Shrimp and Grits is a southern recipe made with creamy grits, and a shrimp gravy loaded with sausage and Cajun flavors. Enjoy this for brunch, lunch or dinner.
I really can’t tell you exactly when my love for shrimp and grits started. But, I can say it was very early. I’ve worked on my own personal recipe for a few years now. I’ve finally gotten it to a point, where I am fully satisfied with it.
I prepare my recipe with a flavorful shrimp gravy, and creamy grits. Plump shrimp, Andouille sausage, onion, bell pepper and garlic makes up the base of this delicious gravy. Incorporate flour and broth to produce a thick gravy. Lastly, pour the gravy on top of creamy grits.
How to prepare shrimp and grits
Ingredients needed
For the grits
- Chicken broth – Used to cook your grits in. You typically won’t need salt. At the end, if you feel you need more salt, feel free to add it.
- Quick grits – I use quick grits because it shortens the cooking process.
- Heavy cream – Used to add creaminess
- Parmesan cheese – Used for additional creaminess, and a final layer of flavor.
- Butter – To bring out the flavor. You can use salted or unsalted
For the shrimp gravy
- Shrimp – Peeled, deveined, tail-off
- Andouille sausage – I used this to add more flavor and extra protein. The drippings from the sausage is very helpful in adding flavor to the gravy.
- Yellow onion – Flavor
- Red bell pepper – Flavor, and when cooked along with the onion and garlic, will help deepened the color of the gravy.
- Minced garlic – Flavor
- Unsalted butter – Produce the gravy, and also ensures all those flavors are properly married.
- All-purpose flour – Thickener used to produce a perfect gravy
- Cajun seasoning – Adds cajun flavors
- Smoked paprika – Adds a smoky flavor, and deepens color
- Fresh parsley – Garnishment and color
Simple Steps
Prepare the shrimp gravy
Add oil to pan over medium high heat, and cook shrimp until slightly pink. Do not cook through.
Reduce heat medium, and cook sausage until brown.
After removing sausage, add butter and veggies. Cook until fragrant and tender.
Stir in flour.
Whisk in broth, and stir in Cajun seasoning and paprika. Bring to simmer until gravy is thickened to liking.
Return shrimp and sausage to pan, and sprinkle with fresh parsley. Serve warm on top of grits.
For the grits
Heat chicken broth is a medium saucepan. Slowly whisk in grits.
Continue to whisk occasionally while cooking until grits starts to thicken.
Stir in heavy cream and parmesan cheese.
Add butter and serve topped with shrimp gravy.
Shrimp and Grits
Ingredients
Creamy Grits
- 4 cups chicken broth/stock
- 1 1/2 cups quick grits
- 3/4 cup heavy cream
- 1 cup parmesan cheese
- 3 tbsp. butter salted or unsalted
Shirmp Gravy
- 1 tbsp olive oil
- 1 lb. large shrimp peeled, deveined, tail-off
- 12 ounces Andouille sausage sliced
- 4 tbsp unsalted butter
- 1 small yellow onion chopped
- 1 red bell pepper chopped
- 1 tbsp minced garlic about 3 cloves
- 2 tbsp all-purpose flour
- 4 cups chicken broth/stock
- 1/2 tsp cajun seasoning, plus a pinch for shrimp I use Tony Chachere's
- 1/2 tsp smoked paprika
- fresh parsley chopped
Instructions
Shrimp Gravy
- In a large non-stick or cast iron skillet, heat oil over medium high heat. Sprinkle shrimp with a small amount of cajun seasoning. Cook shrimp in skillet until shrimp is slightly pink, and not cooked through, about 1 minute. Reduce heat to medium, and add sausage slices. Cook until sausage is brown on each side. This typically only take a few minutes. Remove sausage and set aside with shrimp.
- Keep all drippings and juices in pan. Melt butter in same pan. Add onion, bell pepper, and garlic. Cook, stirring occasionally, until vegetables are fragrant and tender, about 3-5 minutes.
- Sprinkle in flour, and stir until flour is fully mixed into vegetables. Slowly whisk in broth/stock. stir in cajun seasoning and smoked paprika. Bring to a simmer, and reduce heat to low. Simmer uncovered, for 5 minutes, or until gravy is thickened to liking.
- Add fresh parsley to gravy, and serve immediately on top of warm grits.
Creamy Grits
- In a medium saucepan, heat broth over medium heat. Slowly whisk in grits. Continue to whisk until all grains are separated. Reduce heat to low, and simmer until grits start to thicken, about 5 – 10 minutes. Ensure you are whisking constantly to reduce splatter, and the chance of your grits sticking.
- Stir in heavy cream, and continue to stir until grits are thick and creamy. Stir in Parmesan cheese. Once cheese is melted, stir in butter. Taste and add salt and pepper if needed.3/4 cup heavy cream, 1 cup parmesan cheese, 3 tbsp. butter
- Remove from heat and cover to keep warm, until ready to serve.
Notes
- Using a whisk for the grits will ensure your grits come out smooth and creamy.
- Stirring occasionally will reduce splatter and sticking
- A non-stick skillet, or seasoned cast-iron skillet works better for this recipe.
- Bacon can be substituted for the sausage. Just chop bacon into small pieces prior to cooking.
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