Shrimp and Cheese Grits

I reckon my love for Cajun cooking started with two things: watching Justin Wilson's thick Louisiana drawl on PBS and sneaking bites of my sister’s take-home dinners from The Crazy Cajun.

That little mom-and-pop joint was the kind of place where the napkins were thin, but the flavors were rich. When my sister worked there in high school, she’d bring home tubs of gumbo and étouffée, and let me tell you—those meals were a revelation.

Growing up in Clear Lake, just outside of Houston, meant seafood was always fresh, but it wasn’t until later that I truly fell for the bold, unapologetic flavors of Cajun cuisine. That came when I worked in a Cajun-inspired jazz restaurant and bar on the Strand in Galveston. They served everything from seafood and steaks to gumbo and lobster bisque, but my favorite? Scorpion Tails—shrimp and cheese-stuffed jalapeños, breaded and deep-fried until golden and crispy. Oh my heavens, those were addictive.

Working alongside the kitchen staff, I deepened my appreciation for building bold flavors, one layer at a time. I learned the beauty of the holy trinity—onions, celery, and bell peppers—how a little bacon fat can transform a dish, and why a good roux takes patience.

And shrimp and grits? Well, that’s about as comforting as it gets. This dish speaks to my soul and is my take on a Southern classic—creamy, cheesy grits topped with plump, juicy shrimp and smoky andouille sausage, all wrapped up in a rich, Cajun-spiced sauce. One bite, and you’ll see why it’s a staple in my kitchen.

So pull up a chair, grab a spoon, and let’s get cooking—because good food is meant to be shared, just like the best stories.

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Why You’ll Love This Recipe

Why You’ll Love This Recipe

• Creamy, cheesy shrimp grits that melt in your mouth with every bite.
• Tender shrimp seasoned with just the right amount of Cajun spice.
• Andouille sausage for an extra punch of smoky bacon flavor.
• A decadent sauce made with shrimp stock, white wine, and a touch of lemon juice.
• Perfect for brunch, dinner, or anytime you need comfort food.

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The Story & Culture Behind Shrimp & Grits

Shrimp and grits have deep roots in Southern cuisine, originally a simple breakfast dish enjoyed by fishermen along the coastal Carolinas and Georgia. It wasn’t until the dish made its way to New Orleans and further west that it transformed into the creamy, spicy, and indulgent meal we know today. 

Louisiana cooks added their signature bold seasonings, and smoky Andouille sausage, and soon shrimp and grits became a dish with as many regional variations as there are cooks.

Today, you’ll find shrimp and grits on brunch menus in big cities and small-town diners alike. Some folks swear by quick cooking grits (bless their hearts), while others will only use stone-ground yellow cornmeal grits cooked low and slow. However you make it, one thing is certain—when done right, shrimp and cheese grits are the kind of dish that brings people together, one spoonful at a time.

Equipment You’ll Need

• Large saucepan – Essential for cooking creamy grits without scorching.
• Heavy-bottomed skillet (preferably cast iron) – Ideal for searing shrimp and sausage.
• Slotted spoon – Helps remove sausage and shrimp from the pan without excess grease.
• Wooden spoon – Perfect for stirring without breaking up ingredients.
• Whisk – Ensures smooth, lump-free grits.
• Fine-mesh strainer – Needed to strain the shrimp stock for the richest sauce.

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Ingredients You’ll Need

For the Cheese Grits:

• Whole milk and chicken broth for creaminess
• Old-fashioned stone ground grits (white grits or yellow cornmeal grits preferred)
• Sharp cheddar cheese for a rich, cheesy flavor – grate your own!
• Smoked paprika and cayenne for depth
• Heavy cream for an ultra-luxurious texture
• Black pepper for just the right kick

For the Cajun Shrimp & Andouille:

• Colossal Gulf shrimp, deveined shrimp, and seasoned
• Andouille sausage for a smoky bacon kick
• Onion, celery, and green bell pepper (the holy trinity of Cajun cooking)
• Dry white wine, lemon juice, and Worcestershire sauce for depth of flavor
• Shrimp stock or chicken stock, homemade for the best taste
• Cajun seasoning for that perfect Southern spice
• Green onions for garnish

Step-By-Step Instructions

Making the Cheese Grits

• In a large saucepan, melt butter over medium-high heat.
• Add diced onion and sauté until softened. Stir in minced garlic and cook for about 30 seconds.
• Pour in milk, chicken broth, salt, smoked paprika, and cayenne. Bring to a gentle boil.

• Slowly whisk in grits, stirring to prevent lumps. Reduce heat to medium-low.

• Cover and simmer for 12-20 minutes, stirring occasionally, until thick and creamy.
• Remove from heat and stir in cheddar cheese and heavy cream until smooth.

• If too thick, add a splash of milk or chicken stock until desired consistency is reached.
• Making the Shrimp & Andouille Sauce

Making the Cheese Grits

• In a medium saucepan, olive oil over medium heat.
• Add shrimp shells, onion, celery, red bell pepper, and garlic. Sauté until fragrant.

• Pour in white wine to deglaze, then add shrimp stock or chicken stock.

• Simmer until reduced by half, then strain the stock and discard solids.

• In a large skillet, heat oil and cook andouille sausage until browned. Remove and set aside.
• In the same skillet, cook seasoned shrimp over high heat for 1-2 minutes per side. Remove.

• Return skillet to medium heat and melt butter. Add onion, celery, and bell pepper; sauté until softened.

• Deglaze with brandy, then stir in strained shrimp stock and tomato paste. Simmer for 5 minutes.

• Stir in heavy cream, then return shrimp and sausage to the pan. Heat through.

Plating the Dish

• Spoon warm cheese grits into a large bowl.
• Ladle shrimp mixture, sausage, and sauce over the top.
• Garnish with green onions.
• Serve immediately.

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Chef Secrets & Tips

• Use stone-ground grits for the best flavor and texture.
• Toast your spices before adding them to enhance their aroma.
• Don’t overcook the shrimp—they cook quickly and turn rubbery if left too long.
• Deglaze the pan properly—brandy adds depth but be careful when adding it to a hot skillet!
• Make the grits ahead of time and reheat with a little extra milk for easy prep.

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Serving Suggestions

• Pair with a side of Southern Collard Greens for a traditional Southern meal.
• A warm slice of Cornbread complements the creamy grits perfectly.
• A glass of crisp white wine balances out the richness of the dish.

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Commonly Asked Questions

Can I use quick grits?

​Yes, but the texture won’t be as creamy and rich.

What’s the best way to reheat grits?

​Stir in a splash of milk and warm them gently on the stovetop over low heat.

Can I make this dish spicier?

​Absolutely! Add extra Cajun seasoning or a dash of hot sauce.

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Storage & Reheating Tips

• Refrigerate leftovers in an airtight container for up to 2 days.
• Reheat grits with a splash of milk over low heat.
• Reheat shrimp separately to prevent overcooking.

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Shrimp and cheese grits may have started as a humble dish, but today, they’re a Southern delicacy that never goes out of style. Whether you’re making this for a cozy weeknight dinner or a special brunch gathering, one thing is certain—this dish will leave everyone asking for seconds, I garontee!

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