If you’re craving a dish that wraps you in a warm Southern hug, then this Creamy Lowcountry Shrimp and Grits Recipe is exactly what you need on your plate. Imagine perfectly cooked grits enriched with sharp cheddar, butter, and cream, topped generously with succulent shrimp sautéed alongside spicy andouille sausage, and smothered in a luscious, velvety gravy that sings with flavors of garlic, bell pepper, and those signature Creole seasonings. This recipe is a celebration of the Lowcountry’s vibrant culinary heritage, offering a creamy, comforting meal that’s as indulgent as it is satisfying. Whether you’re feeding a family or impressing friends, this dish promises to become a beloved classic in your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
To master this Creamy Lowcountry Shrimp and Grits Recipe, you’ll lean on ingredients that are humble but essential, each bringing its unique twist to flavor, texture, and depth. From the creamy richness of cheddar and half and half to the bold spice of Creole seasoning and the savory punch of andouille sausage, every component plays a crucial role in creating that unforgettable taste.
- 3 ½ cups water: The base liquid to cook the grits perfectly creamy.
- 1 cup chicken broth or stock: Adds savory depth to the grits and gravy.
- Kosher salt, to taste: Essential for seasoning and enhancing all flavors.
- 1 cup grits (not instant): The heart of the dish, providing that classic creamy texture.
- 2 tablespoons butter: Adds richness to the grits and the shrimp sauté.
- â…“ cup half and half: For a silky, smooth finish in the grits.
- ½ – 1 cup shredded sharp cheddar cheese: Brings tangy richness and melt-in-your-mouth goodness.
- ¼ teaspoon white pepper: Offers subtle heat without overpowering.
- 1 lb shrimp, peeled & deveined: The succulent star protein that turns the dish festive.
- 1 tablespoon Creole Cajun Seasoning: Injects that authentic Southern spice and flavor.
- 4 tablespoons butter (or bacon drippings), divided: For cooking shrimp, sausage, and aromatics with a rich flavor boost.
- 6 ounces andouille sausage, sliced: Adds smoky spice and hearty texture.
- ½ green bell pepper, finely diced: Lends a fresh, slightly sweet crunch.
- ½ small yellow onion, finely diced: Builds savory flavor layers.
- 1 stalk of celery, finely diced: Brings a crisp, aromatic undertone.
- 6 cloves garlic, pressed or minced: Powers up the dish with pungent warmth.
- 2 tablespoons all-purpose flour: Essential for thickening the shrimp gravy into that creamy perfection.
- 1 ¼ cup chicken broth or stock: For a luscious, flavorful gravy base.
- ¼ cup heavy whipping cream: Enriches and thickens the gravy to smooth decadence.
- 1 tablespoon fresh chopped parsley, plus more for garnish: Adds a fresh, herbal brightness to finish.
How to Make Creamy Lowcountry Shrimp and Grits Recipe
Step 1: Cook the Cheese Grits
Start by bringing together the water, chicken broth, and a pinch of kosher salt in a saucepan over medium-high heat until boiling. Slowly whisk in the grits to avoid lumps, then reduce the heat to low and let them simmer gently for about 30 minutes. Keep stirring frequently to prevent sticking, and add little splashes of water if the grits become overly stiff. This patience pays off in beautifully creamy grits that are the base for this classic dish.
Step 2: Enrich the Grits
Remove the pot from heat, then stir in the butter, half and half, sharp cheddar cheese, and white pepper. The butter and half and half create a velvety texture, while the cheddar introduces a delightful tangy melt that flavors every bite. Keep your grits warm on low heat as you prepare the shrimp gravy.
Step 3: Marinate the Shrimp
In a bowl, toss the peeled and deveined shrimp with Creole Cajun Seasoning and white pepper. Let them marinate for 30 minutes to soak up those vibrant, spicy notes that define the dish.
Step 4: Sauté Shrimp and Andouille
Heat 2 tablespoons of butter or bacon drippings in a skillet over medium heat. Add the shrimp and cook until they turn that perfect pink and curl up, about 2-3 minutes per side. Remove the shrimp and set aside. In the same pan, add the andouille sausage slices and brown them until golden and fragrant, then set aside as well. Both the shrimp and sausage bring layers of savory goodness and spice.
