Southern Shrimp and Grits

Southern shrimp and grits takes a classic and adds andouille sausage to make it even more indulgent. Our most requested recipe, this ridiculously rich dish takes its heat from cayenne, its creamy comfort from grits smothered in cheese.

A blue and white bowl filled with shrimp and grits.

Plain old shrimp and grits are nothing to complain about. But toss in some spicy andouille sausage as we do here and ooooooh baby, we’re talking Southern loveliness that instantly takes us back to New Orleans. If you’re dubious about taking the time to make shrimp stock and wondering if you can swap a chicken or vegetable stock in place of shrimp stock, you can. The resulting dish will still taste really quite swell. But if you yearn for shrimp and grits that are imbued with a slightly nuanced, subtly sweet complexity with the faintest whiff of the sea, simmer some shrimp shells. Trust us. Originally published October 20, 2010.David Leite

Southern Shrimp and Grits

  • Quick Glance
  • (2)
  • 30 M
  • 30 M
  • Serves 4 to 6
5/5 - 2 reviews
Print RecipeBuy the Farm to Fork cookbook

Want it? Click it.



In a large sauté pan over medium-high heat, warm the olive oil. Add 1 tablespoon of the butter to the pan.

While the butter melts, season the shrimp with the paprika, salt, and cayenne. Add the shrimp to the skillet and sear for 1 1/2 minutes per side, then transfer to a plate.

Add the remaining 1 tablespoon of the butter to the pan and let it melt. Add the andouille and cook, stirring often, until much of the fat has rendered and the andouille is crisp, about 3 minutes. Add the onion to the pan and sauté, stirring often, for 2 minutes. Add the garlic, shallots, and scallions and cook for 1 minute. Add the tomatoes, cook for 1 minute, then raise the heat to high and add the shrimp stock. Simmer, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Add the sour cream to the pan and stir to combine. Return the shrimp to the pan, gently folding them into the liquid, and heat just until the shrimp are cooked through, about 3 minutes.

Spoon the shrimp and sauce over the Creamy Stone Ground Grits and sprinkle with the green portion of the scallions and the parsley. Serve the shrimp and grits hot.

Print RecipeBuy the Farm to Fork cookbook

Want it? Click it.

Recipe Testers' Reviews

This was my second try at cooking with grits. This recipe, though more time-consuming than the other shrimp and grits recipe from Paula Deen, is well worth the effort. The flavors blended amazingly well together and it became a gorgeous hearty meal, with different flavors and textures in each bite—the sweetness, saltiness, and spiciness—and colors that had the perfect contrast for when you have company. It all just worked so very well together. I loved it.

This is a nicely spiced version of shrimp and grits. I highly recommend using andouille as opposed to smoked sausage and tossing a bit of Cheddar cheese in your grits for extra oomph.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. WOW… I absolutely love this…I tweaked it a bit to match what I had in the house.. lol but Awesome dish altogether. Added a half of lime juice and Parmesan cheese, Sazon seasoning on the shrimp and sweet bell peppers.

  2. I made this dish for Super Bowl Sunday. It was great … if I must say so myself. I received complements from everyone and requests for the recipe.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish