Entree: United States – Alabama (Southern United States) – Shrimp and Grits

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- 1 cup (170 g) stone-ground grits (uncooked)
- 4 cups (960 ml) low-sodium chicken stock
- 1 cup (240 ml) whole milk
- 4 tbsp (60 g) unsalted butter, divided
- 1 cup (100 g) shredded sharp cheddar
- 1 1/2 lb (680 g) Gulf shrimp, peeled and deveined (tails on or off as preferred)
- 8 oz (225 g) spicy smoked sausage (Andouille or smoked link), sliced 1/4 in (6 mm) thick
- Optional: 4 slices bacon, approx. 4 oz (115 g), chopped (use instead of or in addition to sausage)
- 2 tbsp (30 ml) olive oil
- 1 small yellow onion, finely chopped (about 1 cup / 150 g)
- 1 green bell pepper, seeded and diced (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 2 tsp / 6 g)
- 1 medium tomato, seeded and diced (about 1 cup / 180 g) or 1 cup (150 g) cherry tomatoes halved
- 1 tbsp (8 g) Creole or Cajun seasoning
- 1 tsp (2 g) smoked paprika
- 1/4 tsp (1 g) cayenne pepper (optional; adjust to taste)
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1/4 cup (60 ml) dry white wine or additional chicken stock for deglazing
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 2 tbsp (30 ml) heavy cream (optional, for richer sauce)
- 2 tbsp (8 g) chopped flat-leaf parsley for garnish
- 2 scallions, thinly sliced for garnish
- Lemon wedges for serving

Instructions

Short Description:
Creamy cheese grits topped with sautéed Gulf shrimp and spicy sausage in a smoky, buttery pan sauce — a classic Alabama coastal entrée with Southern comfort flavor.

Regional Notes:
This Alabama version uses Gulf shrimp and creamy, cheesy grits and leans on smoky pork fat and a spicy smoked sausage to build the sauce. Compared with other Southern variants, it emphasizes Gulf shrimp flavor and may include bacon or Andouille-style sausage for a bolder, spicier finish.

1. Bring the chicken stock and whole milk to a gentle boil in a medium saucepan. Gradually whisk in the grits, reduce heat to low, cover partially, and simmer, stirring occasionally, until thick and tender — about 20–25 minutes for stone-ground grits. If using quicker grits, follow package time (usually 5–10 minutes).
2. When grits are tender, stir in 2 tbsp (30 g) butter and the shredded cheddar until melted and smooth. Season with kosher salt and black pepper to taste. Keep warm on very low heat, stirring occasionally.
3. While grits cook, pat the shrimp dry and toss with Creole/Cajun seasoning, smoked paprika, and a little black pepper.
4. In a large heavy skillet over medium heat, cook the bacon (if using) until crisp, about 6–8 minutes. Transfer bacon to a plate lined with paper towel and reserve the fat in the pan. If not using bacon, add 1 tbsp (15 ml) olive oil to the skillet.
5. Add the sliced sausage to the skillet and brown for 3–4 minutes until edges deepen in color. Transfer sausage to the plate with the bacon and set aside.
6. Add remaining 1 tbsp (15 ml) olive oil (unless the pan already has bacon fat) and the chopped onion and bell pepper to the skillet. Sauté until softened, about 4–5 minutes. Add the garlic and cook 30 seconds until fragrant.
7. Stir in the diced tomato and cook 2–3 minutes until the tomato begins to break down. Return the sausage (and bacon, if used) to the pan and stir to combine.
8. Increase heat to medium-high. Add the seasoned shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked through (total 3–4 minutes depending on size). Do not overcook.
9. Remove the skillet from direct heat and deglaze with the white wine or 1/4 cup (60 ml) chicken stock, scraping up browned bits from the pan. Stir in the lemon juice, 2 tbsp (30 g) butter, and the heavy cream (if using) to create a glossy pan sauce. Taste and adjust seasoning with salt, black pepper, and additional cayenne if more heat is desired.
10. To serve, spoon a generous portion of cheesy grits into shallow bowls. Top with a portion of shrimp, sausage, and pan sauce. Sprinkle with reserved crispy bacon (if used), chopped parsley, and sliced scallions. Serve immediately with lemon wedges on the side.