Step 5: Sauté the Aromatics
Using the same skillet, add the remaining butter or drippings and toss in the diced green bell pepper, onion, and celery. Sauté these vegetables until tender and fragrant, about 5-7 minutes. The classic “holy trinity” of Southern cooking creates a flavorful foundation. Stir in the garlic last and cook for an additional minute to avoid burning.
Step 6: Make the Shrimp Gravy
Sprinkle the flour over the sautéed vegetables and cook, stirring continuously, for about a minute to form a light roux. Gradually pour in the chicken broth, whisking constantly to prevent lumps, and bring to a simmer. Add the heavy cream and simmer until the gravy thickens to a smooth, creamy consistency.
Step 7: Combine and Finish
Return the cooked shrimp and andouille to the pan with the gravy and stir gently. Let everything warm together for 1-2 minutes, allowing the flavors to marry beautifully. Stir in the fresh chopped parsley for a burst of color and brightness right before serving.
Step 8: Serve
Plate a generous scoop of the creamy cheese grits, then ladle the shrimp and sausage gravy over the top. Sprinkle extra parsley on top if desired, and prepare for the ripple of delighted compliments that this dish will inspire!
How to Serve Creamy Lowcountry Shrimp and Grits Recipe
Garnishes
To elevate the Creamy Lowcountry Shrimp and Grits Recipe even more, fresh parsley is a classic and vibrant garnish. For a touch of heat, some thinly sliced green onions or a few dashes of hot sauce bring exciting layers of flavor and color. A sprinkle of smoked paprika or a wedge of lemon adds a beautiful finishing touch that brightens the dish.
Side Dishes
This dish shines on its own but pairs beautifully with simple sides like sautéed greens — kale, collards, or spinach — that balance the creaminess with a slight bitterness. Fresh cornbread or warm crusty bread is excellent for soaking up any extra gravy. A crisp cucumber tomato salad adds refreshing crunch and acidity that complements the rich shrimp and grits.
Creative Ways to Present
For a dinner party or special occasion, serve the creamy grits in individual shallow bowls, topping each with shrimp and andouille gravy artfully drizzled. Garnish with microgreens or edible flowers for a pretty pop of color. Or, try stacking layers in a short glass or mason jar for a playful, modern take that shows off those gorgeous textures and colors.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Lowcountry Shrimp and Grits Recipe in an airtight container in the refrigerator for up to 3 days. Keep the shrimp gravy and grits separate if possible to maintain the best texture when reheating.
Freezing
This dish doesn’t freeze as well because the cream-based gravy and grits may separate or become grainy upon thawing. It’s best to enjoy fresh, but if needed, freeze the shrimp cooked with seasoning (no gravy) and reheat with freshly made grits when ready.
Reheating
Gently reheat leftover grits on the stovetop over low heat, stirring frequently and adding a splash of water or broth if needed to loosen the texture. Warm the shrimp gravy separately over medium heat, stirring until smooth and heated through, then combine just before serving.
FAQs
Can I use instant grits for this recipe?
While instant grits are quicker to cook, they don’t develop the same creamy texture and depth of flavor as stone-ground or regular grits, which makes all the difference in this recipe. For best results, use traditional grits and be patient with the 30-minute simmer.
What can I substitute for andouille sausage?
If andouille is hard to find, you can substitute smoked kielbasa or a spicy chorizo for a similar smoky, spicy flavor. Just be mindful of cooking times as some sausages have different fat content or salt levels.
Can I make this recipe dairy-free?
Yes! You can swap out the butter, half and half, heavy cream, and cheese with dairy-free alternatives such as vegan butter, coconut cream, and vegan cheese. The texture and flavor will vary slightly, but it’s a great option if you’re avoiding dairy.
How spicy is this Creamy Lowcountry Shrimp and Grits Recipe?
The spice level largely depends on your Creole Cajun seasoning and how much you use. The base recipe offers a mild to moderate heat that complements the richness—it’s easy to adjust by adding more seasoning or incorporating hot sauce to taste.
Can this be made ahead for a party?
You can prepare the grits and shrimp gravy up to a day ahead, storing them separately in the fridge. Reheat gently, then combine when serving to keep everything fresh and delicious. This makes entertaining much easier and more relaxed.
