If you have never experienced the soul-satisfying magic of Southern comfort food, the Lowcountry Shrimp and Grits Recipe is guaranteed to change that. This dish is a beautiful harmony of creamy, cheesy grits paired with spicy, savory shrimp and smoky sausage, creating a meal that bursts with bold flavors and delightful textures. Every bite feels like a warm hug from the Lowcountry coastline, inviting you to savor the tastes that have made this dish a beloved classic. Whether for a cozy family dinner or a weekend treat, this recipe brings the heart of Southern cooking right to your kitchen.
Ingredients You’ll Need
These ingredients may seem simple, but together they create a symphony of flavor, texture, and color that’s truly unforgettable. Each one plays a crucial role, from the rich cheddar lending sharpness to the shrimp marinated in Creole seasoning for that signature kick.
- 3 ½ cups water: The base liquid that gently cooks the grits to creamy perfection.
- 1 cup chicken broth: Adds savory depth to both the grits and the gravy.
- Kosher salt, to taste: Essential for enhancing every flavor in the dish without overpowering.
- 1 cup stone-ground grits: The heart of the dish, providing that iconic creamy texture.
- 2 tablespoons butter: Adds luscious richness to the grits and sautéed veggies alike.
- â…“ cup half and half: Creates smoothness and richness in the grits.
- ½ – 1 cup shredded sharp cheddar cheese: Brings a tangy, melty punch that makes grits irresistible.
- ¼ teaspoon white pepper: Offers a subtle warmth that complements the dish without harsh heat.
- 1 lb shrimp, peeled and deveined: The star protein, bright and tender when cooked just right.
- 1 tablespoon Creole Cajun seasoning: Infuses the shrimp with that signature Southern spice.
- 4 tablespoons butter, divided: Used for sautéing shrimp, sausage, and veggies, ensuring every component is full of flavor.
- 6 ounces andouille sausage, sliced: Adds smoky, hearty bites that balance the dish perfectly.
- ½ green bell pepper, finely diced: Introduces freshness and a subtle sweetness.
- ½ small yellow onion, finely diced: Provides aromatic depth and natural sweetness.
- 1 stalk celery, finely diced: Adds a crisp, slightly peppery crunch.
- 6 cloves garlic, minced: Infuses wonderful garlicky warmth throughout the sauce.
- 2 tablespoons all-purpose flour: Thickens the savory gravy to the perfect consistency.
- 1 ¼ cups chicken broth: Used to build the rich, silky gravy that coats the shrimp and sausage.
- ¼ cup heavy whipping cream: Finishes the gravy with indulgent creaminess.
- 1 tablespoon fresh parsley, chopped (plus more for garnish): Adds a fresh, vibrant finish and color pop to the dish.
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 over medium-high heat. Gradually whisk in the stone-ground grits to avoid lumps, then reduce the heat to low and cover. Let them simmer gently for 30 minutes as they thicken into that luscious, creamy base that you know and love. This slow cooking is essential to developing the perfect texture.
Step 2: Enrich the Grits
Once thick and creamy, it’s time to stir in the butter, half and half, your sharp cheddar cheese, and white pepper. This step transforms the grits from simple to indulgent, with a balance of richness and a slight peppery warmth. Keep them warm on low while you prepare the shrimp and gravy.
Step 3: Marinate the Shrimp
Pat the peeled and deveined shrimp dry and toss them with Creole Cajun seasoning and white pepper. Let them sit for 30 minutes so those bold flavors soak in, giving you that true Lowcountry spice and depth that makes this recipe unforgettable.
Step 4: Sauté the Shrimp
Melt 2 tablespoons of butter in a large skillet over medium heat and sauté the shrimp for 1 to 2 minutes on each side until they turn that pretty pink color and are just cooked through. Remove them from the pan and set aside, making room for the sausage next.
Step 5: Cook the Sausage
In the same skillet, cook the sliced andouille sausage until it becomes browned and crispy at the edges. This smoky element is what makes the dish truly sing. Once done, transfer the sausage with the shrimp for later.
