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Shrimp and Grits is a classic Southern dish BURSTING with flavor. Tender shrimp, spicy sauce, and cheesy, creamy grits will have you feeling like you’re at Mardi Gras!
Shrimp and Grits is a classic Southern comfort food meal that our whole family loves. I first tried it when visiting Disneyland at Cafe Orleans and couldn’t wait to recreate at home. Grits is traditionally a breakfast meal, but a lot of people enjoy it for lunch or dinner. I start by preparing our cheesy grits recipe. Then, I add a savory, spicy tomato sauce. Finally, I top the dish off with buttery, tender shrimp, Andouille sausage, and corn. This recipe is inspired by the Shrimp and Grits entrée on the menu in Cafe Orleans in Disneyland – you have to try it next time you go!
Ingredients
If there is anything I have learned from all my adventures in the kitchen, it is that an amazing meal starts with amazing ingredients. For this recipe, try to purchase the freshest shrimp available. I got mine from Costco. If you are lucky enough to live near the ocean, you know how much better fresh seafood tastes. The other ingredient that makes a huge difference is the tomatoes for the sauce. San Marzano tomatoes are grown in Italy and they taste SO MUCH BETTER than any other canned tomato.
Grits:
- Quick cooking grits
- Water
- Milk
- Butter
- Salt and pepper
- Cheese
Sauce:
- Butter
- Minced garlic
- San Marzano tomatoes
- Creole seasoning (may substitute cajun seasoning)
- Paprika
Seasoned Shrimp and Sausage:
- Butter
- Minced garlic
- Paprika
- Chili powder
- Andouille smoked sausage – cut into 1 inch slices
- Uncooked large shrimp
- Frozen corn (yellow corn or white corn will work)
How to Make Shrimp and Grits
While the shrimp is definitely a star player in this recipe, you are also going to love the creamy, cheesy grits. Combine the two, and you’ve got a delicious dinner everyone will love! For more information on how to make grits, see our post How to Make Grits.
Cook the grits
Allow 30 minutes for this step. Bring the water, milk, butter, and salt to a boil in a large pot. Then, slowly pour the grits into the pot while whisking. Cover and cook the grits for 25-30 minutes, stirring every 4 or 5 minutes. Make sure to scrape the bottom of the pot. When the grits are creamy, remove from heat and stir in cheese. Add salt and pepper to taste.
Prepare the sauce
Melt the butter in a large saucepan or skillet over medium heat. Add garlic and sauté until it turns a golden brown. Add the canned tomatoes, creole, and paprika. Stir and mash the tomatoes with a wooden spoon. Cover and simmer for 10 minutes stirring occasionally. Tip: Leave the wooden spoon in the pan so it props the lid up a little. This prevents the sauce from splattering while still allowing the sauce to thicken.
Saute the shrimp and sausage
Melt the remaining 2 tablespoons of butter in a separate large fry pan or skillet. Add garlic, paprika, chili powder, sliced sausage, shrimp and corn. Cook over medium heat until shrimp is pink and cooked through.
Combine and serve
Spoon a cup of grits into 4 bowls, making a shallow well in the middle of the grits. Divide the sauce and pour it into the middle of the grits in each bowl. Top each bowl with shrimp and sausage. For garnish, sprinkle on some chopped parsley or green onions.
What Goes with Shrimp and Grits?
Shrimp and Grits make a meal on their own, but sometimes I like to serve a big salad with it. Any vegetable side dish will work great. In keeping with New Orleans flare try some mint juleps for the drink or beignets for dessert. Here are a few more ideas:
Frequently Asked Questions About Shrimp and Grits
Shrimp and Grits is often attributed to sailors off the North Carolina shores. Sailors would often eat grits for breakfast. However, during peak shrimp season, they would add buttered shrimp to their grits.
Yes! The only difference is that the dish at Cafe Orleans has fava beans and those aren’t always easy to find at the store.
