Growing up in the South, shrimp and grits wasn’t just a breakfast or dinner—it was a ritual. My grandma’s version was always made from scratch, with creamy grits simmered for hours and shrimp cooked just until tender, bursting with smoky spice. It’s a dish that smells like home, like lazy Sunday mornings and stories told over steaming bowls.
Making this dish from scratch feels like a small rebellion against the fast pace of today’s world. There’s something honest in peeling shrimp, stirring gritty polenta, and tasting every step—like reclaiming a bit of that childhood comfort. It’s messy, it’s loud, and it’s real—just how food should be when it’s about more than just feeding yourself.
Focusing on the nostalgic comfort of Southern childhood, this recipe emphasizes making shrimp and grits from scratch, highlighting the importance of simple, honest ingredients and the messy, joyful process of cooking with family memories in mind.
A soulful Southern staple
- Cooking this dish always takes me back to my grandmother’s kitchen, where the air was thick with garlic and smoky spice.
- There’s a wild, chaotic joy in peeling shrimp while the grits bubble away, filling the house with a comforting aroma.
- Nothing beats the pride I feel when I serve this, knowing I’ve recreated a piece of my childhood with my own hands.
- This recipe reminds me to slow down and appreciate the messy, soulful act of cooking from scratch.
- Sharing a plate of shrimp and grits feels like passing down a secret, a warm piece of my Southern roots.
A soulful Southern staple
This dish came about on a muddy Sunday afternoon, when I was craving something hearty and honest. I remember peeling shrimp with my dad, the smell of smoky seasoning filling the air, and the way the creaminess of the grits balanced that smoky punch. It’s a dish that’s rooted in my memories of family, messy kitchens, and warm, shared meals. Making it from scratch feels like recreating those moments, simple and real, no shortcuts—just good food and good company.
Historical & Cultural Roots
- Shrimp and grits originated in the Lowcountry of South Carolina and Georgia, blending African, French, and Native American influences.
- This dish was once a humble, rural breakfast for fishermen and farmers, packed with energy for a day outdoors.
- In the 1980s, shrimp and grits gained popularity as a refined Southern dish, often served in upscale restaurants as breakfast or dinner.
- The creamy, spicy base of the grits was historically a way to stretch expensive ingredients like shrimp, making it both hearty and economical.
Ingredient breakdown: key components
- Shrimp: I prefer wild-caught, fresh shrimp for that sweet, briny burst when you bite into them. If yours are frozen, make sure they’re fully thawed and patted dry to prevent excess water from steaming instead of searing.
- Grits: Creamy stone-ground grits are the soul here. They take longer to cook but develop a nutty, chewy texture. Instant or quick-cook grits will shortcut that rich, slow-cooked flavor, so use with caution if you’re in a rush.
- Andouille Sausage: I like the smoky, spicy kick it adds. If you’re avoiding pork, chicken sausage works fine, but skip the smoky paprika for a milder profile. Fry it until golden for extra flavor before adding to the dish.
- Seasonings: Old Bay or smoked paprika are my go-tos for that smoky, savory depth. Too much salt can overpower, so add gradually and taste as you go—those spices are potent. Lemon juice brightens everything up at the end.
- Butter & Cream: I lean on butter for richness, but a splash of heavy cream gives the grits that velvety finish. If you want dairy-free, coconut milk adds creaminess with a hint of sweetness, but it changes the flavor profile.
- Garlic & Onion: These aromatics are the backbone of the sauce. Fresh garlic and onions, gently cooked until fragrant, create a warm, savory base. Skip or reduce if you prefer a milder, less pungent taste.
- Hot Sauce: A dash of your favorite hot sauce adds just the right punch. I keep it handy to balance the richness and add a touch of brightness—start small and build up to your heat preference.
Spotlight on key ingredients
Shrimp:
- I prefer wild-caught, fresh shrimp for that sweet, briny burst when you bite into them. If yours are frozen, make sure they’re fully thawed and patted dry to prevent excess water from steaming instead of searing.
- Grits: Creamy stone-ground grits are the soul here. They take longer to cook but develop a nutty, chewy texture. Instant or quick-cook grits will shortcut that rich, slow-cooked flavor, so use with caution if you’re in a rush.
Grits:
- I love the slow-cooked, nutty aroma of stone-ground grits. They soak up flavors beautifully and provide that chewy, satisfying bite that makes this dish special.
- During cooking, they go from watery to velvety, releasing a toasty scent. Keep stirring gently—if they stick or burn, turn down the heat and add a splash of hot water to loosen.
Notes for ingredient swaps
- Dairy-Free: Use coconut milk or cashew cream instead of butter and heavy cream for a rich, plant-based finish.
- Vegan Shrimp: Substitute with diced firm tofu or king oyster mushroom slices, seasoned well, for a similar texture.
- Low-Sodium: Opt for unsalted butter and low-sodium broth or water to control salt levels without sacrificing flavor.
