Southern Shrimp and Grits Recipe
I’m going to be honest with you – I used to think shrimp and grits was just fancy cafeteria food until I realized what I’d been missing. There’s something almost magical about how creamy stone-ground grits cradle perfectly seasoned shrimp, especially when you add smoky andouille and a rich sauce that ties everything together. But here’s the thing most people get wrong about this Southern classic.
Why You’ll Love these Southern Shrimp and Grits
Comfort food doesn’t get much better than this Southern shrimp and grits recipe. I’m talking creamy, cheesy grits that’ll make you forget every instant packet you’ve ever opened. The marinara brings unexpected Italian flair to traditional Southern flavors.
What really gets me excited? That smoky andouille sausage. It adds serious depth alongside perfectly seasoned shrimp.
And can we talk about stone-ground grits? They’re worth the extra stirring time, trust me.
This dish feels fancy enough for company but cozy enough for weeknight dinner. Plus, you’ll have your kitchen smelling absolutely incredible while everything simmers away.
What Ingredients are in Southern Shrimp and Grits?
This Southern shrimp and grits recipe brings together the best of comfort food with a surprising Italian twist. You’ll need fresh ingredients for the marinara, rich dairy for those dreamy grits, and quality proteins that really make this dish shine.
The ingredient list might look long, but most items are kitchen staples you probably already have. The key players here are stone-ground grits, fresh shrimp, and smoky andouille sausage that’ll transform your kitchen into something magical.
For the Marinara Sauce:
- 3 lbs organic vine-ripe tomatoes
- 1 tablespoon olive oil
- 3 tablespoons garlic, chopped
- 3 tablespoons shallots, chopped
- 14½ ounces whole peeled plum tomatoes, roughly chopped
- Salt and freshly ground black pepper
- ¼ cup Italian parsley, chopped
- ¼ cup basil, chopped
For the Grits:
- 2 cups half-and-half
- 2 cups heavy cream
- 1 cup stone-ground grits (scant)
- ½ teaspoon garlic, chopped
- 1 teaspoon salt
- 4 ounces Monterey Jack cheese, shredded
For the Shrimp and Sausage:
- 1 tablespoon olive oil
- 1 lb large shrimp, peeled and deveined
- Salt and pepper
- 1¼ cups smoked andouille sausage, cut in half lengthwise and sliced
For Garnish:
- 5 teaspoons basil oil
- 2 tablespoons chives, chopped
Ingredient Considerations
Stone-ground grits make all the difference here, so don’t even think about reaching for instant. They take longer to cook, but the texture and flavor payoff is absolutely worth every minute of stirring. Look for them in the natural foods section or order online if your regular grocery store doesn’t carry them.
Fresh, vine-ripe tomatoes are essential for that marinara base. If good fresh tomatoes aren’t available, you can rely more heavily on the canned plum tomatoes, which are actually picked at peak ripeness. The combination of fresh and canned gives you the best of both worlds.
For the shrimp, bigger is definitely better here. You want them to hold their own against that robust sausage and rich sauce. And speaking of sausage, authentic andouille brings that smoky, spicy kick that makes this dish special. Don’t substitute with regular kielbasa, it just won’t give you the same depth of flavor.
How to Make these Southern Shrimp and Grits
Getting these Southern shrimp and grits on the table takes some coordination, but trust me, it’s totally manageable. The secret is starting with that marinara sauce since it needs the longest cooking time, then moving on to the grits while everything simmers away happily.
Start with the Marinara Magic
First things first, you’ll need to blanch those 3 lbs organic vine-ripe tomatoes. Drop them in boiling water for about 30 seconds, then shock them in ice water. The skins will slip right off like they’re keen to get out of there. Remove the seeds too, roughly chop what’s left, and set them aside for their starring moment.
Heat up 1 tablespoon olive oil in a large sauté pot over medium heat. Toss in 3 tablespoons chopped garlic and 3 tablespoons chopped shallots, cooking them until they turn translucent and smell absolutely divine. This is where your kitchen starts smelling like an Italian grandmother’s house, which honestly never gets old.
Add your reserved fresh tomatoes along with those 14½ ounces roughly chopped plum tomatoes. Bring the whole beautiful mess to a simmer, then dial back the heat to low and let it cook for 30 minutes. You want it bubbling gently, not aggressively boiling like it’s late for something important.
Season with salt and freshly ground black pepper, then stir in ¼ cup chopped Italian parsley and ¼ cup chopped basil. Set this aside while you tackle the grits.
Grits That Actually Matter
While that sauce is doing its thing, grab a large pot and combine 2 cups half-and-half with 2 cups heavy cream. Yes, it’s ridiculously rich, and no, we’re not apologizing for it. Bring this dairy heaven to a boil, but watch it like a hawk because cream has zero patience and will overflow faster than you can say “cleanup on aisle kitchen.”
Once it’s boiling, add 1 cup stone-ground grits, ½ teaspoon chopped garlic, and 1 teaspoon salt. Reduce the heat immediately and settle in for the long haul. These grits need about 45 minutes of slow cooking, and here’s the thing, you actually have to stir them frequently and scrape the bottom of the pan. I know it’s annoying, but this is what separates good grits from great grits.
When the liquid is absorbed and the grits are tender and creamy, stir in 4 ounces shredded Monterey Jack cheese. The cheese melts in and creates this incredibly smooth, luxurious texture that makes all that stirring worth it.
Bringing It All Together
For the finale, heat 1 tablespoon olive oil in a sauté pan over medium-high heat. Add 1 lb large shrimp and cook just until they turn translucent. Don’t overcook them, nobody wants rubber shrimp.
Season with salt and pepper, then reduce the heat to medium and add 1¼ cups sliced smoked andouille sausage. Cook for about a minute to warm the sausage through.
