You can't call yourself from Louisiana if you can't make shrimp and grits, sha.
This ain't brunch restaurant shrimp and grits with a tiny shrimp on top. This is Pearl River Saturday morning shrimp and grits —
creamy stone-ground grits that actually taste like corn, plump Gulf shrimp seared in bacon and andouille drippings, and that little lemon squeeze at the end that
makes the whole bowl sing.
It takes 25 minutes from the time your water boils. If your grits are lumpy or your shrimp are tough little O's, you didn't do it Nana's way.
I fixed that for you.
Serves: 4–6 | Prep: 10 minutes | Cook: 15 minutes | Total Cost: About $18 for the whole pot
🛒 Shop this recipe: Nana's Shrimp and Grits Kit on Amazon has the cast iron skillet, whisk, and Cajun seasoning in one place.
Ingredients — The Grits
1 cup stone-ground grits — not instant
4 cups water + 1 cup whole milk — or use 2 cups chicken broth + 3 cups water for more flavor
1 tsp salt
2 Tbsp unsalted butter
1 1/2 cups sharp cheddar, freshly shredded
1/4 tsp black pepper
Ingredients — The Shrimp Topping
1 lb large Gulf shrimp — 21/25, peeled, deveined, tails on, patted bone dry
4 slices bacon, chopped into 1/2 inch pieces
4 oz andouille sausage, sliced 1/4 inch thick
2 Tbsp unsalted butter
3 cloves garlic, minced
1 small shallot, finely diced — or 1/4 yellow onion
1 tsp Cajun seasoning — low-salt
1/2 tsp smoked paprika
Pinch cayenne — optional, Nana likes it
2 Tbsp sliced green onions + parsley for garnish
Lemon wedges
Instructions
Step 1: Make the grits first — they wait for nobody. Bring the water, milk, and salt to a rolling boil. Whisking constantly with a good whisk, pour the grits in a slow, steady stream. Reduce to low, cover, and cook 15–20 minutes, stirring every 2–3 minutes. If they get too thick, add 1/4 cup more milk. When creamy and tender, remove from heat and stir in the butter, cheddar, and pepper. Cover.
Step 2: Crisp bacon and andouille. In a large cast iron skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon, leaving the fat in the pan. Add the andouille and brown 2–3 minutes. Remove and set with the bacon.
Step 3: Sear the shrimp — 2 minutes total. In the same skillet, add 2 Tbsp butter. Add the shrimp in a single layer, sprinkle with Cajun seasoning and paprika. Sear 1 minute per side until just pink and C-shaped. Add the garlic and shallot, cooking 30 seconds more until fragrant. If they curl into an O, you overcooked them, sha.
Step 4: Bring it together. Return the bacon and andouille to the pan, tossing everything in that garlic butter pan sauce. For a little gravy, splash in 1/4 cup chicken stock and scrape up the brown bits.
Step 5: Serve. Spoon the grits into bowls, top with the shrimp, andouille, bacon, and all that buttery sauce. Finish with green onions, parsley, extra cheese, and a lemon squeeze.
Nana's Kitchen Tips
Stone-ground is non-negotiable. If it says 5-minute or instant, put it back. Real grits take 15–20 minutes and taste like corn, not paste.
Cheese off heat. Never dump cheddar into boiling grits — it separates and gets oily. Take the pot off the burner, then stir in the cheese gently.
Bacon fat is your flavor. Don't drain all the drippings — that bacon and andouille fat is the base of your sauce. Olive oil alone won't cut it.
Dry shrimp = golden shrimp.
Wet shrimp steam and turn gray. Pat them dry with paper towels or they will never sear.
Don't overcook the shrimp.
Pull them when they're still slightly translucent in the center — they keep cooking off heat.
Rubber shrimp is the fastest way to ruin this bowl.
How to Serve & Store
Serving: This is a one-bowl meal — I serve it with garlic bread to mop the sauce, and a simple green salad. For brunch, add a sunny-side egg on top — when that yolk breaks into the cheesy grits, cher, forget about it. Sweet tea or a light lager rounds it out.
Storing: Always store the grits and shrimp topping separately — grits turn to a brick when cold together with the shrimp. Keep both in airtight containers in the fridge up to 3 days.
Reheating grits: For every 1 cup of leftover grits, add 1/2 cup water or milk, heat low, and whisk constantly until creamy. Add a pat of butter.
Reheating shrimp: 30 seconds in a hot skillet, just to warm — don't microwave for minutes or you'll have rubber.
Freezing: Grits freeze for up to 1 month — thaw overnight and re-whisk with milk. I do not recommend freezing the shrimp topping.
Frequently Asked Questions
Can I use quick grits?
You can in a pinch — reduce the liquid by 1/2 cup and cook 5–7 minutes. The texture won't be as creamy. Never use flavored instant packets.
What kind of shrimp should I buy?
Large Gulf shrimp, fresh or frozen, 21/25 count, peeled and deveined. Thaw completely and pat dry.
Can I make it without andouille?
Yes — use more bacon or any smoked sausage. Andouille gives the best Cajun smoky heat, though.
My grits are lumpy!
You poured too fast. Always whisk grits into boiling liquid in a slow, thin stream while whisking constantly. To save lumpy grits, whisk hard or give it a 2-second blitz with an immersion blender.
Is shrimp and grits gluten-free?
Yes, if your Cajun seasoning and andouille are certified gluten-free — grits themselves are naturally gluten-free.
Can I make it ahead for a crowd?
Make the grits ahead and keep warm in a slow cooker on WARM with extra milk. Cook the shrimp topping fresh — shrimp take 3 minutes and should be served right away.
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From Nana's Kitchen
This is the bowl that makes people ask what time brunch is next weekend. Bacon, andouille, real grits, and shrimp that isn't rubber — that's the whole secret, and now you've got it.
Tell Nana: egg on top or no egg? And sharp cheddar or something spicier?
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