More Great Recipes: Shellfish

Southern Shrimp and Grits

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Member since 2013

Serves 6 | Prep Time 1 hour | Cook Time 1 hour 35 minutes


1/3 cup green hot pepper sauce
1/4 cup dry white wine
1 shallot, chopped
1 tablespoon fresh lemon juice
1 tablespoon rice vinegar
1 cup whipping cream
5 cups water
3 cups milk
1/4 cup butter
2 cups corn grits or 2 cups polenta
1/4 cup olive oil
1/2 lb andouille sausage, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped onion
4 cloves garlic, minced
30 uncooked large shrimp, peeled and deveined
4 plum tomatoes, chopped
1 teaspoon cajun seasoning
1 teaspoon Old Bay Seasoning
salt and pepper

Combine the hot green pepper sauce, wine, shallots, lemon juice, and vinegar in a medium saucepan.

Boil mixture over medium heat until reduced to 1/2 cup (about 15 minutes).

Stir in 1/2 cup of cream; set aside.

Bring 1/2 cup cream, 5 cups water, milk and butter to a simmer in a medium saucepan.

Gradually whisk in the grits.

Simmer for about 1 hour or until the grits are very soft and thickened; stir frequently.

Heat olive oil in a skillet over medium heat.

Add sausage, peppers, onion, and garlic; saute until veggies are tender (about 8 minutes).

Add shrimp, tomatoes, cajun seasoning, and Old Bay seasoning and saute until the shrimp are opaque in the center (about 6 minutes).

Season to taste with salt and pepper.

Return hot-pepper cream mixture to a simmer.

Spoon grits onto 6 plates.

Spoon shrimp mixture over grits.

Drizzle hot-pepper cream sauce over and serve.

Pairs Well With


This recipe is from one of my favorite restaurants the Boathouse in Charleston, SC.

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