Southern shrimp and grits is a very popular comfort food, and for good reason! Here in coastal Georgia, an annual food festival called the Shrimp and Grits Festival is held each fall. Maybe you’ve visited beautiful Jekyll Island and sampled some of the amazing variations of this Southern staple during this September festival. If you haven’t, I encourage you to; you won’t be disappointed. Keep reading to find out how to make this coastal Georgia dish.
How do you make shrimp and grits?
Peel the fresh Georgia white shrimp.
Prep all the ingredients for the grits.
Get all the ingredients ready for the shrimp sauce.
Make the the grits; then add the cheese, butter, spices, and cream.
To make the shrimp sauce, start by sauteing the sausage, green onion, and garlic in a skillet.
Deglaze the pan with white wine, then add the shrimp, cream, lemon juice, and spices. Sprinkle some flour onto the sauce to thicken it, and cook for 3 minutes to remove the flour taste.
To serve, put the grits on the bottom and the shrimp sauce on top. Garnish with green onion. Enjoy when it’s hot and fresh.
My Southern shrimp and grits is a twist on the Jekyll Island Club Hotel’s recipe. It was my favorite at the Shrimp and Grits Festival many years ago. I made it more flavorful, but less healthy. Let’s be honest, when has super tasty comfort food been healthy?
Round out your meal with these other family favorite Southern recipes.
- Arnold Palmer Drink: a wonderfully refreshing medley of sweet tea and freshly made lemonade.
- Southern Fried Cabbage with Bacon: a scrumptious side dish full of flavor from bacon and onion.
- Super Easy Peach Cobbler from Scratch: everyone will be asking for seconds of this delicious dessert.
Share how you enjoyed this shrimp and grits by leaving a recipe rating below.Print
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 Georgia white shrimp.
For the Grits
- 4 cups low sodium chicken stock or seafood stock
- 1 1/3 cup filtered water
- 1 1/3 cups quick-cooking white corn grits
- 1 cup extra sharp cheddar cheese, grated
- 4 tablespoons salted butter
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 cup heavy whipping cream
For the Shrimp Sauce
- 3 tablespoons bacon fat
- 12 ounces Cajun style andouille sausage, sliced in coins
- 1 cup green onions, sliced
- 1 jumbo garlic clove, minced
- 1/3 cup white wine
- 1 pound fresh Georgia shrimp, peeled and deveined (roughly 33 large shrimp)
- 1 cup heavy whipping cream
- 2 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Making the Grits
- Make the grits according to the package instructions. Since I used white quick grits, I’ll share how I made them.
- Boil 4 cups of chicken stock and 1 1/3 cups of filtered water in a large pot.
- Whisk in the grits and 1/2 teaspoon salt, then return to a boil. Cover and let the grits simmer over a medium-low heat for 8 minutes, stirring occasionally. The grits should be stiff, not runny.
- Whisk or stir in the butter, grated cheese, and spices. Keep the grits warm over low heat and keep covered.
- Just before serving, stir in the 1/2 cup of cream, adding a little more if needed. Taste and adjust seasonings as desired.
Making the Shrimp Sauce
- Melt the bacon grease in a large skillet over medium-high heat. Saute the andouille sausage and the green onion for 4 minutes, stirring occasionally, then add the minced garlic and cook until fragrant, roughly 2 minutes.
- Deglaze the pan by pouring in the white wine and stirring for a minute or two.
- Add the fresh large shrimp and cook for 1 minute, then add the lemon juice, cream, and spices. Cook for 3 minutes more.
- Turn the heat down to a simmer, sprinkle flour on top, and stir it in. Repeat until the sauce is the right consistency. Cook the sauce for two to three minutes to remove the flour taste.
Serving the Shrimp and Grits
- Divide the grits among six shallow bowls or plates.
- Place 5 or 6 large shrimp on top of the grits, and divide the sausage and sauce evenly among the bowls.
- Garnish with a sprinkle of chopped green onion. Serve warm.
Keywords: shrimp and grits, Southern, fresh shrimp