shrimp and grits

Lowcountry Shrimp and Grits

Take a culinary trip down south with this South Carolina Lowcountry dish. Tender shrimp and spicy andouille combined in a white wine sauce, served over creamy grits. It’s the next best thing to being there.

Made with all-natural ingredients, a highlight of this dish is the Aidells® andouille sausage — containing no MSG, no added hormones, artificial ingredients, or nitrites.

Recipe Rating

  • (4 /5)
  • (1 Rating)


  • 1. For the grits: Place the cream, water and salt in a large saucepan. Bring to a boil over medium-high heat.
  • 2. Stir in the grits and reduce heat to medium-low, simmer until grits are soft and creamy; about 8 minutes. Remove from heat and add the parmesan cheese, stirring to incorporate. Serve immediately.
  • 3. For the shrimp sauce In a large skillet, heat the olive oil over medium heat and saute the sausage until the fat starts to render and the sausage starts to brown; about 5 minutes.
  • 4. Add the onions, peppers, cayenne and butter and saute until the onions are soft and lightly golden; about 5 minutes.
  • 5. Add the shrimp, season with salt and pepper and saute until the shrimp are just starting to turn pink; about 2 minutes.
  • 6. Sprinkle the flour over the contents of the pan, stir to incorporate, and cook an additional 2 minutes, stirring occasionally.
  • 7. Add the wine and chicken broth. Stir to combine and reduce heat to medium-low, simmering for 2 minutes, or until thickened. Sprinkle in the cilantro and stir to combine.
  • 8. To serve, spoon the shrimp sauce over the grits and top with green onion slices.