Creamy Shrimp and Grits

This spicy, smoky, and creamy shrimp and grits with andouille sausage is ready in about 30 minutes!

Course Brunch, Dinner

Cuisine American, Southern

Keyword creamy shrimp and grits, creamy shrimp and grits recipe, new orleans creamy shrimp and grits recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 629kcal

Author Blair Lonergan

1 lb. medium raw shrimp, peeled and deveined
2 teaspoons Cajun or Creole seasoning
1 tablespoon olive oil
1 (7 ounce) link andouille sausage, sliced into half-moons
¼ cup sweet onion, finely chopped
1 large clove garlic, minced or pressed (about 1 teaspoon total)
½ cup chicken broth
3 tablespoons heavy cream
Kosher salt and ground black pepper, to taste
Hot sauce, to taste
Optional garnish: additional sliced green onions, chopped fresh parsley, chopped fresh rosemary, or fresh thyme leaves

In a small saucepan, bring water to a boil over medium-high heat. Slowly whisk in the grits and salt. Return to a boil, then reduce the heat to medium-low. Cover and cook for about 5-7 minutes (or until thick and smooth), stirring occasionally.
Remove from heat. Add the cheese and butter; whisk or stir until melted and smooth. Cover to keep warm.

While you bring the water to a boil for the grits, prepare the shrimp so that both parts of the meal are ready at about the same time.
Place shrimp in a bowl. Sprinkle with Cajun seasoning and toss to coat. Set aside.
In a large skillet, heat oil over medium heat. When the oil shimmers, add the sausage and onion; cook until the sausage starts to brown and the onion begins to soften, about 2-3 minutes. Add the garlic and cook, stirring constantly, for 1 more minute.
In a large measuring cup, stir together chicken broth and heavy cream. Add the broth mixture to the skillet with the sausage and onions. Cook for 2-3 more minutes.
Stir in the shrimp. Cook for 3-4 minutes, until the shrimp turns pink and opaque. Taste and season with salt and pepper, if necessary.

Place the grits in the bottom of a serving dish. Top with the shrimp mixture, ladling some of the sauce on top as well. Garnish with hot sauce, green onions, or fresh herbs.

We prefer large, extra large, or jumbo shrimp in this recipe, but any size shrimp will work. Just adjust the cooking time if using smaller shrimp. Leave the tail on the peeled shrimp for a “fancy” touch!

The total cooking time will vary depending on the size of your shrimp. You know the shrimp are done when they turn pink and opaque. Be careful that you don’t overcook the shrimp or they will become tough and rubbery.

Garnish the dish with sliced green onion or chopped fresh herbs such as parsley, thyme, or rosemary for a colorful, bright finishing touch and extra flavor.

If you're watching your sodium intake, try an unsalted Creole seasoning, and just add a little bit of salt to your dish to taste. You can also use unsalted or low-sodium chicken broth to prepare the sauce.

For the best flavor and texture, use heavy whipping cream in the sauce (instead of a lower-fat alternative like half-and-half or whole milk). The full-fat cream is less likely to curdle or separate when it simmers, too.