There is nothing quite like a warm, hearty bowl that brings together the comforting creaminess of cheese-laden grits with the bold, spicy flavors of shrimp and sausage. This Creamy Lowcountry Shrimp and Grits Recipe captures the very soul of Southern coastal cooking with its velvety texture and a kick of Creole seasoning that will keep you coming back for more. Whether you’re looking to impress guests or just treat yourself on a weekend brunch, this dish blends simplicity and depth of flavor flawlessly, making it a beloved classic you’ll want to add to your recipe rotation.
Ingredients You’ll Need
Each ingredient in this Creamy Lowcountry Shrimp and Grits Recipe plays a crucial role in creating a rich, balanced dish. From creamy dairy to spice-packed shrimp and savory sausage, these essentials come together in perfect harmony that’s both comforting and exciting.
- Water and Chicken Broth: A combination that forms the perfect cooking liquid for grits, adding extra depth of flavor beyond plain water.
- Kosher Salt: Essential for seasoning throughout, ensuring every bite is well-balanced.
- Grits (not instant): The hearty base of this dish; slow-cooked for creamy texture and perfect bite.
- Butter: Adds richness and smoothness to both the grits and shrimp gravy.
- Half and Half: For that creamy indulgence without being too heavy—critical to the grits’ luxurious texture.
- Sharp Cheddar Cheese: Melted into the grits for a tangy, melty cheese experience.
- White Pepper: A subtle spice to brighten the dish without adding visible black specks.
- Shrimp: Fresh, peeled, and deveined, spiced with Creole seasoning for that signature Southern kick.
- Creole Cajun Seasoning: Packs in the bold flavors that make this recipe stand out.
- Andouille Sausage: Adds smoky, hearty bites that complement the shrimp perfectly.
- Green Bell Pepper, Yellow Onion, Celery: The holy trinity of Southern cooking, delivering crunch, sweetness, and earthiness.
- Garlic: Intensifies the flavor and aroma in the shrimp gravy.
- All-Purpose Flour: Used to thicken the shrimp gravy for a luscious consistency.
- Heavy Whipping Cream: Enhances the gravy with velvety smoothness and a hint of richness.
- Fresh Parsley: Freshness and color to brighten and finish the dish beautifully.
How to Make Creamy Lowcountry Shrimp and Grits Recipe
Step 1: Prepare the Cheese Grits
Start by bringing water, chicken broth, and kosher salt to a boil. Whisk in the grits carefully, then reduce the heat to low and let them simmer gently for about 30 minutes, stirring often to prevent sticking. If the grits get too thick, don’t hesitate to add a splash more water to keep them creamy and smooth. Once tender, stir in the butter, half and half, sharp cheddar cheese, and white pepper for that dreamy, cheesy finish. Set them aside on low heat to stay warm while you move on to the shrimp gravy.
Step 2: Marinate the Shrimp
Take your peeled and deveined shrimp and toss them in the Creole Cajun seasoning and a pinch of white pepper. Let them marinate for around 30 minutes to soak up those spicy, zesty notes that define authentic Lowcountry flavors. This simple step builds a wonderful depth and liveliness into the shrimp.
Step 3: Cook the Shrimp and Andouille
Heat butter (or bacon drippings for even more flavor) in a skillet, then sauté the shrimp just until they turn pink—don’t overcook! Remove them and set aside. In the same pan, brown slices of andouille sausage until golden and slightly crisp, which adds a smoky mouthwatering punch. Remove and set these aside as well.
Step 4: Make the Shrimp Gravy Base
Using the same skillet, sauté the diced green bell pepper, yellow onion, and celery until softened, which will release their natural sweetness and create the foundation of the gravy. Stir in the pressed garlic and cook for another minute, allowing the aroma to fill your kitchen. Sprinkle the flour over the veggies, stirring constantly for a minute to cook out the raw taste and form a roux that thickens the sauce beautifully.
Step 5: Finish the Shrimp Gravy
Gradually whisk in the chicken broth to the roux and let the mixture simmer until it thickens. Pour in the heavy cream and continue cooking until the gravy is smooth and luscious. Return the shrimp and andouille to the skillet and simmer for another 1-2 minutes to meld all the flavors. Finish by stirring in freshly chopped parsley, releasing its bright, herby freshness.
How to Serve Creamy Lowcountry Shrimp and Grits Recipe
Garnishes
A sprinkle of fresh parsley provides a pop of color and a subtle herbaceous note that complements the hearty flavors perfectly. If you want to add even more, a light dusting of paprika or a lemon wedge on the side adds a fresh brightness that balances the richness beautifully.
Side Dishes
This dish holds its own but pairs wonderfully with a simple green salad dressed lightly with vinaigrette or some sautéed greens like collards or kale. For a true Southern feast, cornbread or a crusty baguette is a perfect companion to soak up every last drop of that incredible shrimp gravy.
Creative Ways to Present
Try layering the grits and shrimp gravy in elegant bowls or ramekins for a visually appealing presentation. For a cozy brunch vibe, serve with poached eggs on top, letting the yolk mingle with the creamy grits. You can also turn this into a savory skillet breakfast by adding diced tomatoes and a sprinkle of green onions for extra punch.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container and refrigerate for up to 3 days. Because the dish contains dairy and seafood, keeping it properly chilled is important for safety and flavor retention.
