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If you’re craving something soulful, comforting, and packed with Southern charm, you have to try this Lowcountry Shrimp and Grits Recipe. This classic dish brings together creamy, cheesy grits with perfectly seasoned shrimp and a rich, savory sauce loaded with smoky andouille sausage and fresh veggies. It’s the kind of meal that feels like a warm hug on a plate, showcasing a beautiful harmony of flavors and textures that make every bite irresistible.
Ingredients You’ll Need
The beauty of this Lowcountry Shrimp and Grits Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role — from the creamy richness of butter and sharp cheddar to the bold kick of Creole Cajun seasoning that wakes up the shrimp. The fresh veggies and smoky sausage add layers of flavor and texture that transform this dish into a true Southern classic.
- 3 ½ cups water: The base liquid for cooking your grits perfectly.
- 1 cup chicken broth: Adds depth and savory flavor to the grits and sauce.
- Kosher salt, to taste: Essential for enhancing all the flavors throughout the dish.
- 1 cup stone-ground grits: The heart of the dish, providing creamy, slightly coarse texture.
- 2 tablespoons butter: Adds richness and smoothness to the grits.
- â…“ cup half and half: Makes the grits luxuriously creamy without overpowering.
- ½ – 1 cup shredded sharp cheddar cheese: Gives the grits warmth and a tangy, cheesy punch.
- ¼ teaspoon white pepper: A subtle spice that blends well without altering the color.
- 1 lb shrimp, peeled and deveined: Fresh and juicy, the star protein of the dish.
- 1 tablespoon Creole Cajun seasoning: Packs the shrimp with classic Southern spices.
- ¼ teaspoon white pepper: Enhances seasoning balance on the shrimp.
- 4 tablespoons butter, divided: Used to sauté shrimp, veggies, and lend richness to the sauce.
- 6 ounces andouille sausage, sliced: Brings smoky, spicy character that contrasts beautifully with the creamy grits.
- ½ green bell pepper, finely diced: Adds subtle sweetness and a pop of green color.
- ½ small yellow onion, finely diced: Provides a soft aromatic base.
- 1 stalk celery, finely diced: Offers refreshing crunch and depth to the sauce.
- 6 cloves garlic, minced: Infuses the dish with warm, vibrant flavor.
- 2 tablespoons all-purpose flour: Thickens the savory sauce to lovely consistency.
- 1 ¼ cups chicken broth: Creates the flavorful, silky sauce for the shrimp mixture.
- ¼ cup heavy whipping cream: Rounds out and enriches the sauce.
- 1 tablespoon fresh parsley, chopped (plus more for garnish): Brings freshness and a splash of color to finish.
How to Make Lowcountry Shrimp and Grits Recipe
Step 1: Cook the Grits
Begin by bringing 3 ½ cups of water, 1 cup of chicken broth, and a pinch of kosher salt to a boil over medium-high heat in a large saucepan. Once boiling, whisk in 1 cup of stone-ground grits slowly to avoid lumps. Lower the heat, cover, and let the grits simmer gently for 30 minutes. This slow cooking transforms the grits into a thick, creamy bed that is the perfect base for your shrimp topping.
Step 2: Finish the Grits
After the grits have cooked and thickened, stir in 2 tablespoons of butter, ⅓ cup half and half, your chosen amount of sharp cheddar cheese, and ¼ teaspoon white pepper. This mixture adds a velvety texture and sharp, cheesy richness that makes the grits truly irresistible. Keep the grits warm while you prepare the shrimp and sauce.
Step 3: Marinate the Shrimp
Pat your peeled and deveined shrimp dry, then toss them with 1 tablespoon Creole Cajun seasoning and ¼ teaspoon white pepper. Let them soak up those vibrant spices for 30 minutes. This quick marinade enhances their natural sweetness with a spicy, smoky kick that is signature to the Lowcountry style.
Step 4: Sauté the Shrimp
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp and cook for 1 to 2 minutes on each side until they turn bright pink and just opaque. Take care not to overcook! Remove the shrimp from the pan and set them aside while you build your sausage and veggie sauce.