Pour in your beautiful marinara sauce and let everything cook together for 3 minutes. This is when all those flavors start talking to each other and deciding to become best friends.
Plating Like a Pro
Spoon about ½ cup of those creamy grits into individual bowls or plates. Divide the shrimp and marinara mixture between the plates, placing it right next to those gorgeous grits. Drizzle 5 teaspoons basil oil over the shrimp and top everything with 2 tablespoons chopped chives.
The contrast between the creamy, cheesy grits and that bright, herbaceous marinara with perfectly cooked shrimp and smoky sausage is what comfort food dreams are made of. Just don’t blame me when you find yourself making this way more often than your waistline probably wants.
Southern Shrimp and Grits Substitutions and Variations
Now that you’ve mastered the classic version, let’s talk about how flexible this dish really is.
I love swapping andouille for chorizo or even crispy bacon bits.
Can’t find stone-ground grits? Regular grits work fine, just adjust your cooking time.
For cheese variations, I’ll use sharp cheddar instead of Monterey Jack for extra bite.
Want it lighter? Try milk instead of heavy cream, though you’ll sacrifice some richness.
No fresh tomatoes? Canned crushed tomatoes save time without losing flavor.
Feeling adventurous? Add bell peppers to your marinara or toss in some okra with the shrimp.
What to Serve with Southern Shrimp and Grits
Four classic sides turn this Southern shrimp and grits into a proper feast.
I always reach for buttermilk biscuits first—they’re perfect for soaking up that rich marinara sauce. A simple arugula salad with lemon vinaigrette cuts through all that creamy richness beautifully.
Roasted okra brings authentic Southern flair, especially when it gets those crispy edges.
And honestly, cornbread‘s never a bad choice either.
Keep the sides light since your grits are already loaded with cream and cheese.
You don’t want your guests rolling away from the table, though they might anyway.
Final Thoughts
While this recipe might seem like a lot of moving parts, trust me when I say it’s worth every single step.
The creamy grits provide the perfect canvas for that rich marinara and perfectly seasoned shrimp.
Sure, you’ll dirty a few pans, but isn’t that what dishwashers are for?
The beauty lies in how these Southern flavors come together – smoky andouille, tender shrimp, and those stone-ground grits that’ll make you question every instant version you’ve ever had.
This dish transforms any dinner into something special. Your guests will think you’re a culinary genius.
Southern Shrimp and Grits
Ingredients
For the Marinara Sauce:
- 3 lbs organic vine-ripe tomatoes
- 1 tablespoon olive oil
- 3 tablespoons garlic chopped
- 3 tablespoons shallots chopped
- 14 1/2 ounces whole peeled plum tomatoes roughly chopped
- Salt and freshly ground black pepper
- 1/4 cup Italian parsley chopped
- 1/4 cup basil chopped
For the Grits:
- 2 cups half-and-half
- 2 cups heavy cream
- 1 cup stone ground grits scant
- 1/2 teaspoon garlic chopped
- 1 teaspoon salt
- 4 ounces Monterey Jack cheese shredded
For the Shrimp and Sausage:
- 1 tablespoon olive oil
- 1 lb large shrimp peeled and deveined
- Salt and pepper
- 1 1/4 cups smoked andouille sausage cut in half lengthwise and sliced
For Garnish:
- 5 teaspoons basil oil
- 2 tablespoons chives chopped
Instructions
- Blanch organic tomatoes in boiling water, then remove skin and seeds. Roughly chop and set aside.
- In a large sauté pot, heat oil and sauté garlic and shallots until translucent. Add reserved fresh tomatoes and canned tomatoes.
- Bring marinara to a simmer and cook for 30 minutes over low heat. Remove from heat, season with salt and pepper, then stir in parsley and basil.
- While marinara simmers, combine half-and-half and cream in a large pot. Bring to a boil, watching carefully to prevent overflow.
- Add grits, garlic, and salt to the cream mixture. Reduce heat and cook slowly for 45 minutes, stirring frequently and scraping bottom of pan.
- When grits are tender and liquid is absorbed, stir in shredded cheese until combined.
- In a sauté pan over medium-high heat, heat oil and cook shrimp until translucent. Season with salt and pepper.
- Reduce heat to medium, add sausage and cook for 1 minute. Add marinara sauce and cook for 3 minutes.
- Place 1/2 cup cooked grits in individual bowls. Divide shrimp and marinara between plates beside grits.
- Drizzle basil oil over shrimp and top with chopped chives.
Notes
Nutrition
Frequently Asked Questions
Can I Make the Grits Ahead of Time and Reheat Them?
Yes, I’d recommend making grits ahead since they reheat well. Store them covered in the refrigerator, then gently reheat on the stovetop with additional cream or milk, stirring frequently until smooth.
What’s the Best Way to Store Leftover Shrimp and Grits?
I’d store the shrimp and grits separately in airtight containers in your refrigerator for up to three days. The grits will thicken when cold, so you’ll need to reheat gently with extra cream.
How Do I Prevent the Grits From Becoming Lumpy While Cooking?
I’ll whisk the grits constantly while slowly adding them to boiling liquid. I’ll maintain steady stirring throughout cooking, scraping the bottom frequently to prevent sticking and guarantee smooth, creamy texture.
Can I Freeze the Marinara Sauce for Future Use?
Yes, I’d freeze the marinara sauce for up to three months. I’ll let it cool completely, then store it in freezer-safe containers. I’d thaw it overnight before reheating.
What Type of Shrimp Works Best for This Recipe?
I’d recommend using large shrimp since the recipe specifically calls for them. They won’t overcook as easily and provide better texture contrast with the creamy grits and chunky marinara sauce.