Freezing
This recipe is best enjoyed fresh, but if needed, you can freeze the shrimp gravy separately without the grits for up to 2 months. Grits tend to change texture when frozen and thawed, so reheating them fresh is preferable for optimal creaminess.
Reheating
Reheat the shrimp gravy gently over low heat, stirring often, and add a touch of broth or cream if it feels too thick. Warm the grits separately in a saucepan, stirring frequently and adding a splash of water or half and half to bring back their creamy consistency.
FAQs
Can I use instant grits for this recipe?
While instant grits cook faster, they won’t provide the same creamy, hearty texture that slow-cooked grits do. For the classic Creamy Lowcountry Shrimp and Grits Recipe experience, non-instant grits give the best results.
What can I substitute for andouille sausage?
If you can’t find andouille, smoked sausage or kielbasa work well as alternatives, offering similar smoky, salty notes that complement the shrimp beautifully.
Is it okay to use frozen shrimp?
Frozen shrimp can be used but make sure to thaw them completely and pat dry before marinating and cooking to avoid excess moisture in the gravy.
Can this dish be made spicy?
Absolutely! You can increase the amount of Creole seasoning or add a pinch of cayenne pepper to the shrimp and gravy for an extra fiery kick that suits your taste.
What wine pairs well with Creamy Lowcountry Shrimp and Grits Recipe?
A crisp Sauvignon Blanc or a light, unoaked Chardonnay balances the creamy richness and spicy flavors perfectly without overpowering the dish.
Final Thoughts
There’s something undeniably comforting and celebratory about the Creamy Lowcountry Shrimp and Grits Recipe that makes it stand out as a true crowd-pleaser. Whether you’re cooking for family, friends, or just yourself, this recipe delivers layers of flavor and texture with every bite. Dive in, savor the blend of creamy grits and spicy shrimp, and let this dish become a cherished favorite in your kitchen, guaranteed to bring warmth and smiles at any table.
Print
Creamy Lowcountry Shrimp and Grits Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Description
Creamy Lowcountry Shrimp and Grits is a classic Southern comfort dish featuring slow-simmered creamy cheese grits topped with a rich shrimp and andouille sausage gravy. This hearty recipe includes marinated shrimp sautéed with savory vegetables and a luscious cream sauce seasoned with Creole spices, perfect for a satisfying family meal.
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 grits)
- 2 tablespoons butter
- â…“ 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 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 pot, bring 3 ½ cups water, 1 cup chicken broth, and kosher salt to a boil. Whisk in 1 cup grits, reduce the heat to low, and let simmer for 30 minutes, stirring frequently to avoid lumps and sticking. Add additional water if the grits become too thick during cooking.
- Add Cheese to Grits: Remove the pot from heat, then stir in 2 tablespoons butter, ⅓ cup half and half, ½ to 1 cup shredded sharp cheddar cheese, and ¼ teaspoon white pepper. Keep warm while preparing the shrimp gravy.
- Marinate the Shrimp: In a bowl, toss 1 lb peeled and deveined shrimp with 1 tablespoon Creole Cajun seasoning and ¼ teaspoon white pepper. Let the shrimp marinate for 30 minutes to absorb the flavors.
- Sauté Shrimp and Andouille: Heat 2 tablespoons butter or bacon drippings in a skillet over medium heat. Sauté the marinated shrimp until they turn pink, about 2-3 minutes per side, then remove and set aside. In the same skillet, sauté 6 ounces sliced andouille sausage until golden brown and slightly crisp, then set aside with the shrimp.
- Sauté Vegetables: In the same skillet, add remaining 2 tablespoons butter and sauté ½ diced green bell pepper, ½ small diced yellow onion, and 1 stalk finely diced celery until tender, about 4-5 minutes. Add 6 pressed or minced garlic cloves and cook for an additional 1 minute until fragrant.
- Make the Gravy: Stir in 2 tablespoons all-purpose flour to the sautéed vegetables and cook for 1 minute to form a roux. Gradually whisk in 1 ¼ cup chicken broth, bringing the mixture to a simmer until it thickens. Then stir in ¼ cup heavy whipping cream and cook until the gravy is creamy and thickened, about 2-3 minutes.
- Combine and Finish: Add the sautéed shrimp and andouille sausage back into the gravy, cooking together for 1-2 minutes to meld flavors. Stir in 1 tablespoon fresh chopped parsley for brightness.
- Serve: Spoon the warm creamy cheese grits onto plates and top generously with the shrimp and andouille gravy. Garnish with additional chopped parsley and serve immediately.
Notes
- Use stone-ground grits for the best texture and flavor; avoid instant grits.
- Adjust the amount of cheddar cheese to your preference for cheesiness and richness.
- Substitute andouille sausage with smoked kielbasa if unavailable.
- For extra heat, add cayenne pepper or hot sauce to the shrimp marinade.
- Stir the grits often during cooking to prevent lumps and sticking to the pot.
- Keep the grits warm after cooking by placing the pot over very low heat or using a double boiler method.
