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    Lowcountry Shrimp and Grits

    Once you try just one bite of these 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…

    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.

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

    We already have more creations planned on the way, but this time, we’re going back to the roots of the dish: the South Carolina Lowcountry.

    In our travels in the area, we have tried it many times. It’s our favorite. And though it does vary from restaurant to restaurant, this is our interpretation of a traditional Lowcountry Shrimp and Grits.

    Why this Recipe Works

    • Flavor Harmony: The cheesy grits are comforting and mild, providing the perfect canvas for the flavorful shrimp mixture. They balance each other out perfectly.
    • Texture Contrast: The grits are creamy and smooth, while the shrimp and sausage add a pleasing bite. The diced veggies contribute a slight crunch, giving the dish a well-rounded textural experience.
    • Complexity Through Simplicity: The Creole seasoning packs an array of flavors without requiring a long list of spices. It’s a one-stop-shop for Southern flair!
    • Visual Appeal: The colorful bell peppers, vibrant shrimp, and golden sausage create a feast for the eyes, making the dish as beautiful as it is tasty.
    • Cooking Strategy: The step-by-step approach to this classic southern dish ensures that each ingredient is cooked to perfection before combining. This preserves the unique qualities of each component, leading to a better end result.
    • Versatility: Although it’s traditionally a breakfast dish, you can enjoy it for any time of day.
    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.

    Tips for the BEST Shrimp and Grits

    • Use wild caught shrimp if you can find them. The Lowcountry prides itself on their wild shrimp, and they are so much better than farm raised.
    • When peeling shrimp, make sure to also remove the dark vein running along the back of the shrimp. Of course, you can always buy already peeled and deveined shrimp to make life easier.
    • We recommend making your own seasoning. You can follow our 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.
    • Don’t neglect to salt the water before adding grits. Once cooked, they will not absorb the salt.
    • Stir grits frequently to avoid clumping. No one wants 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.
    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.

    Ingredients

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

    • Large shrimp – We 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, stir in cheese and butter. For this recipe, we used cheddar cheese.

    Cheese grits in a pot.

    For the Shrimp Mixture

    Start by seasoning the shrimp with salt, pepper and a little of the Creole seasoning.

    Add half of the butter to a large skillet over medium-high heat. Cook shrimp in a single layer for about 2 minutes per side, until they are pink and opaque. You don’t want to overcook them, or else they will get tough. Remove to a plate.

    Add the sausage to the skillet and cook until browned on both sides. Remove to plate.

    cooked shrimp and sausage on a plate

    Add the remaining butter, along with onion, bell pepper and celery. Sauté until softened.

    Add in garlic, flour and remaining Creole seasoning. Stir until it is combined well.

    Gradually add in chicken broth, continuously stirring. Stir well to make sure you get all the tasty brown bits from the bottom of the pan. Bring to a low boil, reduce heat, and simmer about 10-15 minutes.

    the gravy

    Taste gravy and add additional salt and pepper, if desired. Stir back in the shrimp and sausage, along with cream.

    adding the shrimp and sausage to the gravy

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

    the shrimp mixture in gravy

    Variations

    • Replace the sausage with bacon or ham.
    • Mix up your seafood. Use half shrimp and half scallops.
    • Add more veggie power. Mushrooms go great 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 these other versions of shrimp and grits from our kitchen:

    Serving Suggestions

    This is a very hearty and filling meal. That being said, if you want something on the side, a great choice is our 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.

    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.

    Leftovers and Storage

    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.

    Frequently Asked Questions

    Can I use instant grits instead of stone-ground?

    While stone-ground grits offer a more authentic texture and flavor, instant grits can be used for a quicker meal. If it’s a busy weeknight, go for it. But if it’s your special Sunday Dinner, try to stick with stone ground grits.

    Is this recipe spicy?

    The heat level depends on the type of Creole seasoning and andouille sausage you use. Always taste and adjust the spices according to your preference!

    How can I make the dish spicier?

    Add more Creole seasoning or throw in some cayenne pepper or hot sauce to kick up the heat.

    What can I use instead of heavy cream?

    If you’re looking to lighten the dish, half-and-half or even whole milk can work as a substitute for heavy cream. Just note that the sauce will be slightly less rich.

    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.

    Enjoy the flavors of the coastal Lowcountry with this amazing shrimp and grits recipe. It’s surely one of our 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!

    lowcountry shrimp and grits on the Gypsy Plate

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

    featured image for lowcountry shrimp and grits post

    Lowcountry Shrimp and Grits

    Yield: 4 servings
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes

    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.

    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. 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.

    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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    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.

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