Step 5: Brown the Sausage
Using the same skillet, cook 6 ounces of sliced andouille sausage until browned and fragrant. This not only adds smoky flavor but also creates a delicious browned fond that will deepen the taste of your sauce. Once browned, set the sausage aside with the shrimp.
Step 6: Sauté the Vegetables
In the same pan, melt the remaining 2 tablespoons of butter. Add the finely diced ½ green bell pepper, ½ small yellow onion, and 1 stalk celery. Sauté for 4 to 5 minutes until softened and aromatic. Then stir in 6 cloves of minced garlic and cook for another minute. These fresh vegetables add brightness and balance the richness of the sausage and shrimp.
Step 7: Make the Sauce
Sprinkle 2 tablespoons of all-purpose flour over the veggies and stir for about a minute to cook out the raw flour taste. Gradually add 1 ¼ cups chicken broth while stirring constantly to avoid lumps. Let the sauce simmer and thicken for a minute, then stir in ¼ cup heavy whipping cream to make it luxuriously smooth. Return the shrimp and sausage to the skillet and toss everything gently so the flavors meld.
How to Serve Lowcountry Shrimp and Grits Recipe
Garnishes
Garnishing your Lowcountry Shrimp and Grits Recipe with freshly chopped parsley adds a lovely burst of color and a fresh herbal note that brightens the dish. For a little extra flair and mild heat, sprinkle some thinly sliced green onions or a pinch of smoked paprika on top before serving.
Side Dishes
This dish is wonderfully rich and filling on its own, but if you want to round out the meal, think crisp, fresh sides like a simple green salad with a tangy vinaigrette or roasted seasonal vegetables. A slice of crusty bread also works beautifully to soak up every last bit of that luscious sauce.
Creative Ways to Present
For a stunning presentation, serve your creamy grits in shallow bowls and artfully arrange the shrimp and sausage sauce over the top. Add a small heap of garnishes in the center for a pop of color. If you’re hosting, individual ramekins layered with grits and the shrimp mixture make charming, personalized servings that impress every time.
Make Ahead and Storage
Storing Leftovers
Leftover Lowcountry Shrimp and Grits Recipe can be stored in an airtight container in the refrigerator for up to 3 days. To keep the grits creamy, stir them well before eating, as they tend to thicken upon cooling.
Freezing
Freezing shrimp and grits isn’t always ideal since the texture of shrimp can change after thawing. However, the individual components can be frozen separately—grits freeze well and can be reheated with a splash of cream or broth, while shrimp and sauce are best enjoyed fresh. If freezing the sauce, do so without the shrimp for better retention of flavor and texture.
Reheating
Reheat your leftovers gently on the stovetop over low heat. For the grits, add a little milk, half and half, or chicken broth as you warm them to restore that creamy texture. Warm the shrimp and sauce carefully to avoid overcooking the shrimp, stirring occasionally to heat evenly.
FAQs
Can I use quick-cooking grits instead of stone-ground?
While quick-cooking grits will save time, they lack the chewy texture and nutty flavor of stone-ground grits, which makes this Lowcountry Shrimp and Grits Recipe special. For the most authentic experience, stick with stone-ground if you can.
What can I substitute for andouille sausage?
If andouille isn’t available, a smoked kielbasa or chorizo can be a good substitute. They bring a similar smoky spiciness that complements the shrimp and grits beautifully.
Can I make this recipe dairy-free?
Yes! You can substitute butter with olive oil or dairy-free margarine, and use coconut milk or almond milk instead of half and half and heavy cream. Just keep in mind the flavor will be a bit different but still delicious.
How spicy is this dish?
The spiciness depends largely on the Creole Cajun seasoning and the andouille sausage. If you prefer a milder dish, reduce the seasoning slightly or choose milder sausage, but the dish shines from those classic Southern spices.
Can I prepare parts of this dish ahead of time?
