Shrimp and Grits Southern Style
Indulge in the ultimate comfort food with this Shrimp and Grits Southern Style recipe, a true classic that captures the heart of Southern cuisine. Creamy, stone-ground grits are slow-simmered with chicken stock, whole milk, and sharp cheddar cheese for a rich and velvety base, while tender, seasoned shrimp and smoky andouille sausage take center stage. A medley of sautéed onions, bell peppers, and garlic adds depth to the dish, all brought together with a burst of fresh lemon juice and a sprinkle of parsley. Perfect for brunch, dinner, or whenever you're craving a taste of the South, this recipe is bursting with bold flavors and vibrant textures. Ready in under an hour, it’s a soul-satisfying dish that’ll impress family and guests alike!
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Recipe Information
Ingredients
- 1 cup stone-ground grits
- 3 cups chicken stock
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 pound large shrimp, peeled and deveined
- 0.5 teaspoons smoked paprika
- 0.25 teaspoons cayenne pepper
- 1 tablespoon olive oil
- 4 ounces andouille sausage, sliced into rounds
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 3 cloves garlic cloves, minced
- 0.5 cup low-sodium chicken broth
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
In a medium saucepan, bring the chicken stock and whole milk to a simmer over medium heat.
Gradually whisk in the stone-ground grits and reduce the heat to low. Cook, stirring frequently, for 20-25 minutes, or until the grits are thick and creamy.
Stir in 2 tablespoons of butter, shredded sharp cheddar cheese, salt, and black pepper. Keep warm and set aside.
Pat the peeled and deveined shrimp dry with paper towels. Season with smoked paprika, cayenne pepper, and a pinch of salt.
Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the andouille sausage and cook for 2-3 minutes, until browned and cooked through. Remove and set aside with the shrimp.
Add the remaining 1 tablespoon of butter to the skillet, followed by the chopped onion and bell pepper. Sauté for 4-5 minutes, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to slightly reduce the liquid.
Return the shrimp and sausage to the skillet. Stir in the lemon juice and sprinkle with fresh parsley.
Spoon the creamy grits into serving bowls, and top with the shrimp and sausage mixture. Serve warm.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 1159 mg | 50% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 6.6 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 395 mg | 30% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
