Green Onion/Scallion

Shrimp and Grits

February 27, 2018
4 Ratings
Photo by rhadia hursey
  • Serves 6
Author Notes

This dish is what weekends are made for. Creamy grits with shrimp and andouille sauce that is to die for! —Rhadia Hursey

What You'll Need
  • 3 cups Water
  • 1 cup Unsalted chicken stock
  • 1 cup Milk
  • 8 ounces Cheddar cheese, grated
  • 2/3 cup Parmesan cheese, grated
  • 1/4 teaspoon Salt, to taste
  • 12 ounces Andouille Sausage
  • 1 tablespoon Vegetable oil
  • 2 pounds Large shrimp, peeled and deveined
  • 1/2 cup Red bell pepper, diced
  • 1/2 cup Yellow bell pepper, diced
  • 1/2 cup Yellow onion, diced
  • 1 tablespoon Minced garlic
  • 1 tablespoon Tomato paste
  • 1/4 cup All purpose flour
  • 2.5 cups Unsalted chicken stock
  • 1 cup Heavy cream
  • 1/4 teaspoon cayenne
  • 1/4 cup Scallions, finely chopped
  1. Bring water, chicken stock, and milk to boil, then slowly whisk in grits, and cook for 45 minutes on low heat stirring constantly. Once grits are tender, add cheddar and parmesan. If grits are too stiff, add in ½ cup water to loosen. Taste for seasoning. If salt is needed, add ¼ tsp kosher salt or more based on taste
  1. Sauté andouille sausage on medium heat in 1 tbsp. vegetable oil until golden brown. Remove from pan and set aside in a bowl.
  2. Season shrimp with 2 tsp. of Cajun/Creole seasoning and sauté on medium heat in same pan as the andouille sausage. Cook for 1 minute on each side, then remove from pan and set aside.
  3. Add onion, yellow, red pepper to pan and sauté on medium heat for 5 minutes, until tender. Add in garlic and cook for 1 minute. Add tomato paste, and cook for additional minute. Add flour and stir until incorporated, and cook for 2 minutes. If mixture is dry, then add 1 tbsp. of vegetable oil.
  4. Add chicken stock to vegetable mixture and stir to prevent any lump from forming. Let cook for 5 minutes on medium low heat. Add heavy cream and continue to stir. Add in cayenne pepper, and season with salt and pepper to taste
  5. Add in parsley, and garnish with scallions.

See what other Food52ers are saying.

5 Reviews

mike January 25, 2024
Really good, and yes grits are 1 cup. I used polenta because my store doesn't carry grits but it turned out great. Id also say that there's a bit too much sauce, I'd reduce the sauce stock to 2 cups or less and the cream to 1/2 cup or so.
Joan January 22, 2023
Great flavor. I used 1 cup grits which was perfect - real grits need an hour to cook.
ccw January 24, 2020
Is it me or is grits missing from this Shrimp and Grits ingredients list? How much grits are you supposed to use?
Jocelyn W. April 3, 2020
You are correct - it is not listed. Judging by amount of liquid, I am guessing 1 cup of grits (not quick or instant), It would be nice to know for certain. The recipe sounds delicious!
jstew52 November 20, 2019
I did a riff on this using crispy bacon lardons as a topping in place of the andouille. Super delicious!