Absolutely! You can cook the grits in advance and reheat them gently before serving. The shrimp should be marinated but cooked just before serving for the best texture and flavor. The sausage and vegetable sauce can also be made ahead and warmed through with the shrimp added at the end.
Final Thoughts
This Lowcountry Shrimp and Grits Recipe captures the heart of Southern cooking with every creamy, spicy, soulful bite. It’s the perfect dish for cozy dinners, special occasions, or anytime you want to dig into something truly satisfying and homemade. I can’t wait for you to make it your own and share it with loved ones—it’s an unforgettable flavor journey that will keep you coming back for more.
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Lowcountry Shrimp and Grits Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern, Lowcountry
Description
A classic Southern comfort dish, Lowcountry Shrimp and Grits combines creamy stone-ground grits with seasoned shrimp, smoky andouille sausage, and a flavorful vegetable medley in a rich, savory sauce. This hearty meal is perfect for brunch or dinner, showcasing traditional Lowcountry flavors with a smooth, cheesy base and a touch of Creole spice.
Ingredients
Grits
- 3 ½ cups water
- 1 cup chicken broth
- Kosher salt, to taste
- 1 cup stone-ground grits
- 2 tablespoons butter
- â…“ cup half and half
- ½ – 1 cup shredded sharp cheddar cheese
- ¼ teaspoon white pepper
Shrimp
- 1 lb shrimp, peeled and deveined
- 1 tablespoon Creole Cajun seasoning
- ¼ teaspoon white pepper
Sausage and Vegetables
- 4 tablespoons butter, divided
- 6 ounces andouille sausage, sliced
- ½ green bell pepper, finely diced
- ½ small yellow onion, finely diced
- 1 stalk celery, finely diced
- 6 cloves garlic, minced
Sauce
- 2 tablespoons all-purpose flour
- 1 ¼ cups chicken broth
- ¼ cup heavy whipping cream
Garnish
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
Instructions
- Cook Grits: In a large saucepan, bring water, chicken broth, and salt to a boil over medium-high heat. Gradually whisk in the grits, stirring constantly to avoid lumps. Once boiling, reduce the heat to low, cover, and simmer for 30 minutes until thick and creamy.
- Finish Grits: Stir in butter, half and half, shredded sharp cheddar cheese, and white pepper. Keep warm while preparing the rest of the dish.
- Marinate Shrimp: Season the peeled and deveined shrimp with Creole Cajun seasoning and white pepper. Allow to marinate for 30 minutes to absorb the flavors.
- Sauté Shrimp: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the marinated shrimp and cook for 1-2 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
- Cook Sausage: In the same skillet, add sliced andouille sausage and cook until browned. Remove from the skillet and set aside with the shrimp.
- Sauté Vegetables: Melt the remaining 2 tablespoons of butter in the skillet. Add the finely diced green bell pepper, yellow onion, and celery. Sauté for 4-5 minutes until softened. Add minced garlic and cook for an additional 1 minute, stirring frequently.
- Create Sauce: Sprinkle the all-purpose flour over the sautéed vegetables and cook for 1 minute, stirring constantly to form a roux. Slowly add 1 ¼ cups chicken broth while stirring to avoid lumps. Let the mixture simmer for 1 minute until slightly thickened.
- Finish Sauce: Stir in the heavy whipping cream and chopped fresh parsley. Return the cooked shrimp and sausage to the skillet and heat through, allowing the flavors to meld.
- Serve: Spoon the cheesy grits into bowls and top with the shrimp, sausage, and sauce mixture. Garnish with additional fresh parsley for a burst of color and freshness.
Notes
- Use stone-ground grits for the best texture and flavor in this dish.
- If you prefer spicier shrimp, increase the amount of Creole Cajun seasoning.
- Andouille sausage adds a smoky, spicy depth; substitute with smoked sausage if unavailable.
- To make ahead, prepare grits and sausage mixture separately, then reheat and combine before serving.
- For a lighter version, substitute half and half and heavy cream with milk or a dairy alternative.