Step 6: Sauté the Veggies
Using the remaining butter, sauté the finely diced green bell pepper, yellow onion, and celery in the skillet for about 4-5 minutes until they soften and develop a bit of sweetness. Add in the minced garlic and cook for one more minute to bring out that warm, aromatic flavor.
Step 7: Make the Gravy Base
Sprinkle the flour over the sautéed veggies and cook, stirring constantly, for one minute. This step removes the raw taste of the flour and helps thicken the sauce. Slowly pour in the chicken broth while stirring vigorously to keep the gravy smooth. Let it simmer for another minute to marry the flavors.
Step 8: Finish the Gravy
Stir in the heavy whipping cream and allow the gravy to simmer and thicken for 2 to 3 minutes. This creamy sauce is the glue that holds the shrimp, sausage, and veggies together, and it’s where all those savory notes come to the forefront.
Step 9: Combine and Simmer
Return the shrimp and sausage to the skillet, add the chopped fresh parsley, and let everything simmer for another 1 to 2 minutes so the flavors meld beautifully.
Step 10: Serve It Up
Generously spoon the shrimp and sausage gravy over the warm, cheesy grits. Garnish with a sprinkle of fresh parsley for that pop of color and freshness, then dig in to your delicious Lowcountry Shrimp and Grits Recipe!
How to Serve Lowcountry Shrimp and Grits Recipe
Garnishes
Adding a little extra fresh parsley on top not only brightens the plate but adds a fresh herbal note that complements the richness perfectly. For some heat, a dash of hot sauce or a few sliced green onions make excellent finishing touches.
Side Dishes
This dish shines as a hearty standalone meal, but if you want to round it out, consider a crisp green salad with a tangy vinaigrette to cut through the richness or some roasted vegetables for added texture. Cornbread is another traditional and delicious accompaniment.
Creative Ways to Present
For entertaining, serve your shrimp and grits in individual shallow bowls with a sprinkle of smoked paprika or a drizzle of extra virgin olive oil. You can also elevate the dish by pairing it with a fried green tomato on the side for that authentic Southern flair.
Make Ahead and Storage
Storing Leftovers
Lowcountry Shrimp and Grits Recipe leftovers keep well in an airtight container in the refrigerator for up to 3 days. Store the grits and shrimp mixture separately if possible to preserve the best texture.
Freezing
While the shrimp and sausage gravy freezes well, grits tend to change texture when frozen and reheated. If freezing, keep the shrimp mixture on its own and discard or freshly make grits upon reheating for optimal taste and creaminess.
Reheating
Reheat the shrimp and sausage gravy gently on the stovetop over low heat, stirring occasionally. Warm the grits separately, adding a splash of milk or cream to restore their creamy consistency. Combining just before serving ensures the best experience.
FAQs
Can I use quick-cooking grits instead of stone-ground?
You can, but stone-ground grits provide the best texture and flavor for this recipe. Quick-cooking grits might turn out less creamy and lacking the authentic mouthfeel that makes Lowcountry Shrimp and Grits so special.
What can I substitute for andouille sausage?
If andouille sausage is hard to find, spicy smoked sausage or chorizo can be great alternatives that maintain the smokiness and spice essential to the dish.
Is this recipe very spicy?
The spice level is moderate, mainly from the Creole Cajun seasoning. You can adjust the amount used on the shrimp to suit your taste—start with less if you prefer mild heat.
Can I prepare parts of this dish ahead of time?
Yes! Marinate the shrimp and prep your veggies ahead. You can also cook the grits earlier and gently reheat when ready to serve, making mealtime quicker and stress-free.
What wine pairs well with Lowcountry Shrimp and Grits Recipe?
A crisp Chardonnay or a dry Riesling complements the creamy, spicy flavors nicely. These wines balance richness without overpowering the dish’s delicate seafood notes.
