Lowcountry Shrimp and Grits Recipe

If you are craving a dish that is the essence of Southern comfort with a burst of bold flavors, this Lowcountry Shrimp and Grits Recipe is your new go-to. Creamy, cheesy grits combined with spicy, savory shrimp and andouille sausage come together to create a rich and satisfying meal that feels like a warm hug on a plate. Every bite delivers a perfect balance of texture and taste, making it a timeless classic that’s as soulful as it is delicious.

Ingredients You’ll Need

The magic of this Lowcountry Shrimp and Grits Recipe lies in its simple, straightforward ingredients. Each one plays a crucial role in building layers of flavor, from the creamy grits to the spicy kick of Creole seasoning and the smoky depth of andouille sausage.

• 3 ½ cups water: The base to cook the grits, contributing to their perfect creamy texture.
• 1 cup chicken broth: Adds a savory richness to both the grits and the sauce.
• Kosher salt, to taste: Essential for seasoning throughout the dish to bring out the flavors.
• 1 cup stone-ground grits: Gives the dish its signature creamy body and slightly gritty texture for authenticity.
• 2 tablespoons butter: Adds richness and smoothness to the grits and sauce.
• ⅓ cup half and half: Enhances the creaminess and balances the cheese’s sharpness.
• ½ – 1 cup shredded sharp cheddar cheese: Provides a tangy sharpness that melds perfectly with the creamy grits.
• ¼ teaspoon white pepper: Adds a subtle heat without overpowering the other spices.
• 1 lb shrimp, peeled and deveined: The star protein delivering a sweet, tender bite with every forkful.
• 1 tablespoon Creole Cajun seasoning: Brings authentic Southern spice and depth to the shrimp.
• 4 tablespoons butter, divided: Used to sauté and enrich the shrimp, vegetables, and sauce.
• 6 ounces andouille sausage, sliced: Adds smoky, slightly spicy notes and hearty texture.
• ½ green bell pepper, finely diced: Offers a fresh crunch and mild sweetness to the sauce.
• ½ small yellow onion, finely diced: Brings natural sweetness and savory depth.
• 1 stalk celery, finely diced: Adds aromatic earthiness and texture.
• 6 cloves garlic, minced: Infuses the dish with fragrant warmth and a sharp bite.
• 2 tablespoons all-purpose flour: Used to thicken the sauce for perfect consistency.
• 1 ¼ cups chicken broth: The liquid base that pulls the sauce together.
• ¼ cup heavy whipping cream: Makes the sauce luxuriously smooth and velvety.
• 1 tablespoon fresh parsley, chopped (plus more for garnish): Brings a burst of color and bright, fresh flavor.

How to Make Lowcountry Shrimp and Grits Recipe

Step 1: Cook the Grits

Start by bringing the water, chicken broth, and kosher salt to a boil in a large saucepan. Gradually whisk in the stone-ground grits, stirring nonstop to prevent lumps from forming. Once boiling, reduce the heat to low, cover the pot, and let the grits simmer gently for about 30 minutes. The goal is to coax out a thick, creamy consistency that will serve as the rich base of the dish.

Step 2: Enrich the Grits

Once the grits are perfectly cooked, stir in the butter, half and half, shredded sharp cheddar cheese, and white pepper. This is where the grits transform into a velvety, cheesy dream. Keep them warm and ready for plating as you move on to the shrimp and sausage.

Step 3: Season and Marinate the Shrimp

Toss the peeled and deveined shrimp with the Creole Cajun seasoning and a pinch of white pepper. Let these flavors soak in for 30 minutes. This step is key because it infuses the shrimp with the irresistible spicy, smoky flavor that defines this Lowcountry Shrimp and Grits Recipe.

Step 4: Sauté the Shrimp

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp and cook for 1 to 2 minutes per side until they turn a beautiful pink and are just opaque. Don’t overcook here; you want the shrimp tender and juicy. Remove the shrimp and set aside to keep warm.

Step 5: Brown the Sausage

Using the same skillet, cook the sliced andouille sausage until it develops a nice brown crust and releases its smoky richness into the pan. Set the browned sausage aside with the shrimp, reserving those flavorful browned bits in the pan.

