5 from 2 votes
Creamy Shrimp and Grits
This spicy, smoky, and creamy shrimp and grits with andouille sausage is ready in about 30 minutes!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
people
Calories:
629 kcal
Course:
Dinner, Brunch
Cuisine:
American
Ingredients
FOR THE GRITS
- 4 cups water
- 1 cup grits not instant grits, quick-cooking
- 1 ¼ teaspoons kosher salt
- 1 cup cheddar cheese about 4 ounces, grated, sharp
- 2 tablespoons butter cubed
FOR THE SHRIMP
- 1 lb. medium raw shrimp, peeled and deveined
- 2 teaspoons Cajun seasoning or Creole seasoning
- 1 tablespoon olive oil
- 1 (7 ounce) andouille sausage sliced into half-moons, link
- ¼ cup onion finely chopped, sweet
- 1 garlic minced or pressed (about 1 teaspoon total, large clove
- ½ cup chicken broth
- 3 tablespoons heavy cream
- ground black pepper to taste
- kosher salt to taste
- hot sauce to taste
- parsley
- rosemary
- thyme
- green onions optional garnish; green onions sliced; parsley, rosemary chopped; fresh thyme leaves
Instructions
COOK THE GRITS
- In a small saucepan, bring water to a boil over medium-high heat. Slowly whisk in the grits and salt. Return to a boil, then reduce the heat to medium-low. Cover and cook for about 5-7 minutes (or until thick and smooth), stirring occasionally.
- Remove from heat. Add the cheese and butter; whisk or stir until melted and smooth. Cover to keep warm.
Cup of Yum
COOK THE SHRIMP
- While you bring the water to a boil for the grits, prepare the shrimp so that both parts of the meal are ready at about the same time.
- Place shrimp in a bowl. Sprinkle with Cajun seasoning and toss to coat. Set aside.
- In a large skillet, heat oil over medium heat. When the oil shimmers, add the sausage and onion; cook until the sausage starts to brown and the onion begins to soften, about 2-3 minutes. Add the garlic and cook, stirring constantly, for 1 more minute.
- In a large measuring cup, stir together chicken broth and heavy cream. Add the broth mixture to the skillet with the sausage and onions. Cook for 2-3 more minutes.
- Stir in the shrimp. Cook for 3-4 minutes, until the shrimp turns pink and opaque. Taste and season with salt and pepper, if necessary.
SERVE THE SHRIMP AND GRITS
- Place the grits in the bottom of a serving dish. Top with the shrimp mixture, ladling some of the sauce on top as well. Garnish with hot sauce, green onions, or fresh herbs.
Notes
- We prefer large, extra large, or jumbo shrimp in this recipe, but any size shrimp will work. Just adjust the cooking time if using smaller shrimp. Leave the tail on the peeled shrimp for a “fancy” touch!
- The total cooking time will vary depending on the size of your shrimp. You know the shrimp are done when they turn pink and opaque. Be careful that you don’t overcook the shrimp or they will become tough and rubbery.
- Garnish the dish with sliced green onion or chopped fresh herbs such as parsley, thyme, or rosemary for a colorful, bright finishing touch and extra flavor.
- If you're watching your sodium intake, try an unsalted Creole seasoning, and just add a little bit of salt to your dish to taste. You can also use unsalted or low-sodium chicken broth to prepare the sauce.
- For the best flavor and texture, use heavy whipping cream in the sauce (instead of a lower-fat alternative like half-and-half or whole milk). The full-fat cream is less likely to curdle or separate when it simmers, too.
Nutrition Information
Serving
1/4 of the shrimp and grits
Calories
629kcal
(31%)
Carbohydrates
32g
(11%)
Protein
42g
(84%)
Fat
38g
(58%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.4g
(20%)
Cholesterol
282mg
(94%)
Sodium
1621mg
(68%)
Potassium
595mg
(13%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1060IU
(21%)
Vitamin C
1mg
(1%)
Calcium
300mg
(30%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 629
% Daily Value*
| Serving | 1/4 of the shrimp and grits | |
| Calories | 629kcal | 31% |
| Carbohydrates | 32g | 11% |
| Protein | 42g | 84% |
| Fat | 38g | 58% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 282mg | 94% |
| Sodium | 1621mg | 68% |
| Potassium | 595mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1060IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 300mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.