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.
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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 sauteed 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
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.
How to Make
Before you start, check out our post on how to peel and devein shrimp. It's full of photos and helpful tips.
- To make the the grits, start by boiling chicken stock and cooking the grits according to the package directions.
- Whisk in the butter, cheese and spices. Keep the grits warm by keeping it on low and whisk in the cream just before serving.
3. To make the sauce, start by sauteing the sausage in bacon fat until it's browned and then set it aside.
4. Add the green onion and garlic to the skillet and saute.
6. Deglaze the pan with white wine.
7. Add the white Georgia shrimp, sprinkle on the spices, and pour in the lemon juice.
7. Sprinkle some flour onto the sauce to thicken it.
8. Pour on the cream and cook for 3 minutes to remove the flour taste and to thicken the sauce.
9. Add the browned sausage back in the skillet and coat it with the sauce.
10. To serve, put the grits on the bottom and the sauce on top the place the shrimp and sausage. Garnish with fresh thyme. Enjoy when it's hot and fresh.
Recipe FAQs
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.
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.
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.
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.
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.
Store
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.
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.
Round out your meal with these other family favorite Southern recipes.
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Recipe
Southern Shrimp and Grits Recipe
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
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
Serving sizes and nutritional information are only an estimate and may vary from your results.
This recipe was originally published on June 29, 2018, and was republished with updated information and photos on February 11, 2022.
Joanna
Awesome! Thank you for this great recipe.
Emma
You're welcome, Joanna!
Courtney B
This was my 1st time making this and my family loved it. Really great taste. thanks
Emma
You're welcome, Courtney! We're so thrilled to hear that you and your family enjoyed the shrimp and grits so much!
Betsy Roessnet
Really good!
Emma
We're glad you enjoyed it, Betsy!
LISA
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.
Emma
That's wonderful to hear, Lisa! We're thrilled that you and your husband enjoyed the shrimp and grits so much!
Alex
The sausage is spicy and full of flavor. The sauce is creamy, and the lemon in it is good.
Emma
We're glad you enjoyed it, Alex!
Beth
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!
Emma
Shrimp and grits definitely are a must-try food! I love the creamy sauce and cheese grits, too.