Growing up in the south, shrimp and grits was a common meal I ate. I absolutely love all the different kinds of shrimp and grits I have had before! There is so much you can do with shrimp and grits! I have had Caribbean Jerk Shrimp and Grits, I have had heavy tomato sauced shrimp and grits, I have had more cheesy shrimp and grits, I have had spicy shrimp and grits, and I have even had sweet tropical shrimp and grits! Like I said, SO MUCH YOU CAN DO WITH THEM! My favorite shrimp and grits are usually spicy. That is why I created a thicker tomato sauced, cajun shrimp and grits. More often than not, southern shrimp and grits are thicker and tomato-y. This style reminds me the most of my hometown, Memphis. You are likely to find a shrimp and grits very similar to this somewhere around Beale Street, and it is so good! This is a great recipe for an in the house date night! I hope you love this recipe as much as I do!
Equipment for this recipe:
Cast Iron (safe for use with high acid foods-not all cast irons are)- If you don’t have a cast iron that is, you can use a regular frying pan.
Ingredients for this recipe:
Cajun Seasoning (I use Tony Chacheres)
For a less spicy shrimp and grits, skip the cajun seasoning and add 1 tsp onion powder, 1 tsp salt, and 1/2 tsp pepper.
For a more spicy shrimp and grits, add 1/4 tsp of cayenne pepper or even more if you fancy! Haha spice it up! I would just suggest adding a little at a time!
For a less creamy shrimp and grits, add less heavy cream to your sauce.
For a healthier shrimp and grits, swap out the heavy cream for coconut cream in both the grits and the sauce and skip the cheddar cheese in the grits.
First start your grits, because these take a while. In a saucepan, combine chicken broth and 1 cup heavy cream and bring to a boil. Slowly whisk the grits into the boiling liquid and reduce the heat to low. Add salt and pepper and simmer on low covered for 40-50 minutes or until the grits are thick and creamy.
While your grits are cooking, you will make the sauce. First, dice your onion, peel and devein the shrimp if you need to, and slice the sausage links.
Put a cast iron over medium high heat and add grape tomatoes. Char the outside of the tomatoes for 2-3 minutes and then mash the tomatoes down with the end of your spatula.
Add your diced onion and cook down for 5-6 minutes, stirring constantly. Then, add in your tomato sauce and andouille sausage links. Continue stirring and simmering for 4-5 more minutes.
Add in cajun seasoning, garlic powder, and the other cup of heavy cream to the sauce. Stir and let simmer for 2-3 minutes.
Add in the shrimp and cook until the shrimp is no longer translucent and is cooked through, at least 5 minutes. Stir constantly.
Once the grits are done cooking, take them off of the heat and mix in the cheddar cheese.
Serve the sauce on top of the grits and serve while hot!
Southern Style Shrimp & Grits
Amount Per Serving:
% Daily Value*
Total Fat58 g
Saturated Fat 32.6 g
Trans Fat .2 g
Total Carbohydrate38.3 g
Dietary Fiber 2.7 g
Sugars 3.9 g
Vitamin A 94.3%
Vitamin C 12.5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.