Shrimp and Grits

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 40 min
  • Yield: 4 to 6 servings
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12 ounces stone-ground grits

2 quarts shrimp stock 

2 tablespoons canola oil 

5 shallots, finely diced 

1 tablespoon chili powder 

1 tablespoon paprika 

1 tablespoon Cajun seasoning 

1 clove garlic, minced 


2 tablespoons tomato paste 

1/4 cup cognac 

2 tomatoes, quartered 

1 andouille sausage, sliced 

1 pound medium shrimp, peeled, deveined and tails removed


  1. Cook grits with the shrimp stock according to package instructions.
  2. Add canola oil and shallots to a large skillet over medium heat and cook until the shallots start to soften and become translucent, about 5 minutes. Add chili powder, paprika, Cajun seasoning, garlic and some salt and cook for 1 minute, stirring, then add the tomato paste and cook, stirring, 1 minute. Add the cognac and reduce by half, then add the tomatoes and cook until they start to break down, about 5 minutes. Puree mixture in a blender and set aside.
  3. Saute the sliced andouille in a medium skillet to achieve a dark sear on both sides, about 8 minutes total. Remove cooked andouille and sear shrimp in andouille fat, about 2 minutes per side.
  4. Combine grits with tomato mixture and stir to combine. Spoon andouille and shrimp on top and serve immediately.