Shrimp and Grits Recipe

5 from 8 votes

The best shrimp and grits made with tender shrimp in a piquant Creole tomato gravy, served over cheesy, creamy grits with smoked andouille sausage, so good!

Prep Time10

Cook Time1 20

Course: Main Course

Cuisine: American

Keyword: grits, shrimp, southern, spicy

Servings:

Calories: 745kcal

Author: Mike Hultquist

Ingredients

FOR THE SHRIMP GRAVY

1 pound andouille sausage sliced
1/3 cup vegetable oil
1/3 cup flour
1 large onion chopped
1-2 jalapeno peppers chopped (use green pepper for milder)
2 stalks celery chopped
4 cloves garlic chopped
6 ounces tomato paste
14 ounces diced tomatoes fire roasted tomatoes are GREAT here – use canned or fresh
1 tablespoon Cajun seasonings or use Creole seasonings
Salt and pepper to taste
4 cups seafood stock or use chicken stock or seafood stock
1 teaspoon fresh thyme chopped
1 pound shrimp peeled and deveined

FOR THE GRITS

2 tablespoons butter
8 cups water or use 4 cups water + 4 cups whole milk or heavy cream for creamier grits
1/2 teaspoon salt optional
2 cup grits
4 cups shredded white cheddar cheese or more to taste

FOR SERVING

Spicy chili flakes fresh chopped parsley, chopped green onions

Instructions

FOR THE SHRIMP GRAVY

Heat a large pot to medium and add the andouille. Saute for 3 minutes, stirring, until lightly browned. Remove and set aside.
Make a Roux. Add vegetable oil and flour. Stir to form a paste, then cook, stirring constantly for 10-15 minutes, until the roux darkens to a rich brown, about the color of peanut butter. You can go darker if you’d like.
Add the onion, jalapeno (or bell pepper) and celery. Stir and cook for 5 minutes.
Stir in the garlic and cook for 1 minute.
Stir in the tomato paste, diced tomatoes and Cajun seasonings, salt and pepper. Cook for 1 minute to let the flavors develop.
Stir in the stock and fresh thyme. Reduce heat to low and simmer for 30 minutes to thicken the gravy. You can simmer longer if you’d like to develop more flavor. Add more liquid as needed.
Stir in the sausage and simmer another 30 minutes or longer to your desired flavor. Adjust for seasonings.
Remove from heat and stir in the shrimp. Cover and let the shrimp cook 3-5 minutes to cook through.

FOR THE GRITS

While the shrimp gravy is simmering, add the butter, water (and milk or cream, if using) and optional salt to a pot. Bring to a boil.
Stir in the grits and bring back to a boil. Lower the heat, then cover and simmer 30 minutes, stirring often. Add water or milk/heavy cream as needed if the grits get too thick and dry.
Adjust for salt.
Stir in the cheese a bit at a time until it is melted through.

SERVING THE SHRIMP AND GRITS

Serve the cheesy grits into bowls, then top with shrimp gravy, andouille and cooked shrimp.
Garnish with red pepper flakes, fresh parsley and green onion.

Nutrition