This homey dish was born in the Lowcountry of South Carolina and Georgia, where it is traditionally eaten for breakfast, but it has since spread to other locales and mealtimes. In this version, cleanup is minimal because a single pot is used for cooking both the grits and the shrimp, making it a great choice for a One Pot Wednesday.
Shrimp and Grits
Ingredients
- 1 cup (6 oz./185 g) grits or polenta
- 4 Tbs. (2 oz./60 g) unsalted butter, thinly sliced
- 1/4 cup (2 oz./60 g) crème fraîche
- 1/4 cup (2 fl. oz./60 ml) olive oil
- 1/2 lb. (250 g) smoked andouille sausage, thinly sliced (optional)
- 1 red bell pepper, seeded and thinly sliced
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 lb. (500 g) large shrimp, peeled and deveined
- 1 can (15 oz./470 g) diced tomatoes
- 2 tsp. Old Bay or other seafood seasoning
- Kosher salt and freshly ground pepper
- Chopped fresh flat-leaf parsley for garnish
Directions
1. In a 5-quart (5-l) Dutch oven over high heat, bring 4 1/2 cups (36 fl. oz./1.1 l) water to a boil. Gradually whisk in the grits, then reduce the heat to low and dot the grits with the butter. Simmer, stirring frequently, until the grits are very soft and thickened, about 30 minutes, adding more water if the mixture becomes too dry. Fold in the crème fraîche. Transfer the grits to a bowl and cover with aluminum foil. Wipe out the pot with a paper towel.
2. Place the pot over medium heat and warm the olive oil. Add the sausage, bell pepper, onion and garlic and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the shrimp, the tomatoes with their juices, and Old Bay seasoning and cook, stirring occasionally, until the shrimp are opaque throughout, about 6 minutes. Season with salt and pepper.
3. Divide the grits among the bowls, spoon the shrimp mixture on top, garnish with parsley and serve immediately. Serves 4 to 6.
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8 comments
Exceptional post but I was wondering iif you could write a litte more onn this subject?
I’d be very grateful if you could elaborate a little bit more.
Cheers!
I made this tonight and it was delicious! Because I can’t eat corn (grits), I served my shrimp dish on a bed of citrusy hummus. My husband loved it and suggested this is perfect to serve at a dinner party. We definitely will be making this again.
I tweaked the recipe to use with my Instant Pot and it was OUTSTANDING! The andouille sausage has a kick so if you don’t care for spicy food, you might consider using only half. The flavor was over the top! It was absolutely the best Shrimp and Grits!
Can you make this in the Instant pot cooker?
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Easy to make and it was delicious. Will become a regular in my home.
Yummy!