Shrimp and Grits
Shrimp and Grits is everywhere in the South! Everybody has a version. I can’t speak for everybody else, but I’m always adjusting my recipe. I’m always throwing in a new ingredient, removing an ingredient, changing the base, more sauce, less sauce, no sauce, experimenting with the types of cheese in the grits, using cream, using milk.
My current version is my absolute favorite! It has lots and lots of flavor! I settled on smoked gouda in the grits. That coupled with my secret ingredient gives them the perfect amount of creamy, cheesy deliciousness!
The shrimp is more like a creole but without a lot of sauce. I love it! The andouille compliments the shrimp perfectly! Add that to a fragrant blend of onions, celery, garlic, tomatoes, and some Creole spices. My taste buds are dancing on cloud nine!
I drive Caylie crazy with my tweaking! She follows me around the kitchen with a notebook and pen. She reminds me that I have to measure everything! (not my strongest trait) She’s right – but don’t tell her that! – it does make it easier when I am making the dish again.
How to make shrimp and grits
The first thing you need to do is gather all your ingredients together, chop the vegetables and andouille, grate the cheese, and get everything measured out.
Once you do that, this dish comes together really fast! Make the grits. Stir in the cheeses. And leave it on low heat to keep it warm. In a separate pan, sauté the andouille. Add in the onions and celery. The garlic goes in next followed immediately by the shrimp. Just before the shrimp get done, add the tomatoes. That’s it!
Expert Tips:
- Either old fashioned grits or quick grits will work in this recipe. I usually use quick.
- Do not buy instant grits! They will not work!
- If you use canned tomatoes instead of fresh, stir them in with the garlic and let them cook a few minutes before you add the shrimp.
- Parmesan cheese is my secret ingredient! It makes the smoked gouda in the grits really pop!
When you make this Shrimp and Grits recipe, make sure to leave a comment down below! We love hearing from you guys and answering any questions you might have! Also, make sure to tag us on social media and hashtag it #MSDeltaHospitality.
Shrimp and Grits
Ingredients
- 4 cups water
- 1 cup grits
- 1/ cup unsalted butter
- 1 cup whole milk
- 8 ounces smoked gouda
- 4 ounces parmesan cheese
- Salt and pepper to taste
- 1 cup andouille sausage
- 1-1/3 cups chopped onion
- ⅔ cup chopped celery
- 1 stick butter
- 1 Tablespoon minced garlic
- 1 ⅓ cups chopped tomatoes
- 2 pound peeled and deveined shrimp
- 1 Tablespoon creole seasoning
Instructions
GRITS:
- In a 4 quart saucepan, bring water to a boil.
- Whisk in grits. Reduce heat to medium or medium low.
- Cook until grits start to thicken (about 5 minutes), stirring occasionally.
- Add butter and milk. Continue to cook until thickened, about 5 more minutes.
- Stir in cheeses. Season with salt and pepper.
SHRIMP:
- Sauté andouille in a hot pan and cook until it starts to brown (3-5 minutes).
- Add onion, celery, and butter and cook until onion becomes translucent (about 5 minutes).
- Add garlic and shrimp.
- Cook for another 5 minutes, until shrimp are nearly done.
- Add tomatoes and cook for another 1-2 minutes.
- Serve over grits.
Notes
- Either old fashioned grits or quick grits will work in this recipe. I usually use quick.
- Do not buy instant grits! They will not work!
- If you use canned tomatoes instead of fresh, stir them in with the garlic and let them cook a few minutes before you add the shrimp.
- Parmesan cheese is my secret ingredient! It makes the smoked gouda in the grits really pop!
EQUIPMENT
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
