Smothered Shrimp and Parmesan Grits- andouille sausage, garlic, onion, bell pepper, diced tomatoes, and Cajun seasoning combine to make one of the most flavorful Shrimp and Grits ever. This is Southern comfort food at its best! An incredible flavorful meal that’s ready in just 35 minutes.
Smothered Shrimp and Parmesan Grits Recipe
Traditionally Shrimp and Grits has been a very simple recipe. This low country dish was typically a fisherman’s breakfast. As much as I love a traditional Shrimp and Grits, I also love cooking up super flavorful variations like Sausage Gravy Shrimp and Grits, Shrimp and Grits with Red-Eye Gravy, and Shrimp and Goat Cheese Grits with Roasted Red Pepper Sauce.
Another winner. Husband had three helpings. Both grits and shrimp ‘gravy’ come together quickly and were delicious even before adding heavy cream. I’ll think about leaving it out of the shrimp gravy next time and see if the guys notice.
Thanks!
This recipe has extra ingredients added for more depth of flavor. The spice comes from both Cajun seasoning and cayenne pepper. I like my shrimp and grits on the spicy side obviously. The andouille sausage also adds quite a bit of heat. There’s a little heavy cream added to the sauce for a little richness.
A generous amount of Parmesan cheese elevates the flavor of the grits.
Why I Love This Recipe
- Big Southern flavor. Smoky Andouille, Cajun seasoning, garlic, tomatoes, and shrimp make this dish incredibly flavorful.
- Ready in about 35 minutes. It’s special enough for company but easy enough for a weeknight dinner.
- Creamy Parmesan grits. The cheesy grits soak up every drop of the flavorful sauce.
- A little spicy. Cajun seasoning, cayenne, and Andouille give this dish a delicious kick. Easily adjust the heat to your liking.
- One of my favorite ways to make shrimp and grits. It’s hearty, comforting, and guaranteed to satisfy.
How To Make
- Make the Parmesan Grits. Bring the chicken broth and water to a boil. Gradually whisk in the grits and add the salt. Reduce the heat and simmer until tender and creamy, stirring frequently. Stir in the Parmesan cheese, heavy cream, and black pepper. Keep the grits warm while you prepare the shrimp.
- Brown the Andouille. Heat the butter and olive oil in a large skillet. Add the diced Andouille sausage, onion, and bell pepper. Cook until the sausage is browned and the vegetables are tender. Add garlic and cook for another minute.
- Make the sauce. Sprinkle the flour over the sausage and vegetables and stir for about a minute. Gradually add the chicken broth and diced tomatoes, stirring as you go. Add the Cajun seasoning and cayenne pepper. Bring the mixture to a simmer and let it cook until the sauce thickens.
- Add the shrimp. Add the shrimp to the simmering sauce and cook just until they turn pink and opaque, about 2 to 3 minutes. Stir in heavy cream and remove from heat.
- Serve. Spoon the creamy Parmesan grits into bowls and top generously with the smothered shrimp and sausage. Finish with chopped fresh parsley and sliced green onions.
Tips For Making Smothered Shrimp and Grits:
Fresh shrimp are best but frozen, thawed shrimp can be used instead.
I like to use large or extra-large shrimp but smaller shrimp can be used. Just keep in mind that they will cook faster. Shrimp cook very quickly. They only need a few minutes. Also keep in mind that they will be in hot liquid and will continue to cook even after you remove the pan from the heat.
Either Cajun or Creole seasoning can be used. They are virtually indistinguishable. I use Tony Chachere’s Creole Seasoning or Zatarain’s Creole Seasoning. Keep in mind that Cajun and Creole seasonings are typically very salty, so you will not want to add too much of them. You can purchase a lower sodium version of Tony Chachere’s.
Type Of Grits To Use
I use old-fashioned grits for this recipe. You can use stone-ground but they will take longer to cook. You could also use quick-cooking grits. I don’t recommend instant grits.
Storage
Leftovers will keep for 3 to 4 days in the refrigerator and can be reheated in the microwave.
