There is something incredibly comforting and soul-satisfying about a bowl of shrimp and grits, especially when it’s made with rich, velvety textures and vibrant Southern flavors. This Creamy Lowcountry Shrimp and Grits Recipe combines tender shrimp, spicy andouille sausage, and a luscious cheese-infused grit base to deliver a dish that feels like a warm hug on a plate. Whether you’re looking to impress guests or simply want to delight yourself with a special meal, this classic Southern favorite promises both authenticity and mouthwatering goodness in every bite.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, whether it’s adding creaminess, a savory kick, or that unmistakable Southern charm. The simplicity of the components lets each flavor shine while coming together to create something absolutely unforgettable.
- 3 ½ cups water: The foundation for perfect grits, ensuring they cook to creamy perfection.
- 1 cup chicken broth or stock: Adds savory depth and richness to the grits and sauce.
- Kosher salt, to taste: Enhances all the flavors without overpowering the dish.
- 1 cup grits (not instant): The star grain that forms the creamy crust of this dish when cooked slowly.
- 2 tablespoons butter: Adds smoothness and richness to the grits.
- â…“ cup half and half: Contributes extra creaminess and a subtle sweetness.
- ½ – 1 cup shredded sharp cheddar cheese: Melts into the grits, providing a delightfully tangy and creamy texture.
- ¼ teaspoon white pepper: Offers gentle warmth without visible specks, keeping the dish elegant.
- 1 lb shrimp, peeled and deveined: The succulent protein that makes this dish flourish.
- 1 tablespoon Creole Cajun seasoning: Brings bold, spicy flavors straight from the Lowcountry.
- 4 tablespoons butter or bacon drippings, divided: Imparts richness and smoky aroma, perfect for searing and sauce-making.
- 6 ounces andouille sausage, sliced into rounds: Adds smoky spice and hearty texture.
- ½ green bell pepper, finely diced: Brings freshness and a slight crunch.
- ½ small yellow onion, finely diced: Provides sweetness and aromatic depth.
- 1 stalk celery, finely diced: Adds crispness and earthiness.
- 6 cloves garlic, pressed or finely minced: Gives a fragrant burst of flavor that ties everything together.
- 2 tablespoons all-purpose flour: Helps thicken the delicious sauce enveloping the shrimp.
- 1 ¼ cups chicken broth or stock: Essential for creating the creamy sauce base.
- ¼ cup heavy whipping cream: Elevates the sauce to a luxurious, velvety finish.
- 1 tablespoon fresh chopped parsley, plus more for garnish: Adds freshness and a pop of color for presentation.
How to Make Creamy Lowcountry Shrimp and Grits Recipe
Step 1: Cook the Grits
Start by bringing 3 ½ cups of water and 1 cup of chicken broth to a boil with a pinch of kosher salt. Slowly whisk in the grits, reduce the heat, and let them cook gently. Stir often to prevent lumps and keep the mixture silky smooth. This slow cooking process is key to making sure your grits are creamy and rich, the perfect base for the flavors to follow.
Step 2: Enrich the Grits
Once the grits have thickened, stir in butter, half and half, shredded sharp cheddar cheese, and white pepper. The cheese melts into the warm grits, transforming them into a creamy, luscious comfort food classic. Keep the heat low to prevent any sticking or burning while stirring to incorporate every bit of cheesy goodness.
Step 3: Prepare the Shrimp and Sausage
Toss the peeled shrimp with Creole Cajun seasoning and a pinch of white pepper. In a large skillet, melt 2 tablespoons of butter or bacon drippings over medium heat. Add the andouille sausage slices and cook until browned and fragrant, releasing those wonderful smoky flavors. Remove the sausage and set aside, then add the shrimp to the skillet and sauté quickly until just pink and tender—this step infuses the shrimp with all the wonderful spices.
Step 4: Cook the Vegetables
In the same skillet, melt the remaining butter and add the diced green bell pepper, onion, and celery. Cook gently until softened and aromatic. Stir in the garlic and let it cook until fragrant, careful not to burn it. This step builds the flavor base that will marry beautifully with the shrimp and sausage.
Step 5: Make the Sauce
Sprinkle the flour over the softened vegetables, stirring constantly to cook out the raw flour taste. Slowly whisk in the chicken broth and heavy whipping cream, allowing the mixture to thicken into a creamy sauce. Return the shrimp and sausage to the skillet to coat them in this luscious sauce, letting everything simmer together for a few minutes so that the flavors meld perfectly.
Step 6: Combine and Serve
To serve, spoon a generous portion of the cheesy grits onto plates, then top with the creamy shrimp, sausage, and vegetable sauce. Sprinkle freshly chopped parsley over the top for a beautiful pop of color and fresh herbal note. Enjoy every bite of this iconic Southern comfort dish!
How to Serve Creamy Lowcountry Shrimp and Grits Recipe
Garnishes
A sprinkle of fresh parsley is classic, but you can also add a dash of smoked paprika or a few thin slices of green onion for added color and flavor. A wedge of lemon on the side brightens up the richness wonderfully just before eating.
Side Dishes
This dish stands beautifully on its own, but if you want to round out the meal, a simple mixed green salad with a tangy vinaigrette works perfectly. For something heartier, roasted vegetables or crispy fried okra complement the Southern vibe without competing with the main event.
Creative Ways to Present
Try serving the grits in individual shallow bowls with the shrimp mixture spooned on top for an elegant presentation. For brunch, offer it alongside a mimosa or fresh-squeezed orange juice. You can also transform it into a shrimp and grits casserole by layering the components and baking until bubbly and golden.
