Shrimp & Grits Recipe
Make Shrimp & Grits Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grits
Shrimp & Sauce
Garnish
Method
Grits
Whisk in grits
Slowly whisk in 1 cup stone-ground grits. Reduce heat to low immediately to maintain a gentle simmer to prevent lumps and sticking.
Simmer and stir
Cook, stirring frequently (scrape the bottom with a wooden spoon), until grits are thick and tender, about 20–25 minutes for stone-ground (10–15 minutes for quicker grits). If they thicken too much, add up to 1/2 cup additional milk or water to reach a creamy consistency.
Finish and season
Remove from heat and stir in 3 tbs unsalted butter, 1 cup grated sharp cheddar, 2 oz cream cheese, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp hot sauce if using. Taste and adjust seasoning. Keep warm while you prepare the shrimp (cover with lid).
Shrimp & Sauce
Prep shrimp
Pat 1 lb peeled and deveined shrimp dry with paper towels and season lightly with 1/2 tsp kosher salt, 1/2 tsp black pepper and 1 tbs creole seasoning, tossing to coat.
Cook sausage (if using)
Heat 1 tbs olive oil and 1 tbs unsalted butter in a large skillet over medium-high heat. Add 4 oz sliced andouille or smoked sausage and cook until browned and slightly crisp, about 3–4 minutes. Remove sausage to a plate and set aside, leaving drippings in the pan.
Sauté aromatics
Add the remaining 1 tbs unsalted butter to the pan. Add 1 minced small yellow onion and 1 diced green bell pepper and sauté until softened, about 4–5 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.
Deglaze
Pour in 1 tbs dry white wine (or chicken broth) and scrape any browned bits from the pan. Let the wine reduce for 1 minute.
Add broth and seasonings
Add 1 cup low-sodium chicken broth, 1 tbs creole seasoning, 1 tsp smoked paprika, 1 tsp red pepper flakes (optional), and 1 tsp Worcestershire sauce. Stir to combine and bring to a gentle simmer for 2–3 minutes to meld flavors.
Cook shrimp
Return the cooked sausage (if used) to the pan. Add the seasoned shrimp in a single layer and cook for about 1½–2 minutes per side, depending on size, until opaque and just cooked through (internal temp ~120–130°F). Avoid overcooking.
Finish sauce
Stir in 2 tbs sliced scallions, 2 tbs chopped fresh parsley, 2 tbs fresh lemon juice and 1 tbs heavy cream. Taste and adjust seasoning with remaining salt and pepper if needed. Simmer 30 seconds more so the sauce thickens slightly.
Assembly & Garnish