Introduction
New Orleans Shrimp and Grits Recipe is a beloved Southern dish that perfectly blends the rich, creamy texture of grits with the bold, spicy flavors of Creole-seasoned shrimp. While this dish has roots in the Lowcountry of South Carolina and Georgia, it has been embraced and enhanced by Louisiana’s unique culinary traditions. With smoky andouille sausage, crispy bacon, and a luscious buttery sauce, New Orleans-style shrimp and grits is a comfort food masterpiece.
Whether you’re looking for a hearty brunch, a satisfying dinner, or just want to bring the taste of the French Quarter into your kitchen, this recipe will guide you step-by-step in making an authentic and flavorful dish.
In this guide, we’ll explore the history of shrimp and grits, the best ingredients to use, and expert tips to ensure your dish turns out perfect every time. Plus, we’ll include delicious variations for those who want to add a unique twist to the classic recipe.
Key Ingredients for Authentic Flavor
To make a true New Orleans-style shrimp and grits, you need the right ingredients. Each component plays a crucial role in delivering the rich, creamy, and spicy flavors that define this dish. Below, we break down the essential ingredients and their roles in making the perfect shrimp and grits.
1. Shrimp: The Star of the Dish
Shrimp is the centerpiece of this recipe, so choosing the right type is key.
✔ Fresh vs. Frozen: Fresh shrimp is ideal, but high-quality frozen shrimp works well if properly thawed.
✔ Size Matters: Large shrimp (16/20 count per pound) are best because they stay juicy and tender.
✔ Peeled & Deveined: Clean shrimp thoroughly by removing the shell and dark vein along the back.
Pro Tip:
For maximum flavor, buy shrimp with the shells on and use them to make a homemade shrimp stock for the sauce.
2. Stone-Ground Grits: Creamy & Authentic
Grits are the foundation of this dish, and using the right kind makes all the difference.
✔ Stone-Ground Grits: These are coarsely ground, giving them a better texture and deeper corn flavor.
✔ Avoid Instant Grits: While convenient, instant grits lack the rich taste and creamy texture needed for this dish.
Best Liquids for Cooking Grits:
- Chicken broth – Adds savory depth.
- Whole milk or heavy cream – Creates a richer, creamier texture.
- Water – A neutral option, but less flavorful.
Pro Tip:
Slow-cook the grits over low heat and stir frequently to prevent lumps.
3. Andouille Sausage: A New Orleans Staple
✔ Adds smoky, spicy depth to the dish.
✔ Can be substituted with smoked chorizo or spicy kielbasa if needed.
Pro Tip:
Sear the sausage in the pan before cooking the shrimp to build a flavorful base.
4. Bacon: Adds Crispy, Smoky Goodness
✔ Provides richness and a crispy texture.
✔ Bacon grease enhances the shrimp’s flavor when used for cooking.
Pro Tip:
Use thick-cut bacon for the best texture and crunch.
5. Seasonings & Spices: Bold Creole Flavors
✔ Cajun or Creole seasoning – A must-have blend of paprika, cayenne, garlic, and onion.
✔ Smoked paprika – Adds a deep, smoky flavor.
✔ Cayenne pepper – Adjust to taste for extra heat.
✔ Salt & black pepper – Balances all the flavors.
6. Worcestershire Sauce & Lemon Juice: The Flavor Boosters
✔ Worcestershire sauce – Adds umami and depth to the sauce.
✔ Lemon juice – Brightens the dish and balances the richness.
Pro Tip:
Squeeze fresh lemon juice over the shrimp just before serving for a fresh, zesty finish.
7. Butter & Cheese: The Secret to Creamy Grits
✔ Butter: A key ingredient for silky-smooth grits and a rich shrimp sauce.
✔ Cheddar cheese: Adds a tangy, creamy texture to the grits. Sharp cheddar is the best choice.
Pro Tip:
For extra decadence, mix in Parmesan or Gouda with the cheddar.
8. Garnishes: The Finishing Touch
✔ Green onions – Adds freshness and color.
✔ Fresh parsley – Enhances presentation and flavor.
Ready to Cook?
