Lowcountry Shrimp and Grits

Lowcountry Shrimp and Grits is a delicious Southern comfort dish combining creamy, cheesy grits with savory shrimp, smoky sausage, and a flavorful gravy. This dish is a perfect blend of spices and textures, making it an all-time favorite for a hearty, satisfying meal. If you love Southern cuisine, this recipe is a must-try!

Why You’ll Love This Recipe

I love this dish because it brings together all the best flavors of Southern cooking. The creamy cheese grits are rich and smooth, while the shrimp is seasoned perfectly with Cajun spices. The smoky andouille sausage adds a depth of flavor, and the savory gravy ties everything together beautifully. It’s a comforting, indulgent meal that’s sure to please any crowd. Whether you’re making it for a family dinner or hosting friends, Lowcountry Shrimp and Grits is always a hit.

Ingredients

For the Cheese Grits:

3 ½ cups water

1 cup chicken broth

Kosher salt, to taste

1 cup stone-ground grits

2 tablespoons butter

⅓ cup half and half

½ – 1 cup shredded sharp cheddar cheese

¼ teaspoon white pepper

For the Shrimp Gravy:

1 lb shrimp, peeled and deveined

1 tablespoon Creole Cajun seasoning

¼ teaspoon white pepper

4 tablespoons butter, divided

6 ounces andouille sausage, sliced

½ green bell pepper, finely diced

½ small yellow onion, finely diced

1 stalk celery, finely diced

6 cloves garlic, minced

2 tablespoons all-purpose flour

1 ¼ cups chicken broth

¼ cup heavy whipping cream

1 tablespoon fresh parsley, chopped (plus more for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large saucepan, bring the water, chicken broth, and salt to a boil over medium-high heat. Gradually whisk in the grits, stirring constantly to prevent lumps. Once the mixture comes to a boil, reduce the heat to low, cover, and simmer, stirring occasionally, for about 30 minutes until thick and creamy.

Remove the grits from the heat and stir in the butter, half and half, shredded cheddar cheese, and white pepper. Keep the grits warm on low heat. If they become too thick, I add a splash of water to thin them out.

In a bowl, season the shrimp with Creole seasoning and white pepper. Toss to coat and let the shrimp marinate for at least 30 minutes.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp in a single layer and sauté for 1-2 minutes per side until they turn pink and opaque. Remove the shrimp and set them aside.

Add the andouille sausage to the same skillet and cook for about 2-3 minutes per side until it’s browned. Remove and set aside.

Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the bell pepper, onion, and celery. Sauté until softened, about 4-5 minutes. Add the garlic and cook for another minute.

Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute. Slowly add the chicken broth while stirring to avoid lumps. Let it simmer for 1 minute, then stir in the heavy cream and cook until the gravy thickens, about 2-3 minutes.

Return the shrimp and andouille sausage to the skillet. Stir to coat everything in the gravy and let it simmer for another 1-2 minutes. Stir in the chopped parsley.

To serve, divide the warm cheese grits into bowls, then spoon the shrimp and sausage gravy over the top. Garnish with extra parsley and serve immediately.

Servings and Timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Variations

If you’re looking to make a variation of this dish, there are a few adjustments you can try:

Grits: For a different texture, you can use quick grits instead of stone-ground grits, but keep in mind the cooking time will be shorter.

Shrimp alternatives: If you’re not a fan of shrimp, try substituting it with scallops or fish fillets like tilapia or cod.

Spice level: Adjust the heat of the Creole seasoning based on your preference. If you like it spicier, add a pinch of cayenne pepper or some chopped jalapeños to the gravy.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. When reheating, I like to microwave the cheese grits separately and reheat the shrimp and gravy in a skillet over low heat until warm. I add a splash of broth or cream to loosen the sauce if it thickens too much.

Related Recipes:

• Lowcountry Chewies
• Garlic Parmesan Roasted Shrimp
• Baked Cheesy Shrimp

FAQs

Can I make this dish ahead of time?

I don’t recommend making this entire dish ahead of time, as the grits may lose their creamy texture and the shrimp may overcook. However, you can prep the shrimp, sausage, and vegetables in advance and store them separately in the fridge.

Can I use frozen shrimp?

Yes, I use frozen shrimp all the time. Just be sure to thaw them completely and pat them dry before seasoning and cooking.

What can I substitute for andouille sausage?

If you can’t find andouille sausage, smoked sausage or even chorizo would work as great alternatives for a similar smoky flavor.

How do I make the grits creamier?

To make the grits even creamier, I increase the amount of half and half or add a little more butter and cheese. You can also use whole milk in place of half and half for a richer result.

Can I make this dish spicy?

Absolutely! If I want a spicier version, I add extra Creole seasoning or a little cayenne pepper. You could also toss in some diced jalapeños or hot sauce for an added kick.

Conclusion

Lowcountry Shrimp and Grits is a Southern classic that’s both comforting and flavorful. The combination of creamy cheese grits, tender shrimp, and smoky sausage in a savory gravy makes for an unforgettable meal. Whether you’re a fan of Southern cuisine or trying it for the first time, this dish will quickly become a favorite in your recipe rotation. Enjoy.

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