ingredients You’ll Need
The magic of this Creamy Lowcountry Shrimp and Grits Recipe lies in the beauty of straightforward, quality ingredients. Each component plays a crucial role—whether it’s the smoothness of the grits, the comforting depth from the chicken broth, or the bold punch of the Creole Cajun seasoning in the shrimp. Here’s everything you’ll need to bring this dish to life:
- 3 ½ cups water: The base liquid that cooks the grits to tender fluffiness.
- 1 cup chicken broth or stock: Adds savory depth to the grits and shrimp gravy.
- Kosher salt, to taste: Essential for balancing and enhancing all flavors.
- 1 cup grits (not instant): The heart of the dish—coarse ground corn that gives the creamy base its signature texture.
- 2 tablespoons butter: Enriches the grits with silky smoothness and a hint of richness.
- ⅓ cup half and half: Perfect for creaminess without overpowering the grits’ natural flavor.
- ½ – 1 cup shredded sharp cheddar cheese: Brings a tangy, melty element that transforms the grits into a cheesy delight.
- ¼ teaspoon white pepper: Adds a subtle warmth without overwhelming.
- 1 lb shrimp, peeled and deveined: Fresh and succulent—the star protein in this dish.
- 1 tablespoon Creole Cajun seasoning: A fiery, aromatic blend that flavors the shrimp beautifully.
- 4 tablespoons butter (or bacon drippings), divided: For sautéing shrimp and building layers of flavor in the gravy.
- 6 ounces andouille sausage, sliced into rounds: Smoky and spicy, this sausage adds savory complexity.
- ½ green bell pepper, finely diced: Brings a slight sweetness and color.
- ½ small yellow onion, finely diced: Adds foundational savory notes.
- 1 stalk celery, finely diced: Offers crunch and freshness.
- 6 cloves garlic, pressed or minced: Infuses the gravy with pungent, aromatic depth.
- 2 tablespoons all-purpose flour: Thickens the shrimp gravy into a luscious sauce.
- 1 ¼ cup chicken broth or stock: The base liquid for the gravy, intensifying flavor.
- ¼ cup heavy whipping cream: Rounds out the gravy with a velvety richness.
- 1 tablespoon fresh chopped parsley, plus more for garnish: Adds a fresh herbaceous note and bright color.
How to Make Creamy Lowcountry Shrimp and Grits Recipe
Step 1: Cook the Cheese Grits
Begin by bringing the 3 ½ cups of water, 1 cup chicken broth, and a pinch of kosher salt to a boil in a medium saucepan. Slowly whisk in the grits, then reduce the heat to low and let them simmer gently for about 30 minutes. Stir frequently to prevent clumps and sticking, and feel free to add a splash more water if the grits get too thick. You want them beautifully creamy and tender before moving to the next step.
Step 2: Enrich the Grits
Once the grits are cooked, remove the pot from heat and stir in the butter, half and half, shredded sharp cheddar cheese, and white pepper. This transforms the grits into a luxuriously creamy, cheesy base that is comfort food at its finest. Keep the grits warm while you prepare the savory shrimp gravy.
Step 3: Marinate the Shrimp
In a bowl, toss the peeled and deveined shrimp with the Creole Cajun seasoning and white pepper. Let them sit for about 30 minutes to soak in those bold, spicy flavors that will beautifully complement the richness of the grits and gravy.
Step 4: Sauté Shrimp and Andouille
Heat 2 tablespoons of butter or bacon drippings in a large skillet over medium heat. Sauté the shrimp just until they turn pink and are cooked through, about 2 minutes per side. Remove the shrimp and set them aside. In the same skillet, add the sliced andouille sausage and cook until golden brown and slightly crispy on the edges—this adds an irresistible smoky flavor and delightful texture.
Step 5: Prepare the Vegetable Base
To the skillet with remaining fat, add the diced green bell pepper, yellow onion, and celery. Cook until the vegetables have softened and released their sweetness, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant, setting a delicious foundation for your gravy.
