Lowcountry Shrimp and Grits Recipe

Let me tell you, there's nothing that screams "Southern comfort" quite like a steaming bowl of lowcountry shrimp and grits recipe.

The first time I made this dish for my family, Emily declared it was "better than the restaurant version" - which, coming from my picky 10-year-old, is basically the highest praise possible!

I've been tweaking this recipe for years, and I think I've finally perfected the balance between creamy, cheesy grits and that rich, flavorful shrimp gravy.

What makes this dish so special is the combination of tender Gulf shrimp, smoky andouille sausage, and the holy trinity of Southern cooking (bell pepper, onion, and celery) all swimming in a velvety sauce that will make you want to lick your plate clean!

Have you ever had a meal that just transports you somewhere else?

That's what this does for me - one bite and I'm sitting on a porch in Charleston, watching the sunset with a cool drink in hand. Let me show you how to bring that Lowcountry magic to your own kitchen!

Why You Will Like This Recipe

• Ready in just over an hour for a restaurant-quality dish at home
• Uses the authentic Southern "holy trinity" of vegetables for true Lowcountry flavor
• Creamy, cheesy grits provide the perfect base for the flavorful shrimp gravy
• Versatile enough for a special brunch or impressive dinner
• Andouille sausage adds a wonderful smoky depth that complements the shrimp
• Easy to customize with your preferred level of spice and creaminess
• Makes amazing leftovers (if you somehow have any left!)

Ingredients for Lowcountry Shrimp and Grits

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) - we love Marsh Hen Mill!
• 2 tablespoons butter
• ⅓ cup half and half
• ½ – 1 cup shredded sharp cheddar cheese
• ¼ teaspoon white pepper

For the Shrimp Gravy:

• 1 lb shrimp, peeled & deveined - preferably Gulf Coast shrimp
• 1 tablespoon Creole Cajun Seasoning – homemade or store-bought
• ¼ teaspoon white pepper
• 4 tablespoons butter, divided (or bacon drippings)
• 6 ounces andouille sausage, sliced into rounds
• ½ green bell pepper, finely diced
• ½ small yellow onion, finely diced
• 1 stalk of celery, finely diced
• 6 cloves of 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 for Lowcountry Shrimp and Grits

For the Cheese Grits:

1. In a large saucepan, bring the water, chicken broth/stock, and salt to a boil over medium-high heat.
2. When boiling, gradually whisk in the grits, a little at a time to prevent clumping, stirring well until blended. Then reduce the heat to low and cover the saucepan.
3. Let the grits slowly cook and simmer, going back to the pot often to whisk the grits to prevent lumps, until tender - about 30 minutes.
4. During the cooking process, add a splash of water to the grits if you see that they're looking too stiff. We want them thick, but not stiff.
5. Remove the grits from the heat. Stir in the butter, half and half, ½ cup of cheddar cheese, and white pepper until thoroughly combined.

1. Give the grits a taste, if you like your grits extra cheesy, sprinkle in ½ cup more shredded cheddar cheese. Season with more salt, if desired.
2. Keep the grits warm on the lowest setting while you make the creamy shrimp gravy. Note: If the grits start to lock up and get stiff, simply add a splash of water to help loosen. You want the grits to have a thick yet creamy texture.

For the Shrimp Gravy:

1. In a large bowl, add the shrimp and sprinkle with the Creole Cajun seasoning and white pepper.
2. Toss shrimp with seasonings to fully coat and then set aside to marinate for at least 30 minutes.
3. In a large skillet, melt two tablespoons of butter over medium heat.
4. Working in batches, add the shrimp in a single layer and sauté for 1-2 minutes until opaque and slightly pink in color.
5. Flip the shrimp onto the other side and continue cooking for 1 minute. Then use a slotted utensil to transfer the sautéed shrimp to a clean plate and set aside.
6. Repeat the process until all shrimp is sautéed and set aside.
7. Add the andouille into the skillet and cook just until golden brown and slightly crisp on both sides, about 2-3 minutes.
8. Use a slotted utensil to transfer the andouille to the plate with the shrimp.
9. Add the remaining two tablespoons of butter into the skillet.
10. When hot, add the diced bell pepper, onion, and celery. Sauté the veggies until tender and golden brown, about 4-5 minutes.
11. Stir in the garlic and continue cooking until the garlic is fragrant, about 1 minute.
12. Sprinkle in the flour and stir with the veggie mixture, tossing well to cook out the flour, about 1 minute.
13. Gradually stir in the chicken broth/stock, stirring well to fully combine. Let broth/stock simmer for 1 minute until all flour has dissipated.
14. Stir in the heavy cream and cook, stirring, until the gravy is smooth and thick, about 2-3 minutes.
15. Add the sautéed shrimp and andouille back into the skillet along with any residual juices, and toss well to coat in the gravy.
16. Continue cooking for another 1-2 minutes for the flavors to meld. Stir in the chopped parsley.
17. Taste the shrimp gravy and add more Creole Cajun seasoning, if necessary.

