Description
This Creamy Lowcountry Shrimp and Grits recipe features a rich and flavorful combination of cheesy grits and a savory shrimp and andouille sausage gravy. Slow-simmered grits are enriched with sharp cheddar and cream, while the shrimp and sausage are sautéed with aromatic vegetables and finished with a creamy, spiced sauce, making it a quintessential Southern comfort dish perfect for any meal.
Ingredients
Scale
For the Cheese Grits
- 3 ½ cups water, plus more as needed
- 1 cup chicken broth or stock
- Kosher salt, to taste
- 1 cup grits (not instant grits)
- 2 tablespoons butter
- â…“ cup half and half
- ½ – 1 cup shredded sharp cheddar cheese
- ¼ teaspoon white pepper
For the Shrimp Gravy
- 1 lb shrimp, peeled & deveined
- 1 tablespoon Creole Cajun Seasoning
- ¼ teaspoon white pepper
- 4 tablespoons butter (or bacon drippings), divided
- 6 ounces andouille sausage, sliced into rounds
- ½ green bell pepper, finely diced
- ½ small yellow onion, finely diced
- 1 stalk celery, finely diced
- 6 cloves garlic, pressed or finely minced
- 2 tablespoons all-purpose flour
- 1 ¼ cup chicken broth or stock
- ¼ cup heavy whipping cream
- 1 tablespoon fresh chopped parsley, plus more for garnish
Instructions
- Cook the Grits: In a pot, bring 3 ½ cups of water, 1 cup chicken broth, and kosher salt to a boil. Whisk in 1 cup of grits, reduce heat to a simmer, and cook uncovered for about 30 minutes, stirring frequently to prevent lumps. Add additional water as needed if the grits become too thick.
- Add Cheese to Grits: Remove the pot from heat and stir in 2 tablespoons butter, ⅓ cup half and half, ½ to 1 cup shredded sharp cheddar cheese, and ¼ teaspoon white pepper. Mix well until creamy and keep warm.
- Marinate the Shrimp: In a bowl, toss the peeled and deveined shrimp with 1 tablespoon Creole Cajun seasoning and ¼ teaspoon white pepper. Let it marinate for 30 minutes to absorb the flavors.
- Sauté Shrimp and Andouille: Heat 2 tablespoons of butter or bacon drippings in a skillet over medium heat. Sauté the shrimp until they turn pink and opaque, about 2-3 minutes per side. Remove and set aside. In the same skillet, add remaining butter and sauté the sliced andouille sausage until golden brown. Remove and set aside with the shrimp.
- Sauté Vegetables: Add diced green bell pepper, yellow onion, and celery to the skillet and cook until tender and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Make the Gravy: Sprinkle 2 tablespoons all-purpose flour over the sautéed vegetables and cook, stirring constantly, for 1 minute to form a roux. Slowly pour in 1 ¼ cups chicken broth while stirring to avoid lumps. Bring to a gentle simmer and cook until the mixture thickens slightly, about 3-5 minutes.
- Finish the Gravy: Stir in ¼ cup heavy whipping cream and cook until the gravy is thickened and creamy. Return the shrimp and andouille sausage to the skillet and cook together for 1-2 minutes to heat through and meld the flavors.
- Add Fresh Parsley and Serve: Stir in 1 tablespoon chopped fresh parsley into the gravy. To serve, spoon the creamy cheese grits onto plates and top with the shrimp and andouille gravy. Garnish with additional fresh parsley for a bright finish.
Notes
- Use stone-ground grits for the best texture and flavor; avoid instant grits.
- Adjust cheddar cheese quantity based on your preferred cheesiness and creaminess.
- Creole Cajun seasoning can be homemade or store-bought; adjust seasoning level to taste.
- Butter can be substituted with bacon drippings for added smoky flavor.
- If grits thicken too much during cooking, add splashes of water or broth to maintain creaminess.
- Leftover shrimp and gravy can be refrigerated for up to 2 days and reheated gently.
- For a spicier dish, add a pinch of cayenne or hot sauce to the shrimp marinade or gravy.
