Creamy Lowcountry Shrimp and Grits Recipe

Introduction

Creamy Lowcountry Shrimp and Grits is a comforting Southern classic combining tender shrimp, smoky andouille sausage, and rich, cheesy grits. This dish is perfect for a hearty breakfast, brunch, or dinner that feels like a warm hug on a plate.

Ingredients

• 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
• ⅓ cup half and half
• ½ – 1 cup shredded sharp cheddar cheese
• ¼ teaspoon white pepper
• 1 lb shrimp, peeled & deveined (preferably Gulf Coast shrimp)
• 1 tablespoon Creole Cajun Seasoning (homemade or store-bought)
• ¼ teaspoon white pepper
• 4 tablespoons butter, divided (or bacon drippings)
• 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

1. Step 1: In a large saucepan, bring the water, chicken broth, and salt to a boil over medium-high heat. Gradually whisk in the grits to prevent clumping. Reduce heat to low, cover, and simmer for about 30 minutes, stirring frequently and adding water if the grits become too thick.
2. Step 2: Remove grits from heat. Stir in butter, half and half, ½ cup cheddar cheese, and white pepper until combined. Add more cheese and salt if desired. Keep warm on low heat while preparing the shrimp gravy.
3. Step 3: Toss shrimp with Creole Cajun seasoning and white pepper in a bowl. Let marinate for at least 30 minutes.
4. Step 4: Melt 2 tablespoons butter in a large skillet over medium heat. Sauté shrimp in batches until opaque and pink, about 2-3 minutes total per batch. Transfer shrimp to a plate.
5. Step 5: In the same skillet, cook andouille sausage until golden and slightly crisp, about 2-3 minutes. Transfer to the plate with shrimp.
6. Step 6: Add remaining 2 tablespoons butter to skillet. Sauté bell pepper, onion, and celery until tender and golden, about 4-5 minutes. Add garlic and cook until fragrant, about 1 minute.
7. Step 7: Sprinkle flour over vegetables, stir and cook for 1 minute. Gradually stir in 1 ¼ cups chicken broth. Simmer 1 minute until thickened. Stir in heavy cream and cook until smooth and thick, about 2-3 minutes.
8. Step 8: Return shrimp and andouille to skillet; toss to coat in gravy. Cook 1-2 minutes more to meld flavors. Stir in chopped parsley and adjust seasoning if needed.
9. Step 9: Spoon warm grits into bowls. Top with shrimp gravy. Garnish with extra parsley if desired and serve.

Tips & Variations

• Use stone-ground grits for the best texture and flavor, avoiding instant varieties.
• For extra smoky flavor, substitute bacon drippings for butter when sautéing shrimp and vegetables.
• Adjust the spice level by increasing or reducing the Creole Cajun seasoning.
• Try adding a splash of hot sauce to the shrimp gravy for a bit of heat.

Storage

Store leftover shrimp and grits in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the grits if they become thick. Avoid microwaving at high heat to maintain creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

You can prepare the grits and shrimp gravy separately and reheat them gently when ready to serve. However, it’s best enjoyed fresh for optimal creaminess and flavor.

What can I substitute for andouille sausage?

If andouille is not available, smoked sausage or chorizo can be good alternatives that will still add rich, smoky flavor to the dish.

Creamy Lowcountry Shrimp and Grits Recipe

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A comforting and flavorful Southern classic, Creamy Lowcountry Shrimp and Grits combines rich, cheesy grits with succulent sautéed shrimp, smoky andouille sausage, and a creamy, savory gravy. This hearty dish is perfect for brunch, lunch, or dinner, delivering a delicious taste of Lowcountry cuisine.

• Author: Clara
• Prep Time: 15 minutes (plus 30 minutes marination)
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Southern US, Lowcountry

Ingredients

Scale 1x2x3x

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, preferably Marsh Hen Mill)
• 2 tablespoons butter
• ⅓ cup half and half
• ½ – 1 cup shredded sharp cheddar cheese
• ¼ teaspoon white pepper

Shrimp Gravy

• 1 lb shrimp, peeled & deveined (preferably Gulf Coast shrimp)
• 1 tablespoon Creole Cajun Seasoning (homemade or store-bought)
• ¼ teaspoon white pepper
• 4 tablespoons butter, divided (or bacon drippings)
• 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

1. Prepare the cheese grits: In a large saucepan, bring the water, chicken broth, and salt to a boil over medium-high heat. Gradually whisk in the grits a little at a time to avoid clumps, stirring well. Reduce heat to low, cover, and simmer for about 30 minutes, stirring often and adding water as needed to maintain a thick but creamy consistency.
2. Finish the grits: Remove the saucepan from heat and stir in butter, half and half, ½ cup cheddar cheese, and white pepper until well combined. Add more cheddar if desired for extra cheesiness. Adjust salt to taste and keep warm on very low heat.
3. Marinate the shrimp: In a large bowl, toss the peeled and deveined shrimp with Creole Cajun seasoning and white pepper. Let marinate for at least 30 minutes to absorb the spices.
4. Sauté the shrimp: Heat 2 tablespoons of butter in a large skillet over medium heat. Add shrimp in a single layer and cook 1-2 minutes per side until opaque and pink. Transfer shrimp to a plate using a slotted spoon. Repeat in batches if necessary.
5. Cook the andouille sausage: In the same skillet, cook the andouille sausage rounds for 2-3 minutes until golden brown and slightly crisp on both sides. Remove and add to the plate with the shrimp.
6. Sauté the vegetables: Add the remaining 2 tablespoons butter to the skillet. When melted, add diced bell pepper, onion, and celery. Cook for 4-5 minutes until tender and golden brown. Stir in garlic and cook for another 1 minute until fragrant.
7. Make the gravy: Sprinkle flour over the vegetables, stir well, and cook for about 1 minute to remove the raw flour taste. Gradually whisk in 1 ¼ cup chicken broth, simmering for 1 minute until thickened. Stir in heavy cream and continue cooking for 2-3 minutes until the gravy is smooth and creamy.
8. Combine shrimp and andouille with gravy: Return the cooked shrimp and sausage along with their juices to the skillet. Toss gently to coat in the gravy. Cook for another 1-2 minutes to blend flavors. Stir in fresh parsley and adjust seasoning with more Creole Cajun spice if needed.
9. Serve: Spoon the warm cheese grits into serving bowls, then top evenly with the creamy shrimp and andouille gravy. Garnish with additional fresh parsley and serve immediately. Enjoy your authentic Lowcountry delight!

Notes

• Use stone-ground grits for best texture and flavor; avoid instant grits.
• Add water during grits cooking to maintain a creamy consistency and prevent stiffness.
• Marinating shrimp enhances the flavor but can be skipped if short on time.
• Bacon drippings can be used instead of butter for added smoky depth.
• Adjust the level of cheese according to preference for cheesiness.
• This dish is best served immediately for optimal texture and flavor.
• Leftover shrimp and grits can be gently reheated with a splash of broth or cream to restore creaminess.

Keywords: Shrimp and Grits, Lowcountry Shrimp and Grits, Southern Cuisine, Creamy Grits, Cajun Shrimp, Andouille Sausage, Comfort Food