Cheesy Shrimp and Grits

White cheddar grits topped with grilled giant shrimp

This iconic southern shrimp and grits recipe is made with pan-grilled giant shrimp sitting on top of creamy, white cheddar grits and surrounded in a zesty Creole sauce with andouille sausages.

5 from 5 votes

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Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: Servings

Calories: 502kcal

Author: Pat Nyswonger

Ingredients

For the Grits:

2 cups whole milk
2 cups chicken broth or water
1/2 teaspoon table salt
1/4 teaspoon freshly ground white pepper or black pepper
1 cup white stone-ground grits
6 tablespoons butter
4 oz. grated white cheddar cheese

For the Sauce:

1/4 pound smoky bacon diced
4 Andouille sausage 1 pound
1 medium yellow onion chopped
1/2 green bell pepper chopped
2 cloves garlic grated or crushed
1 can 14.5 oz crushed tomatoes
1/2 teaspoon dried thyme
2 teaspoons smoky paprika
1-1/2 tablespoon Creole seasoning See Recipe Below
3 cups chicken broth
1-2 tablespoons Crystal or Frank’s hot sauce
2 tablespoon corn starch mixed with 2 tablespoons cold water

For the Shrimp:

1-1/2 pounds about 12 jumbo shrimp peeled and deveined
1 tablespoon olive oil
Salt and pepper

Instructions

For the Grits:

Combine the milk, broth, salt, and pepper in a heavy-bottomed saucepan and bring to a boil. Reduce the heat to a simmer and stir in the grits. Stir continuously with a wire whisk to keep the grits from clumping.
Once all of the grits are blended, continue to stir for 2–3 minutes. Reduce the heat and cook for 15-20 minutes, stirring periodically with a wooden spoon.
Remove from the heat and stir in the butter and cheese. Cover with a lid and keep warm.

For the Sauce:

In a heavy-bottomed skillet set over medium heat, add the bacon bits and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper-towel-lined plate, reserve.
Add the Andouille sausage to the bacon drippings and cook until browned on all sides, about 8-10 minutes. Transfer to a plate and when cool, slice in 1/2-inch diagonal slices. Reserve.
Drain off all but 2 tablespoons of the bacon drippings from the skillet. Add the onion and bell pepper to the skillet and cook until the onions are soft, then add the garlic and cook for 30 seconds. Stir in the crushed tomatoes, thyme, paprika and Creole seasoning.
Pour in the chicken broth and hot sauce and bring to a boil. Whisk in the cornstarch/water slurry and cook for 1 minute until slightly thickened.
Stir in the sliced Andouille sausages.
Reduce the heat to its lowest point, cover the skillet and keep warm.

For the Shrimp:

Heat a stove-top grill pan over medium-high. Brush the shrimp with oil and season with the salt. Add the shrimp to the grill pan and grill until they cook into a “C” shape and turn bright pink. Do not overcook. Remove the shrimp to a plate.

To Assemble and Serve:

Spoon about 3/4 cup of the gravy into each of 6 shallow bowls. Scoop a portion of grits into each bowl with the gravy. On each serving place 2 shrimp on top of the grits and sprinkle with the reserved bacon bits.
Garnish with chopped green onions and cilantro sprigs.

Notes

We used Bob's Red Mill Southern-Style White Corn Grits which is not the same as the chemically-treated hominy grits.
Instant grits are quick-cooking but laking in nutritional value due to over-processing.
Medium or large size shrimp can be used for this dish, however, the giant shrimp makes an impressive presentation.
Canned diced tomatoes can be substituted, pulse in a food processor to break them up for a smoother sauce.
Store bought Cajun Seasoning can be substituted but use cautiously as it is very high in sodium.