The Only Shrimp and Grits Recipe You'll Ever Need

Let’s talk about Shrimp and Grits. For years, mine were just… okay. The grits were sometimes a little lumpy, sometimes a bit bland, and the shrimp? A gamble between perfectly cooked and slightly rubbery. It was frustrating. I knew this iconic Southern dish could be sublime, but I was missing a piece of the puzzle. The breakthrough came not from a fancy ingredient, but from a simple temperature change I stumbled upon during a late-night recipe test.

The secret is starting your grits in cold liquid. That’s it. By whisking the grits into cold milk and stock *before* turning on the heat, you allow every grain to hydrate evenly, completely preventing lumps. It’s a small change that makes a world of difference, creating a foundation so creamy and flawless it feels like it came from a Charleston fine-dining kitchen.

This recipe isn’t just a list of ingredients; it’s a proven method. I’m going to walk you through creating the most ridiculously creamy, deeply flavorful grits you’ve ever had. We’ll pair them with plump, perfectly seared shrimp and a savory Andouille sausage gravy that has layers of smoky, spicy, and savory notes. Forget everything you thought you knew about this dish. Prepare for perfection.

Family Feedback

“Silas, this is the one. I’ve always been intimidated by Shrimp and Grits, worried it would be bland. Your method is foolproof! The grits were the creamiest I’ve ever tasted, and that gravy is pure magic. My husband, who is from South Carolina, said it was the best he’s had outside of Charleston. This is officially our new special occasion meal.”

“Dude, I made this for a dinner party last weekend and everyone demanded the recipe. The trick with starting the grits in cold liquid is a game-changer. No lumps! I followed your instructions to the letter and the shrimp came out perfectly tender, not tough at all. It tastes complex but was surprisingly straightforward to make. You knocked this one out of the park.”

Recipe Card

Ingredients

For the Creamy Grits:

• 1 cup stone-ground yellow grits (not instant or quick-cooking)
• 2 cups whole milk
• 2 cups low-sodium chicken broth or stock
• 1/2 tsp kosher salt
• 4 tbsp unsalted butter, cubed
• 1 cup sharp cheddar cheese, freshly grated (about 4 oz)
• 1/4 tsp black pepper, freshly ground

For the Shrimp and Gravy:

• 1 lb large shrimp (21-25 count), peeled and deveined
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 4 slices thick-cut bacon, chopped
• 8 oz Andouille sausage, sliced into 1/4-inch rounds
• 1 tbsp unsalted butter
• 1 medium yellow onion, finely chopped
• 1 bell pepper (any color, I prefer red or green), finely chopped
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce (like Tabasco or Crystal), or to taste
• 2 green onions, thinly sliced, for garnish
• 1 tbsp fresh parsley, chopped, for garnish (optional)

A Note on Key Ingredients: Do not substitute the stone-ground grits; their coarse texture is essential for that signature creamy, yet substantial, bite. Using freshly grated sharp cheddar cheese is non-negotiable, as pre-shredded cheese contains anti-caking agents that can make your grits grainy. For the shrimp, “large” is ideal as they are less likely to overcook.

Instructions

1. Hydrate the Grits (The No-Lump Method): In a medium, heavy-bottomed saucepan, combine the stone-ground grits, milk, chicken broth, and 1/2 tsp salt. Whisk everything together while the mixture is still cold. This is the most important step for creamy, lump-free grits.
2. Cook the Grits: Place the saucepan over medium heat and bring to a simmer, whisking frequently. Once it begins to bubble, reduce the heat to low, cover, and cook for 20-25 minutes, or until the grits are thick and tender. Make sure to whisk every 5 minutes to prevent sticking.
3. Prepare the Shrimp: While the grits are cooking, pat the peeled shrimp completely dry with paper towels. In a medium bowl, toss the shrimp with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika. Set aside.
4. Build the Flavor Base: In a large skillet or cast-iron pan, cook the chopped bacon over medium heat until crisp, about 6-8 minutes. Remove the bacon with a slotted spoon and set it on a paper towel-lined plate, leaving the rendered fat in the skillet.
5. Sear the Sausage: Add the sliced Andouille sausage to the same skillet and cook until browned and slightly crispy on both sides, about 3-4 minutes per side. Remove the sausage and set it aside with the bacon.
6. Sauté the Aromatics: Add 1 tbsp of butter to the skillet. Once melted, add the chopped onion and bell pepper. Sauté for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
7. Make the Gravy: Sprinkle the flour over the vegetables in the skillet. Cook, stirring constantly, for 1 minute to cook out the raw flour taste. Slowly whisk in the 1 cup of chicken broth, scraping up any browned bits (the fond) from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, until the gravy has thickened slightly. Stir in the Worcestershire sauce and hot sauce.
8. Cook the Shrimp: Add the seasoned shrimp to the simmering gravy. Cook for only 2-3 minutes, stirring occasionally, until the shrimp are just pink and opaque. Do not overcook. They will continue to cook in the hot gravy. Turn off the heat and stir the cooked bacon and sausage back into the skillet.
9. Finish the Grits: By now, your grits should be thick and creamy. Remove them from the heat. Stir in the 4 tbsp of cubed butter until melted, then gradually stir in the grated cheddar cheese until smooth. Season with 1/4 tsp black pepper. Taste and adjust salt if needed.
10. Serve Immediately: To serve, spoon a generous amount of the creamy cheese grits into four wide, shallow bowls. Top with a heaping spoonful of the shrimp and sausage gravy. Garnish with sliced green onions and fresh parsley, if using. Serve hot.

