Smothered Shrimp and Parmesan Grits

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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.

Shrimp and Grits in a blue bowl.


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.

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

Course: Dinner, Main Dish
Cuisine: Southern
Keyword: shrimp
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6
Calories: 511kcal
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.
Print Recipe



  • 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

Close-Up of Smothered Shrimp.

Disclosure: This post contains affiliate links.

One thought on “Smothered Shrimp and Parmesan Grits

  1. 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

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