Lowcountry Shrimp and Grits

Once you try just one bite of my Lowcountry Shrimp and Grits, you are going to plan on making this meal again and again.

Succulent shrimp and smoky andouille sausage are smothered in a savory gravy that tastes out of this world delicious.

Then, all is piled on top of creamy, cheesy grits. Just perfect…

One sunny day on Jekyll Island a few years back, I remember going to a cozy restaurant known for its tasty southern dishes. I tried their famous Shrimp and Grits. When it arrived, it smelled amazing! The shrimp and sausage were so flavorful, and the creamy grits were cheesy and delicious. From that day on, I fell in love with Shrimp and Grits and knew I’d want to have it again and again.

Yeah, we kind of have a thing for shrimp and grits. This is already our fifth version (more on that later).

I already have more creations planned on the way, but this time, I am going back to the roots of the dish: the South Carolina Lowcountry.

Although it does vary from restaurant to restaurant, this is my version of a traditional Lowcountry Shrimp and Grits.

Alpana’s Tips

• I always go for wild-caught shrimp. They just taste so much better than farm-raised ones, and it adds that authentic flavor to the dish.
• I make sure to peel the shrimp properly, ensuring to remove the dark vein running along the back. If you want to save time, you can always buy shrimp that’s already peeled and deveined.
• I recommend making your own seasoning. You can follow my homemade Creole Seasoning recipe, it’s very easy. If using store bought, look for one with a lower sodium content.
• Be patient. The gravy takes time for the flavors to develop. Don’t make this when you’re in a big hurry.
• I always remember to add salt to the water before cooking grits. It’s important because once they’re cooked, grits won’t absorb the salt, so you need to season them while cooking.
• I make sure to stir the grits frequently while cooking to prevent clumping. Nobody likes lumpy grits!
• If grits thicken up too much while preparing the shrimp, simply stir in a little more water until you get the desired consistency.

Ingredients needed

You can find exact measurements in the recipe card. Here is what you will need:

• Large shrimp – I like nice big ones for our shrimp and grits.
• Andouille sausage – It adds so much flavor. If you can’t find it, use regular smoked sausage.
• Butter – To sauté veggies and make a roux. If you have it handy, bacon grease is a great substitution.
• Veggies – Onion, bell peppers and celery.
• Flour – To thicken the gravy.
• Flavor enhancers – Garlic, Creole seasoning, salt and black pepper.
• Chicken stock or broth – For the gravy. You can also use seafood stock if you have some handy.
• Heavy cream – Just a splash at the end.
• Cheese grits

How to Make Low Country Shrimp and Grits

For the Grits

Cook grits according to the directions on the package. The cooking time will vary from 5 minutes for quick grits to half an hour for stone ground. (We don’t recommend instant grits for this recipe).

TIP: For creamier grits, replace half of the water with milk.

Once cooked, I stir in cheese and butter. For this recipe, I used cheddar cheese.

For the Shrimp Mixture

I start by seasoning the shrimp with salt, pepper, and a dash of Creole seasoning.

Then, I melt half of the butter in a large skillet over medium-high heat. Once the skillet is hot, I cook the shrimp in a single layer for about 2 minutes per side until they turn pink and opaque. It’s crucial not to overcook them, otherwise they’ll become tough. Once done, I transfer them to a plate.

Next, I add the sausage to the skillet and cook it until it’s browned on both sides. Once it’s cooked through, I also remove it to the plate with the shrimp.

I add the rest of the butter to the skillet, then toss in the onion, bell pepper, and celery. I sauté them until they soften up.

Once they’re softened, I toss in the garlic, flour, and the remaining Creole seasoning. I give it all a good stir until everything’s mixed in well.

Next, I gradually pour in the chicken broth, stirring constantly. I make sure to scrape up all those flavorful brown bits from the bottom of the pan. Once it’s all in, I bring it to a low boil, reduce the heat, and let it simmer for about 10-15 minutes.

After simmering the gravy, I always give it a taste to see if it needs more salt or pepper. Then, I stir back in the shrimp and sausage, along with some cream for that extra richness.

Cook everything together for a minute or two, then serve over creamy grits.

Variations

• Some days I replace the sausage with bacon or ham.
• Mix up your seafood. I use half shrimp and half scallops sometimes.
• Add more veggie power. I love mushrooms in this shrimp and grits recipe.
• Try different cheese in the grits. Parmesan cheese is a great option.

