• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Savor the Flavour

  • Recipe Index
  • About Us
  • Services
  • Contact
    • Privacy Policy/Disclaimer
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Memorial Day Recipes
  • Recipe Index
  • About Us
  • Our Shop
  • Services
  • Contact
×
Home » Recipes » Seafood Recipes

Southern Shrimp and Grits Recipe

Published: Feb 11, 2022 · Modified: Sep 5, 2024 by Brooke Fajcz · As an Amazon Influencer, we earn from qualifying purchases.

2003 shares
  • 163
Jump to Recipe

Southern shrimp and grits is a very popular comfort food, and for good reason. It's flavorful, filling, and luxurious.

If you love Southern food, you must try our smothered chicken and boiled peanuts. You'll want them both on repeat. Don't miss our 13 Mardi Gras recipes, too!

person holding a shrimp on a black fork
Jump to:
  • History
  • Why This Recipe Works
  • Ingredients
  • How to Make Shrimp and Grits
  • Recipe FAQs
  • Serve
  • Expert Tips
  • Other Southern Recipes
  • Recipe
  • Southern Shrimp and Grits Recipe
  • Comments

History

Traditionally, shrimp and grits was a humble breakfast for fishermen in coastal Georgia and the low country of South Carolina. Fresh shrimp was lightly seasoned, then sautéed in butter and served over creamy grits. Over time, families from this region would make fancier versions with their own spin and serve it for lunch or supper.

In the mid 1990's, shrimp and grits started showing up on the menus at fine dining establishments across the South, and then made its way across the country.

Where we live in coastal Georgia, the Shrimp and Grits Festival is an annual event held each fall on Jekyll Island. (In 2022, it's at the beginning of November.) We encourage you to visit beautiful Jekyll Island and sample some of the amazing variations of this Southern staple during this annual festival.

This recipe has been inspired by the Jekyll Island Club Resort's recipe.  It was my favorite at the Shrimp and Grits festival, and has won the popular vote at the festival for many years in a row.

Why This Recipe Works

  • Chicken stock is used for the grits instead of water or whole milk. The creaminess comes from adding butter and heavy cream after it's cooked.
  • 4:1 ratio of chicken stock to grits. This makes smooth grits that won't be runny or too dry.
  • Extra sharp cheese melts into the grits and compliments the sauce that is served on top.
  • Wild caught white Georgia shrimp: Buy it in the jumbo size which is caught off the coast of Georgia for the best tasting shrimp you'll ever have.

Ingredients

glass bowls of ingredients for shrimp and grits

The list of ingredients might seem long, but most are pantry staples. The Cajun style andouille sausage is really important in this recipe, but it can be harder to find, so check an upscale grocery store near you or order it online.

  • Sausage: Cajun style andouille sausage is spicy but full of flavor. When this is fried in bacon fat, this browned meat is the one of the key flavors to this recipe. Don't bother substituting.
  • Shrimp: Fresh caught wild Georgia white is the best for this recipe when it's in season, and buy it frozen when it's off season.
  • Heavy Cream: Use the real deal, no substitutes. It will provide the best taste and texture.
  • Fresh Thyme: Thyme is a lovely garnish, aromatic and flavorful when it's fresh, don't even bother with dried thyme in this recipe.

See recipe card for full information on ingredients and quantities.

How to Make Shrimp and Grits

Before you start, check out our post on how to peel and devein shrimp. It's full of photos and helpful tips.

person stirring a pot of cheese grits
  1. To make the the grits, start by boiling chicken stock and cooking the grits according to the package directions. (image 1)
  2. Whisk in the butter, cheese and spices. Keep the grits warm by keeping it on low and whisk in the cream just before serving. (image 2)
person stirring cooked sausage and green onions
  1. To make the sauce, start by sautéing the sausage in bacon fat until it's browned and then set it aside. (image 3)
  2. Add the green onion and garlic to the skillet and sauté. (image 4)
person stirring green onions and adding shrimp to the pan
  1. Deglaze the pan with white wine. (image 5)
  2. Add the white Georgia shrimp, sprinkle on the spices, and pour in the lemon juice. (image 6)
person sprinkling flour into the pan and stirring the sauce
  1. Sprinkle some flour onto the sauce to thicken it. (image 7)
  2. Pour in the cream and cook for 3 minutes to remove the flour taste and to thicken the sauce. (image 8)
person stirring and dishing up shrimp and grits
  1. Add the browned sausage back in the skillet and coat it with the sauce. (image 9)
  2. To serve, put the grits on the bottom and the sauce on top. Garnish with fresh thyme, and enjoy when it's hot and fresh. (image 10)

Recipe FAQs

What state is known for shrimp and grits?