- Spicy Kick: Add a dash of cayenne or hot sauce to the grits or shrimp for extra heat, adjusting to taste.
- Gluten-Free: Ensure sausage is gluten-free, and serve over naturally gluten-free stone-ground grits, avoiding processed mixes.
- Flavor Boost: Incorporate smoked paprika or chopped smoked bacon into the dish for a deeper smoky aroma.
- Quick Grits: Use quick-cook or instant grits in a pinch, but expect a less complex, more uniform texture.
Equipment & Tools
- Heavy-bottomed pot: Cook the grits evenly without burning.
- Sharp knife and cutting board: Prep shrimp, onion, and garlic efficiently.
- Large skillet: Sear shrimp, cook sausage, and build flavor.
- Wooden spoon: Stir the grits and sauce gently.
Step-by-step guide to shrimp and grits
- Equipment & tools: Get a heavy-bottomed pot for the grits, a sharp knife and cutting board for prep, a large skillet for shrimp, and a wooden spoon for stirring.
- Start with the grits: Bring 4 cups of water and a pinch of salt to a boil over medium heat (about 200°C/392°F).
- Stir in 1 cup of stone-ground grits slowly, reduce heat to low (around 90°C/194°F), cover partially, and simmer for 20-25 minutes, stirring every 5 minutes. Keep an eye on it—if it thickens too much, add a splash of hot water.
- While the grits cook, prep the shrimp: peel and devein 1 pound of large shrimp, pat dry. Chop 1 small onion and 2 cloves garlic finely.
- In the skillet, melt 2 tbsp butter over medium heat (about 160°C/320°F). Add the chopped onion and cook until translucent, about 3 minutes. Then toss in the garlic and cook until fragrant, 30 seconds.
- Add 1/2 lb sliced andouille sausage (or chicken sausage) to the skillet. Fry until golden, about 4-5 minutes, then push to one side.
- In the same skillet, increase heat to medium-high (around 180°C/356°F). Add the shrimp in a single layer. Sear until they turn pink, about 2 minutes per side. If they curl tightly or turn grey, they’re overcooked—remove immediately.
- While shrimp cook, stir in 1/2 cup shredded cheese or a splash of heavy cream to the grits for creaminess. Taste and adjust salt and pepper. Keep warm on low heat.
- Check the shrimp: should be plump and opaque with a slight sear on each side. The grits should be creamy and slightly nutty smelling. If too thick, stir in hot water to loosen; if too runny, cook a few minutes longer uncovered.
- Rest the shrimp and grits for 2 minutes off heat. Plate the grits first, spoon the shrimp and sausage over, then drizzle with hot sauce or fresh lemon juice for brightness.
- Serve hot, garnished with chopped scallions or parsley if desired. Enjoy the rich aroma and smoky, briny flavors.
Let the dish rest for 2 minutes after plating. Finish with a squeeze of lemon or hot sauce to brighten the flavors. Serve immediately while the shrimp is tender and the grits are creamy.
How to Know It’s Done
- Shrimp are opaque and firm, not grey or rubbery.
- Grits are creamy, with a slight chew, not lumpy or watery.
- Sausage is golden and cooked through, with a smoky aroma.
Southern Shrimp and Grits
Ingredients
Equipment
Method
- Bring the water and a pinch of salt to a gentle boil in a heavy-bottomed pot over medium heat, watching as bubbles form and steam rises.
- Slowly pour in the stone-ground grits while stirring constantly with a wooden spoon to prevent lumps, then reduce the heat to low and partially cover.
- Let the grits simmer gently, stirring every 5 minutes, until they become thick, creamy, and slightly nutty in aroma, about 20-25 minutes.
- While the grits cook, chop the onion and mince the garlic. Slice the sausage into thin rounds.
- In a large skillet, melt 1 tablespoon of butter over medium heat until it starts to sizzle, then add the chopped onion and sauté until translucent and fragrant, about 3 minutes.
- Add the minced garlic and cook for another 30 seconds until it releases a warm, savory aroma.
- Toss in the sliced sausage and cook until it turns golden and smoky, about 4-5 minutes, stirring occasionally.
- Push the sausage and vegetables to one side of the pan, then add the shrimp in a single layer. Sear over high heat until they turn bright pink and opaque, about 2 minutes per side, with a slight sizzle and aroma of freshness.
- Stir in the Old Bay seasoning and cook for another minute to infuse the flavors into the shrimp and sausage.
- Once the grits are creamy and thick, stir in the remaining butter and heavy cream until melted and blended, then taste and adjust with salt, pepper, or hot sauce for spice.
- Remove the shrimp from the skillet and set aside. Squeeze fresh lemon juice over the shrimp and give everything a gentle stir to brighten the flavors.
- Plate the creamy grits in bowls, then top generously with the smoky shrimp and sausage mixture. Drizzle with hot sauce or additional lemon juice if desired, and serve immediately while everything is hot and fragrant.