Read More: 35+ Quick and Easy To Follow Dinner Ideas Your Family Will Surely Love
More Cajun Recipes You’ll Love
One of my favorite places to visit in the U.S. is New Orleans. I can’t get enough of the history, the architecture, and especially the food! These are recipes I’ve brought back from my visits there and have recreated at home:
New Orleans Beignets
Creamy Cajun Shrimp Pasta
Cajun Butter Shrimp
Shrimp Po’Boy Sandwich
Pecan Pralines
Instant Pot Gumbo
Shrimp and Grits
Equipment
- Sauce pan
- Fry Pan/Skillet
Ingredients
Grits
- 3 cups milk
- 3 cups water
- 1/4 cup butter
- 1 1/2 teaspoons salt
- 1 1/2 cups quick grits
- 1 cup shredded cheddar cheese
Sauce
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 14 ounces peeled whole San Marzano tomatoes
- 2 teaspoons Creole seasoning
- 1 teaspoon paprika
Seasoned Shrimp and Sausage
- 2 tablespoons butter
- 1/2 teaspoon minced garlic
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 13 ounces Andouille Smoked Sausage cut into 1 inch slices
- 16 large raw shrimp
- 1/2 cup frozen corn
Instructions
Prepare the Grits (allow 30 minutes for this step):
- In a large pot, combine water, milk, butter, and salt. Bring to a boil over medium-high heat while stirring frequently.
- Slowly pour in the grits while stirring constantly with a whisk. Turn heat to low and continue to whisk for one minute.
- Cover the pan with a lid. Stir well every 4 to 5 minutes. Be sure to scrape along the sides and bottom of the pot to prevent grits from sticking or burning.
- The grits are done when they reach a thick and creamy consistency. It should take 25-30 minutes. Stir in the cheese when grits are cooked.
For the Sauce:
- In a large skillet over medium heat, cook butter and garlic together until garlic begins to turn golden.
- Add the canned tomatoes, creole, and paprika. Stir and mash up the tomatoes with a wooden sppon.
- Turn stove to low to simmer. Cover the pan with the wooden spoon still in the pan to slightly hold up the lid. This prevents splattering and still allows the sauce to thicken. Simmer for 10 minutes stirring occasionally.
For the Shrimp and Sausage:
- Melt butter in a separate large sauce pan. Add garlic, paprika, chili powder, sliced sausage, shrimp, and corn. Cook together over medium heat until shrimp is pink and cooked through.
To Serve:
- Spoon a cup of grits into 4 bowls, making a shallow well in the middle of the grits. Divide the sauce between the 4 bowls.
- Top each bowl with shrimp and sausage. Optional: sprinkle on a little chopped parsley or green onions.
Video
Notes
- Want to marinate the shrimp before cooking? Try our grilled shrimp marinade.
- Keep leftovers of this delicious meal in an airtight container in the refrigerator for up to 3 days, make this wonderfully fiber and protein packed meal last for more than just one dinner! Keep the sausage and shrimp mixture separate from the grits.
- Popular additions include: green onion, bacon, and hot sauce.
What a Flavorful Filling dish!!
I loved the touch with the Sausage & Corn…
Definitely will prepare Shrimp & Grits like this for now on…
TFS
Savored this Scrumptious Shrimp & Grits tonight, after deciding what to do with shrimp I had seasoned two nights ago..
This tyme, I added chopped scallions, red onions, and a dash of green Scotch bonnet hot pepper sauce, for a hint of heat!!!
Appreciating a bowl of goodness, while binging on Station 19 🔥
So happy I came across this recipe! I was looking for something just like it! My family loved it and gobbled it up.
This made for such a filling and delicious dinner recipe, I loved the seasoning on the shrimp, they were so flavorful and perfectly cooked!
Wow! So much FLAVOR! This is bussin! Super delicious! I love the shrimp WITH the sausage! And the spices are perfection!