Since we have lived in coastal Georgia for over 20 years, we are a bit partial to saying it's a popular dish in our part of the state, but to be fair it's also big in the low country of South Carolina. You can find fancy restaurants from Charleston, South Carolina to Jekyll Island, Georgia serving up their own spin on this regional favorite.

What are the best shrimp to use for this recipe?

Fresh wild caught Georgia white shrimp in large or jumbo size are the best shrimp to use for this recipe. When the shrimp are cooked they shrink down in size, plus the jumbo shrimp can absorb more sauce.

What do Southerns put in grits?

White grits come in instant, quick cooking, and stone ground varieties and are cooked with either water, stock or milk. Once the grits are cooked on top of the stove, many Southerners also add other ingredients for more flavor, such as butter, grated cheese, heavy cream, and spices. Grits also need a certain amount of salt to make them taste their best. Properly cooked grits shouldn't be dry or runny, but smooth and creamy.

What do you serve grits with?

Grits can be served with sweet or savory toppings, but it most commonly served with savory toppings. Common toppings are savory sauces, chopped bacon, green onion, shrimp, catfish, crawfish, tomatoes, and bell peppers.

How do you store shrimp and grits?

Make Ahead: You can prep everything the night before, but only make the grits one hour ahead of time and keep it warm on the stovetop over low heat, and whisk in the cream right before serving. The savory sauce and shrimp taste best if made fresh.
Leftovers: Store the sauce and grits separately in the fridge covered for up tor 4 days. The shrimp tastes best if consumed the same day, but the sausage will keep. Reheat the grits and sauce separately over medium low heat in a skillet with a splash of cream. Don't microwave the sauce or it will separate, and shrimp that is microwaved turn rubbery.
Freeze: I wouldn't recommend freezing the sauce or the shrimp because the sauce would separate once thawed and reheated.

Serve

This recipe is a meal by itself, but if you have the desire to serve it with other sides, try simple sauteed greens: kale or collards. If you would like to serve a salad, try a spring mix with red onion, clementine, and citrus dressing. A crusty slice of bread with butter is always a safe side if you want to serve a carb. If you love shrimp and grits, you'll also love our salmon croquettes.

For more delicious ideas, check out our roundup of 11 Valentine's Day dinner recipes.

bowl of shrimp and grits with two black spoons.

Expert Tips

  • Use a ratio of 4:1 of stock to grits. Use chicken stock instead of water or milk for savory tasting grits.
  • Use fresh wild caught large or jumbo white Georgia shrimp.
  • Cook the shrimp just before you serve it because shrimp goes rubbery when reheated.

Other Southern Recipes

  • king cake on a large round plate
    Mardi Gras King Cake Recipe
  • bowl of Brunswick stew with a wooden spoon.
    Georgia Brunswick Stew
  • white serving bowl filled with collard greens
    Southern Collard Greens
  • white bowl of fried apples
    Cracker Barrel Fried Apples

If you liked this recipe and found it helpful, give it some love by sharing!

Follow us on Pinterest, Instagram, YouTube, Threads, and Facebook for more crave-worthy recipes!

The pleasure of a 5-star review would be greatly appreciated!

