Georgia Shrimp and Grits

I grew up in South Georgia and we frequently had both shrimp and grits at the same meal, but I didn’t have shrimp on top of my grits until I was much older.  I’ve played around with this recipe for a while and make it different ways, but I ran across a recipe that I liked and then modified it based on the ingredients I had on hand.  This is comfort food for me and was wonderful after an otherwise trying day.    It’s fast and easy and oh, so tasty!

Be sure to use regular grits, and not the fast cooking kind.   They are much creamier.

Add a salad with this and some fresh baked french bread and I’ll be there won’t be a drop leftover!

Georgia Shrimp and Grits


  • 3/4 cup of grits (not quick grits)
  • 2 cups water
  • 1 1/2 cups of milk, buttermilk or cream
  • 1/2 cup shredded parmesan cheese
  • 1 tblsp butter
  • 1 tsp salt

Bring water to a boil in a medium sauce pan.   Add milk and then the grits, stirring constantly as you pour the grits in.  Add salt.  Reduce heat to low once they come back to a boil, and cook for 15 min stirring frequently to prevent them from sticking to the bottom of the pan.  Add the butter and cheese and stir into the grits.  Cook for another 5 minutes continuing to stir frequently until cheese is melted and incorporated into the grits.


  • 1 lb  wild caught shrimp, peeled & deveined
  • 1 tblsp extra virgin olive oil
  • 1/2 medium white onion, chopped
  • 1 clove garlic, minced
  • 1/2 lb andouille sausage, chopped into chunks (I use andouille chicken sausage)
  • 1/8 cup all purpose flour
  • 1 cup chicken stock
  • 1-2 bay leaves
  • pinch cayenne pepper
  • 1/2 lime, juiced
  • kosher salt
  • fresh ground black pepper
  • fresh chopped garlic chives

In a deep skillet over medium heat, add the olive oil and coat the skillet.  Add the onion and garlice and saute for 2 minutes to soften.  Add the sausage and cook, stirring until the sausage is brown.  Sprinkle in the flour and stir with a wooden spoon to create a roux.  Slowly pour in the chicken stock stirring continously to avoid lumps.  Toss in the bay leaves.  When the liquid comes to a simmer, add the shrimp.  Cook the shrimp in the stock for 2-3 minutes until they are firm and pink and the gravy is smooth and thick.  Add cayenne pepper and lime juice.  Season with salt and pepper.


Spoon the grits into a serving bowl.  Add the shrimp mixture on top of the grits.  Sprinkle the garlic chives on top and serve.

Serves 4.

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