Think you don’t like grits? Well, think again! When made the “right” way (and I’ve learned that there is a “right” way), with creamy cheese and half & half, you will be a convert like me. Easy Low Country Shrimp & Grits are where to get this grit-ty (ha ha) party started!
My hubby is a born & bred Southerner. I am a “Yankee” from up North. Opposites attract, right? When we married, there was a mutual introduction to the foods we each grew up with. Therefore, it was time to learn one of his favorite dishes.
One of those dishes that I originally turned my nose up to was Shrimp & Grits. It wasn’t the shrimp part of the dish, but the grits. In my mind, grits were akin to that slimy, globby Cream of Wheat that was advertised back in the day. Ick.
Well, times have changed and I’ve been schooled in what grits are supposed to actually taste like. The first time I ate “good grits” (and Southerners are very particular about what constitutes “good grits”), it was a revelation! It was a head-slap moment that made me not only clean my plate, but want to lick it. I didn’t, but it crossed my mind.
The key to this dish which is eponymous to “Low Country” cuisine is the type of grits used. When made from scratch, the grits alone can take a bit of time. But in this particular case, I admit I cheated and used prepared polenta, which is like Italian grits. I swear, my husband didn’t notice the difference!
In addition to the grits, the cheese is KEY in my opinion to send the dish over the top. I mean, cheese is always a good idea, but in this case it is essential. I went for smoked gouda, ’cause smoked anything makes a dish better.
Oh, and did I mention the shrimp? The Low Country of South Carolina is awash in outlets for fresh shrimp (not fresh, then frozen, then shipped for days, then defrosted and laid out in a grocery store). The juicy and tender meat is a perfect accompaniment to the luscious and creamy grits. It draws you in with the first bite.
And when you can get this dish topped with the gravy of andouille sausage, well, then you’re in Shrimp & Grits heaven, my friends. That smoky, salty, and sometimes spicy richness brings everything together in the perfect bite (after bite, after bite, after bite…).
Think you don’t like grits? Well, get schooled and get on board with this classic Low Country Southern Shrimp & Grits. You’ll never go back to that Cream of Wheat mentality again!
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 30 minutes |
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Whenever we're out at a restaurant with my in-laws, my mother-in-law gets very picky about places that serve Shrimp & Grits. Because she is from South Carolina, the land of Shrimp & Grits, she is quite particular about the resulting dish. This recipe is now one she raves about, even though her "Yankee" daughter-in-law makes it! You'll be a convert, too, once you dig in to this luscious Low Country classic!
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- 1 lb. large shrimp, shelled & deveined
- 1 lb. andouille sausage, sliced into 1" slices
- 1 cup sliced yellow onion
- 1 cup sliced red bell pepper
- 14 oz. pre-cooked polenta
- 1/2 stick butter
- 1/2 lb. thick cut bacon
- 1/2 cup whole milk or half & half
- 8 oz. smoked gouda, shredded
- Clean and devein the shrimp. Slice the onion & bell pepper. Chop the bacon into 1/2" slices. Shred the gouda. Slice the sausage into 1" slices.
- In a medium skillet, saute the sausage over medium high heat until browned. Remove from skillet; leave drippings from sausage in the skillet. Saute the bacon until the fat renders out, about 5 minutes. Remove and add to sausage.
- In same skillet, saute the peppers & onions until softened, about 10 minutes. Remove from skillet.
- In same skillet, saute the shrimp until they turn pink and begin to brown slightly. Remove from heat and add to other cooked ingredients.
- In a large pot, warm the milk over medium low heat. Do not allow the milk to boil. Once milk is warmed through, melt butter in the milk. Slice polenta into 2" squares and melt them in the warm milk. Once the polenta has returned to a creamy consistency, add the smoked gouda and stir until fully incorporated. No lumps allowed here! Add additional milk if the mixture is too thick.
- Serve shrimp & sausage mixture over cheese grits. Be sure to include the gravy/sauce from the sausage! That flavor is the kick you need to bring this dish together!
An important note about trying to keep this classic dish as close to form as possible: use andouille sausage. Not just some random smoked sausage you saw on sale at the store. Andouille is worth seeking out if you're not familiar with it. It's smoky, deep flavor brings a slightly spicy component to this delicate dish. This hearty sausage is the perfect compliment to the mild shrimp and creamy grits.
We made someimilar recently, but added homemade Old Bay Seasoning the shrimp and andouille, and used less bacon. Very much a hit.
Example:
https://www.epicurious.com/recipes/member/views/homemade-old-bay-seasoning-recipe-52622321
I don’t think I have ever had grits! I need to change that!
Yes you do. And with the addition of smoked gouda, you will be a convert, Michelle! 🙂