Recipe

person holding a shrimp on a fork

Southern Shrimp and Grits Recipe

Southern shrimp and grits is an easy dinner recipe that can be on the table in under 45 minutes.  Featuring Cajun sausage, cheese, and real cream, it’s a simple Southern comfort food that is oh, so good.  Try it tonight with fresh wild caught Georgia white shrimp.
5 from 8 votes
Print Pin FavoriteSaved! Rate
Course: Dinner
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 55 minutes minutes
Servings: 6 servings
Calories: 840kcal
Author: Brooke & Emma

Ingredients
 

For the Grits

  • 4 cups low sodium chicken stock or seafood stock
  • 1 ⅓ cups quick-cooking white corn grits
  • 1 ¼ cup extra sharp cheddar cheese, grated
  • 4 tablespoons salted butter
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • ½ cup heavy whipping cream

For the Shrimp Sauce

  • 1 ½ tablespoons bacon fat
  • 12 ounces Cajun style andouille sausage, sliced in coins
  • 1 cup green onions, sliced
  • 1 ½ teaspoons garlic, minced
  • ⅓ cup white wine
  • 1 pound fresh Georgia shrimp, peeled and deveined (33 large or 18 jumbo shrimp)
  • 1 cup heavy whipping cream
  • 2 tablespoon freshly squeezed lemon juice
  • 2 tablespoons flour
  • ½ teaspoon fresh thyme leaves
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
Keep your screen on while you work!

Instructions

  • Boil 4 cups of chicken stock in a 3-quart pot, then whisk in the grits and ½ teaspoon salt and return to a boil.  Let it cook over low heat for 8 minutes, whisking occasionally, until thickened.  It should be stiff, not dry or runny.
  • Whisk in the butter, grated cheese, and spices.  Cover the pot and keep it warm over low heat.  Just before serving, stir in the ½ cup of cream, adding a little more if needed.  Taste and adjust seasonings as desired.
  • Melt the bacon grease in a large skillet over medium-high heat and heat until shimmering.  Saute the andouille sausage for 4 minutes, stirring occasionally, then remove it from the pan.  Add the green onion and minced garlic and cook until fragrant, roughly 2 minutes.
  • Deglaze the pan by pouring in the white wine and stirring for a minute.
  • Add the shrimp (make sure they have been peeled and deveined) sprinkle on the spices and add the lemon juice. Cook for 3 minutes while constantly stirring.
  • Turn the heat down to a simmer, sprinkle in the flour on top, and stir it in.  Add the cream and stir the sauce until it is the right consistency.  Cook the sauce for 2-3 minutes to remove the flour taste.
  • Add the browned sausage to the sauce and stir until heated through.
  • Divide the grits among six shallow bowls or plates.  Place 5 or 6 large shrimp on each plate, then divide the sausage and sauce evenly among the bowls.  Garnish with a sprinkle of fresh thyme and serve immediately.

Notes

  • Use a ratio of 4:1 of stock to grits. Use chicken stock instead of water or milk for savory tasting grits.
  • Use fresh wild caught large or jumbo white Georgia shrimp.
  • Cook the shrimp just before you serve it because shrimp goes rubbery when reheated.

Nutrition

Calories: 840kcal (42%)Carbohydrates: 35g (12%)Protein: 40g (80%)Fat: 59g (91%)Saturated Fat: 30g (188%)Polyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 299mg (100%)Sodium: 1852mg (81%)Potassium: 699mg (20%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 1698IU (34%)Vitamin C: 6mg (7%)Calcium: 334mg (33%)Iron: 3mg (17%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

Tried this Recipe? Tag us Today!Mention @savortheflavourblog or tag #savortheflavour!
« Chicken and Sausage Jambalaya
French Hot Chocolate Recipe »

Reader Interactions

Comments

  1. Kristen Lee Page

    March 05, 2025 at 8:50 pm

    Do you have a brand of cheese you use in the grits? The first time I made this I found the cheese I used to be rather tasteless. Or can there be a combo that would work? Thanks.

    Reply
    • Emma Fajcz

      March 06, 2025 at 7:50 am

      We always buy block cheese and grate it ourselves for the best texture. We typically use the Great Value brand of cheddar from Walmart with great results.

      Reply
  2. Kathryn

    June 09, 2024 at 3:22 pm

    5 stars
    This is a great recipe with a couple of modifications for me. I used 2 pounds of peeled and deveined shrimp (Argentenian pink frozen and thawed in Fridge) and needed to increase the flour to 4 TBL because of the shrimp juice. I used Hemplers smoked Andoullie sausage. It is a really nice smokey andouille. A great sausage really makes the dish. I added 1/2 cup grated cheese to the shrimp 3 min before serving for a little more gooeyness

    Reply
    • Emma Fajcz

      June 10, 2024 at 7:46 am

      We're glad that you enjoyed the shrimp and grits, Kathryn! Thanks for your review.