Want to really switch it up? Try my other shrimp and grits I have made over the years:

Blackened Shrimp and Grits

Pesto Shrimp and Grits

Greek Shrimp and Grits

Surf & Turf Shrimp and Grits

Shrimp and Polenta

Serving Suggestions

This is a very hearty and filling meal. That being said, sometimes I like some hearty southern side dish. A great choice is my Southern Squash Casserole.

If fresh sweet corn is in season, try a side of Creamed Corn or Cajun Maque Choux. Or try Fried Green Tomatoes, another Southern classic.

For more inspiration, check out our roundup of best Sides for Shrimp and Grits.

Frequently Asked Questions

Enjoy the flavors of the coastal Lowcountry with this amazing shrimp and grits recipe. It’s surely one of my favorites, and finds its way onto our dinner table regularly.

This one is for all of you fellow comfort food lovers. Sometimes there’s just nothing like a cozy bowlful of shrimp and grits. No wonder its popularity has exploded in recent times!

Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!

Lowcountry Shrimp and Grits, on our Gypsy Plate… enjoy!

More of our favorite Shrimp Recipes:
Lowcountry Boil
Jambalaya Pasta
Shrimp fra Diavolo
Baja Shrimp Tacos
Shrimp Korma
Shrimp Creole
Shrimp Po’ Boy

Lowcountry Shrimp and Grits

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

My Lowcountry Shrimp and Grits is an amazing comfort food. Plump shrimp and smoky sausage are smothered in a savory gravy and served over creamy, cheesy grits.

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Ingredients

Cheese grits

• 1 cup grits
• 4 cups water (see note 1)
• 1 tsp salt
• 2 Tbsp butter
• 1 cup shredded cheddar cheese

Shrimp mixture

• 4 Tbsp butter, divided
• 1lb shrimp, peeled and deveined
• 1 Tbsp Creole seasoning, divided
• 6oz andouille sausage, sliced
• ½ small onion, diced
• ½ red bell pepper, diced
• ½ green bell pepper, diced
• 2 stalks celery, diced
• 4 garlic cloves, finely chopped
• 2 Tbsp flour
• 1 cup chicken broth
• 2 Tbsp heavy cream
• salt to taste
• pepper to taste

Instructions

Cheese Grits

1. Bring 4 cups water to a boil over high heat. Add salt to the water and stir in grits. Lower heat to medium-low and simmer until cooked, stirring frequently. Refer to package for cooking time. Slow cook take about 15-20 minutes, quick cook about 5 minutes.
2. Remove from heat and stir in cheese and butter. If grits thicken too much while preparing shrimp, you can stir a little additional water into the grits.

Shrimp Mixture

1. Season the shrimp with salt, pepper and 1 tsp of the Creole seasoning.
2. Add 2 Tbsp of the butter to a skillet over medium high heat. Cook shrimp about 2 minutes per side, until they are pink and opaque. Remove to a plate.
3. Add the sausage to the skillet and cook until browned on both sides. Remove to plate.
4. Add the remaining butter, along with onion, bell pepper and celery. Sauté until softened.
5. Add in garlic, flour and remaining Creole seasoning. Stir until it is combined well.
6. Gradually add in chicken broth, continuously stirring. Bring to a low boil, reduce heat, and simmer 10-15 minutes.
7. Taste gravy and add additional salt and pepper, if desired. Stir back in the shrimp and sausage, along with cream.
8. Cook everything together for a minute or two, then serve over grits.

Notes

1. For creamier grits, replace half of the water with milk.
2. Stir grits frequently to avoid clumping. No one wants lumpy grits.
3. If the grits become too thick (which they can do after sitting), just stir in more water.
4. Use wild caught shrimp if you can find them, they are mush tastier than farm raised.
5. Be sure to devein the shrimp.
6. Leftovers and Storing: Store any leftovers separately, as they have different shelf lives. The shrimp mixture can refrigerate in an airtight container for a couple of days. The leftover grits last well up to five days in the fridge. Reheat the shrimp mixture in the microwave, or on the stovetop over medium heat. The grits should be reheated on stovetop on a fairly low temperature, along with some extra water, as they will have thickened up.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 638Total Fat 44gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 17gCholesterol 349mgSodium 3552mgCarbohydrates 20gFiber 2gSugar 3gProtein 40g

Nutrition information calculated by Nutritionix.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.