Final Thoughts
This Creamy Lowcountry Shrimp and Grits Recipe is nothing short of a soul-satisfying, flavor-packed celebration of Southern comfort food at its finest. Whether you’re revisiting a favorite from travels or discovering it for the first time, it’s a dish that invites warmth and joy to your table. Take the time to make it, share it, and savor every creamy, spicy, buttery bite—you won’t regret it!
Print
Creamy Lowcountry Shrimp and Grits Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Description
This Creamy Lowcountry Shrimp and Grits recipe features a rich and flavorful combination of cheesy grits and a savory shrimp and andouille sausage gravy. Slow-simmered grits are enriched with sharp cheddar and cream, while the shrimp and sausage are sautéed with aromatic vegetables and finished with a creamy, spiced sauce, making it a quintessential Southern comfort dish perfect for any meal.
Ingredients
For the Cheese Grits
- 3 ½ cups water, plus more as needed
- 1 cup chicken broth or stock
- Kosher salt, to taste
- 1 cup grits (not instant grits)
- 2 tablespoons butter
- â…“ cup half and half
- ½ – 1 cup shredded sharp cheddar cheese
- ¼ teaspoon white pepper
For the Shrimp Gravy
- 1 lb shrimp, peeled & deveined
- 1 tablespoon Creole Cajun Seasoning
- ¼ teaspoon white pepper
- 4 tablespoons butter (or bacon drippings), divided
- 6 ounces andouille sausage, sliced into rounds
- ½ green bell pepper, finely diced
- ½ small yellow onion, finely diced
- 1 stalk celery, finely diced
- 6 cloves garlic, pressed or finely minced
- 2 tablespoons all-purpose flour
- 1 ¼ cup chicken broth or stock
- ¼ cup heavy whipping cream
- 1 tablespoon fresh chopped parsley, plus more for garnish
Instructions
- Cook the Grits: In a pot, bring 3 ½ cups of water, 1 cup chicken broth, and kosher salt to a boil. Whisk in 1 cup of grits, reduce heat to a simmer, and cook uncovered for about 30 minutes, stirring frequently to prevent lumps. Add additional water as needed if the grits become too thick.
- Add Cheese to Grits: Remove the pot from heat and stir in 2 tablespoons butter, ⅓ cup half and half, ½ to 1 cup shredded sharp cheddar cheese, and ¼ teaspoon white pepper. Mix well until creamy and keep warm.
- Marinate the Shrimp: In a bowl, toss the peeled and deveined shrimp with 1 tablespoon Creole Cajun seasoning and ¼ teaspoon white pepper. Let it marinate for 30 minutes to absorb the flavors.
- Sauté Shrimp and Andouille: Heat 2 tablespoons of butter or bacon drippings in a skillet over medium heat. Sauté the shrimp until they turn pink and opaque, about 2-3 minutes per side. Remove and set aside. In the same skillet, add remaining butter and sauté the sliced andouille sausage until golden brown. Remove and set aside with the shrimp.
- Sauté Vegetables: Add diced green bell pepper, yellow onion, and celery to the skillet and cook until tender and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Make the Gravy: Sprinkle 2 tablespoons all-purpose flour over the sautéed vegetables and cook, stirring constantly, for 1 minute to form a roux. Slowly pour in 1 ¼ cups chicken broth while stirring to avoid lumps. Bring to a gentle simmer and cook until the mixture thickens slightly, about 3-5 minutes.
- Finish the Gravy: Stir in ¼ cup heavy whipping cream and cook until the gravy is thickened and creamy. Return the shrimp and andouille sausage to the skillet and cook together for 1-2 minutes to heat through and meld the flavors.
- Add Fresh Parsley and Serve: Stir in 1 tablespoon chopped fresh parsley into the gravy. To serve, spoon the creamy cheese grits onto plates and top with the shrimp and andouille gravy. Garnish with additional fresh parsley for a bright finish.
Notes
- Use stone-ground grits for the best texture and flavor; avoid instant grits.
- Adjust cheddar cheese quantity based on your preferred cheesiness and creaminess.
- Creole Cajun seasoning can be homemade or store-bought; adjust seasoning level to taste.
- Butter can be substituted with bacon drippings for added smoky flavor.
- If grits thicken too much during cooking, add splashes of water or broth to maintain creaminess.
- Leftover shrimp and gravy can be refrigerated for up to 2 days and reheated gently.
- For a spicier dish, add a pinch of cayenne or hot sauce to the shrimp marinade or gravy.
