Shrimp & Grits Recipe
Make Shrimp & Grits Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grits
Shrimp & Sauce
Method
Grits
- 1
- 2
Add grits slowly
Slowly whisk in 1 cup stone-ground grits to the boiling liquid to prevent lumps. Reduce heat to low immediately.
- 3
Simmer and stir
Cook, stirring frequently with a wooden spoon, until grits thicken and grains are tender, about 20–25 minutes for stone-ground grits. If mixture becomes too thick, stir in up to 1/2 cup additional milk or water to reach desired consistency.
- 4
Finish with butter and cheese
Off heat, stir in 2 tablespoons unsalted butter, 2 tablespoons cream cheese (if using), and 1 cup grated sharp cheddar until melted and smooth. Season with 1 teaspoon salt and 1 teaspoon black pepper. Cover and keep warm while preparing the shrimp.
Shrimp & Sauce
- 5
Prep shrimp
Pat 1 lb peeled and deveined large shrimp dry with paper towels and season lightly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- 6
Cook bacon and sausage
In a large skillet over medium heat, add 4 oz diced bacon and cook until fat has rendered and bacon is crisp, about 6–8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan. Add 4 oz sliced andouille sausage to the pan and brown for 2–3 minutes. Remove sausage and set aside with the bacon, leaving rendered fat (add 1 tablespoon olive oil if pan is dry).
- 7
Sauté aromatics
Add remaining 1 tablespoon olive oil and 2 tablespoons butter to the skillet over medium heat. Add 1 cup diced yellow onion, 1 cup diced green bell pepper, and 2 diced celery stalks. Sauté until softened, about 5–6 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.
- 8
Build sauce
Stir in 1 tablespoon tomato paste and cook 1 minute. Deglaze the pan with 1 tablespoon dry white wine (optional), scraping up brown bits. Add 1 cup chicken stock, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon dried thyme, 1 teaspoon hot sauce, and remaining 1/2 teaspoon salt. Bring sauce to a gentle simmer and let reduce 3–4 minutes until slightly thickened.
- 9
Finish shrimp
Return cooked bacon and sausage to the skillet. Add the seasoned shrimp in a single layer and cook for 2 minutes, then flip and cook until shrimp are opaque and just cooked through, about another 1–2 minutes (total 3–4 minutes depending on size). Stir in 1 tablespoon lemon juice and 2 tablespoons chopped fresh parsley; taste and adjust seasoning with extra salt, pepper, or hot sauce as desired.
- 10
Plate and garnish
Spoon a generous portion of cheesy grits into bowls. Top with the shrimp and spoonfuls of the sauce, bacon, and sausage. Garnish with sliced green onions and additional chopped parsley. Serve immediately.