5 from 12 votes
Shrimp and Grits
Shrimp and Grits combines creamy cheese-infused grits with a seasoned shrimp and Andouille sausage mixture served in a tomato-based Creole sauce. The slow-cooked grits provide a smooth, rich base, while the spiced shrimp and sausage add bold, savory flavors. This hearty dish is ideal for a comforting dinner featuring layered textures and spice.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Calories:
712 kcal
Course:
Main Course
Cuisine:
International, Cajun
Ingredients
Grits
- 3 cups milk
- 3 cups water
- 1/4 cup butter
- 1 1/2 teaspoons salt
- 1 1/2 cups quick grits
- 1 cup cheddar cheese shredded
Sauce
- 3 tablespoons butter
- 1 teaspoon garlic minced
- 14 ounces San Marzano tomato peeled whole
- 2 teaspoons creole seasoning
- 1 teaspoon paprika
Seasoned Shrimp and Sausage
- 2 tablespoons butter
- 1/2 teaspoon garlic minced
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 13 ounces Andouille Smoked Sausage cut into 1 inch slices
- 16 Shrimp large raw
- 1/2 cup corn frozen
Instructions
Prepare the Grits (allow 30 minutes for this step):
- In a large pot, combine water, milk, butter, and salt. Bring to a boil over medium-high heat while stirring frequently.
- Slowly pour in the grits while stirring constantly with a whisk. Turn heat to low and continue to whisk for one minute.
- Cover the pan with a lid. Stir well every 4 to 5 minutes. Be sure to scrape along the sides and bottom of the pot to prevent grits from sticking or burning.
- The grits are done when they reach a thick and creamy consistency. It should take 25-30 minutes. Stir in the cheese when grits are cooked.
Cup of Yum
For the Sauce:
- In a large skillet over medium heat, cook butter and garlic together until garlic begins to turn golden.
- Add the canned tomatoes, creole, and paprika. Stir and mash up the tomatoes with a wooden sppon.
- Turn stove to low to simmer. Cover the pan with the wooden spoon still in the pan to slightly hold up the lid. This prevents splattering and still allows the sauce to thicken. Simmer for 10 minutes stirring occasionally.
For the Shrimp and Sausage:
- Melt butter in a separate large sauce pan. Add garlic, paprika, chili powder, sliced sausage, shrimp, and corn. Cook together over medium heat until shrimp is pink and cooked through.
To Serve:
- Spoon a cup of grits into 4 bowls, making a shallow well in the middle of the grits. Divide the sauce between the 4 bowls.
- Top each bowl with shrimp and sausage. Optional: sprinkle on a little chopped parsley or green onions.
Notes
- Marinate the shrimp beforehand using a grilled shrimp marinade for added flavor if desired.
- Store leftovers separately: keep shrimp and sausage mixture apart from the grits to maintain texture, refrigerate up to three days.
- Popular garnish options include green onion, bacon, or hot sauce to customize the dish.
Nutrition Information
Calories
712kcal
(36%)
Carbohydrates
46g
(15%)
Protein
35g
(70%)
Fat
43g
(66%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
15g
(75%)
Trans Fat
1g
(50%)
Cholesterol
222mg
(74%)
Sodium
1898mg
(79%)
Potassium
562mg
(12%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
1489IU
(30%)
Vitamin C
3mg
(3%)
Calcium
226mg
(23%)
Iron
18mg
(100%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 712
% Daily Value*
| Calories | 712kcal | 36% |
| Carbohydrates | 46g | 15% |
| Protein | 35g | 70% |
| Fat | 43g | 66% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 222mg | 74% |
| Sodium | 1898mg | 79% |
| Potassium | 562mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 1489IU | 30% |
| Vitamin C | 3mg | 3% |
| Calcium | 226mg | 23% |
| Iron | 18mg | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.