If you have ever dreamed of tasting the heart and soul of Southern comfort food, this Lowcountry Shrimp and Grits Recipe is your golden ticket. Rich, velvety, and bursting with the flavors of succulent shrimp, smoky sausage, and creamy cheese-laden grits, this dish creates a harmony of textures and spices that feels like a warm hug on a plate. Whether it’s a weekend brunch or a cozy dinner, the combination of stone-ground grits with a Creole-infused shrimp and sausage gravy brings a little piece of Lowcountry magic right to your kitchen.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the key to crafting this luscious dish. Each component plays a vital role, from the creamy grits forming the base to the perfectly seasoned shrimp that bring a burst of flavor and the andouille sausage adding deep, smoky notes.
- 3 ½ cups water: The foundation for cooking the grits to tender perfection.
- 1 cup chicken broth: Adds depth and savory richness to the grits and sauce.
- Kosher salt, to taste: Essential for balancing flavors throughout.
- 1 cup stone-ground grits: The star of the dish providing rustic texture and creaminess.
- 2 tablespoons butter: Adds luxurious richness to the grits and sauce.
- â…“ cup half and half: Creates a smooth, creamy texture in the grits.
- ½ – 1 cup shredded sharp cheddar cheese: Introduces sharp flavor and melts perfectly into the grits.
- ¼ teaspoon white pepper: Offers subtle heat without overpowering the delicate shrimp.
- 1 lb shrimp, peeled and deveined: Fresh shrimp bring sweetness and tender seafood goodness.
- 1 tablespoon Creole Cajun seasoning: Adds the quintessential Lowcountry spice blend.
- 4 tablespoons butter, divided: Used for cooking shrimp, sausage, and vegetables to enhance flavor.
- 6 ounces andouille sausage, sliced: Provides savory smokiness and a bit of spice.
- ½ green bell pepper, finely diced: Adds crunch and a burst of fresh color.
- ½ small yellow onion, finely diced: Base aromatic flavor for the sauce.
- 1 stalk celery, finely diced: Complements the medley of aromatics and provides gentle crunch.
- 6 cloves garlic, minced: Infuses the dish with fragrant, savory notes.
- 2 tablespoons all-purpose flour: Thickens the sauce to luscious consistency.
- 1 ¼ cups chicken broth: Keeps the sauce rich and flavorful.
- ¼ cup heavy whipping cream: Ensures the sauce is silky and indulgent.
- 1 tablespoon fresh parsley, chopped (plus more for garnish): Brightens the dish with fresh herbal aroma and color.
How to Make Lowcountry Shrimp and Grits Recipe
Step 1: Prepare the Cheese Grits
Start by bringing 3 ½ cups of water, 1 cup of chicken broth, and a pinch of kosher salt to a boil in a large saucepan over medium-high heat. Slowly whisk in 1 cup of stone-ground grits, making sure to stir constantly to prevent lumps from forming. Then reduce the heat to low, cover your pot, and let the mixture simmer gently for 30 minutes. This careful cooking transforms the grits into a thick and creamy base that is comforting and rich.
Step 2: Enrich the Grits
Once your grits have thickened beautifully, stir in 2 tablespoons of butter for that luscious melt-in-your-mouth quality, followed by ⅓ cup of half and half, which lends extra creaminess. Next, fold in ½ to 1 cup of shredded sharp cheddar cheese depending on how cheesy you want the dish to be, and finish with ¼ teaspoon of white pepper for a subtle kick. Keep the grits warm as you assemble the rest of the components.
Step 3: Season and Marinate the Shrimp
Take 1 pound of peeled and deveined shrimp and season them with 1 tablespoon of Creole Cajun seasoning and ¼ teaspoon of white pepper. Let them marinate for 30 minutes. This infusion allows the shrimp to soak up that signature Lowcountry flavor, promising juicy, spicy bites once cooked.
