Entree: United States – Texas (Gulf Coast) – Gulf Coast Shrimp and Grits

Serving Size: 6

Approximate Time

Prep 35 min

Cook 40 min

Total 1 hr 15 min

Ingredients

- 1 1/2 lb (680 g) fresh Gulf shrimp, peeled and deveined, tails on or off per preference (medium-large, 21–25 count)
- 4 slices bacon, approx. 4 oz (115 g), chopped
- 8 oz (225 g) andouille or smoked sausage, sliced 1/4-inch thick
- 1 1/2 cups (270 g) stone-ground grits
- 3 cups (720 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 cheese
- 1 small yellow onion, finely diced (about 1 cup / 150 g)
- 1 green bell pepper, diced (about 1 cup / 150 g)
- 1 jalapeño, seeded and finely diced (optional for extra Texas heat)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 2 tbsp (30 ml) olive oil or neutral oil
- 1/2 cup (120 ml) dry white wine or additional chicken stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 1/2 tsp Creole or Cajun seasoning
- 1/2 tsp smoked paprika
- 1/4–1/2 tsp cayenne pepper (adjust to taste)
- 1 tbsp (15 ml) fresh lemon juice
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley
- 2 green onions, thinly sliced (about 2 tbsp / 12 g) for garnish

Instructions

Short Description:
Creamy stone-ground grits topped with sautéed Gulf shrimp in a spicy, smoky pan sauce with bacon and andouille-style sausage—a Texas Gulf Coast main course with heat and coastal flavor.

Regional Notes:
This Texas Gulf Coast version emphasizes fresh Gulf shrimp, stone-ground grits, smoky pork (bacon and andouille-style sausage), and a spicy pan sauce with Creole/Texan heat. Compared with inland or Lowcountry versions, it leans more on bold spices and smoked pork typical of Texas coastal and Cajun-influenced kitchens.

1. Make the grits: in a medium saucepan bring 3 cups (720 ml) low-sodium chicken stock and 1 cup (240 ml) whole milk to a gentle boil. Slowly whisk in 1 1/2 cups (270 g) stone-ground grits, reduce heat to low, cover, and simmer, stirring frequently, until thick and tender, about 25–35 minutes for stone-ground grits (follow package timing if different). Stir in 2 tbsp (30 g) butter and 1 cup (100 g) shredded sharp cheddar until melted and smooth. Season with salt and pepper to taste; keep warm on very low heat, stirring occasionally.
2. Crisp the bacon and brown the sausage: while grits cook, heat a large skillet over medium heat. Add chopped bacon (approx. 4 oz / 115 g) and cook until fat renders and bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, reserving the bacon fat in the skillet. Add 8 oz (225 g) sliced andouille or smoked sausage to the same skillet and brown for 3–4 minutes per side. Transfer sausage to the plate with bacon.
3. Sauté the aromatics: to the skillet with about 2–3 tbsp of rendered fat (add 1 tbsp / 15 ml olive oil if needed), add 1 small diced yellow onion, 1 diced green bell pepper, and 1 diced jalapeño. Sauté over medium heat until softened, about 5–6 minutes. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant.
4. Build the spicy pan sauce: pour 1/2 cup (120 ml) dry white wine (or chicken stock) into the skillet to deglaze, scraping browned bits from the bottom. Stir in 1 tbsp (15 ml) Worcestershire sauce, 1 1/2 tsp Creole seasoning, 1/2 tsp smoked paprika, and 1/4–1/2 tsp cayenne pepper. Let the liquid reduce slightly, 2–3 minutes, until sauce is slightly thickened.
5. Cook the shrimp: push the aromatics to the side and add 1 tbsp (15 ml) olive oil to the cleared pan area if needed. Season the 1 1/2 lb (680 g) shrimp lightly with salt, pepper, and a pinch of Creole seasoning. Add shrimp in a single layer and cook 1–2 minutes per side (depending on size) until just opaque and curled. Stir shrimp with the sauce and return the cooked bacon and sausage to the pan to warm through. Finish with 1 tbsp (15 ml) fresh lemon juice and an additional small knob (1 tbsp / 15 g) of butter for sheen.
6. Assemble and serve: spoon creamy grits into shallow bowls (about 1 to 1 1/2 cups grits per serving). Top each with an even portion of shrimp, sausage, and sauce. Garnish with chopped fresh parsley (2 tbsp / 8 g) and sliced green onions (2 green onions / 12 g). Add extra hot sauce or cayenne at the table for those who want more heat.
7. Leftovers and notes: refrigerate shrimp/sauce separately from grits and reheat gently to avoid overcooking shrimp. For an extra smoky Texan note, use a smoked cheddar or add a few drops of liquid smoke to the sauce (sparingly).