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…
Yeah, we kind of have a thing for shrimp and grits. This is already our fifth version, after Blackened Shrimp and Grits, Pesto Shrimp and Grits, Greek Shrimp and Grits and Surf & Turf Shrimp and Grits.
We already have more creations planned on the way, but this time, we’re going back to the roots of the dish: the 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.
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.
- 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.
- Veggies – Onion, bell peppers and celery.
- Flour – To thicken the gravy.
- Flavor enhancers – Garlic, Creole seasoning, salt and pepper.
- Chicken 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 Lowcountry 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.
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 skillet over medium high heat. Cook shrimp 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.
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. Bring to a low boil, reduce heat, and simmer about 10-15 minutes.
Taste gravy and add additional salt and pepper, if desired. Stir back in the shrimp and sausage, along with cream.
Cook everything together for a minute or two, then serve over grits.
- 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.
What to Serve with Lowcountry Shrimp and Grits
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.
A nice fresh salad is another good option. Our Pipirrana Salad would make a nice cool side.
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 grits last well up to five days in the fridge.
Reheat the shrimp mixture in the microwave, or on the stovetop. The grits should be reheated on stovetop on a fairly low temperature, along with some extra water, as they will have thickened up.
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!
Try these other great shrimp recipes!
Shrimp fra Diavolo
Shrimp Foil Packs
Gambas al Ajillo
Lowcountry 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.
- 1 cup grits
- 4 cups water (see note 1)
- 1 tsp salt
- 2 Tbsp butter
- 1 cup shredded cheddar cheese
- 4 Tbsp butter, divided
- 1lb shrimp, peeled and deveined
- 1 Tbsp Creole seasoning, divided
- 6oz andouille sausage, sliced
- 1/2 small onion, diced
- 1/2 red bell pepper, diced
- 1/2 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
- 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.
- 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.
- Season the shrimp with salt, pepper and 1 tsp of the Creole seasoning.
- 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.
- Add the sausage to the skillet and cook until browned on both sides. Remove to 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. Bring to a low boil, reduce heat, and simmer 10-15 minutes.
- Taste gravy and add additional salt and pepper, if desired. Stir back in the shrimp and sausage, along with cream.
- Cook everything together for a minute or two, then serve over grits.
- For creamier grits, replace half of the water with milk.
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