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Spicy New Orleans-style Shrimp and Grits gives you creamy grits with savory sausage or bacon and bold shrimp in a flavorful sauce. It’s soothing and a little bit fiery. This one fills you up with cozy Southern taste for breakfast or dinner, leaving your palate satisfied every time.
When I first made this, dinner felt like a real event. That bacon and Cajun smell pulled everyone to the kitchen. Now family asks for it every time they stop by.
Irresistible Ingredients
- Raw shrimp: Juicy and sweet, wild-caught is best if you find it. Make sure to peel and take out the vein so they’re perfect
- Chopped white onions: Bring depth and a gentle zing. Chop fresh for the best flavor
- Bacon or andouille sausage: Adds amazing smokiness and deep flavor. Go for thick bacon or top-notch local homemade sausage
- Chicken broth for the gravy: Blends bacon flavor and keeps everything silky
- Chicken broth for the grits: Infuses extra flavor for rich, savory grits. Choose low sodium if you want less salt
- Cajun Seasoning: The spice hero. Paprika and cayenne-based blends hit the spot, so taste and tweak as you go
- Milk: Makes the grits extra creamy. Full-fat is best, though any style works. Barista oat or similar keeps it dairy-free
- Salt: Boosts and evens out the flavors
- Old Bay Seasoning: Shrimp loves Old Bay for that classic, zippy taste
- Butter: Smooths out the grits with a buttery finish
- Garlic: Fresh garlic cloves give warm spice and aroma
- Stone ground grits: The star for creamy, just-chewy texture. Skip instant grits and go for full flavor
- Shredded Parmesan reggiano cheese: Offers punchy, salty flavor. Grab a wedge to grate for bigger flavor
- Shredded white cheddar cheese: Sharp, tangy richness. Freshly shredded off the block if you can swing it
- Fresh lemon juice: Finishes the dish with zest and pop
Quick Step-by-Step
- Dish it Up and Serve:
- Get your grits into bowls or plates. Pile on the shrimp, finish with a big spoon of savory sauce, then tuck bits of bacon or sausage all over
- Add the Gravy:
- Toss in your chopped onion and minced garlic to that skillet. Sauté over medium heat till soft and fragrant, 2–3 minutes. Pour in your chicken broth, scraping up anything stuck to the pan. Sprinkle in Cajun spice and a squeeze of lemon. Sprinkle bacon or sausage back in. Want a thick sauce? Mix water and flour, then stir it in until you like the thickness
- Sauté the Shrimp:
- Add your peeled shrimp to the bacon fat left in the pan. Go in with Old Bay, some salt and pepper. Sear around 2–3 minutes each side—just until pink, so they stay juicy. Take them out as soon as they’re ready
- Fry Up Bacon or Sausage:
- In a skillet on medium high, crisp your diced bacon or sausage. When it’s ready, set aside but keep the drippings in the pan for extra flavor
- Let the Grits Chill:
- Give the grits a rest off the heat for at least 10 minutes. This helps them thicken up nicely
- Start the Creamy Grits:
- Bump chicken broth, butter, and salt to a boil in a big pot. Slowly whisk in grits. Drop the heat to low and keep stirring for 15–20 minutes till thick and creamy. Off the heat, blend in the milk and both cheeses for a smooth, rich finish
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Things to Know
The best part for me is stirring in sharp cheddar at the finish. It always brings me back to being a kid and helping Grandma finish the grits on Sundays. The melty cheese just makes you want to come back for another scoop every time.
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Smart Storage
You can stash leftover shrimp and grits in the fridge in separate sealed containers for up to three days. When you reheat grits, add a little milk or broth to make them creamy again. Warm shrimp gently in a skillet over low heat—they’ll stay soft and tasty.
Swaps for Ingredients
Swap chicken broth and dairy milk for veggie broth and plant milk to keep the grits vegetarian. Smoked tempeh or mushrooms work instead of sausage or bacon for a no-meat option. No Old Bay? Just use your go-to seafood spice blend. Out of cheddar or Parm? Monterey Jack or Gruyère melt in for a tasty change-up.
How to Serve
Scoop shrimp and grits into shallow bowls and squeeze over lemon for brightness. Garnish with hot sauce or scallion slices for a flavor punch. Serve with a fresh green salad or crisp fried green tomatoes. Sweet tea or a cold brew takes this meal straight to the South.
Backstory and Traditions
Shrimp and grits started as a fishermen’s simple morning meal along the Carolina coast, but New Orleans added big smoky and spicy flavors. Cajun twists like bacon and zesty gravy turned it into the dish loved at Southern brunches. It’s all about sharing, comfort, and family get-togethers in Louisiana homes.
FAQs About the Recipe
- → How do I stop grits from clumping up?
Keep the grits moving with your whisk or spoon the whole time, especially when you pour in the liquid. Adding it slow and stirring well makes 'em nice and silky.
- → Can I swap in a different cheese for the grits?
Definitely! Use anything that melts easily—Gouda, Monterey Jack, even sharp cheddar. Pick what tastes best to you.
- → Can sausage stand in for bacon here?
For sure! Try andouille sausage or turkey bacon if that's your thing. Both make the gravy smoky and go great with shrimp.
- → What's the trick to keeping shrimp tender?
Just sauté until both sides go pink and lose their see-through look. As soon as that happens, pull them from the heat so they stay juicy.
- → What if the grits turn out too thick or watery?
If they're too loose, let them simmer a bit more to get rid of extra liquid. Too thick? Pour in some warm milk or broth and stir till they loosen up.
- → Is this something I can make ahead of time?
You sure can. Grits reheat well with extra milk or broth, but always cook the shrimp fresh to keep them tasty and tender.