1. Divide the warm grits evenly among serving bowls. Top grits with an even amount of the shrimp gravy.
2. Garnish the creamy lowcountry shrimp and grits with more parsley, if desired. Enjoy!

Storage & Reheating

This dish is best enjoyed fresh and hot off the stove. However, if you have leftovers, store the grits and shrimp gravy separately in airtight containers in the refrigerator for up to 2 days.

To reheat, warm the grits in a saucepan over low heat, adding a splash of water, milk, or cream to loosen them as they will thicken considerably when chilled. Stir frequently to prevent sticking.

For the shrimp gravy, reheat gently in a skillet over medium-low heat until just warmed through.

Be careful not to overcook the shrimp during reheating, as they can become tough.

I don't recommend freezing this dish as both the grits and the cream-based gravy can change texture when thawed.

Tips and Variations for Perfect Lowcountry Shrimp and Grits

• Use stone-ground grits for the most authentic texture and flavor. Quick-cooking or instant grits just don't have the same creamy consistency or corn flavor that makes this dish special.
• Fresh Gulf shrimp makes all the difference! I've tried this recipe with frozen shrimp in a pinch, but fresh shrimp has a sweetness and texture that can't be beaten.
• If using frozen shrimp, make sure to thaw completely and pat dry before seasoning.
• Adjust the cheese to your preference. My family loves it extra cheesy, but you can use less if you prefer a milder flavor.
• Have you tried smoked gouda in your grits? It adds an amazing depth!
• Bacon drippings instead of butter for the shrimp gravy will add an incredible smoky flavor. I save my bacon grease in a jar in the fridge just for recipes like this!
• For a spicier version, add a diced jalapeño with your trinity vegetables or increase the Cajun seasoning.
• Gluten-free needs? Swap the all-purpose flour for any gluten-free flour as a 1:1 ratio (we love Bob's Red Mill gluten-free flour!).
• Want to make it lighter? You can use milk instead of half-and-half in the grits, and light cream instead of heavy cream in the gravy.

Frequently Asked Questions

Recipes You May Like

• Southern Fried Chicken Recipe - Another Southern classic that pairs wonderfully with shrimp and grits for a true comfort food feast!
• Old Fashioned Baked Macaroni and Cheese - If you love the cheesy goodness of these grits, you'll adore this baked mac and cheese recipe.
• Slow Cooker Round Steak and Gravy - Another saucy comfort dish that's perfect for when you're craving Southern-style cooking.

Conclusion

This lowcountry shrimp and grits recipe is one of those dishes that feels like a warm hug.

It combines simple ingredients into something truly magical - creamy, cheesy grits topped with plump shrimp and smoky sausage in a rich, flavorful gravy.

Every time I make this dish, I'm reminded of why Southern cooking has such a special place in my heart. It's comfort food at its finest - unpretentious yet incredibly satisfying.

The combination of textures and flavors creates a symphony in your mouth that feels both indulgent and homey at the same time.

Have you ever tried making shrimp and grits before? If not, I hope this recipe inspires you to give it a try!

It might seem like there are a lot of steps, but trust me - the end result is so worth it. This is one of those recipes that will have your family and friends thinking you're a culinary genius.

Don't forget to save this recipe to Pinterest for later! And if you do make it, I'd love to hear how it turned out in the comments below.

Did you try any variations? Did your family love it as much as mine does? Share your experience - I always love hearing from you!

Happy cooking!