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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!
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Shrimp and Grits is a classic Southern comfort food meal that our whole family loves. It is traditionally a breakfast meal, but a lot of people enjoy it for lunch or dinner. It starts out with cheesy, creamy homemade grits. Then, you add a savory, spicy tomato sauce. Finally, you 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.
Start with Quality 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.
Ingredients
- Start with a base of cheese grits, we have a great recipe to follow for delicious grits
For the Sauce:
- Butter
- Minced garlic
- One 14 ounce can peeled whole San Marzano tomatoes
- Creole seasoning (may substitute cajun seasoning)
- Paprika
For the Shrimp and Sausage:
- Butter
- Minced garlic
- Paprika
- Chili powder
- Andouille smoked sausage – cut into 1 inch slices
- Uncooked shrimp
- Frozen corn (yellow corn or white corn will work)
Our Cheesy Grits Recipe
While the shrimp is definitely a star player in this recipe, you are also going to love the creamy, cheesy grits. We have a whole post about how to make the best homemade grits. Additionally, I’ll give you a quick overview below.
- To make the grits you’ll need water, milk, butter, salt and pepper, quick cooking grits, and cheddar cheese.
- First, 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 add butter and cheese.
Frequently Asked Questions
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.
I like to serve a big salad with Shrimp and Grits, but any vegetable side dish will work. Sometimes we have steamed asparagus or broccoli.
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.
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How to Make Shrimp and Grits
Shrimp and Grits
Video
Equipment
- Sauce pan
- Fry Pan/Skillet
Ingredients
- 4 cups cheese grits pre-cooked (follow our recipe)
For the Sauce:
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 1 14 ounce can peeled whole San Marzano tomatoes
- 2 teaspoons Creole seasoning
- 1 teaspoon paprika
For the Shrimp and Sausage:
- 2 tablespoons butter
- 1/2 teaspoon minced garlic
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 13 ounce package Andouille Smoked Sausage cut into 1 inch slices
- 16 uncooked shrimp
- 1/2 cup frozen corn
Instructions
- Cook grits in advance, allow at least 30 minutes for this step.
For the Sauce:
- Start by making the sauce in a small sauce pan. 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 wood spoon still in, this prevents splattering but lets the sauce thicken. Simmer for 10 minutes stirring occasionally.
For the Shrimp and Sausage:
- Add butter, garlic, paprika, chili powder, sliced sausage, shrimp, and corn to a fry pan. Cook together over medium heat until shimp 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.
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
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!