Pin this now to find it later
Pin ItTry These Other Southern Shrimp Recipes:
- Cheesy Garlic Shrimp Alfredo
- Calabash Shrimp
- Crab and Shrimp Etouffee
- Shrimp Creole
- New Orleans Style BBQ Shrimp
- Shrimp Toast
- Deviled Shrimp
Smothered Shrimp and Parmesan Grits
Ingredients
Grits
- 2 cups chicken broth
- 2 cups water
- 1 cup old-fashioned grits
- 1/2 teaspoon salt
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup heavy cream
- 1/2 teaspoon pepper
Smothered Shrimp
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 1/2 green bell pepper, diced
- 3 links Andouille sausage, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 (14-ounce) can chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 teaspoons Cajun or Creole seasoning
- 1/2 teaspoon cayenne pepper
- 1 pound large shrimp, peeled and deveined
- 1/3 cup heavy cream
- chopped parsley and sliced green onions
Instructions
- In a medium pot, bring water and chicken broth to a boil. Gradually whisk in grits. Add salt. Simmer, partially covered for 20 minutes, stirring often.Add more water if they get too thick.
- Stir in the Parmesan cheese, heavy cream and pepper. Remove from heat and keep warm.
- To make smothered shrimp, heat butter and oil in a large skillet.
- Add onion, green pepper, and Andouille sausage. Cook until onion and green pepper are soft.
- Add garlic and cook 1 minute.
- Stir in flour and cook 1 minute.
- Gradually stir in chicken broth and diced tomatoes. Add Cajun seasoning and cayenne pepper and bring to a simmer.Simmer for about 8 minutes to thicken.
- Add shrimp and cook 2 to 3 minutes. Stir in heavy cream.Serve over grits and sprinkle with parsley and green onion.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted September 26, 2020.
Disclosure: This post contains affiliate links.
Quick, easy and delicious! Can the shrimp and gravy be frozen?
Delicious! Can the shrimp and gravy be frozen?
Easy to make and so delicious!
I have made this recipe several times and it is always a hit with my family. Just trying to figure out substituting the heavy cream. Maybe tonight I will cut it in have with 2% milk. Thanks for sharing.
I made this for friends this evening and it was fantastic. I will be making this again.
Very flavorful. Mine came out looking just like the image here. I used half parmesan and Romano in grits, bumps up flavor. I like using 1/2 broth and 1/2 milk from the start, I am used to doing grits that way. However, I would start with a bit less liquid, I like grits a bit firmer when I’m spooning sauce over it. For the shrimp sauce, I would reduce it slightly more too, bc once you add heavy cream at end, it thins it out some more. Minor changes for me to make. Plan ahead and prep the veggies a day ahead, less to do on the day you cook it.
The BEST shrimp and grits I’ve ever made! First time using Parmesan instead of cheddar and topping with hwc. Game changer! Adding andouille made the sauce extra delicious! Must try!!
Another winner. Husband had three helpings. Both grits and shrimp ‘gravy’ come together quickly and were delicious even before adding heavy cream. I’ll think about leaving it out of the shrimp gravy next time and see if the guys notice.
Thanks!
I live in Southern California and wanted to know what brand of andouille sausage you buy. We have a bit of it out here but I don’t know the best one to purchase. My favorite Shrimp and Grits was in Charleston at the S.N.O.B. (Slightly North of Broad) restaurant….give it a try if you can! Can’t wait to try your recipe!
Great recipe. I grew up eating grits but my mother never made them with shrimp. It was not until I was an adult that I discovered that Shrimp and Grits was a thing. It probably had to do with my father not eating shrimp.
These days, Sunday morning is not complete without cheesy grits. My favorite way is to cook the grits in a pan that has been used to brown sausages which are then cut up and tossed back into the pot to cook with the grits. Grated cheese at the end plus a fried egg on top.
I have a posted piece with that recipe at https://www.foodispersonal.net/cheesy-grits/