Creamy Lowcountry Shrimp and Grits Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
