No ads, no BS, just killer recipes. Don't let us starve - buy us coffee!
Can We Talk About This Dish?
I’ll be honest—I used to think grits were just bland mush that Southerners pretended to love out of tradition. Then my Alabama mother-in-law made me her shrimp and grits, and I literally understood what all the fuss was about. We’re talking creamy, cheesy grits topped with plump Gulf shrimp in a smoky, slightly spicy sauce that makes you close your eyes and sigh. Now my kids ask for “Grandma’s shrimp dish” at least twice a month, and I’m pretty sure my husband married me partly because I finally learned to make this right (smart man).
Here’s the Thing About This Recipe
What makes this work is that Alabama Gulf shrimp are sweet and meaty in a way that frozen bag shrimp just can’t touch. The grits need to be slow-cooked and loaded with cheese and butter—none of this instant stuff or healthy substitutions. This is comfort food, and sometimes comfort food needs to be indulgent. The secret is building layers of flavor with the holy trinity of onions, celery, and bell peppers, then finishing with a splash of something smoky. It’s honestly that simple—good ingredients treated with respect.
Gathering Your Ingredients (Don’t Stress!)
Good Gulf shrimp are worth hunting down—if you can find Alabama Gulf shrimp, grab them, but any large Gulf shrimp will work beautifully. Don’t cheap out on frozen grocery store shrimp; I learned this after making sad, rubbery shrimp and grits three times. Fresh or flash-frozen from a good fish counter is what you want. They should smell like the ocean, not fishy.
For grits, stone-ground is the way to go if you can find them—they have more texture and corn flavor than the regular kind. Don’t even think about instant grits for this recipe (I can hear my mother-in-law gasping from here). Good sharp cheddar makes all the difference, and please, please grate it yourself. That pre-shredded stuff doesn’t melt the same way.
The holy trinity vegetables should be fresh and crisp. Andouille sausage adds that smoky, spicy element that makes this dish sing—though if you can’t find it, any good smoked sausage works. I always grab an extra lemon because Gulf shrimp and lemon are best friends, and someone always wants more brightness at the end.
Here’s How We Do This
Start with your grits because they take the longest and need your attention. Get your water or broth boiling (I use half water, half chicken broth for extra flavor), then slowly whisk in your grits to avoid lumps. Here’s where I used to mess up: I’d dump them in all at once and end up with a lumpy mess. Don’t be me—add them in a steady stream while whisking constantly.
Turn the heat to low and let them simmer, stirring frequently, for about 45 minutes. Yes, 45 minutes. Good grits can’t be rushed, and this is where the magic happens. About ten minutes before they’re done, start stirring in butter and cheese until they’re creamy and luxurious.
While your grits are doing their thing, get your shrimp ready. Peel and devein them if they’re not already done—this is tedious but worth it. Pat them dry and season with salt, pepper, and a little cayenne.
Now for the fun part—cook your diced andouille until it’s crispy and has rendered some of that delicious fat. Remove the sausage but leave the fat in the pan (this is flavor gold). Add your holy trinity vegetables and cook until they’re soft and fragrant, about eight minutes of patient cooking.
Toss your shrimp into the hot pan and cook just until they turn pink—maybe two minutes per side. Shrimp go from perfect to rubber in about thirty seconds, so keep an eye on them. Add the sausage back, a splash of broth, and let everything get acquainted for a minute.
When Things Go Sideways (And They Will)
Grits turned out lumpy? Don’t panic—just keep stirring and they’ll mostly smooth out. If they’re really stubborn, hit them with an immersion blender for thirty seconds. Grits too thick? Add more liquid gradually until they’re creamy again.
Shrimp overcooked and rubbery? That’s probably because you cooked them too long or the heat was too high. Next time, remember they cook fast and are done the second they turn pink. I always pull them a little early now because they’ll finish cooking in the sauce.
If your vegetables are browning too much, turn the heat down. We want them soft and sweet, not crispy and bitter. This is totally fixable—just add a splash of broth and keep stirring.