Step 6: Sauté the Vegetables

To the skillet, add the remaining butter, then toss in the finely diced green bell pepper, onion, and celery. Sauté these vegetables for 4 to 5 minutes, letting them soften and release their natural sweetness. Adding garlic in the last minute will fill your kitchen with a mouthwatering aroma.

Step 7: Build the Sauce

Sprinkle in the all-purpose flour and cook for a minute to eliminate that raw flour taste. Slowly pour in the chicken broth while stirring constantly to avoid lumps. The sauce will start thickening as it simmers for about a minute.

Step 8: Finish the Sauce

Stir in the heavy cream and let the sauce gently simmer until it thickens and becomes luxuriously creamy, around 2 to 3 minutes. Then return the shrimp and sausage into the skillet, add the freshly chopped parsley, and let everything meld together for another 1 to 2 minutes on low heat.

Step 9: Serve It Up

Ladle the hearty shrimp and sausage gravy generously over a bed of warm, cheesy grits. Don’t forget to garnish with a sprinkle of fresh parsley for a pop of color and brightness. This final step brings all the elements together in one unforgettable plate.

How to Serve Lowcountry Shrimp and Grits Recipe

Garnishes

Fresh parsley is the classic choice, adding a fresh, green color that contrasts beautifully with the creamy grits and rich sauce. Feel free to add a squeeze of lemon juice for a touch of acidity or a dash of hot sauce if you love a little extra heat. Crispy bacon bits also make a delightful crunchy topping.

Side Dishes

This dish stands beautifully on its own but pairs wonderfully with simple sides like a crisp green salad or sautéed greens such as collard or kale to bring a little bitterness and balance. For a heartier meal, cornbread or crusty bread is perfect to soak up every last bit of that delicious sauce.

Creative Ways to Present

For a stunning presentation, serve the grits in shallow bowls with the shrimp and sausage nestled elegantly on top. Garnish with colorful microgreens or a light drizzle of smoked paprika oil for an upscale touch. Hosting a brunch? Try serving individual portions in small ramekins for a charming, shareable appetizer.

Make Ahead and Storage

Storing Leftovers

Place any leftover Lowcountry Shrimp and Grits Recipe in an airtight container and refrigerate for up to 3 days. The shrimp and sausage sauce keeps its flavor wonderfully, but be mindful that the texture of the grits may thicken and will need some loosening when reheating.

Freezing

For longer storage, freeze the shrimp and sausage sauce separately from the grits in freezer-safe containers. While the sauce freezes well for up to 2 months, the grits may become grainy upon thawing. It’s best to make a fresh batch of grits when possible, but you can microwave thawed grits or gently heat them on the stove with a splash of milk to restore creaminess.

Reheating

Reheat the shrimp and sausage sauce gently over medium-low heat, stirring occasionally to prevent sticking. For the grits, warm them slowly on the stove or in the microwave, adding a little water, broth, or cream to get that perfect creamy texture again. Avoid high heat to keep the shrimp tender and flavorful.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp completely in the refrigerator before marinating and cooking to ensure they cook evenly and maintain their texture.

What kind of grits should I buy?

Stone-ground grits are the best choice for this Lowcountry Shrimp and Grits Recipe because they have the right texture and absorb the flavors beautifully. Instant grits won’t give you the same creamy, authentic result.

Is andouille sausage necessary or can I substitute it?

While andouille sausage adds a smoky, spicy depth that’s traditional to this dish, you can substitute it with smoked kielbasa or chorizo for a different but equally delicious flavor profile.

How spicy is this dish?

The heat level depends on how much Creole seasoning you use. Typically, it has a moderate spice kick, but if you prefer milder, reduce the seasoning or remove any seeds from the bell pepper to tone it down.

Can I make this recipe vegetarian?

You can certainly make a vegetarian version by skipping the shrimp and sausage and adding sautéed mushrooms or smoked paprika for smokiness. Use vegetable broth instead of chicken broth for the grits and sauce.

Final Thoughts

This Lowcountry Shrimp and Grits Recipe is more than just a meal — it’s a celebration of Southern hospitality and flavor in every bite. Don’t be intimidated by the steps; the result is well worth the effort. Serve it for family gatherings or a cozy night in, and watch it quickly become a treasured favorite. So grab those ingredients and dive into this delicious, soulful dish today!

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