Sausage Gravy Shrimp and Grits- this combo of two southern favorites is a real winner. Creamy grits are topped with a sausage gravy that’s full of shrimp. Pure southern comfort food.
Fun Twist On Shrimp and Grits
Shrimp and Grits was traditionally a southern breakfast food in the South Carolina and Georgia Lowcountry that was popular with fishermen. It has become popular on restaurant menus and there are so many variations. Scroll down for more Shrimp and Grits recipes.
This one features a creamy sausage gravy in addition to shrimp. It is one of my favorite things to eat.
Type Of Grits To Use
Do NOT use instant grits. I typically use quick, regular, or old-fashioned grits for this recipe. They should take 10 to 20 minutes to cook. You can use stone ground grits, but they will take 30 to 60 minutes to cook. Add more water if they get too thick before they are done. Use the cooking time on your package of grits if you are unsure how long to cook them.
Tips For Making Creamy Grits
Grits must be cooked low and slow so that they slowly release their starches. Don’t try to rush it. Whisk a lot at the beginning and then every few minutes so no lumps form. I like to use heavy cream for these grits but you can substitute with half-and-half or chicken broth to make it lighter.
How To Make Spicy
Use “Hot” Breakfast sausage. You can also add a pinch of cayenne pepper and serve with hot sauce.
You will need:
- A medium pot– preferably one with a heavy bottom.
- Cast Iron Skillet– if you don’t have a cast iron skillet, you can use a nonstick skillet.
Leftovers will keep for 3 days in an airtight container in the refrigerator and can be microwaved to reheat.
More Ways To Enjoy Grits
- Smothered Shrimp and Parmesan Grits
- Classic Shrimp and Grits
- Shrimp and Goat Cheese Grits with Red Pepper Sauce
- Shrimp and Grits with Red Eye Gravy
- Grits Fritters
- Jambalaya Grits
- 3 cups water
- 1 cup heavy cream
- 1 1/2 teaspoons salt
- 1 cup old-fashioned grits
- 2 tablespoons butter
- 1/2 teaspoon black pepper
- 1 pound breakfast sausage, I use Jimmy Dean
- 1/2 medium onion, diced
- 1/2 green bell pepper, diced
- 2 garlic cloves, minced
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 1/2 teaspoon paprika
- 1 1/2 pounds large shrimp, peeled and deveined
- salt and pepper
- sliced green onions
- hot sauce, optional
- To make the grits, bring water and heavy cream to a simmer in a medium pot.Whisk in grits and salt. Simmer for about 10 to 15 minutes, whisking occasionally. If they get too thick, add some water, milk, or chicken broth.Stir in butter until melted and add pepper. Keep warm.
- Place sausage in a large cast iron or nonstick skillet over medium heat. Cook the sausage, breaking it apart as it cooks.
- Once sausage is about halfway cooked, add onion and bell pepper.
- Once sausage is cooked through, add garlic and butter and cook 1 more minute.
- Sprinkle flour over sausage. Stir and cook for 1 minute.
- Gradually stir in chicken broth and milk. Simmer until thickened.Add paprika and shrimp. Cook until shrimp turn pink. Season to taste with salt and pepper.If you want a thinner gravy, add more milk or chicken broth.
- To serve, dish grits onto plates, top with gravy and green onions.Serve with hot sauce if desired.