When I’m Feeling Creative
When I’m feeling fancy, I’ll add a splash of cream to the grits at the end—makes them richer than a weeknight dinner probably needs, but sometimes you deserve restaurant-level luxury. My summer twist includes fresh corn kernels in the shrimp mixture when corn is in season.
Sometimes I’ll add a pinch of smoked paprika or a dash of hot sauce to the shrimp for extra heat. Around the holidays, I’ll throw in some chopped green onions for color and a little bite.
Things People Ask Me
Can I make the grits ahead of time? You can make them earlier in the day and reheat gently with a splash of broth or cream. Just don’t expect the exact same creamy texture—grits are best fresh.
What if I can’t find Gulf shrimp? Any large, good-quality shrimp will work. Just avoid the tiny salad shrimp or anything that’s been sitting around too long.
Do I really need to stir the grits that much? Yes! Good grits need attention and stirring to develop that creamy texture. Put on some music and embrace the meditative stirring—it’s part of the process.
Before You Head to the Kitchen
I couldn’t resist sharing this because there’s something magical about a bowl of perfectly creamy grits topped with sweet Gulf shrimp that makes any day feel special. The best shrimp and grits nights are when everyone’s gathered around the table, savoring every bite, and you’re sitting there thinking “I actually made this Southern masterpiece!” It’s comfort food that happens to be impressive, and honestly, we all need more dishes like that in our repertoire.
Print
Alabama Gulf Shrimp and Grits
Description
Creamy, cheesy stone-ground grits topped with sweet Gulf shrimp and smoky andouille—Southern comfort food at its finest
Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes | Servings: 4-6
Ingredients
For the Grits:
- 1 cup stone-ground white grits (don’t even think about instant)
- 4 cups water
- 2 cups chicken broth
- 4 tablespoons butter
- 1 cup sharp cheddar cheese, freshly grated
- ½ cup heavy cream (optional but luxurious)
- Salt and white pepper to taste
For the Shrimp:
- 1½ pounds large Gulf shrimp, peeled and deveined
- 6 oz andouille sausage, diced
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 bell pepper, diced (the holy trinity is complete)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup chicken broth
- 2 tablespoons fresh lemon juice
- 2 green onions, chopped
- Salt, pepper, and cayenne to taste
- Hot sauce for serving (because someone always wants more heat)
Instructions
- Start with the grits because they need time and attention. Bring water and chicken broth to a boil in a heavy-bottomed pot.
- Slowly whisk in grits in a steady stream to avoid lumps. Reduce heat to low and simmer, stirring frequently, for 45 minutes until creamy and tender.
- While grits cook, prep your shrimp by patting them dry and seasoning with salt, pepper, and a pinch of cayenne.
- In a large skillet, cook diced andouille over medium heat until crispy and browned, about 5 minutes. Remove sausage but leave the rendered fat in the pan.
- Add onion, celery, and bell pepper to the same pan. Cook until soft and fragrant, about 8 minutes. Add garlic and cook another minute.
- Add shrimp to the hot pan and cook just until they turn pink, about 2 minutes per side. Don’t overcook—they go from perfect to rubber fast.
- Return sausage to pan, add chicken broth and lemon juice. Let everything simmer together for 2-3 minutes to marry the flavors.
- Finish your grits by stirring in butter, cheese, and cream until luxuriously smooth. Season with salt and white pepper.
- Serve grits in bowls topped with the shrimp mixture and a sprinkle of green onions. Pass the hot sauce because someone always wants more heat.
Notes:
- Good grits can’t be rushed—embrace the 45-minute stirring process
- Every stove runs differently, so trust your eyes and taste as you go
- Shrimp cook fast, so don’t walk away from the pan
- Stone-ground grits have more flavor and texture than regular grits
Storage Tips:
- Best eaten fresh, but leftovers keep in the fridge for 2-3 days
- Reheat grits gently with a splash of broth or cream
- Don’t freeze this one—the texture gets weird and nobody wants that
- Leftover shrimp mixture is great over rice the next day