Shrimp and Grits

Plump, juicy shrimp sauteed with andouille sausage, peppers, and garlic in a savory sauce, served over creamy, stone-ground cheddar grits. This beloved Lowcountry classic brings the soul of Charleston to your table.

Ingredients

• 1 cup stone-ground grits
• 3 cups water
• 1 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 2 tbsp unsalted butter
• ½ tsp salt
• 1.5 lb large shrimp, peeled and deveined
• 6 oz andouille sausage, sliced
• 1 tbsp olive oil
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• ½ cup chicken broth
• 2 tbsp fresh lemon juice
• 1 tsp Cajun seasoning
• 2 tbsp sliced green onions

Method

1. Bring water and milk to a boil in a medium saucepan. Slowly whisk in the grits. Reduce heat to low, cover, and cook, stirring frequently, for 20-25 minutes until thick and creamy.
2. While the grits cook, heat olive oil in a large skillet over medium-high heat. Cook the andouille slices until browned, about 3 minutes. Remove and set aside.
3. In the same skillet, add the bell pepper and cook for 2 minutes. Add garlic and cook for 30 seconds. Season the shrimp with Cajun seasoning and add them to the pan. Cook for 2-3 minutes per side until pink and opaque.
4. Return the andouille to the skillet. Add chicken broth and lemon juice. Simmer for 2 minutes, scraping up any browned bits.
5. Stir the cheddar, butter, and salt into the finished grits until melted and smooth.
6. Spoon the grits into bowls and top with the shrimp, sausage, and pan sauce. Garnish with sliced green onions.

Chef's note: Stone-ground grits have the best texture and flavor. If using quick grits, adjust cooking time per the package. For a smokier dish, use bacon fat instead of olive oil and crumble crispy bacon on top.

Nutrition per serving

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