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
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 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.
