shrimp and grits

shrimp and gritsIn South Carolina, shrimp and grits was traditionally a fisherman’s breakfast dish. Hailing from from North Carolina, I don’t usually truck with South Carolina, but even I have to admit that sounds like a pretty good idea. Shrimp and grits sound like a good idea any time of day, really. Although I’m from the South, shrimp and grits is really more of a coastal thing. So, while I’ve long been obsessed with grits, my obsession with shrimp and grits is more recent, but they’re something we’ve been making lately and I think we’ve ironed out a pretty good recipe.

We used some andouille in these to give them some heat, which was really nice, but then we also dumped some of the fat that had cooked off the sausage into the grits, which was really, really nice. Otherwise, there’s no real secret to this recipe. The grits are straightforward and with the sausage fat and cheddar, and they’re really rich. The shrimp just needed a little seasoning and few minutes in the skillet and then you’ve got a delicious, simple dinner.

Shrimp and Grits
serves 3

for the grits
1 cup stone ground corn grits
4 cups water
1/2 teaspoon salt
3 tablespoons butter
1/2 cup shredded cheddar cheese
reserved sausage fat (optional)

Bring the water and salt to a boil. Whisk in the grits, bring mixture to a boil. Turn heat to low, and, whisking occasionally, cook the grits for 35 – 40 minutes. When the grits are just about tender, add the cheese and butter and cook a few minutes more. Add the reserved sausage fat if desired.

for the shrimp
1 lb. andouille sausage
1 lb. shrimp, deveined and shells removed
2 cloves garlic, crushed and minced
1/3 cup parsley, chopped (plus more for garnish)
1/4 cup scallions, chopped
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon paprika

In a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook until browned and the juices have been released. Remove the sausage from the pan, and drain off all but 3 tablespoons of the fat (reserve for later). Cook the shrimp just until it is cooked through, then add the sausage, parsley, scallions, and paprika. Cook for 1 minute more. Serve over grits with a garnish of fresh parsley.


  1. says

    Even though I’m from NYC, I love grits. I’ve had this dish out in a restaurant, but I can’t wait to try your recipe, and make it at home. Looks delicious!

  2. says

    Too funny because I just made shrimp and grits for the first time last weekend! I used bacon and it was really delicious, though I’m sure sausage would be the better choice. Yum!

  3. says

    I’m not from the South, but I sure do appreciate shrimp and grits. We’ve made them before with yellow grits (adapted a Bobby Flay recipe), but I currently have some white grits in my cupboard that I’d love to put to good use…

  4. says

    @the Seafood Guy, for some reason we don’t blog much seafood here on BkS, but we’ll do our best to remedy that with some more southern seafood favorites.
    @Jen, it’s such an easy dish to make. Plus if you’re home you can have seconds.
    @kickpleat, I love it when recipes just pop into everyone’s head like that. The bacon angle sounds very good too–we’ll have to try that next time.
    @Kasey, I love white grits, but have a hard time sourcing them in NYC where everything is sold as polenta. It may just be visual, but I feel like white grits are creamier, and taste great with extra butter or cream.
    @Clarkie, Thanks! This is a great, easy dinner option especially for a shrimp lover.

  5. Monica says

    I’ve never had shrimp and grits, although grits and fried eggs are delicious by themselves. My husband doesn’t care for sauateed shrimp but I’m going to give it a try… will have to substitute andouille sausage with turkey brats. I will give it a try and let you know how it went… what bread do you add? I would like to use sprouted grain bread… we’ll see how it goes.

  6. Joy says

    I have been saving this recipe for a while and just made last night. Yum! Pretty much made as written, simple food turned into a fabulous meal. I wish i could post my picture, looks good enough to eat off the photo. Thank you for the recipe.


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