Final Thoughts
Making this Lowcountry Shrimp and Grits Recipe at home is like inviting a little bit of Southern warmth right into your kitchen. It’s rich, flavorful, and comforting in a way that sticks with you long after the last bite. I encourage you to give it a try soon—you won’t regret bringing this classic, soulful dish to your table. Happy cooking!
Print
Lowcountry Shrimp and Grits Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern American
Description
This Lowcountry Shrimp and Grits recipe brings the classic Southern comfort dish to your table with creamy stone-ground grits topped with a flavorful shrimp and andouille sausage gravy. The grits are cooked slow and creamy with butter, cream, and sharp cheddar cheese, while the shrimp are seasoned with Creole Cajun spices and sautéed along with smoky sausage and a medley of sautéed vegetables. A rich, velvety sauce made with garlic, bell pepper, onion, celery, and a touch of cream completes this hearty and satisfying meal perfect for brunch or dinner.
Ingredients
For the Grits
- 3 ½ cups water
- 1 cup chicken broth
- Kosher salt, to taste
- 1 cup stone-ground grits
- 2 tablespoons butter
- â…“ cup half and half
- ½ – 1 cup shredded sharp cheddar cheese
- ¼ teaspoon white pepper
For the Shrimp and Sausage Gravy
- 1 lb shrimp, peeled and deveined
- 1 tablespoon Creole Cajun seasoning
- ¼ teaspoon white pepper
- 4 tablespoons butter, divided
- 6 ounces andouille sausage, sliced
- ½ green bell pepper, finely diced
- ½ small yellow onion, finely diced
- 1 stalk celery, finely diced
- 6 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ¼ cups chicken broth
- ¼ cup heavy whipping cream
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
Instructions
- Cook the Grits: In a large saucepan, bring water, chicken broth, and kosher salt to a boil over medium-high heat. Gradually whisk in the stone-ground grits, stirring constantly to avoid lumps. Once boiling, reduce heat to low, cover, and simmer for 30 minutes until the grits are thick and creamy.
- Finish the Grits: Stir in butter, half and half, shredded sharp cheddar cheese, and white pepper. Keep the grits warm on low heat while preparing the shrimp and sausage gravy.
- Prepare the Shrimp: Season the peeled and deveined shrimp with Creole Cajun seasoning and white pepper. Let the shrimp marinate for 30 minutes to absorb the flavors.
- Sauté the Shrimp: In a large skillet, melt 2 tablespoons of butter over medium heat. Sauté the shrimp for 1-2 minutes per side until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
- Cook the Sausage: In the same skillet, add the sliced andouille sausage and cook until browned and slightly crisp, then remove and set aside with the shrimp.
- Sauté the Vegetables: Melt the remaining butter in the skillet. Add the finely diced green bell pepper, yellow onion, and celery. Sauté for 4-5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Make the Gravy Base: Stir in the all-purpose flour and cook for 1 minute to form a roux. Slowly pour in the chicken broth while stirring constantly to prevent lumps. Allow the mixture to simmer for 1 minute to thicken slightly.
- Finish the Gravy: Stir in the heavy whipping cream and continue to simmer the gravy for 2-3 minutes until it thickens to a rich consistency.
- Combine and Simmer: Return the cooked shrimp and sausage to the skillet. Stir in the chopped fresh parsley and simmer for 1-2 minutes to meld the flavors and reheat the protein.
- Serve: Spoon the shrimp and sausage gravy over the warm, cheesy grits. Garnish with additional fresh parsley and serve immediately for a comforting and hearty Lowcountry classic.
Notes
- Stone-ground grits provide the best texture and flavor, but instant grits can be used in a pinch, adjusting cooking time accordingly.
- Adjust the amount of Creole Cajun seasoning according to your preferred spice level.
- For a richer dish, use whole milk or more half and half in the grits instead of water.
- Leftover shrimp and grits are best eaten within one day as the shrimp can become tough when reheated.
- Andouille sausage can be substituted with other smoked sausages if unavailable.
- If you prefer a spicier dish, add a pinch of cayenne pepper to the shrimp seasoning or gravy.
