Recipe By berskine
Published Dec 17th
Prep 30m Cook 45m Additional - Ready In 75m
Servings 8 servings Calories 617.7

Great recipe for shrimp and grits.

Recipe Ingredients

  • 3 cups water
  • 2 teaspoons salt
  • 1 cup coarsely ground grits
  • 2 cups half-and-half
  • 2 pounds uncooked shrimp, peeled and deveined
  • salt to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 lemon, juiced
  • 1 pound andouille sausage, cut into 1/4-inch slices
  • 5 slices bacon
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup shredded sharp Cheddar cheese

Cooking Directions

  1. 1 Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
  2. 2 Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
  3. 3 Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
  4. 4 Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
  5. 5 Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
  6. 6 Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
  7. 7 Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
  8. 8 Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
  9. 9 Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

Nutrition Facts

  • Calories 617.7
  • Carbohydrate 16.2 g
  • Cholesterol 269.8 mg
  • Fat 43.7 g
  • Fiber 1.2 g
  • Protein 38.6 g
  • Saturated Fat 19.5 g
  • Sodium 1634.8 mg
  • Sugar 2.7 g


  1. If you want to cut some of the fat (and calories) without compromising taste, here are a couple suggestions: - Add 1 cup of 2% milk to the grits when you would have added the half-and-half, and keep on low heat while you make everything else. Every few minutes as it thickens, add a little - Read more ...
  2. Shrimp and Grits - a dish that has been nagging me for years to try it. Last week, while in Memphis, I finally tried it and fell in lust. But the dish was VERY spicy and on the greasy side and I knew I could do better. I researched Shrimp and Grits on my flight - Read more ...
  3. Being born and raised in Charleston, South Carolina, means I have a very high standard for shrimp and grits. It was, after all, invented hereabouts. This recipe definitely passed the test. I used locally stone ground grits (which are so good that you will be ruined for the cheap stuff at the grocery store) and - Read more ...
  4. I saw another recipe for shrimp and grits on this site and it made me explore the other shrimp and grit recipes. This one is fabulous! I made a few minor adjustments for my taste and they worked out just fine. I used chicken Andouille sausage from Trader Joes,green, red and orange peppers, added fresh - Read more ...
  5. This was my first time having shrimp and grits of any kind. Although it wasn't bad it wasn't the best recipe I've ever made.
  6. Absolutely the BEST Shrimp and Grits I have ever made! My son does not like Shrimp and Grits but after trying this, his response was "This is how Shrimp and Grits should be made". All smiles in this household!!!
  7. My doctor would have a fit about all that's bad about this recipe, and I honestly wouldn't make it often, but I sure will make it again - as I shake my fist at death. I made it very nearly as written, and it was marvelous. The flavors were well-balanced. Next time, I think I - Read more ...
  8. wish i could give it more than 5 stars. I omitted bacon and salt. I used 2 cups of chicken broth and 1 cup of water instead of 3 cups of water. i saved shrimp from sausage mixture and added it to flour butter roux. I cooked the shrimp just until barely done. This is - Read more ...
  9. Can you say YUMMMMEEEEEEEE? This was fantastic. only thing I did different was omit the bacon since I forgot to buy it and I used queso cheese instead. Other than that the directions were right on the button and the flavors, well, YUMMMMEEEEEEEE!!!
  10. This was freaking AHHHMAZING!!!! Possibly my BEST dinner ever. YUM
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