Now that we have the perfect ingredients, let’s move on to the step-by-step guide for making authentic New Orleans Shrimp and Grits.
Step-by-Step Guide to Making New Orleans Shrimp and Grits
Now that we’ve covered the key ingredients, let’s dive into the cooking process. Follow this step-by-step guide to make creamy, flavorful grits topped with perfectly seasoned shrimp in a rich, buttery sauce.
Step 1: Cooking the Perfect Grits
Ingredients for the Grits:
✔ 1 cup stone-ground grits
✔ 4 cups chicken broth (or a mix of broth and milk)
✔ ½ cup heavy cream
✔ ½ cup sharp cheddar cheese, shredded
✔ 2 tbsp butter
✔ Salt and black pepper to taste
Instructions:
- Boil the Liquid: In a medium saucepan, bring the chicken broth (or a mix of broth and milk) to a gentle boil.
- Whisk in the Grits: Slowly whisk the grits into the liquid to prevent lumps from forming.
- Simmer: Reduce the heat to low and let the grits cook for 20-25 minutes, stirring occasionally to avoid sticking. If they get too thick, add a little more liquid.
- Add Cream & Cheese: Stir in the heavy cream, cheddar cheese, and butter until fully melted and combined.
- Season: Add salt and black pepper to taste. Keep warm while preparing the shrimp.
Step 2: Preparing the Shrimp and Sauce
Ingredients for the Shrimp & Sauce:
✔ 1 lb large shrimp, peeled and deveined
✔ 4 strips thick-cut bacon, chopped
✔ ½ cup andouille sausage, sliced
✔ ½ small onion, finely diced
✔ ½ small green bell pepper, finely diced
✔ ½ small red bell pepper, finely diced
✔ 2 cloves garlic, minced
✔ 1 tsp Cajun seasoning
✔ ½ tsp smoked paprika
✔ ¼ tsp cayenne pepper (optional, for extra heat)
✔ 1 tbsp Worcestershire sauce
✔ ½ cup chicken broth
✔ 1 tbsp fresh lemon juice
✔ 2 tbsp unsalted butter
✔ 2 green onions, chopped (for garnish)
✔ Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Bacon & Andouille Sausage
- Heat a large skillet or cast-iron pan over medium heat.
- Add chopped bacon and cook until crispy (about 5 minutes). Remove and place on a paper towel-lined plate.
- In the same pan, add andouille sausage slices and cook until browned. Remove and set aside.
2. Sauté the Vegetables
- In the bacon grease, sauté the onion, green bell pepper, red bell pepper, and garlic for 2-3 minutes until softened.
3. Cook the Shrimp
- Season the shrimp with Cajun seasoning, smoked paprika, and cayenne pepper.
- Add the shrimp to the pan and cook for 2-3 minutes per side, until pink and opaque.
4. Make the Sauce
- Pour in the Worcestershire sauce, chicken broth, and lemon juice to deglaze the pan.
- Let the sauce simmer for 2 minutes, scraping up any flavorful bits from the bottom.
- Stir in 2 tbsp butter to create a smooth, velvety sauce.
Step 3: Assembling & Serving
1. Plate the Grits
Spoon a generous amount of creamy grits onto a plate or bowl.
2. Add the Shrimp & Sauce
Top the grits with shrimp, spooning the flavorful sauce over the top.
3. Garnish & Serve
Sprinkle with crispy bacon, chopped green onions, and fresh parsley for the perfect finishing touch.
Expert Tips for the Best Shrimp and Grits
Making New Orleans Shrimp and Grits isn’t difficult, but a few expert tips can help you achieve restaurant-quality results. Here’s how to ensure your shrimp are perfectly cooked, your grits are rich and creamy, and your flavors are balanced.
1. Use Stone-Ground Grits for the Best Texture
✔ Why? Stone-ground grits have a coarser texture and a deeper corn flavor compared to instant or quick grits.
✔ Cooking Time: They take 20-25 minutes to cook but result in ultra-creamy, rich grits.
✔ Pro Tip: For extra flavor, cook grits in chicken broth or a mix of broth and milk instead of just water.
2. Keep Your Grits Smooth & Creamy
✔ Constant Stirring: Stir every 3-5 minutes to prevent lumps and sticking.
