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
Scale
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
