Southern Shrimp and Grits with Andouille
Shrimp and Grits
Creamy stone-ground grits topped with shrimp, browned andouille, sweet peppers, and a savory pan sauce.
This version of shrimp and grits leans on two steady sources of flavor: slow-cooked stone-ground grits and a skillet sauce built from andouille drippings. The grits stay creamy because they simmer gently with milk and broth, then finish with butter and sharp cheddar.
Andouille gives the topping a smoky, peppery backbone without needing a long simmer. Browning it first leaves enough seasoning in the pan to cook bell pepper, onion, garlic, and shrimp, while a splash of broth loosens everything into a glossy sauce.
The shrimp cook quickly, so have the vegetables chopped and the grits nearly finished before they hit the skillet. Pull them from the heat as soon as they turn opaque and curl loosely; overcooking is the easiest way to lose their tender texture.
Serve the saucy shrimp over warm grits right away, with scallions and a little hot sauce if you like heat. The dish is rich, but the peppers, lemon, and parsley keep each bite balanced.
Nutrition (per serving)
Directions
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1
Bring 3 cups chicken broth, 1 cup milk, and the salt to a gentle boil in a heavy saucepan.
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2
Whisk in the grits slowly, reduce the heat to low, and cook for 25 to 30 minutes, stirring often, until thick and creamy.
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3
Stir 2 tablespoons butter and the cheddar into the grits, then cover and keep warm over the lowest heat.
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4
Toss the shrimp with the Cajun seasoning while the grits finish cooking.
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5
Heat the olive oil in a large skillet over medium-high heat and brown the andouille for 3 to 4 minutes, then transfer it to a plate.
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6
Add the red pepper, green pepper, and onion to the skillet and cook for 4 to 5 minutes, scraping up browned bits, until softened.
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7
Stir in the garlic for 30 seconds, then add the shrimp and cook for 2 to 3 minutes, turning once, until just opaque.
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8
Return the andouille to the skillet, add 1/2 cup broth and Worcestershire sauce, and simmer for 1 to 2 minutes until lightly reduced.
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9
Turn off the heat and stir in the remaining 1 tablespoon butter, lemon juice, scallions, and parsley.
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10
Spoon the warm grits into shallow bowls and top with the shrimp, andouille, peppers, and pan sauce.
Ingredients
- Stone-ground grits:1 cup
- Low-sodium chicken broth:3 cups
- Whole milk:1 cup
- Kosher salt:1 teaspoon
- Unsalted butter:3 tablespoons
- Sharp cheddar cheese, grated:1 cup
- Andouille sausage, sliced into half-moons:8 ounces
- Large shrimp, peeled and deveined:1 pound
- Cajun seasoning:1 1/2 teaspoons
- Olive oil:1 tablespoon
- Red bell pepper, diced:1/2 cup
- Green bell pepper, diced:1/2 cup
- Yellow onion, finely chopped:1/2 cup
- Garlic cloves, minced:3
- Low-sodium chicken broth for the pan sauce:1/2 cup
- Worcestershire sauce:1 teaspoon
- Fresh lemon juice:1 tablespoon
- Scallions, sliced:2
- Fresh parsley, chopped:2 tablespoons
- Hot sauce for serving:to taste
Tips & Notes
- Stone-ground grits vary by brand; add a splash of broth or milk if they thicken before the shrimp are ready.
- Use low-sodium broth because Cajun seasoning, cheese, and andouille all bring salt.
- For a milder dish, choose smoked sausage instead of andouille and add hot sauce only at the table.
- Pat the shrimp dry before seasoning so they sear instead of steaming.