✔ Add Butter & Cheese at the End: Stir in butter, heavy cream, and cheese after the grits are fully cooked for the smoothest consistency.
✔ Too Thick? Add more warm broth or cream to loosen the texture.
3. Choose the Right Shrimp
✔ Use Fresh Shrimp When Possible: Gulf shrimp have the best flavor, but if using frozen, thaw them overnight in the fridge.
✔ Peeled & Deveined: Always clean shrimp properly to remove any grit or unpleasant flavors.
4. Don’t Overcook the Shrimp
✔ Shrimp cook in just 2-3 minutes per side. Overcooking makes them tough and rubbery.
✔ Remove them from heat as soon as they turn pink and opaque.
✔ If using large shrimp, sear them quickly over medium-high heat to lock in juices.
5. Build Flavor with Bacon & Andouille Sausage
✔ Cook bacon first and use its fat for sautéing onions, peppers, and shrimp.
✔ Sear the andouille sausage before adding shrimp to infuse the sauce with smoky flavor.
✔ This layering of flavors is what makes New Orleans-style shrimp and grits so rich and complex.
6. Balance the Spice & Heat
✔ Cajun seasoning adds heat, but be careful with cayenne pepper—it can become overpowering.
✔ Worcestershire sauce & lemon juice add acidity, balancing out the bold flavors.
✔ If you prefer milder shrimp and grits, reduce cayenne and add a little brown sugar for subtle sweetness.
7. Make Ahead & Reheating Tips
✔ Grits thicken as they cool. Reheat them with a splash of broth or milk to restore creaminess.
✔ Reheating Shrimp: Warm gently in a pan over low heat with a bit of butter—don’t microwave, as it makes shrimp rubbery.
✔ Store leftovers in an airtight container for up to 3 days.
Delicious Variations of New Orleans Shrimp and Grits
While the classic New Orleans Shrimp and Grits is already bursting with flavor, there are many ways to put your own spin on the dish. Whether you prefer extra spice, a creamy garlic butter sauce, or a low-carb alternative, these variations will take your shrimp and grits to the next level.
1. Spicy Cajun Shrimp and Grits
🔥 For those who love heat, this version turns up the spice with extra Cajun seasoning and hot sauce.
How to Make It Spicier:
✔ Blackened Shrimp: Coat shrimp in a mix of Cajun seasoning, cayenne pepper, smoked paprika, and garlic powder, then sear in a hot pan for a slightly charred, smoky flavor.
✔ Extra Heat: Add a chopped jalapeño or serrano pepper to the sautéed vegetables.
✔ Spicy Sauce: Stir in a teaspoon of hot sauce or red pepper flakes to intensify the heat.
Pro Tip:
Serve with a drizzle of homemade Creole hot sauce or a spicy remoulade for extra Louisiana-style heat!
2. Creamy Garlic Butter Shrimp and Grits
🧄 A richer, more decadent version featuring a creamy garlic butter sauce.
How to Make It Extra Creamy:
✔ Replace Worcestershire sauce with heavy cream or half-and-half to create a thick, velvety sauce.
✔ Add fresh minced garlic and a touch of Parmesan cheese to the sauce for extra depth.
✔ Use butter-poached shrimp instead of seared shrimp for a melt-in-your-mouth texture.
Pro Tip:
Garnish with a sprinkle of fresh thyme or chives for a sophisticated touch.
3. Low-Carb & Keto-Friendly Shrimp and Grits
🥑 A healthier version that swaps grits for a keto-approved alternative.
How to Make It Low-Carb:
✔ Cauliflower Mash: Instead of grits, blend steamed cauliflower with butter, heavy cream, and cheese for a creamy, low-carb alternative.
✔ Use Ghee or Olive Oil: Replace butter with ghee or olive oil to keep it lighter.
✔ No Flour in the Sauce: Make a buttery garlic lemon sauce instead of a thickened sauce.
Pro Tip:
For extra protein, add grilled shrimp instead of pan-fried shrimp.
4. Smoky BBQ Shrimp and Grits
🔥 A Southern twist featuring BBQ shrimp with a sweet and smoky glaze.
