Spicy Low-Country Shrimp & Grits

sue bronner


Being from the South, grits are a staple for use in so many recipes for breakfast, lunch AND dinner. I've found that I really like Polenta much better that the Dixie Lily white homoney grits I grew up on. Polenta has a rich buttery taste naturally with no need to add the amount of butter needed in homoney grits. This is my little spin on a Southern Classic!


★★★★★ 1 vote

20 Min
50 Min


  • 3 c
    water (plus 1 cup milk for grits)
  • 1 c
    uncooked polenta
  • 1 Tbsp
    butter for grits
  • 1-2 pinch
    salt to taste for grits
  • 1 1/2 lb
    21 count peeled and devained shrimp (sub frozen peeled shrimp thawed, tails removed)
  • 2-3 small
    cooked andouille sausage links, sliced
  • 2 small
    red bell peppers (sub 1 red and 1 yellow)
  • 1 clove
    minced garlic
  • 1/2 Tbsp
    cajun seasoning of your choice
  • 1 tsp
    cayenne pepper
  • 1 tsp
    red pepper flakes
  • 1 tsp
    dried thyme
  • ·
    splash of dry white wine (optional)
  • 1-2 pinch
    salt and pepper to taste
  • 1/4 c
    olive oil for shrimp saute
  • 1/2 stick
    butter for shrimp saute
  • slice
    sliced green onions for garnish if desired

How to Make Spicy Low-Country Shrimp & Grits


  1. Grits:
    In a tall pot bring water to a boil with 2-3 good pinches of salt, add Polenta whisking constatly to prevent clumps. Reduce heat to simmer until it begins to thicken. Stirring occasionally, watch as it thickens and add the milk a little at a time to get the desired thickness (I don't use a full cup of milk, but it varies per taste). Salt to taste simmer on low heat 20-30 minutes, as the shrimp are prepared.
  2. Shrimp:
    In a shallow bowl, add cajun seasoning and toss shrimp to cover, then set aside. In a saute pan over medium-high heat, with a portion of oilve oil, add the cooked sausage to heat through about 3-5 minutes. Add butter to melt with garlic, peppers, white wine and seasonings; cook additional 3-5 minutes until incorporated. Finally add the shrimp and cook until pink and slightly curled in shape, about 3 minutes. Salt and pepper to taste.
  3. Plate:
    Spoon grits into shallow serving bowls and top with the shrimp mixture. Garnish with sliced green onions if desired.

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