The Speckled Palate
August 17, 2017

Shrimp and Grits

The classic Cajun comfort food, Shrimp and Grits, makes a flavorful meal that can serve the family, as well as party guests! Wild caught Gulf shrimp serve as the star of this South Louisiana recipe and cook with andouille sausage to spicy-sweet perfection. Serve atop creamy corn grits for the full comfort food effect. Perfect for tailgate or homegate parties, Mardi Gras celebrations and more, Shrimp and Grits is a delicious, comforting entree!

Louisiana Entree | Shrimp and Grits | Shrimp Recipe | Creamy Grits | Cajun Recipe | Easy Dinner | Southern Supper | Tailgate Food | Party Entree | Fancy Food | Easy Entree | Easy Entertaining Recipe

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As the clock counts down to the first football game of the year in just a few short weeks, my brain has focused entirely on football food.

Entrees. Appetizers. Drinks.

You name it, I’m dreaming of it.

And since we’re big fans of shrimp in this house, I figured it was time to update an old classic: Shrimp and Grits.

Louisiana Entree | Shrimp and Grits | Shrimp Recipe | Creamy Grits | Cajun Recipe | Easy Dinner | Southern Supper | Tailgate Food | Party Entree | Fancy Food | Easy Entree | Easy Entertaining Recipe

This recipe is one of our all-time favorites, and for good reason: It’s easy enough to make on a weeknight, but it’s also wonderful to dress up for a gameday situation.

While we don’t do a lot of tailgating these days (hi, toddler parents and stuff), we enjoy hosting friends for a good homegate.

And there’s nothing like a food that reminds you of tailgates on campus.

Shrimp and Grits does that for me.

Louisiana Entree | Shrimp and Grits | Shrimp Recipe | Creamy Grits | Cajun Recipe | Easy Dinner | Southern Supper | Tailgate Food | Party Entree | Fancy Food | Easy Entree | Easy Entertaining Recipe

Confession: I’m not from Louisiana, but I spent enough time there and married a Louisianan to give me definite opinions about how this classic Louisiana food should be made.

And while this isn’t a recipe from a Cajun grandmother, it sure tastes like it.

And that, my friends, is what I want in a dish like this.

Louisiana Entree | Shrimp and Grits | Shrimp Recipe | Creamy Grits | Cajun Recipe | Easy Dinner | Southern Supper | Tailgate Food | Party Entree | Fancy Food | Easy Entree | Easy Entertaining Recipe

Shrimp and Grits Essentials

Get the look!

Louisiana Entree | Shrimp and Grits | Shrimp Recipe | Creamy Grits | Cajun Recipe | Easy Dinner | Southern Supper | Tailgate Food | Party Entree | Fancy Food | Easy Entree | Easy Entertaining Recipe

Ready to give these beauties a go?

Scroll on down to learn my recipe…

Louisiana Entree | Shrimp and Grits | Shrimp Recipe | Creamy Grits | Cajun Recipe | Easy Dinner | Southern Supper | Tailgate Food | Party Entree | Fancy Food | Easy Entree | Easy Entertaining Recipe

It's almost Fat Tuesday! We should celebrate carnival season with homemade Shrimp and Grits, which is actually perfect year-round and delightfully spicy.
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Shrimp and Grits

The classic Cajun comfort food, Shrimp and Grits, makes a flavorful meal that can serve the family, as well as party guests! Wild caught Gulf shrimp serve as the star of this South Louisiana recipe and cook with andouille sausage to spicy-sweet perfection. Serve atop creamy corn grits for the full comfort food effect. Perfect for tailgate or homegate parties, Mardi Gras celebrations and more, Shrimp and Grits is a delicious, comforting entree!

Course Entree
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Erin Parker, The Speckled Palate

Ingredients

Shrimp

  • 1 1/2 lbs. Gulf shrimp , peeled and deveined
  • 2 teaspoons Tony Chachere's Salt-Free Creole Seasoning
  • 1/4 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves minced
  • 1/2 cup andouille sausage , diced (or out of casing if you can only find raw andouille sausage)
  • 4 tablespoons fresh flat leaf parsley , minced
  • 1/2 cup dry white wine
  • 1 cup seafood stock (vegetable works, too)
  • 2 tablespoons unsalted butter

Grits

  • 2 1/2 cups milk (whole, skim and even almond work here, though if you're looking for something decadent, go with whole milk)
  • 3 cups chicken stock
  • 1 cup stone ground grits
  • Salt and pepper to taste

Instructions

Make the Grits

  1. In a large saucepan, combine 2 cups of chicken stock and the milk. Over medium-high heat, bring the mixture to a simmer. (You don't want to bring it to a boil and scald your milk, so be sure to keep an eye on the mixture!)

  2. Whisk in the grits, then season generously with salt and pepper to taste.
  3. Reduce the heat to low, then cover and cook, stirring often to reduce clumping, until the liquid is absorbed. This will take around 35 to 40 minutes.
  4. Once the liquid has been completely absorbed, add the additional cup of stock, then adjust seasonings as needed.
  5. Let sit for a few minutes to absorb the rest of the liquid, then serve hot.

Make the Shrimp

  1. Place the peeled and deveined shrimp in a large mixing bowl and toss with the Cajun seasoning and kosher salt.
  2. Warm the olive oil over medium heat, then add the shrimp, garlic and sausage. Cook, stirring occasionally, until the shrimp are lightly browned.
  3. Add the wine and parsley to the pan, and cook until the liquid is reduced in volume by half.
  4. Next, add the stock. Turn up the heat to high, and bring the mixture to a boil. Remove from the heat.
  5. Dollop the warm grits into serving bowls and scoop equal portions of shrimp over the grits.
  6. Return the shrimp sauce to high heat, and bring to a boil. Reduce the heat to medium and cook until the sauce has reduced in volume by half. (This should take just a few moments.)
  7. Remove from the heat, then whisk in the butter until melted and incorporated in the sauce.
  8. Spoon the sauce over the shrimp and grits, and garnish with more parsley.
  9. Serve immediately, and enjoy.

Recipe Notes

Recipe adapted from Jennifer Chandler's Simply Suppers.

If you want your grits to be cheesy and creamier, add 4 oz. of cream cheese after you remove it from the heat. Let the cream cheese melt in, then serve.

As the grits stand after cooking, they will become more firm. If you make them in advance, you will need to add additional liquid to them so they don't become gelatinous.

Have you been to Mardi Gras?

Have you dressed up for Fat Tuesday?

The photos and recipe for this Shrimp and Grits were originally published on March 3, 2014. The photographs, along with the recipe and text of this blog post, were updated on August 17, 2017.

8 Comments

  1. Pingback: Shrimp and Grits Recipe - RecipeChart.com

  2. Eileen

    You know, I have never done anything whatever for Mardi Gras, and have never even heard of Lundi Gras before! I mean, it’s clear from context, but still. And now that I’m looking at this, I’m not sure I’ve ever actually had shrimp and grits before either. YIKES. I need to get to the store and grab some shrimp immediately!

    • Erin

      For what it’s worth, I didn’t know what Lundi Gras was until I spent the day with my friend’s family! Either way… you definitely need to try shrimp and grits because it is one of my FAVORITE Southern dishes. It’s so comforting and warm! And I hope you feel the same way once you try it out!

    • Erin

      Gumbo sounds pretty amazing, though, Erin. If you give these shrimp and grits a try, let me know what you think!

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  5. Julia

    Gaaaawl I could really use a cup o’ shrimp and grits right meow! This recipe looks incredible..so enticing with so much flavor! Your photos are beautiful, m’dear!

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