Step 4: Cook the Shrimp and Sausage
Heat 2 tablespoons of butter in a large skillet over medium heat. Sauté the shrimp for about 1-2 minutes on each side until they turn a lovely pink. Remove the shrimp and set them aside. In the same skillet, brown sliced andouille sausage, which will release smoky, spicy oils to flavor every bite. Set the sausage aside once beautifully caramelized.
Step 5: Build the Sauce
Add the remaining 2 tablespoons of butter to the skillet and sauté the diced green bell pepper, yellow onion, and celery for 4 to 5 minutes until tender and fragrant. Introduce minced garlic and cook for an additional minute, letting its savory aroma fill your kitchen. Stir in 2 tablespoons of all-purpose flour and allow it to cook for 1 minute; this step helps thicken the sauce later.
Step 6: Finish the Shrimp and Sausage Gravy
Slowly pour in 1 ¼ cups of chicken broth, constantly stirring to avoid lumps, bringing the mixture to a simmer. Let it cook briefly for 1 minute to thicken. Then stir in ¼ cup of heavy whipping cream and allow the sauce to thicken even further over 2 to 3 minutes. Return the cooked shrimp and sausage to the skillet, toss in 1 tablespoon of chopped fresh parsley, and simmer everything together another 1 to 2 minutes for melding flavors.
Step 7: Plate and Serve
Spoon a generous helping of the warm, cheesy grits onto plates, ladle over the shrimp and sausage gravy, and garnish with additional fresh parsley. This vibrant dish is now ready to be enjoyed in all its comforting, flavor-packed glory.
How to Serve Lowcountry Shrimp and Grits Recipe
Garnishes
Fresh green parsley is the classic and perfect choice to brighten the dish, lending color and a hint of herbaceous freshness. For a little extra pop, try a sprinkle of smoked paprika or a dash of hot sauce to personalize the spice level.
Side Dishes
Pair your Lowcountry Shrimp and Grits Recipe with a simple side salad dressed in tangy vinaigrette to cut through the richness, or some buttery, sautéed greens like collards or kale for a Southern-inspired balance. Crispy fried okra or roasted asparagus also complements the meal beautifully.
Creative Ways to Present
Impress your guests by serving the grits in individual small bowls or rustic ramekins and topping each with the shrimp and sausage mixture for an elegant touch. You can also add a soft poached egg on top for added decadence and creaminess. For casual gatherings, consider a family-style serving platter where everyone can dig in.
Make Ahead and Storage
Storing Leftovers
Keep any leftover shrimp and grits in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen after resting, making for an even tastier meal the next day.
Freezing
While the grits themselves freeze well, the shrimp and sausage sauce is best consumed fresh for optimal texture. If you freeze the components separately, thaw them gently in the fridge and reheat carefully to avoid overcooking the shrimp.
Reheating
To warm leftovers, gently reheat the shrimp and sausage mixture in a skillet over low heat, stirring occasionally. Reheat the grits separately, adding a splash of milk or cream to restore their creamy texture. Combine just before serving for near-fresh enjoyment.
FAQs
Can I use regular grits instead of stone-ground grits?
Yes, regular grits will work, but stone-ground grits provide a heartier texture and more pronounced corn flavor, making them the preferred choice for an authentic Lowcountry Shrimp and Grits Recipe.
What can I substitute for andouille sausage?
If you can’t find andouille sausage, smoked kielbasa or chorizo can be tasty alternatives that still bring a smoky, spicy kick to the dish.
Is this dish spicy?
The recipe has a gentle, balanced heat thanks to Creole seasoning and white pepper. You can adjust the heat by modifying the amount of seasoning or adding hot sauce to your liking.
Can I prepare this recipe without dairy?
To make it dairy-free, substitute butter with olive oil or a plant-based butter substitute, and use coconut milk or a creamy non-dairy alternative in place of half and half and heavy cream. The flavors will still be rich and satisfying.
What wine pairs well with Lowcountry Shrimp and Grits Recipe?
A crisp, chilled Sauvignon Blanc or a light, unoaked Chardonnay pairs beautifully with this dish, as their acidity complements the creamy grits and seafood flavors perfectly.
