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:
- Chicken Broth
- Heavy Cream
- Stoneground Grits
- Cheddar Cheese
- Grape Tomatoes
- White Onion
- Tomato Sauce
- Andouille Sausage
- Cajun Seasoning (I use Tony Chacheres)
- Garlic Powder
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.
Other Shrimp Recipes from the Blog: