Shrimp and Grits

Shrimp and Grits


Shrimp and Grits is one of my all time favorite dishes and this version is one of the best I have made.   For those that don’t know, shrimp and grits is a traditional southern dish.  I have heard that it was originally served for breakfast, but I have always had it for dinner.

The ingredient that makes this recipe a bit different than most others is Andouille sausage.  While tasso ham or bacon is more commonly used, the Cajun flavors of the Andouille compliment the dish perfectly.  While I have had shrimp and grits served with regular, creamy, or mild cheese grits, I chose to add cheddar to these, so that the flavor doesn’t get lost underneath the shrimp.

Shrimp and Grits
Prep time
Cook time
Total time
Serves: 4
  • 1 cup grits
  • 2 cups water
  • 2 cups milk
  • ½ tsp. salt
  • 2 cups cheddar cheese, grated
  • 1½ lbs. Shrimp
  • 3 links Andouille sausage,sliced into ¼ inch slices
  • 4 Tbsp. Butter
  • 6 green onions, sliced (Use the white part in the shrimp and save the green part to sprinkle on top.
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 15 oz. can fire roasted diced tomatoes
  • 1 chipotle pepper in adobe sauce, chopped plus 1 Tbsp. sauce
  • ⅓ cup flour
  • 2 cups milk
  1. Pour milk and water into a large saucepan.
  2. Stir in salt and grits.
  3. Bring to a boil over high heat and then reduce heat and simmer 20 minutes.
  4. Add cheese and stir until melted.
  1. In a large skillet saute Andouille sausage until done.
  2. Add butter and bell pepper to the skillet. Saute until tender.
  3. Add garlic, shrimp, and the white parts of the green onions.
  4. Saute until shrimp just begin to turn opaque. The should not be completely cooked.
  5. Stir in tomatoes, chipotle pepper, and adobe sauce. Continue cooking until heated through.
  6. Stir the flour into the milk and stir it into the shrimp mixture.
  7. Bring to a boil and cook until thickened (about 1 or 2 minutes).
  8. Serve over grits and top with sliced green onions.




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  1. says

    I make grits occasionally, thanks to my sister who encouraged me to give them a try. I like your recipe with the sausage addition and peppers. Will have to give this a try it sounds so good with lots of great flavors.

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