Southern Style Shrimp and Grits
This Southern Style Shrimp and Grits recipe delivers bold, smoky flavors with creamy stone-ground grits and perfectly seasoned shrimp in a rich, savory sauce. A true taste of the South ready in under an hour.
The Southern Comfort Dish That Earns Its Place at Every Table
If there is one dish that captures the soul of Southern cooking, it is shrimp and grits. This is not a trendy restaurant reimagining or a shortcut weeknight recipe. This is the real deal: plump, juicy shrimp bathed in a smoky, savory pan sauce built on a foundation of rendered bacon and andouille sausage, served over a bowl of slow-cooked, cheesy stone-ground grits that are so creamy they practically melt on your tongue.
This seafood grits recipe is deeply rooted in the Lowcountry tradition of the South Carolina and Georgia coast, where shrimp and grits started as a humble fisherman's breakfast before the rest of the world caught on. Today, it is celebrated as one of the most iconic seafood dishes in American cooking, and once you make it from scratch, you will understand exactly why.
Why This Shrimp and Grits Recipe Works
There are a few things that separate a forgettable shrimp and grits from one that people talk about for days. This recipe gets them all right.
The grits are cooked low and slow. Stone-ground grits need time to release their natural starches and develop a creamy, porridge-like consistency. Rushing them with instant grits robs the dish of its foundation. We finish them with sharp cheddar and butter for richness that complements the shrimp without overpowering them.
The holy trinity does the heavy lifting. Onion, green bell pepper, and celery form the aromatic base of the shrimp topping, a nod to the Cajun and Creole influences that run deep through Southern coastal cooking. They add sweetness, texture, and depth to every bite.
Andouille and bacon bring the smoke. These are not optional additions. The rendered bacon fat becomes the cooking medium for everything else, and the andouille sausage weaves smoky, spiced flavor through the entire sauce. Together, they turn a simple seafood dish with grits into something truly unforgettable.
The shrimp go in last. This is non-negotiable. Shrimp cook in under two minutes per side. Adding them too early means rubbery, chewy seafood, and that is the fastest way to ruin an otherwise perfect bowl.
Chef's Tip: Always pat your shrimp completely dry with paper towels before adding them to the pan. Moisture prevents searing and leads to steaming instead, which dulls both the flavor and the texture.
The Right Tools and Ingredients Make All the Difference
For a dish this satisfying, the quality of your equipment and pantry staples genuinely matters. A well-seasoned cast iron skillet is the gold standard here, giving you even heat distribution and the kind of fond (those browned bits stuck to the pan) that creates depth in the sauce. And when it comes to the grits themselves, stone-ground is the only way to go.
Choosing the Best Ingredients for Seafood and Grits
Shrimp: Fresh or frozen both work beautifully here. If using frozen, thaw them overnight in the refrigerator or under cold running water. Look for large or extra-large shrimp (21 to 25 count per pound) for the best texture in this application. Wild-caught Gulf shrimp are the Southern purist's choice.
Grits: Look for coarse stone-ground grits from a Southern mill if you can find them. They have a more complex, slightly nutty flavor than mass-market varieties. Brands like Anson Mills or Bob's Red Mill stone-ground grits are widely available and excellent.
Andouille sausage: A good andouille is smoky, spiced, and has a firm snap when you bite into it. It is a cornerstone of this seafood loaded grits experience. If you cannot find andouille, smoked kielbasa is the best substitute.
Cheese: Freshly shredded sharp cheddar melts far more smoothly into the grits than pre-shredded cheese, which contains anti-caking agents that can make the texture gritty. Take the extra 60 seconds to shred it yourself.
Tips for the Most Flavorful Shrimp Sauce
The sauce in this southern style shrimp and grits recipe is what ties the whole bowl together. A few things to keep in mind:
- Deglaze properly. When you add the chicken broth, scrape every bit of the browned bits off the bottom of the skillet. That fond is concentrated flavor.
- Do not skip the Worcestershire. It adds a deep, almost beefy umami note that rounds out the sauce beautifully.
- Finish with lemon juice. A small squeeze at the end brightens the entire dish and keeps it from feeling too heavy.
- Taste as you go. Cajun seasoning and hot sauce vary in saltiness and heat by brand, so adjust accordingly before serving.
