Shrimp and Grits
Creamy stone-ground grits with sharp cheddar and butter, topped with seared shrimp, browned andouille or bacon, scallions, and lemon.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 40 min.
- Serves 4 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
Shrimp and Grits takes about 40 minutes and makes 4 servings. Stone-ground grits are the base of this Lowcountry dish, simmered slowly in a mix of water and milk until they turn thick, creamy, and soft enough to spoon.
Helpful guides
Instructions
Bring the water and milk to a simmer in a heavy saucepan with 1 tsp salt, then whisk in the grits in a steady stream. Reduce the heat to low, cover, and cook for 20 to 25 minutes, stirring every few minutes, until the grits are thick and creamy. Stone-ground grits need the full time and the stirring, because the coarse bits settle and scorch on the bottom of the pot.
While the grits cook, put the bacon or andouille in a cast iron skillet over medium heat and cook for 6 to 8 minutes until crisp and the fat has rendered out. Lift the meat out with a slotted spoon and leave about 1 tbsp of fat in the pan. If you are using pork sausage, check that it reaches 160 degrees F before you take it out.
Pat the shrimp dry with paper towels and season them with 1/2 tsp salt and a few grinds of black pepper. Raise the skillet heat to medium-high, add the shrimp in a single layer, and sear for 1 to 2 minutes per side until pink, opaque, and 145 degrees F. Cook them in two batches if the pan looks crowded, then move them to a plate.
Lower the heat to medium and add the garlic to the same skillet, stirring for about 30 seconds until fragrant. Garlic scorches quickly in a hot dry pan, so keep it moving and pull the pan off the heat if it starts to brown.
Take the grits off the heat and stir in the cheddar and butter until both melt, then loosen with a splash of warm milk or water if the grits have tightened. Cheese added over direct heat can break and turn grainy, so let the residual heat do the melting.
Spoon the grits into shallow bowls, top with the shrimp and the browned sausage, and spoon the garlicky pan drippings over the top. Finish with scallions and a squeeze of lemon from the wedges, and serve right away, since grits firm up as they sit.
Troubleshooting — fixes, not repeats
- If the grits are lumpy, the pot was not stirred during the first few minutes; whisk hard right after adding them and again every few minutes as they cook.
- If the grits stiffen before the shrimp are ready, stir in warm milk or water a tablespoon at a time over low heat rather than adding cold liquid, which makes them seize.
- If the shrimp turn out rubbery, they spent too long in the pan; sear them just until opaque and 145 degrees F, then keep them off the heat while you finish the grits.
- If the finished bowl tastes flat, add salt in small amounts and a little more lemon, since cheddar brands and sausage both vary a lot in how much salt they carry.
Make it your way
- Spicier version: To serve a crowd, keep the grits warm in a covered pot over the lowest heat and sear the shrimp in batches just before serving.
- For a smokier plate, use andouille instead of bacon and add 1/2 tsp smoked paprika to the shrimp before searing.
- Add 1 cup sliced mushrooms to the skillet after the sausage and cook them until browned for a deeper, meaty base.
- For a richer version, stir 2 tbsp heavy cream into the grits with the cheddar, or replace the cheddar with Gruyere for a nuttier flavor.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat the grits on the stovetop over low heat with a splash of milk, stirring until loose and steaming, and warm the shrimp in a covered skillet for 2 to 3 minutes until 165 degrees F.
Cooked shrimp do not freeze well and turn watery and spongy on thawing, though the grits alone freeze for up to 2 months.
FAQ
Can I use quick grits instead of stone-ground?
Yes, but adjust the timing. Quick grits cook in about 5 to 7 minutes and instant grits in about 2, so start them closer to when the shrimp will be done. Stone-ground grits need 20 to 25 minutes and give a coarser, more textured bowl.
How much liquid should grits be cooked in?
Use a 4 to 1 ratio by volume, so 4 cups of liquid for 1 cup of grits. This recipe splits that between water and whole milk for creaminess, and you can use all water or all milk depending on how rich you want the result.
Can I make shrimp and grits ahead of time?
Make the grits up to a day ahead, cool them within 2 hours, and refrigerate them covered; reheat with a splash of milk over low heat. Sear the shrimp fresh, since reheated shrimp tighten and lose their texture.