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–+ servings
2 bowls of Shrimp and Grits
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5 from 6 votes

Shrimp and Grits

Shrimp and Grits is a classic Southern dish BURSTING with flavor. You'll love the tender shrimp, spicy sauce, and cheesy, creamy grits.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Cajun/Creole, Seafood
Keyword: Grits, Shrimp
Servings: 4
Calories: 712kcal
Author: Emily Walker

Equipment

  • Sauce pan
  • Fry Pan/Skillet

Ingredients

Grits

  • 3 cups milk
  • 3 cups water
  • 1/4 cup butter
  • 1 1/2 teaspoons salt
  • 1 1/2 cups quick grits
  • 1 cup shredded cheddar cheese

Sauce

  • 3 tablespoons butter
  • 1 teaspoon minced garlic
  • 14 ounces peeled whole San Marzano tomatoes
  • 2 teaspoons Creole seasoning
  • 1 teaspoon paprika

Seasoned Shrimp and Sausage

  • 2 tablespoons butter
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 13 ounces Andouille Smoked Sausage cut into 1 inch slices
  • 16 large raw shrimp
  • 1/2 cup frozen corn

Instructions

Prepare the Grits (allow 30 minutes for this step):

  • In a large pot, combine water, milk, butter, and salt. Bring to a boil over medium-high heat while stirring frequently.
    Saucepan with boiling milk mixture and wooden spoon.
  • Slowly pour in the grits while stirring constantly with a whisk. Turn heat to low and continue to whisk for one minute.
    Pouring Grits into boiling saucepan.
  • Cover the pan with a lid. Stir well every 4 to 5 minutes. Be sure to scrape along the sides and bottom of the pot to prevent grits from sticking or burning.
    Whisking grits in boiling saucepan.
  • The grits are done when they reach a thick and creamy consistency. It should take 25-30 minutes. Stir in the cheese when grits are cooked.
    Wooden spoon holding up cooked grits in a saucepan.

For the Sauce:

  • In a large skillet over medium heat, cook butter and garlic together until garlic begins to turn golden.
    Butter and Garlic in a sauce pan
  • Add the canned tomatoes, creole, and paprika. Stir and mash up the tomatoes with a wooden sppon.
    Cajun tomato sauce in a pan
  • Turn stove to low to simmer. Cover the pan with the wooden spoon still in the pan to slightly hold up the lid. This prevents splattering and still allows the sauce to thicken. Simmer for 10 minutes stirring occasionally.
    Covered tomato sauce in a sauce pan

For the Shrimp and Sausage:

  • Melt butter in a separate large sauce pan. Add garlic, paprika, chili powder, sliced sausage, shrimp, and corn. Cook together over medium heat until shrimp is pink and cooked through.
    Skillet with shrimp, corn and sausage. Wooden spoon on the side.

To Serve:

  • Spoon a cup of grits into 4 bowls, making a shallow well in the middle of the grits. Divide the sauce between the 4 bowls.
    Grits with cajun tomato sauce on top
  • Top each bowl with shrimp and sausage. Optional: sprinkle on a little chopped parsley or green onions.
    Shrimp and Grits in a bowl

Video

Notes

  • Want to marinate the shrimp before cooking? Try our grilled shrimp marinade.
  • Keep leftovers of this delicious meal in an airtight container in the refrigerator for up to 3 days, make this wonderfully fiber and protein packed meal last for more than just one dinner! Keep the sausage and shrimp mixture separate from the grits. 
  • Popular additions include: green onion, bacon, and hot sauce. 

Nutrition

Calories: 712kcal | Carbohydrates: 46g | Protein: 35g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 1898mg | Potassium: 562mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1489IU | Vitamin C: 3mg | Calcium: 226mg | Iron: 18mg