Pro tips for perfect shrimp and grits
- Bolded mini-head: Use fresh shrimp whenever possible. They sear better and give a sweeter, briny flavor.
- Bolded mini-head: Stir the grits frequently during cooking. This prevents sticking and ensures a silky, evenly cooked texture.
- Bolded mini-head: Sear the shrimp over high heat for a quick, flavorful crust—don’t overcrowd the pan to avoid steaming.
- Bolded mini-head: Add a splash of lemon juice at the end. It brightens the dish and cuts through the richness.
- Bolded mini-head: Keep the heat moderate when cooking sausage. Burnt edges can turn bitter—cook until golden, then remove.
- Bolded mini-head: For extra creaminess, stir in a pat of butter just before serving. It melts into the grits, adding richness.
- Bolded mini-head: If the sauce thickens too much, loosen with a bit of hot water or broth, stirring gently until smooth.
Common mistakes and how to fix them
- FORGOT to check shrimp doneness? They turn pink and firm, not grey or rubbery.
- DUMPED in all the liquid at once? Add liquids gradually, stirring to prevent lumps.
- OVER-TORCHED the grits? Lower heat immediately and stir in extra hot water or milk.
- SKIPPED resting time? Let the dish sit for 2 minutes for flavors to meld and settle.
Quick fixes and pantry swaps
- When shrimp turn grey, quickly splash with lemon juice to brighten their color and flavor.
- If the grits are lumpy, stir vigorously and add hot water or broth to loosen the texture.
- DUMPED in too much liquid? Patience helps—let it simmer longer or add a small amount of instant grits to thicken.
- Overcooked shrimp? Rescue with a splash of lemon or hot sauce to refresh the flavor and add brightness.
- Splash hot water or broth if the grits become too thick and gluey, stirring gently until creamy.
Prep, store, and reheat tips
- Prepare the grits and cook the sausage ahead of time; store in airtight containers for up to 2 days in the fridge. Reheat gently, stirring in a splash of water or broth to restore creaminess.
- Peel and devein the shrimp in advance; keep covered in the fridge for up to 24 hours. Pat dry before cooking to prevent excess moisture and steaming.
- The cooked shrimp and grits can be refrigerated separately for up to 2 days. Reheat the grits slowly over low heat, stirring often, until steaming hot and creamy again.
- For best flavor, reheat shrimp separately in a skillet with a little butter or oil, just until heated through, about 2-3 minutes. The shrimp will reabsorb some moisture and stay tender.
- Avoid freezing the cooked dish if possible; textures may change, especially with the shrimp becoming rubbery. Fresh is best for optimal flavor and texture.
- Allow leftovers to come to room temperature before reheating. Sensory cue: smell should be fresh with no sour or off odors. Reheat until hot and bubbling for safety and flavor.
Top questions about shrimp and grits
1. Can I use frozen shrimp?
Fresh shrimp are brinier and sweeter, but frozen works if fully thawed and patted dry. It prevents excess water and ensures good searing.
2. Are quick-cook grits okay?
Stone-ground grits develop a rich, nutty flavor and chewy texture. Instant grits cook faster but lack depth.
3. How do I know when shrimp are done?
Cooking the shrimp just until pink and opaque keeps them tender. Overcooked shrimp turn rubbery and lose flavor.
4. Should I add lemon or hot sauce?
Adding lemon juice or hot sauce at the end brightens the dish and balances richness. Taste and adjust to your preference.
5. How do I prevent lumpy grits?
To avoid lumpy grits, stir frequently during cooking and add hot water if they thicken too much.
6. What tools do I need?
Use a heavy-bottomed pot for even heat and to prevent burning. A large skillet is best for searing shrimp and sausage.
7. How do I reheat leftovers?
Reheat grits slowly over low heat, stirring often, and add a splash of water or broth to restore creaminess.
8. Can I make this dish milder or spicier?
Adjust seasoning gradually—start with less salt and spice, then taste as you go to avoid overpowering flavors.
9. Can I prep shrimp in advance?
Peeling and deveining shrimp ahead saves time. Keep them covered in the fridge and pat dry before cooking.
10. Why does this recipe matter to you?
This dish is a nostalgic comfort—reminds me of lazy weekends and family gatherings, with smoky, creamy, and briny flavors.
This dish isn’t just about flavors; it’s a reminder of home, of messy kitchens and shared stories. When I make shrimp and grits, I’m reconnecting with those memories, slow-cooked and full of soul.
In a busy world, it’s good to have a dish that calls for a little patience and a lot of honesty. Every bite is a small piece of history, comfort, and tradition—served with a side of messy, honest love.
Hi, I’m Jessica Miller, the voice (and taste buds) behind Taste Budty Rant.
I was born and raised in Portland, Oregon, where my love for food started in my grandmother’s kitchen, watching her turn the simplest ingredients into magic.