Final Thoughts
Making this Lowcountry Shrimp and Grits Recipe at home lets you capture the essence of Southern charm with every bite. It is approachable, soulful, and deeply satisfying — a true culinary hug from the Lowcountry. I encourage you to bring this recipe to your table and enjoy the wonderful flavors that are sure to become a fast favorite in your kitchen.
Print
Lowcountry Shrimp and Grits Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern, Lowcountry
Description
Lowcountry Shrimp and Grits is a comforting Southern classic featuring creamy, cheesy grits topped with a flavorful shrimp and andouille sausage gravy spiced with Creole seasoning. This hearty dish combines smooth stone-ground grits with sautéed shrimp, smoky sausage, and a savory vegetable-based sauce enriched with cream and fresh parsley.
Ingredients
Grits
- 3 ½ cups water
- 1 cup chicken broth
- Kosher salt, to taste
- 1 cup stone-ground grits
- 2 tablespoons butter
- â…“ cup half and half
- ½ – 1 cup shredded sharp cheddar cheese
- ¼ teaspoon white pepper
Shrimp and Sauce
- 1 lb shrimp, peeled and deveined
- 1 tablespoon Creole Cajun seasoning
- ¼ teaspoon white pepper
- 4 tablespoons butter, divided
- 6 ounces andouille sausage, sliced
- ½ green bell pepper, finely diced
- ½ small yellow onion, finely diced
- 1 stalk celery, finely diced
- 6 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ¼ cups chicken broth
- ¼ cup heavy whipping cream
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
Instructions
- Cook the Grits: In a large saucepan over medium-high heat, bring water, chicken broth, and kosher salt to a boil. Gradually whisk in stone-ground grits, stirring constantly to prevent lumps. Once boiling again, reduce heat to low, cover, and simmer for 30 minutes until the grits are thick and creamy.
- Enrich the Grits: Stir in butter, half and half, shredded cheddar cheese, and white pepper to the cooked grits. Mix well and keep warm while preparing the shrimp and sauce.
- Marinate the Shrimp: Season the peeled and deveined shrimp with Creole Cajun seasoning and white pepper. Allow the shrimp to marinate for 30 minutes for enhanced flavor.
- Sauté Shrimp: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the marinated shrimp and cook for 1-2 minutes per side until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
- Cook Sausage: Using the same skillet, add sliced andouille sausage and cook until browned and slightly crispy. Remove and set aside with the shrimp.
- Sauté Vegetables: Melt the remaining 2 tablespoons of butter in the skillet. Add diced green bell pepper, yellow onion, and celery. Sauté for 4-5 minutes until vegetables soften. Add minced garlic and cook for an additional minute until fragrant.
- Create Sauce Base: Stir in the all-purpose flour with the vegetables and cook for 1 minute to remove the raw flour taste.
- Add Liquids: Slowly pour in 1 ¼ cups chicken broth while stirring continuously to prevent lumps. Let the sauce simmer for 1 minute to thicken slightly.
- Add Cream and Finish Sauce: Stir in the heavy whipping cream and simmer for 2-3 minutes more until the sauce is rich and thickened.
- Combine and Heat Through: Return the cooked shrimp and sausage to the skillet, stir in the chopped fresh parsley, and simmer everything together for 1-2 minutes to meld flavors and heat through.
- Serve: Spoon the creamy cheese grits onto plates and top with the shrimp and sausage gravy. Garnish with additional chopped parsley for a fresh finish.
Notes
- Stone-ground grits provide the best texture but quick-cooking grits can be used for a faster option (adjust cooking time accordingly).
- Adjust the amount of cheese to your taste preference for a milder or stronger cheddar flavor.
- Marinating the shrimp enhances flavor but if short on time, seasoning immediately before cooking works as well.
- Andouille sausage can be substituted with smoked sausage if unavailable.
- For a spicier dish, increase the Creole Cajun seasoning or add cayenne pepper.
- Leftover shrimp and grits reheat well on the stovetop or microwave; add a splash of broth or cream to maintain creaminess.