Secrets to the Perfect Shrimp and Grits

• Embrace the Fond: After cooking your bacon and sausage, don’t you dare wipe that skillet clean! The browned bits stuck to the bottom are pure, concentrated flavor. When you add your broth to the pan (deglazing), scrape those bits up with a wooden spoon. This is the foundation of a truly restaurant-quality gravy.
• Grate Your Own Cheese: I mentioned this before, but it’s the most common mistake I see. Bagged, pre-shredded cheese is coated in starches like potato starch or cellulose to prevent clumping. This coating will make your grits feel gritty and slightly mealy. Grating a block of sharp cheddar right before you use it takes 60 seconds and guarantees the smoothest, creamiest melt.
• My Big Mistake: The Shrimp’s Final Destination. For years, I cooked the shrimp separately and just spooned them over the grits. The result was often dry. The secret is to let the shrimp finish cooking *in* the gravy. Sauté them just until they turn pink, then kill the heat. The residual heat of the gravy will gently poach them to perfectly tender, succulent perfection while they soak up all that flavor.
• A Squeeze of Acidity: The dish is rich with butter, cheese, and savory sausage. A tiny squeeze of fresh lemon juice or an extra dash of hot sauce right before serving cuts through that richness and makes all the other flavors pop. It’s the final touch that brightens everything up.
• Storage and Reheating: Store leftover grits and the shrimp gravy in separate airtight containers in the refrigerator for up to 3 days. Grits will solidify when cold. To reheat, add them to a saucepan with a splash of milk or broth and heat over low heat, stirring constantly, until creamy again. Reheat the gravy gently in a separate pan, being careful not to overcook the shrimp.

Nutrition Facts (Per Serving)

Please note that nutrition information is an estimate and can vary based on the specific ingredients used.

Frequently Asked Questions

What’s the difference between instant grits and stone-ground grits?

Stone-ground grits are made from whole dried corn kernels that are coarsely ground between two stones. This process retains the germ, giving them more flavor, a better texture, and more nutritional value. They take longer to cook (20-30 minutes). Instant or quick-cooking grits have been pre-cooked and dehydrated, and often have the germ and hull removed. They cook in minutes but lack the authentic texture and deep corn flavor essential for this dish.

How do I keep my grits from getting lumpy?

The foolproof method is to whisk your dry grits into cold liquid (milk, broth, or water) *before* you apply any heat. This allows the starch in each grain to hydrate slowly and evenly. Once you turn on the heat, continue to whisk frequently as the mixture comes to a simmer, and then stir every few minutes as it cooks on low. This prevents lumps from ever forming.

Can I make Shrimp and Grits ahead of time?

You can prepare the components separately. The gravy (without the shrimp) can be made up to 2 days in advance and stored in the fridge. The grits can also be made ahead, but they will solidify upon cooling. You’ll need to reheat them on the stove over low heat with an extra splash of milk or broth, stirring until they return to a creamy consistency. I recommend cooking the shrimp just before serving for the best texture.

What can I substitute for Andouille sausage?

Andouille brings a specific Cajun-style smokiness and spice. If you can’t find it, a good quality smoked kielbasa or any other spicy smoked pork sausage is a great substitute. If you prefer less heat, a classic smoked sausage will also work beautifully. You can even use chorizo for a Spanish-inspired twist, though the flavor profile will be different.