Sep 15 2026
Restaurants›Wicked Tuna Grill, Sushi, Bar›Shrimp And Grits Recipe

Shrimp And Grits Recipe

Inspired by Wicked Tuna Grill, Sushi, Bar
Time45m
Serves4

Make Shrimp And Grits Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

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 and Sauce

To Finish

Method

Grits

  1. 1

    Bring liquids to a simmer

    In a medium saucepan, bring 3 cups water and 1 cup whole milk to a gentle simmer over medium heat.

  2. 2

    Add grits

    Slowly whisk in 1 cup stone-ground grits. Reduce heat to low so the mixture barely simmers.

  3. 3

    Cook and stir

    Cook, stirring frequently (every 2–3 minutes to prevent sticking), until grits are thick and tender, about 20–25 minutes for stone-ground grits. If the grits thicken too much, stir in up to 1/4 cup additional milk or water to reach desired consistency.

  4. 4

    Finish grits

    Remove from heat. Stir in 2 tbsp unsalted butter, 3 oz grated sharp cheddar, 1 tsp salt and 1 tsp black pepper until butter and cheese melt and grits are creamy. Keep covered and warm while you prepare the shrimp.

Shrimp and Sauce

  1. 5

    Season shrimp

    Pat 1 lb shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika and 1/4 tsp cayenne until evenly coated.

  2. 6

    Brown sausage

    Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 oz sliced andouille or smoked sausage and cook, stirring occasionally, until browned and slightly crisp, 3–4 minutes. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pan.

  3. 7

    Sauté aromatics

    Reduce heat to medium. Add 2 tbsp unsalted butter to the skillet. When butter is melted, add 1 minced shallot and sauté until translucent, about 2 minutes. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds.

  4. 8

    Build the sauce

    Add 1 diced tomato to the pan and cook 2 minutes until it softens. Pour in 1/2 cup low-sodium chicken broth, 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce and 1/2 tsp hot sauce (if using). Stir, scraping any browned bits from the bottom, and bring to a gentle simmer.

  5. 9

    Cook shrimp

    Return the browned sausage to the pan and nestle the seasoned shrimp into the simmering sauce in a single layer. Cook shrimp 2–3 minutes per side (depending on size) until opaque and just cooked through. Do not overcook.

  6. 10

    Finish sauce

    Remove the skillet from heat and stir in 1 tbsp extra butter until melted for a glossy sauce. Taste and adjust seasoning with additional salt, pepper or lemon juice as desired. Stir in 2 tbsp chopped fresh parsley.

To Finish

  1. 11

    Plate

    Spoon a generous portion of warm cheesy grits into each bowl. Top with a portion of shrimp, sausage and sauce.

  2. 12

    Garnish and serve

    Sprinkle sliced green onions and an extra tablespoon of grated Parmesan if desired. Serve immediately with lemon wedges and hot sauce on the side.

More from Wicked Tuna Grill, Sushi, Bar