This easy recipe for shrimp and sausage with grits adds some extra spice and flavor to this classic Southern supper favorite. Perfect for brunch too! You can’t ever go wrong with any version of shrimp and grits.
So as I may have mentioned a time or two, I’m married to a Southern man, and with those vows come love, cherish and enthusiastically eat shrimp and grits for as long as we both shall live. And I do love all of ’em — the shrimp, the grits and the Southern husband, so I’m always trying new variations of one of his favorite suppers, and shrimp and sausage with grits is one of our faves. Spicy sausage and sweet cooked cherry tomatoes join in the shrimp and grits deliciousness, and I say the more the merrier! So ready to jazz up your shrimp and grits? Let’s make it!
Regarding other Southern members of our household, our South Carolina-born rescue hound has taken to sleeping not on her lovely downstairs dog bed, but instead like this…
That looks super comfy, right? Maybe she is playing the sympathy card in the hopes of getting a dog dish full of shrimp and sausage grits. Or at least the sausage part. Hey, a dog can dream!
Meantime back at the shrimp and sausage grits, you want to start with some grits. Most supermarkets are now great about carrying grits, but I always always use the pencil cob grits from Anson Mills. They are rustic, hearty grits that are all kinds of delicious.
While the grits are cooking, broil up some cherry tomatoes until they are just a little browned, and then cook up the shrimp and sausage in a quick, creamy sauce. And then spoon all that goodness onto a puddle of those scrumptious grits. (And for those of you grits-doubters out there, feel free to subsitute the word “polenta” for “grits” throughout this post. It’s all ground corn, and it’s all good.)
Does this mean I am done cooking up new and different versions of shrimp and grits? HECK NO. If you have any favorite versions, tell me in the comments!Print
This easy recipe for shrimp and sausage with grits adds some extra spice and flavor to this classic Southern supper favorite. Perfect for brunch too!
- Coarse salt and ground pepper
- 1 cup grits
- 1 tablespoon olive oil
- 1/2 pound andouille sausage chopped into bite sized pieces (see note)
- 2 scallions, sliced
- 2 tablespoons flour
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1 pound shrimp, peeled and deveined
- 1 cup cherry tomatoes, cut in half
- Cook grits according to package directions. Season to taste with salt and pepper.
- While grits are cooking, line a rimmed baking sheet with nonstick foil. Toss tomatoes with 1 tablespoon of olive oil and a pinch of salt and pepper and broil them in the oven until they are just getting browned, about 10 minutes.
- Heat remaining olive oil in a large deep skillet over medium-high heat. Add sausage and cook until heated through and starting to brown, about 5 minutes. Scoop out the sausage and set aside.
- Add half of the chopped scallions to the skillet and stir. Stir in flour and then whisk in broth and cream. Stir until the sauce starts to thicken up, 2-13 minutes or so.
- Add shrimp and and sausage and stir until the shrimp are cooked through, about 5 minutes.
- Ladle some grits onto each plate and top with shrimp, sausage and tomatoes. Sprinkle with the rest of the scallions and serve!
Andouille sausage is spicy, so if you want a milder version of this recipe, you can use kielbasa sausage which has a gentler taste.