Low Country Shrimp and Grits

(This is a recipe that Granny sent me this Christmas along with some authentic stone ground grits. I have not made this yet, so I haven’t the slightest idea if stone ground grits are better than instant. The reference to stone ground grits below is from her source, not me. If you make it before we do, then let us know in the comments what you used and how it turned out.)

Disclaimer: I try to keep my commentary to a minimum on these recipes, but I feel like I need to since I’d bet that many of you don’t have a clue what grits are supposed to be like (unless you’re from the US southeast, in which case feel free to skip the rest of this). I’m nowhere near a grits expert, but generally the liquid to grits ratio is closer to 4:1, whereas this is 2:1. I’m going to leave it the way that Granny’s recipe says, but I’m pretty sure this is going to leave you with crunchy and/or extremely thick grits. Personally, I’m going to bump the 4 cups water to 8 cups when I make this. I could be totally wrong since we’re adding additional liquid with the shrimp gravy, but grits aren’t meant to be like a rice cake, so I’d rather have them a little too soggy on my first go than a shrimp-topped brick.

  • 2 cups stone ground grits
  • 4 cups and 10 ounces water, separated
  • 2 teaspoons salt
  • 2 ounces olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 medium red pepper, chopped
  • 8 ounces andouille sausage, cooked and sliced or chopped
  • 28 large shrimp, peeled
  • 10-ounce can mushroom soup (specifically, it calls for Campbell’s Beefy Mushroom Condensed soup)
  • Optional: 2 ounces Cajun spice (I’m guessing this is some kind of hot sauce, but I really have no idea; that’s how it’s listed in the recipe. If you know what this is and/or how to translate this to a dry mix, please share in the comments.)


  1. In a medium pot, bring 4 cups water to a boil. Add grits and salt and reduce to low heat. Simmer for 30 minutes. Taste for salt. If too thick, add water.
  2. Add oil to a saucepan over medium heat. Add green and red peppers, onion, and sausage. Sauté until onions are soft. For additional spice, add Cajun spice. Add shrimp and sauté until shrimp are done.
  3. Add mushroom soup and 10 ounces water to sauce pan and mixed until combined.
  4. Serve grits on the bottom of the plate. Spoon shrimp topping over grits.

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