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Smothered Shrimp and Parmesan Grits

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.


Smothered Shrimp and Parmesan Grits in a blue bowl.

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.

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.

Smothered shrimp in a large pan.


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.


Leftovers will keep for 3 to 4 days in the refrigerator abd can be reheated in the microwave.

Smothered Shrimp and Parmesan Grits in a bowl with green onions.

Try These Other Shrimp Recipes:

Shrimp and Grits in a blue bowl.

Smothered Shrimp and Parmesan Grits

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.
PREP: 15 minutes
COOK: 20 minutes



  • 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


  • 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.


Note: To save time, cook the smothered shrimp while the grits are cooking.


Calories: 511kcal
Course: Dinner, Main Dish
Cuisine: Southern
Keyword: shrimp

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Close-Up of Smothered Shrimp.

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7 thoughts on “Smothered Shrimp and Parmesan Grits”

  1. 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.

  2. 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.

  3. Chris Payton

    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!!

  4. 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.

  5. 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!

  6. Alex Gardner

    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/

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