Make Ahead and Storage
Storing Leftovers
Store leftover shrimp and grits in an airtight container in the refrigerator for up to 3 days. The grits may thicken upon chilling; just add a little milk or broth when reheating to loosen them back up to a creamy consistency.
Freezing
While the shrimp and sausage mixture freezes well, the grits can change texture when frozen and reheated, becoming a bit grainy. If you wish to freeze, separate the grits and shrimp mixture into airtight containers and thaw overnight in the fridge before reheating gently.
Reheating
Gently reheat leftovers on the stove over low heat, stirring frequently. Add a splash of milk or broth to the grits to regain their creamy texture. Avoid microwaving to maintain the smoothness of the dish. The flavors often taste even better the next day as they have had time to meld.
FAQs
Can I use instant grits for this recipe?
Instant grits don’t deliver the same creamy texture and flavor as stone-ground or regular grits because they cook too quickly and can become mushy. For the best results in this Creamy Lowcountry Shrimp and Grits Recipe, stick to regular grits.
What can I substitute for andouille sausage?
If you can’t find andouille sausage, kielbasa or spicy smoked sausage make excellent alternatives. They bring similar smoky, bold flavors that complement the shrimp beautifully.
Is this recipe spicy?
The level of spice comes mainly from the Creole Cajun seasoning and andouille sausage. If you prefer a milder dish, use less seasoning or choose a mild sausage. You can always add hot sauce at the table for a personal kick.
Can I make this recipe dairy-free?
Yes! Replace butter with olive oil or a dairy-free alternative, and use coconut milk or unsweetened almond milk instead of half and half and heavy cream. Skip the cheese or use a dairy-free cheese substitute to keep the creamy texture.
What wine pairs well with shrimp and grits?
A crisp white wine like Sauvignon Blanc or a lightly oaked Chardonnay pairs beautifully. The acidity cuts through the richness of the grits and complements the spices in the shrimp and sausage perfectly.
Final Thoughts
If you’re longing for a dish that’s both cozy and full of bold Southern flair, this Creamy Lowcountry Shrimp and Grits Recipe is an absolute must-try. It’s a celebration of textures and flavors that will quickly become a favorite on your dinner rotation. So don’t hesitate—gather your ingredients, roll up your sleeves, and dive into a plate of pure comfort!
Print
Creamy Lowcountry Shrimp and Grits Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Description
This Creamy Lowcountry Shrimp and Grits recipe is a comforting southern classic featuring tender shrimp cooked with andouille sausage, bell pepper, onion, celery, and garlic in a rich, creamy sauce served over buttery, cheesy grits. It’s a perfect blend of smoky, savory flavors and creamy textures that deliver a hearty and satisfying meal.
Ingredients
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)
- 2 tablespoons butter
- â…“ cup half and half
- ½ – 1 cup shredded sharp cheddar cheese
- ¼ teaspoon white pepper
Shrimp and Sausage Mixture
- 1 lb shrimp, peeled & deveined
- 1 tablespoon Creole Cajun Seasoning
- ¼ teaspoon white pepper
- 4 tablespoons butter (or bacon drippings), divided
- 6 ounces andouille sausage, sliced into rounds
- 1/2 green bell pepper, finely diced
- 1/2 small yellow onion, finely diced
- 1 stalk of celery, finely diced
- 6 cloves of garlic, pressed or finely minced
Sauce
- 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 Grits: In a medium saucepan, bring 3 ½ cups water, 1 cup chicken broth, and a pinch of kosher salt to a boil. Slowly whisk in the grits, reduce heat to low, and cook, stirring occasionally, until thick and tender (about 25-30 minutes). Add more water if needed to reach desired consistency.
- Finish the Grits: Stir 2 tablespoons butter, ⅓ cup half and half, shredded sharp cheddar cheese, and ¼ teaspoon white pepper into the cooked grits. Mix well until creamy and the cheese melts. Keep warm.
- Season the Shrimp: Toss the peeled and deveined shrimp with 1 tablespoon Creole Cajun seasoning and ¼ teaspoon white pepper. Set aside.
- Cook Sausage and Vegetables: In a large skillet, melt 2 tablespoons butter or bacon drippings over medium heat. Add sliced andouille sausage and cook until browned, about 3-5 minutes. Remove sausage and set aside. In the same skillet, add diced green bell pepper, onion, and celery. Sauté until softened, about 5 minutes, then add garlic and cook for another minute.
- Create the Sauce Base: Sprinkle 2 tablespoons all-purpose flour over the vegetables and stir to coat. Cook for 1-2 minutes, then gradually whisk in 1 ¼ cups chicken broth, stirring constantly to avoid lumps. Simmer until sauce thickens slightly.
- Add Cream and Combine: Stir in ¼ cup heavy whipping cream and return cooked sausage to the skillet. Add remaining 2 tablespoons butter and let it melt into the sauce. Adjust seasoning with salt and pepper if needed.
- Cook the Shrimp: Push the sauce mixture to one side of the skillet and add shrimp to the cleared side. Cook shrimp for 2-3 minutes per side until pink and opaque. Then, stir shrimp into the sauce to combine everything evenly.
- Serve: Spoon the creamy grits onto serving plates, top with the shrimp and sausage mixture, sprinkle with fresh chopped parsley, and garnish with additional parsley if desired.
Notes
- Use stone-ground grits for the best texture and flavor; avoid instant grits.
- If you prefer spicier shrimp, increase the Creole Cajun seasoning slightly.
- Bacon drippings can add extra smoky flavor when used in place of butter.
- Leftover shrimp and sausage mixture reheats well for next-day meals.
- For a lighter version, reduce cheese and heavy cream quantities.