      Reply
  3. Boo

    May 23, 2023 at 9:48 am

    5 stars
    Was afraid to make it, but I just took my time, had my latte. I'm glad I took the time to read all your very clear and precise method of cooking, the tips were helpful. whew, I did it ! Was to favorable, also made some rice. Thank you so much for sharing.

    Reply
    • Emma

      May 24, 2023 at 4:34 am

      Thank you for sharing your experience making this recipe. We are so glad you enjoyed it!

      Reply
  4. Joanna

    December 31, 2022 at 1:36 pm

    5 stars
    Awesome! Thank you for this great recipe.

    Reply
    • Emma

      January 02, 2023 at 6:43 am

      You're welcome, Joanna!

      Reply
  5. Courtney B

    September 16, 2022 at 6:33 pm

    5 stars
    This was my 1st time making this and my family loved it. Really great taste. thanks

    Reply
    • Emma

      September 18, 2022 at 7:24 am

      You're welcome, Courtney! We're so thrilled to hear that you and your family enjoyed the shrimp and grits so much!

      Reply
  6. Betsy Roessnet

    March 04, 2022 at 10:10 pm

    5 stars
    Really good!

    Reply
    • Emma

      March 05, 2022 at 7:24 am

      We're glad you enjoyed it, Betsy!

      Reply
  7. LISA

    February 20, 2022 at 6:35 pm

    5 stars
    My husband and I had this last night. It was very good. I was full of flavor and there were plenty left for leftovers. The leftovers were just as good. I heated it on the stove on low heat and added some milk. Thank y'all for the recipe, please keep them coming!! This recipe just happen to pop up in my newsfeed. I am now subscribed.

    Reply
    • Emma

      February 21, 2022 at 7:16 am

      That's wonderful to hear, Lisa! We're thrilled that you and your husband enjoyed the shrimp and grits so much!

      Reply
  8. Alex

    February 11, 2022 at 11:25 am

    5 stars
    The sausage is spicy and full of flavor. The sauce is creamy, and the lemon in it is good.

    Reply
    • Emma

      February 11, 2022 at 11:26 am

      We're glad you enjoyed it, Alex!

      Reply
  9. Beth

    October 10, 2019 at 5:00 pm

    5 stars
    I absolutely adore shrimp; it is one of my all time favorites; the sauce is really good. The grits are wonderfully cheesy, and the spicy andouille is perfect with the shrimp. This is a great dish!

    Reply
    • Emma

      October 10, 2019 at 9:51 pm

      Shrimp and grits definitely are a must-try food! I love the creamy sauce and cheese grits, too.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

two ladies with brown hair smiling in a kitchen.

Welcome to our kitchen!

We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

More about us →
logos of newspapers and companies that featured Savor the Flavour.

Celebrate Memorial Day with Sour Cream Pound Cake!

slice of sour cream pound cake on a white plate

Memorial Day Recipes

  • two blue lagoon mocktails with lemon slices
    Blue Lagoon Mocktail
  • bowl of sweet corn chowder with a wooden spoon
    Panera Summer Corn Chowder Copycat
  • a cup of hot chocolate with a plate of manteconchas
    Manteconchas Recipe
  • Chick-fil-A fruit tray in a white bowl
    Chick-fil-A Fruit Cup Copycat Recipe

Popular Posts

  • baked Cuban bread on a wire cooling rack.
    Homemade Cuban Bread (Pan Cubano)
  • glass bottle filled with Caesar dressing
    Caesar Salad Dressing
  • person holding a spoonful of black bean soup
    Panera Black Bean Soup (Copycat Recipe)
  • slices of tomato basil bread on a cutting board
    Panera Tomato Basil Bread

Footer

↑ back to top

About

  • Shop Our Store
  • Work with Us
  • Press
  • Services

Follow Us

  • Instagram
  • YouTube
  • Pinterest
  • Facebook

Connect

  • Contact Us
  • Privacy Policy
  • Accessibility

As an Amazon associate, we may earn a commission from qualifying purchases.

Copyright © 2017-2025 Savor the Flavour