How to Add BBQ Flavor:
✔ Marinate the shrimp in a blend of BBQ sauce, smoked paprika, honey, and garlic before cooking.
✔ Use Smoked Cheddar Grits: Swap regular cheddar for smoked cheddar or Gouda.
✔ Top with Crispy Onion Straws: Adds a crunchy texture and an extra BBQ-style finish.
Pro Tip:
Pair with grilled corn or collard greens for a true Southern BBQ experience.
5. Creole Tomato-Based Shrimp and Grits
🍅 Inspired by New Orleans’ love for tomato-based dishes, this version features a spicy Creole sauce.
How to Make It Creole-Style:
✔ Add a Tomato Base: Use diced tomatoes and tomato paste to create a rich, slightly tangy sauce.
✔ Use Bell Peppers & Celery: These traditional Creole ingredients add layers of flavor.
✔ Add a Splash of White Wine: Enhances the depth of the sauce.
Pro Tip:
Serve with a sprinkle of crushed red pepper flakes for extra spice.
Frequently Asked Questions (FAQs) About Shrimp and Grits
Shrimp and grits is a classic dish, but many home cooks have questions about ingredients, cooking techniques, and variations. Here are some of the most common FAQs to help you perfect your New Orleans Shrimp and Grits recipe.
1. What is the best type of shrimp for shrimp and grits?
✔ Wild-caught Gulf shrimp are the best choice because they have a naturally sweet and briny flavor.
✔ If using frozen shrimp, thaw them overnight in the fridge or run them under cold water before cooking.
✔ Avoid pre-cooked shrimp, as they can become rubbery when reheated.
2. Can I make shrimp and grits ahead of time?
✔ Yes! You can prepare the grits in advance and store them in the refrigerator for up to 3 days.
✔ Reheat the grits on the stove over low heat, adding a bit of milk or broth to restore creaminess.
✔ Shrimp is best cooked fresh, but you can season them in advance to save time.
3. How can I make shrimp and grits healthier?
✔ Use cauliflower mash instead of grits for a low-carb version.
✔ Replace butter and heavy cream with Greek yogurt or coconut milk for a lighter option.
✔ Use turkey bacon or skip the bacon altogether to reduce fat content.
4. What side dishes go well with shrimp and grits?
✔ Collard greens – A Southern classic that pairs perfectly.
✔ Grilled asparagus – A light and fresh option.
✔ Cornbread – Adds a sweet contrast to the savory shrimp.
✔ Garlic-roasted Brussels sprouts – A delicious veggie side.
5. What is the difference between Cajun and Creole shrimp and grits?
✔ Cajun-style is spicier and often features a blackened shrimp seasoning.
✔ Creole-style includes a tomato-based sauce with the “Holy Trinity” of onion, bell pepper, and celery.
✔ Both versions are delicious, but New Orleans-style shrimp and grits blends the best of both!
6. Can I use instant grits instead of stone-ground grits?
✔ Technically, yes, but stone-ground grits have a better texture and richer flavor.
✔ Instant grits cook faster but lack the depth and creaminess of traditional stone-ground grits.
✔ If using instant grits, add extra butter, cheese, and heavy cream to improve the taste.
Conclusion
New Orleans Shrimp and Grits is a dish that beautifully blends the rich traditions of Southern cuisine with the bold flavors of Creole and Cajun cooking. From its humble beginnings as a simple fisherman’s meal to its status as a restaurant-worthy comfort food, this dish continues to evolve while staying true to its roots.
By using fresh shrimp, stone-ground grits, and the right seasonings, you can create a meal that’s creamy, smoky, spicy, and absolutely delicious. Whether you stick to the classic recipe or try a spicy Cajun, creamy garlic butter, or tomato-based Creole variation, shrimp and grits can be tailored to your taste and preferences.
Now that you’ve mastered the art of making shrimp and grits, it’s time to bring a taste of New Orleans into your kitchen! Serve it up for brunch, dinner, or a special occasion, and impress your family and friends with this authentic Southern classic.
Bon appétit, or as they say in New Orleans, “Laissez les bon temps rouler!” (Let the good times roll!) 🎉