Creamy Lowcountry Shrimp and Grits Recipe

This Creamy Lowcountry Shrimp and Grits recipe is a Southern classic, delivering a rich and comforting meal with every bite. Creamy cheese grits are topped with a flavorful shrimp gravy, featuring andouille sausage and a blend of Creole spices, creating a truly unforgettable dish.

Why You’ll Love This Recipe

• Authentic Southern Comfort: This recipe captures the essence of Lowcountry cuisine, with creamy grits and a savory shrimp gravy.
• Rich and Flavorful: The combination of sharp cheddar, andouille sausage, and Creole spices creates a deeply satisfying taste.
• Perfect for Any Occasion: Whether it’s a cozy brunch or a special dinner, this dish is sure to impress.

this Recipe

Ingredients

Here’s what you’ll need to make this delicious Creamy Lowcountry Shrimp and Grits:

For the cheese grits:

• Water: 3 ½ cups, plus more as needed, for cooking the grits.
• Chicken broth or stock: 1 cup, for a flavorful base.
• Kosher salt: To taste, to season the grits.
• Grits (not instant grits): 1 cup, for a creamy and hearty texture.
• Butter: 2 tablespoons, for adding richness.
• Half and half: ⅓ cup, for a creamy consistency.
• Shredded sharp cheddar cheese: ½ – 1 cup, for a cheesy flavor.
• White pepper: ¼ teaspoon, for a subtle spice.

For the shrimp gravy:

• Shrimp (Gulf Coast preferred): 1 lb, peeled & deveined, for a sweet and tender protein.
• Creole Cajun Seasoning: 1 tablespoon, homemade or store-bought, for a spicy and aromatic flavor.
• White pepper: ¼ teaspoon, for a subtle spice.
• Butter (or bacon drippings): 4 tablespoons, divided, for sautéing and building the gravy.
• Andouille sausage: 6 ounces, sliced into rounds, for a smoky and spicy flavor.
• Green bell pepper: ½, finely diced, for a crisp and sweet vegetable.
• Yellow onion: ½ small, finely diced, for a savory base.
• Celery: 1 stalk, finely diced, for a crisp and refreshing element.
• Garlic: 6 cloves, pressed or finely minced, for a pungent and aromatic flavor.
• All-purpose flour: 2 tablespoons, for thickening the gravy.
• Chicken broth or stock: 1 ¼ cup, for a flavorful gravy base.
• Heavy whipping cream: ¼ cup, for a rich and creamy sauce.
• Fresh chopped parsley: 1 tablespoon, plus more for garnish, for a fresh herb flavor.

How to Make Creamy Lowcountry Shrimp and Grits

For the cheese grits:

Step 1: Cook the Grits

In a large saucepan, bring water, chicken broth/stock, and salt to a boil. Gradually whisk in grits, stirring until blended. Reduce heat to low, cover, and simmer for about 30 minutes, whisking often. Add water if needed.

Step 2: Add Cheese and Seasonings

Remove from heat. Stir in butter, half and half, ½ cup cheddar cheese, and white pepper. Taste and add more cheese or salt as desired. Keep warm.

For the shrimp gravy:

Step 1: Marinate Shrimp

In a bowl, toss shrimp with Creole Cajun seasoning and white pepper. Marinate for 30 minutes.

Step 2: Sauté Shrimp

In a skillet, melt 2 tablespoons butter. Sauté shrimp in batches until opaque, about 1-2 minutes per side. Transfer to a plate.

Step 3: Cook Andouille

Add andouille to the skillet and cook until golden brown, about 2-3 minutes per side. Transfer to the plate with shrimp.

Step 4: Sauté Vegetables

Add remaining butter to the skillet. Add bell pepper, onion, and celery. Sauté until tender, about 4-5 minutes. Add garlic and cook until fragrant.

Step 5: Make the Gravy

Sprinkle flour and stir for 1 minute. Gradually stir in chicken broth/stock. Simmer for 1 minute. Stir in heavy cream and cook until thick, about 2-3 minutes.

Step 6: Combine and Serve

Add shrimp and andouille to the gravy. Toss to coat. Cook for 1-2 minutes. Stir in parsley. Divide grits among bowls, top with shrimp gravy, and garnish with parsley.

Pro Tips for Making the Recipe

• Gluten-Free Option: Use gluten-free flour instead of all-purpose flour.
• Grits Texture: Adjust the consistency of the grits by adding more water or broth as needed.
• Shrimp Doneness: Do not overcook the shrimp. Cook until just opaque and pink.

How to Serve

• Main Course: Serve as a hearty and satisfying main course.
• Brunch: Perfect for a special brunch with family and friends.
• Garnishes: Garnish with extra parsley, green onions, or a sprinkle of paprika.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.

Reheating:

Reheat the grits and shrimp gravy separately in a saucepan over medium heat or in the microwave until warmed through.

FAQs

Can I use a different type of sausage?
Yes, you can use other sausages like smoked sausage or chorizo.

Can I use milk instead of half and half or heavy cream?
Yes, you can use milk, but the grits and gravy will be less creamy.

Can I use frozen shrimp?
Yes, thaw the shrimp completely before cooking.

Can I make the grits ahead of time?
Yes, you can make the grits ahead of time. Reheat them with a splash of water or broth to loosen them.

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