Home Main DishesSmothered Shrimp and Parmesan Grits

Smothered Shrimp and Parmesan Grits

Name: Smothered Shrimp and Parmesan Grits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Southern
Ingredients: 2 cups chicken broth; 2 cups water; 1 cup old-fashioned grits; 1/2 teaspoon salt; 3/4 cup freshly grated Parmesan cheese; 1/4 cup heavy cream; 1/2 teaspoon pepper; 2 tablespoons butter; 1 tablespoon olive oil; 1/2 medium onion, diced; 1/2 green bell pepper, diced; 3 links Andouille sausage, diced; 3 garlic cloves, minced; 2 tablespoons all-purpose flour; 1 (14-ounce) can chicken broth; 1 (14.5-ounce) can diced tomatoes, undrained; 2 teaspoons Cajun or Creole seasoning; 1/2 teaspoon cayenne pepper; 1 pound large shrimp, peeled and deveined; 1/3 cup heavy cream; chopped parsley and sliced green onions

Smothered Shrimp and Parmesan Grits- andouille sausage, garlic, onion, bell pepper, diced tomatoes, and Cajun seasoning combine to make one of the most flavorful Shrimp and Grits ever.

Prep15 min
Cook20 min
Total35 min
Serves6
Rating5.0

Smothered Shrimp and Parmesan Grits- andouille sausage, garlic, onion, bell pepper, diced tomatoes, and Cajun seasoning combine to make one of the most flavorful Shrimp and Grits ever. This is Southern comfort food at its best! An incredible flavorful meal that’s ready in just 35 minutes.

Smothered Shrimp and Parmesan Grits in a blue bowl.

Smothered Shrimp and Parmesan Grits Recipe

Traditionally Shrimp and Grits has been a very simple recipe. This low country dish was typically a fisherman’s breakfast. As much as I love a traditional Shrimp and Grits, I also love cooking up super flavorful variations like Sausage Gravy Shrimp and Grits, Shrimp and Grits with Red-Eye Gravy, and Shrimp and Goat Cheese Grits with Roasted Red Pepper Sauce.

Pamela Said:

Another winner. Husband had three helpings. Both grits and shrimp ‘gravy’ come together quickly and were delicious even before adding heavy cream. I’ll think about leaving it out of the shrimp gravy next time and see if the guys notice.
Thanks! See More Reader Reviews

This recipe has extra ingredients added for more depth of flavor. The spice comes from both Cajun seasoning and cayenne pepper. I like my shrimp and grits on the spicy side obviously. The andouille sausage also adds quite a bit of heat. There’s a little heavy cream added to the sauce for a little richness.

A generous amount of Parmesan cheese elevates the flavor of the grits.

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Why I Love This Recipe

Big Southern flavor. Smoky Andouille, Cajun seasoning, garlic, tomatoes, and shrimp make this dish incredibly flavorful.
Ready in about 35 minutes. It’s special enough for company but easy enough for a weeknight dinner.
Creamy Parmesan grits. The cheesy grits soak up every drop of the flavorful sauce.
A little spicy. Cajun seasoning, cayenne, and Andouille give this dish a delicious kick. Easily adjust the heat to your liking.
One of my favorite ways to make shrimp and grits. It’s hearty, comforting, and guaranteed to satisfy.

How To Make

Make the Parmesan Grits. Bring the chicken broth and water to a boil. Gradually whisk in the grits and add the salt. Reduce the heat and simmer until tender and creamy, stirring frequently. Stir in the Parmesan cheese, heavy cream, and black pepper. Keep the grits warm while you prepare the shrimp.
Brown the Andouille. Heat the butter and olive oil in a large skillet. Add the diced Andouille sausage, onion, and bell pepper. Cook until the sausage is browned and the vegetables are tender. Add garlic and cook for another minute.
Make the sauce. Sprinkle the flour over the sausage and vegetables and stir for about a minute. Gradually add the chicken broth and diced tomatoes, stirring as you go. Add the Cajun seasoning and cayenne pepper. Bring the mixture to a simmer and let it cook until the sauce thickens.
Add the shrimp. Add the shrimp to the simmering sauce and cook just until they turn pink and opaque, about 2 to 3 minutes. Stir in heavy cream and remove from heat.
Serve. Spoon the creamy Parmesan grits into bowls and top generously with the smothered shrimp and sausage. Finish with chopped fresh parsley and sliced green onions.

Tips For Making Smothered Shrimp and Grits:

Fresh shrimp are best but frozen, thawed shrimp can be used instead.

I like to use large or extra-large shrimp but smaller shrimp can be used. Just keep in mind that they will cook faster. Shrimp cook very quickly. They only need a few minutes. Also keep in mind that they will be in hot liquid and will continue to cook even after you remove the pan from the heat.

Either Cajun or Creole seasoning can be used. They are virtually indistinguishable. I use Tony Chachere’s Creole Seasoning or Zatarain’s Creole Seasoning. Keep in mind that Cajun and Creole seasonings are typically very salty, so you will not want to add too much of them. You can purchase a lower sodium version of Tony Chachere’s.

Type Of Grits To Use

I use old-fashioned grits for this recipe. You can use stone-ground but they will take longer to cook. You could also use quick-cooking grits. I don’t recommend instant grits.