Description
This Southern shrimp and grits recipe delivers a perfect balance of creamy, cheesy grits and spicy Cajun shrimp with smoky andouille sausage in a rich, flavorful sauce. A comforting and indulgent meal, perfect for brunch or dinner, this classic Southern dish is a must-try!
Ingredients
Units
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For the Grits:
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 4 oz andouille sausage, sliced
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup bell peppers, diced (red and green)
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- 2 green onions, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
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Prepare the Grits:
- In a medium saucepan, bring water or chicken broth to a boil.
- Slowly whisk in the grits, reduce heat to low, and cook for 20-25 minutes, stirring occasionally until thick and creamy.
- Stir in the cheddar cheese, heavy cream, butter, salt, and pepper. Keep warm.
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Cook the Shrimp and Sausage:
- Heat olive oil in a large skillet over medium heat.
- Add the andouille sausage and cook for 3-4 minutes until browned. Remove and set aside.
- In the same skillet, sauté diced onion, garlic, and bell peppers for 2-3 minutes until softened.
- Add shrimp, Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 2-3 minutes per side until shrimp turns pink.
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Make the Sauce:
- Pour in the chicken broth and heavy cream, stirring to combine. Simmer for 2 minutes until slightly thickened.
- Add lemon juice, then return sausage to the skillet and stir to combine. Remove from heat.
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Serve:
- Spoon the creamy grits onto plates or bowls.
- Top with the shrimp and sausage mixture.
- Garnish with chopped green onions and fresh parsley.
Notes
- Use chicken broth instead of water for extra flavorful grits.
- Adjust the spice level by increasing or reducing Cajun seasoning and cayenne pepper.
- For a pescatarian-friendly version, omit the andouille sausage or use a plant-based alternative.
