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holding a bowl of shrimp and grits

Southern Shrimp and Grits

  • Author: Brooke
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x


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

  1. Make it according to the package instructions.  Since I used white quick grits, I’ll share how I made them.
  2. Boil 4 cups of chicken stock and 1 1/3 cups of filtered water in a large pot.
  3. Whisk in the grits and 1/2 teaspoon salt, then return to a boil.  Cover and let it simmer over a medium-low heat for 8 minutes, stirring occasionally.  It should be stiff, not runny.
  4. Whisk or stir in the butter, grated cheese, and spices.  Keep it warm over low heat and keep it covered.
  5. 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

  1. 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.
  2. Deglaze the pan by pouring in the white wine and stirring for a minute or two.
  3. Add the fresh large shrimp and cook for 1 minute, then add the lemon juice, cream, and spices. Cook for 3 minutes more.
  4. 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

  1. Divide the grits among six shallow bowls or plates.
  2. Place 5 or 6 large shrimp on top, and divide the sausage and sauce evenly among the bowls.
  3. Garnish with a sprinkle of chopped green onion.  Serve warm.

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: shrimp and grits, Southern, fresh shrimp

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