Shrimp and Grits


by: Chef Mimi

Grilled shrimp on a bed of creamy, cheesy grits - not for the faint of heart!


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serves: 6

1 1/4 cups water

1 1/4 cup milk

6 tablespoons unsalted butter

1 1/2 cups grits, I use a medium grind of cornmeal

1 1/4 cups – 1 1/2 heavy cream

1/2 teaspoon white pepper

1/2 teaspoon dried thyme

8 ounces Monterey jack cheese, grated

2 tablespoons oil

12 ounces Andouille sausage, sliced

1 pound shrimp, cleaned, shelled, dried

salt, pepper

Nutrition Facts
Shrimp and Grits

Servings Per Recipe: 6

Amount per Serving

Calories: 514

  • Total Fat: 40.2 g
  •     Saturated Fat: 20.4 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 255.4 mg
  • Sodium: 682.3 mg
  • Total Carbs: 6.7 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 0.5 g
  • Protein: 32.4 g

how is this calculated?

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1.  Add the water, milk, and butter to a dutch oven over medium heat until the butter melts.

2.  Then add the grits and cook them, whisking constantly, and adding a little cream at a time. This is almost like making risotto, although eventually you can quit whisking.

3.  Continue adding some cream until the cornmeal quits absorbing it. This could take about 30 minutes. When you’re sure it’s done, and quits thickening, add the white pepper and thyme.

4.  Then stir in the grated cheese. Set the grits aside.

5.  Put a large skillet over high heat and add the oil. Add the sausage slices and brown them on both sides. When they’re all browned, scoop them up with a slotted spoon and place them in a large bowl. But keep the skillet on the stove with the oil.

6.  Salt and pepper all of the shrimp.

7.  Heat the skillet again over medium-high heat. Then add the shrimp, in batches, and cook them until they are opaque. This only takes a minute. Place the cooked shrimp in the bowl with the sausage, and continue with the remaining shrimp.

8.  When it is time to serve, have your grits, shrimp, and sausage all warm. Place some of the grits in a pasta bowl. Then top with the shrimp and sausage.

9.  Note: You don’t have to use all of the cream and butter, but I just like creamy grits. I’m not going to eat them made only with water and a drizzle of milk. Ridiculous. So I dress them up into buttery, cheesy, creamy goodness!

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