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Cajun Shrimp with Cheese Grits

Rated as 4.6 out of 5 Stars

"Slightly spicy shrimp are served over creamy grits. Serve this with collard greens on the side...yummmm."
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Ingredients

50 m servings 327 cals
Original recipe yields 8 servings

Directions

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  1. Bring milk, water, chicken soup base, and smoked salt to a boil in a saucepan; slowly whisk in grits, reduce heat to low, and cover pan. Simmer until grits are tender and thick, about 20 minutes. Keep grits warm.
  2. Brown andouille sausage slices with vegetable oil in a large skillet over medium heat; remove sausage and set aside.
  3. Cook and stir green bell pepper, yellow onion, celery, and jalapeno pepper in the same skillet until onion is tender and translucent, about 10 minutes. Stir in garlic and Cajun seasoning; cook until fragrant, about 1 minute.
  4. Stir flour into the vegetables until well coated; gradually stir in fire-roasted tomatoes and white wine, cooking until the sauce begins to thicken, about 3 minutes. Reduce heat to low, stir bay leaf into the sauce, and simmer for 5 minutes; season with salt and black pepper.
  5. Mix cooked andouille sausage and shrimp into the sauce and cook, stirring often, until sausage is hot and shrimp are pink and no longer translucent, 5 to 8 minutes.
  6. Just before serving, stir Cheddar and Parmesan cheeses into grits until melted.
  7. To serve, spoon grits onto a serving plate and top with shrimp, sausage slices, and sauce. Garnish with chopped chives.

Footnotes

  • Cook's Note:
  • I use yellow grits, Better than Bouillon for the bouillon base, and Bruce Aidell's andouille sausage which I can get at a regular grocery store...it's usually near the lunchmeat section. For even creamier grits, use whole milk.

Nutrition Facts


Per Serving: 327 calories; 17.4 g fat; 15.6 g carbohydrates; 20.3 g protein; 120 mg cholesterol; 1055 mg sodium. Full nutrition

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Reviews

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  1. 20 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is the best recipe! I had never used cheese grits in my shrimp and grits and I love it this way! I lightened it up a bit with lowfat cheese, chicken andouille sausage and 1 % milk. Delic...

Most helpful critical review

This was a pain! Could not stop the milk/water mixture from boiling over. Gave up and made something else!

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This is the best recipe! I had never used cheese grits in my shrimp and grits and I love it this way! I lightened it up a bit with lowfat cheese, chicken andouille sausage and 1 % milk. Delic...

I love the shrimp and the spices 'BUT the grits well not so much

One of the best recipes I've ever gotten off of this site. I had to post a comment bc it's so tasty. I use quite a few recipes from here but this is by far the best!!

Great recipe quick easy and delicious.

Absolutely AMAZING! After my husband ordered a similar meal at a local restaurant, I went on the hunt for a recipe and found this one. It turned out head and shoulders better than the one for wh...

I cooked the grits in chicken broth and evaporated milk. Made for a more creamy and flavorful bowl

Made without the milk, wine and chicken broth. Delicious. Sorry, was all gone before we thought to take a picture.

This was amazing. I used less half half the can of tomatoes as I'm not really a fan of tomatoes, but it still tasted great. I also used whole milk for creamier grits. Two thumbs up for this.

This is the real deal! I made no changes to the recipe (a rarity for me). Really delicious, will be making again for sure