Chef's Tip: If you want to make this a full shrimp n grits pie experience, pour the finished topping into a cast iron skillet over a layer of grits and finish it under the broiler for 3 to 4 minutes. The edges get golden and bubbly in the best possible way.
Ready to bring a little Southern soul into your kitchen? Here is the full recipe:
Southern Style Shrimp and Grits
This Southern Style Shrimp and Grits recipe delivers bold, smoky flavors with creamy stone-ground grits and perfectly seasoned shrimp in a rich, savory sauce. A true taste of the South ready in under an hour.
Ingredients
- 1 cup stone-ground grits, not instant
- 4 cups water
- 1 cup whole milk
- 4 tbsp unsalted butter, divided
- 1 cup sharp cheddar cheese, freshly shredded
- 1 1/2 lb large shrimp, peeled, deveined, tails removed
- 6 oz andouille sausage, sliced into half-moons
- 4 bacon, thick-cut strips, chopped
- 4 garlic, cloves, minced
- 1/2 yellow onion, finely diced
- 1/2 green bell pepper, finely diced
- 2 celery stalks, finely diced
- 1/2 cup chicken broth, low sodium
- 1/4 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce, Tabasco or Crystal recommended
- 1 tsp smoked paprika
- 1 tsp Cajun seasoning
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, freshly cracked
- 1 tbsp lemon juice, freshly squeezed
- 3 green onions, thinly sliced, for garnish
- 2 tbsp fresh parsley, chopped, for garnish
Instruction
Bring 4 cups of water and 1 cup of milk to a boil in a medium saucepan over medium-high heat. Season generously with kosher salt.
Slowly whisk in the stone-ground grits, reducing heat to low. Cook, stirring frequently, for 25 to 30 minutes until thick and creamy. If the grits tighten up too much, add water a splash at a time.
Remove grits from heat and stir in 2 tablespoons of butter and all of the shredded cheddar cheese. Season with salt and pepper to taste. Cover and keep warm.
While the grits cook, place the chopped bacon in a large cast iron skillet over medium heat. Cook until crispy, about 5 to 6 minutes. Transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
Add the sliced andouille sausage to the skillet and cook for 3 to 4 minutes until browned on both sides. Transfer to the plate with the bacon.
Add the remaining 2 tablespoons of butter to the skillet. Add the diced onion, green bell pepper, and celery. Cook over medium heat for 4 to 5 minutes until softened and lightly golden.
Add the minced garlic, smoked paprika, and Cajun seasoning to the skillet. Stir and cook for 1 minute until fragrant.
Deglaze the pan with chicken broth, scraping up any browned bits from the bottom. Stir in the heavy cream, Worcestershire sauce, and hot sauce. Let the sauce simmer for 2 to 3 minutes until slightly thickened.
Pat the shrimp dry and add them to the skillet in a single layer. Cook for 1 to 2 minutes per side until pink and just cooked through. Do not overcook.
Return the bacon and sausage to the skillet. Add the lemon juice and stir everything together. Taste and adjust seasoning as needed.
Spoon the cheesy grits into shallow bowls and ladle the shrimp and sausage mixture over the top. Garnish with sliced green onions and fresh parsley. Serve immediately.
Equipment
- Large cast iron skillet
- Medium saucepan
- Whisk
- Wooden spoon or silicone spatula
- Ladle
- Paper towel-lined plate
Notes
Serving, Storing, and Variations
How to serve: Ladle the grits into wide, shallow bowls and spoon the shrimp topping generously over the center. Finish with sliced green onions, fresh parsley, and an extra dash of hot sauce at the table. This dish is best served immediately while the grits are still silky and the shrimp are just cooked through.
Variations to try:
- Seafood loaded grits: Add a handful of lump crab meat or bay scallops alongside the shrimp for an elevated seafood and grits experience worthy of a dinner party.
- Spicier version: Double the Cajun seasoning and add a pinch of cayenne to the sauce for serious heat lovers.
- Lighter version: Swap the heavy cream for additional chicken broth and use turkey andouille to reduce the overall fat content while keeping the flavors bold.
Storing leftovers: Keep the grits and shrimp topping in separate airtight containers in the refrigerator. Both will keep for up to 2 days. Reheat the grits gently on the stovetop with a splash of milk or water, stirring until smooth. Warm the shrimp topping in a skillet over low heat, just until heated through.