Step 6: Make the Shrimp Gravy
Sprinkle the flour over the softened vegetables and cook, stirring constantly, for about 1 minute to cook out the raw flour taste. Gradually pour in 1 ¼ cups of chicken broth while stirring to prevent lumps. Bring the mixture to a gentle simmer until thickened. Stir in the heavy cream and continue cooking until the gravy reaches a luscious, coat-your-spoon consistency. Finally, add the cooked shrimp and andouille sausage back into the skillet, give it a quick stir to heat through, and toss in the fresh chopped parsley for a burst of freshness.
How to Serve Creamy Lowcountry Shrimp and Grits Recipe
Garnishes
To elevate your serving, sprinkle freshly chopped parsley over the top for color and a fresh herbaceous pop. If you like a bit of extra zing, a few dashes of hot sauce or a squeeze of fresh lemon can brighten the dish wonderfully. Crispy fried shallots or crumbled bacon bits are other fun garnishes that bring texture and flavor contrasts.
Side Dishes
This Creamy Lowcountry Shrimp and Grits Recipe is a hearty, all-in-one meal, but pairing it with simple side dishes like a crisp green salad, roasted asparagus, or fresh cornbread will round out the table perfectly. Light, citrusy coleslaw can also add a refreshing balance to the rich flavors.
Creative Ways to Present
For a special occasion, consider serving the grits in individual shallow bowls or ramekins and ladling the shrimp gravy elegantly over the top. Garnish with microgreens or edible flowers for a stunning presentation. You could also use mini cast iron skillets for a rustic touch that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Store leftover shrimp and gravy in an airtight container in the refrigerator for up to 3 days. Keep your cheese grits separately stored as they tend to firm up and reheat better when handled separately. Remember to stir thoroughly when reheating to bring back creaminess.
Freezing
While grits don’t freeze well due to texture changes, the shrimp gravy and sausage mixture can be frozen in airtight containers for up to 2 months. Thaw overnight in the fridge and gently reheat on the stovetop, adding a splash of broth or cream to refresh the consistency.
Reheating
Reheat the shrimp gravy gently over low heat on the stovetop, stirring occasionally. To warm the grits, add a little milk or cream and stir constantly over low heat to restore their creamy texture without drying out or clumping.
FAQs
Can I use instant grits for this recipe?
While instant grits cook faster, they don’t provide the same creamy, hearty texture as stone-ground or regular grits. For the best results and authenticity, use traditional grits as the recipe recommends.
What can I substitute for andouille sausage?
If andouille is hard to find, smoked sausage or chorizo can be great alternatives, as they provide a nice smoky, spicy flavor that complements the shrimp and gravy beautifully.
Is there a way to make this dish dairy-free?
Yes! You can substitute butter with olive oil or dairy-free butter, use coconut cream or a plant-based cream alternative, and pick a dairy-free cheese or omit it altogether for a slightly different but still delicious outcome.
Can I prepare parts of this recipe in advance?
Absolutely! You can make the cheese grits ahead of time and reheat them gently. Marinate shrimp in advance to save time, and even prepare the vegetable base and gravy a few hours ahead to streamline your cooking.
How spicy is the Creole Cajun seasoning?
Creole and Cajun seasonings vary in heat but generally offer a moderate level of spiciness balanced with herbs and garlic flavors. If you prefer milder dishes, adjust the amount or choose a seasoning blend with less heat.
Final Thoughts
Trust me when I say this Creamy Lowcountry Shrimp and Grits Recipe is a winner every time you make it. Its irresistible combination of creamy, cheesy grits and savory, spicy shrimp gravy will quickly become a favorite comfort food in your kitchen. Whether sharing it with loved ones or enjoying a cozy solo meal, you’ll find each bite full of warmth and vibrant Southern charm. So don’t hesitate—gather your ingredients and dive into the deliciousness that only shrimp and grits can bring!
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Creamy Lowcountry Shrimp and Grits Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
This Creamy Lowcountry Shrimp and Grits recipe is a classic Southern dish that combines tender shrimp and smoky andouille sausage in a rich, flavorful gravy served over creamy, cheesy grits. Perfect for a comforting dinner, this recipe brings together a blend of spices, fresh vegetables, and creamy textures to deliver an authentic taste of Lowcountry cuisine.
