Shrimp & Grits
Today we are tackling one of the most versatile and delicious recipes. Shrimp and Grits! This can be served on any occasion and breaks the barrier for what is considered breakfast, lunch, or dinner. We are elevating this one with lump crab, bacon, and andouille sausage, but as with most recipes of mine, feel free to make it your own.
Servings: 4 servings
Equipment
- 1 Measuring Cup
- 1 Mr. Make It Happen Chef Knife or your preferred kitchen knife
- Mr. Make It Happen Skillet or preferred large skillet
- Medium Saucepan
Ingredients
Seafood
- 1.5 lb Jumbo shrimp
- Lump Crab Meat Optional
Protein
- 8 oz Andouille Sausage
- 4 slices thick cut bacon
Dry Ingredients
- 2-3 tablespoon all purpose flour
- 1 cup Old Fashioned Grits
- 1 pinch of sugar optional for grits
Cheese
- ½ cup Cheddar Cheese
- 1.5-2 cups Smoked Gouda Cheese
- ½ cup Parmesan Cheese
Wet Ingredients
- 2-3 tablespoon high quality butter
- 2 cups Whole Milk
- 2 cups Chicken Stock for grits
- 2 cups Chicken or Seafood Stock for gravy/sauce
- Fresh Lemon Juice
Seasonings
- Salt, pepper, garlic, Tony’s Creole Seasoning, Parsley
- 1 tablespoon better than bouillon Lobster Base or chicken/veggie/garlic
- 1 tablespoon garlic paste
- All-Purpose Seasoning
- Lemon Bae Seasoning
- Cajun Seasoning
Produce
- 1 small diced onion
- 2-4 stalks celery diced
- ½ bell pepper diced
Instructions
Cooking Grits
- Personally, I use 1 part grits, 2 parts chicken broth/stock, and 2 parts whole milk when cooking mine.
Step 1: Melt the Cheese
- Today, we’re going in with a 3 cheese blend of smoked gouda, cheddar, and parmesan.
- Heat a saucepan over medium to high heat and melt the cheese
Step 2: Cook the Grits
- In a saucepan, bring chicken broth and milk to a gentle simmer.
- Stir in the grits, reduce heat to low, and cook according to package instructions (about 20–25 minutes for stone-ground).
- Once nearly done (last 5 minutes of cooking), stir in the 3 cheese blend of smoked gouda, cheddar, and parmesan.
- Taste and adjust with salt and pepper.
- You can keep these warm on your lowest heat setting or just reheat when ready to serve
Step 3: Cook the Bacon (optional)
- This ingredient is optional. If you’d rather serve your bacon separately as a side, that’s fine. If you don’t eat pork, you can leave the bacon out altogether and use chicken or beef andouille sausage.
- Preheat oven to 400°F.
- Lay thick-cut bacon on a baking sheet and cook until crispy.
- Dice into small pieces for garnish. (Optional: serve on the side if preferred.)
Step 4: Cook the Shrimp
- Season shrimp with Cajun seasoning, all-purpose seasoning, and lemon seasoning.
- Melt butter in a large skillet over medium heat.
- Add shrimp and cook for about 90 seconds per side until pink and opaque (145°F internal temp).
- Remove shrimp from skillet, reserving butter and juices for gravy.
- You can also leave a few to the side as a topping for later.
Step 5: Cook the Sausage & Veggies
- In the same skillet, add sliced andouille sausage. Cook until browned and slightly crisp.
- Stir in diced onion, bell pepper, and celery (the classic “Cajun Trinity”).
- Once your andouille sausage and trinity cook down and marry in flavor matrimony, we add in a bit of tomato paste, garlic, and season to taste.
- Cook until softened and fragrant, about 5–7 minutes.
Step 6: Make the Gravy
- Sprinkle flour into the skillet, cooking for 1–2 minutes to remove raw flavor.
- Deglaze by slowly pouring in chicken broth, scraping up any browned bits.
- Simmer until the gravy thickens to a smooth, rich consistency.
Step 7: Assemble the Dish
- Spoon creamy cheese grits into bowls.
- Add shrimp and ladle sausage gravy on top.
- Garnish with lump crab, crispy bacon, and fresh chives.
- Serve hot and enjoy the layers of flavor!
Video
Notes
Tips for the Best Shrimp & Grits
- Cheese Tip: Add cheese after cooking grits so the flavor isn’t lost in the broth.
- Shrimp Timing: Overcooking makes shrimp rubbery — cook just until pink.
- Gravy Upgrade: Use smoked paprika or cayenne for extra Cajun heat.
- Make Ahead: Grits thicken as they sit, so stir in extra milk when reheating.
Nutrition
Calories: 1243kcal | Carbohydrates: 55g | Protein: 82g | Fat: 76g | Saturated Fat: 37g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 0.4g | Cholesterol: 444mg | Sodium: 3337mg | Potassium: 1147mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1611IU | Vitamin C: 15mg | Calcium: 1176mg | Iron: 3mg
