Shrimp and Cheddar Grits

The first time I had shrimp and grits was at a tiny hole-in-the-wall in Charleston, where the server warned me about the Cajun butter but I ordered it anyway. That bowl of creamy, spicy heaven changed everything I thought about Southern cooking. Now its my go-to when I need comfort food that still feels impressive enough for guests.

I made this for my dad last winter when he came over to help fix my kitchen sink. He took one bite, put down his fork, and said this was the best thing Id ever cooked him. We ended up sitting at the counter for an hour just talking and picking at the last bits in the pan.

Ingredients

• Stone-ground grits: These make all the difference compared to instant, giving you that authentic texture and corn flavor that stands up to the bold shrimp topping
• Low-sodium chicken broth: Cooking grits in broth instead of water adds depth without overpowering the dish
• Sharp cheddar cheese: The extra sharpness cuts through the richness and actually makes the dish taste less heavy
• Large shrimp: Peeled and deveined saves time, but keep tails on if you want that restaurant presentation
• Andouille sausage: Optional but adds that smoky, spicy backbone that makes this dish truly Southern
• Smoked paprika: This is the secret to getting that deep, campfire flavor without hours of cooking

Instructions

Get your grits going first:

Bring the broth to a rolling boil, then slowly whisk in the grits like you are making a roux. Turn the heat down to the lowest setting and stir frequently for about 20 minutes until they are thick and creamy.

Add the good stuff:

Stir in the butter, milk, cheddar, salt, and pepper until the cheese melts completely. Cover the pot and keep it warm while you make the shrimp.

Season your shrimp:

Pat them completely dry with paper towels, then toss with salt, pepper, smoked paprika, and cayenne. Dry shrimp sear better, so do not skip this step.

Sear the sausage:

Heat the olive oil and one tablespoon butter in a large skillet over medium heat. Add the andouille and let it cook for about 3 minutes until it is nicely browned.

Build the flavor base:

Add the garlic, bell pepper, and most of the scallions to the pan. Cook for about 2 minutes until everything is fragrant and the peppers start to soften.

Cook the shrimp:

Add the seasoned shrimp to the skillet and cook for about 3 minutes, just until they turn pink. Finish with lemon juice and the remaining butter, then pull the pan off the heat immediately.

Bring it all together:

Spoon those cheesy grits into bowls and pile the shrimp mixture on top. Sprinkle with the extra scallions and serve while everything is still hot.

Save

This dish became my Sunday tradition during a particularly cold February. I would put on some jazz, pour a glass of wine, and take my time stirring the grits while the smell of garlic and paprika filled the apartment. Those quiet hours in the kitchen saved me more than once.

Making It Your Own

Substitute bacon for andouille if you want something milder but still smoky. You can also use gouda or pepper jack instead of cheddar for a completely different flavor profile that still works beautifully.

Timing Is Everything

The grits will hold their temperature longer than the shrimp, so time everything so the shrimp finish just as you are ready to serve. Nothing ruins this dish faster than cold shrimp over warm grits.

Perfect Pairings

A crisp white wine cuts through the richness beautifully. I love this with a simple arugula salad dressed with lemon vinaigrette, or some collard greens if you want to lean into the full Southern experience.

• Leftover grits can be formed into patties and pan-fried for breakfast the next day
• If your grits get too thick, a splash of warm broth or milk brings them back to life
• Double the shrimp mixture and serve over polenta another night

Save

There is something about the way the creamy grits and spicy shrimp come together that just works. I hope this recipe finds its way into your regular rotation too.

Common Questions

→ What type of grits works best for this dish?

Stone-ground grits are preferred for a creamy texture, as instant grits lack the same depth and creaminess.

→ Can I omit the andouille sausage?

Yes, omitting the sausage will lighten the dish but removing its smoky depth; seasoning the shrimp well will maintain bold flavors.

→ How do I prevent grits from becoming lumpy?

Whisk the grits slowly into boiling broth and stir frequently during simmering to keep the mixture smooth and creamy.

→ What is the best way to cook the shrimp for optimal texture?

Cook the shrimp quickly over medium heat until pink and just firm, about 3-4 minutes, to avoid toughness.

→ How can I adjust the spice level in this dish?

Modify the amount of cayenne pepper or omit it for a milder flavor; smoked paprika adds warmth without heat.