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Shrimp & Grits

Shrimp and Grits

This iconic Shrimp and Grits recipe starts with the creamiest grits you'll ever have in life. They get topped with jumbo shrimp, spicy andouille sausage and a luscious creamy pepper sauce. This classic Southern dish loaded with great flavor makes for perfect comfort food!
Prep Time 5 mins
Cook Time 40 mins
Course Breakfast
Cuisine Southern Breakfast
Servings 6 people


Will's Southern Style Grits

  • 2.5 c water
  • 1 c grits
  • 1 1/4 tsp salt
  • 2 sticks butter

Shrimp & Creamy Pepper Sauce

  • 1.5 c diced andouille 7 ounce sausage (I like Zatarain's)
  • 1 c diced red bell pepper
  • 1 c diced yellow bell pepper
  • 1 lb shrimp, shelled and deveined 16-21 count size
  • 2 tsp Old Bay seasoning
  • 1.5 c heavy whipping cream
  • 2 T butter
  • 1 c shredded Asiago cheese
  • chopped bacon garnish
  • sliced green onions garnish
  • chopped parsley garnish


Will's Southern Style Grits

  • Bring water to a boil over high heat adding kosher salt.
  • Pour in grits stirring constantly and bring heat down to a medium. Continue to babysit the grits stirring constantly until the water has completely absorbed. This should take about 20 minutes.
  • Add butter and stir until melted. Once the creamiest texture has formed (about five more minutes), they're done.

Shrimp and Creamy Pepper Sauce

  • In a large skillet, over medium-high heat, add diced andouille and peppers. Saute until browned and most of the moisture has cooked out of the peppers (about 7-10 minutes).
  • Add shrimp, Old Bay and saute for about 4 minutes or until pink/opague. Remove shrimp only and set aside.
  • Add heavy whipping cream and butter to veggies and sausage over medium heat and stir until the sauce has thickened and reduced a bit (about 7 minutes).
  • Remove from heat and stir in the cheese until completely melted. Add the shrimp back to the pan and stir.
  • Serve grits in a bowl and top with shrimp and creamy pepper sauce. Garnish with chopped bacon, green onions, and parsley. Say Grace and enjoy!
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