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Recipe courtesy of Jason Hernandez

Spicy Low-Country Shrimp and Grits

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  • Level: Intermediate
  • Total: 1 hr 25 min
  • Prep: 25 min
  • Cook: 1 hr
  • Yield: 4 to 6 servings
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4 cups milk

1 teaspoon salt

1 teaspoon course ground black pepper

1 tablespoon butter

1 cup stone-ground yellow grits

1 teaspoon red pepper flakes

1 tablespoon pepper sauce

2 ounces grated Cheddar


1 1/2 pounds (21 count) shrimp, peeled and deveined

2 tablespoons Cajun seasoning

1/4 cup extra-virgin olive oil

1/4 pound diced andouille sausage

2 teaspoons diced garlic

1/4 cup butter

1 teaspoon cayenne pepper

2 small chopped piquillo peppers

1 teaspoon red pepper flakes

1/4 cup wine (Spanish rioja)

1/4 cup chopped fresh herbs (parsley, thyme, basil)

Salt and freshly ground black pepper

Sliced scallions


  1. Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir.
  2. Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add half wine (drink what's leftover), and fresh herbs and simmer for 2 to 3 minutes. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve.