Shrimp and Grits

Shrimp and Grits


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This dish pairs spicy sausage and shrimp with grits for an unbeatable southwestern meal. You’ll love the finished product and won’t have to worry about a sink of dishes since it is all made in a single pot!

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

8 servings


  • 8 ounces diced andouille sausage
  • 1 ¼ pounds peeled and deveined shrimp
  • 3 tablespoons olive oil
  • 2 1/2 tablespoons chopped oregano
  • 1 ½ cups grits
  • 1 cup dry white wine
  • 6 cups vegetable broth
  • 1 can drained diced tomatoes
  • 1 chopped sweet onion
  • ½ diced green bell pepper
  • ½ diced red bell pepper
  • ½ cup chopped green onions
  • 1 ½ teaspoons Cajun seasoning
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 2 chopped celery ribs
  • 2 sliced garlic cloves

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Put a large Dutch oven over medium heat and add the sausage, cooking for 5 minutes. Use a slotted spoon to remove the sausage and then drain the meat on paper towels. Pour the oil into the pot and cook the shrimp in batches for 2 minutes on each side. Set the shrimp aside and lower the heat. Add the onion and celery and cook for 5 minutes. Add the garlic and sauté for 1 minute before pouring in the wine. Cook for 5 minutes and stir occasionally. Add the broth then the tomatoes, bell peppers, green onion, Cajun seasoning, salt and pepper. Stir the pot and whisk in the grits next. Boil the pot and whisk constantly. Reduce the heat and simmer for 25 minutes, stirring occasionally. Add the oregano, sausage, and shrimp. Cook for a final 5 minutes.

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