Ingredients
Cheese Grits
- 3 ½ cups water, plus more as needed
- 1 cup chicken broth or stock
- Kosher salt, to taste
- 1 cup grits (not instant)
- 2 tablespoons butter
- ⅓ cup half and half
- ½ – 1 cup shredded sharp cheddar cheese
- ¼ teaspoon white pepper
Shrimp Gravy
- 1 lb shrimp, peeled & deveined
- 1 tablespoon Creole Cajun Seasoning
- ¼ teaspoon white pepper
- 4 tablespoons butter (or bacon drippings), divided
- 6 ounces andouille sausage, sliced into rounds
- ½ green bell pepper, finely diced
- ½ small yellow onion, finely diced
- 1 stalk of celery, finely diced
- 6 cloves of garlic, pressed or finely minced
- 2 tablespoons all-purpose flour
- 1 ¼ cup chicken broth or stock
- ¼ cup heavy whipping cream
- 1 tablespoon fresh chopped parsley, plus more for garnish
Instructions
- Cook the Grits: In a medium saucepan, bring 3 ½ cups water, 1 cup chicken broth, and kosher salt to a boil. Gradually whisk in the grits, then reduce the heat to low and simmer gently for 30 minutes, stirring frequently to prevent lumps and sticking. Add extra water as needed if grits become too stiff.
- Add Cheese: Remove the grits from heat. Stir in 2 tablespoons butter, ⅓ cup half and half, shredded sharp cheddar cheese (½ to 1 cup based on preference), and ¼ teaspoon white pepper until smooth and creamy. Cover and keep warm.
- Marinate the Shrimp: Toss peeled and deveined shrimp with 1 tablespoon Creole Cajun seasoning and ¼ teaspoon white pepper. Allow the shrimp to marinate for 30 minutes to absorb the flavors.
- Sauté Shrimp and Andouille: In a large skillet, melt 2 tablespoons of butter or bacon drippings over medium heat. Sauté the shrimp until they turn pink and are just cooked through, about 2-3 minutes per side. Remove shrimp from skillet and set aside. In the same skillet, add remaining butter and sauté sliced andouille sausage rounds until they are golden brown, then set aside with the shrimp.
- Sauté Vegetables: Add diced green bell pepper, yellow onion, and celery to the skillet. Cook over medium heat until the vegetables are tender, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Make Gravy: Sprinkle 2 tablespoons all-purpose flour over the vegetables and stir well to coat. Cook the mixture for 1 minute to remove raw flour taste. Gradually whisk in 1 ¼ cups chicken broth to prevent lumps, and bring the gravy to a simmer. Stir in ¼ cup heavy whipping cream and continue cooking until the gravy thickens, about 3-5 minutes.
- Combine Shrimp and Andouille: Return the cooked shrimp and andouille to the gravy. Stir well to coat everything and cook for an additional 1-2 minutes to meld flavors. Stir in 1 tablespoon fresh chopped parsley for brightness.
- Serve: Spoon the creamy cheese grits onto plates or bowls. Ladle the shrimp and andouille gravy generously over the top. Garnish with additional fresh parsley for a vibrant finish. Serve immediately and enjoy.
Notes
- If grits become too thick during cooking, add more water or broth to loosen them to desired consistency.
- You can substitute bacon drippings for butter to add a smoky flavor to the shrimp and gravy.
- For a spicier dish, add cayenne pepper or extra Creole seasoning to the shrimp marinade.
- Use fresh shrimp for the best texture and flavor, but frozen shrimp thawed properly also works well.
- Make sure to stir the grits frequently while cooking to prevent lumps and sticking at the bottom of the pan.
- Andouille sausage can be swapped out for smoked sausage or chorizo for variation.
- Leftovers keep well refrigerated for up to 2 days. Reheat gently on stovetop or microwave adding a splash of broth or cream to loosen the gravy.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern, Lowcountry
