Spicy Low-Country Shrimp and Grits

This hot and spicy shrimp recipe takes it's cue from Cajun seasoning, red pepper sauce, and red pepper flakes. Serve with andouille sausage and grits to complete the meal.

Spicy Low-Country Shrimp and Grits
Servings: 6 Prep 25 mins Cook 50 mins


  • 4 cups milk
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup stone-ground yellow grits
  • 1 teaspoon red pepper flakes
  • 1 tablespoon hot pepper sauce
  • 2 ounces shredded cheddar cheese
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 tablespoons Cajun seasoning
  • 1/4 cup extra-virgin olive oil
  • 1/4 pound diced andouille sausage
  • 2 teaspoons chopped garlic
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 small piquillo peppers, chopped
  • 1 teaspoon cayenne pepper
  • 1 teaspoon red pepper flakes
  • 1/4 cup red wine
  • 1/4 cup fresh parsley, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Sliced scallions (optional)

Make It


1. Bring milk, butter, salt and pepper to a boil in a medium saucepan. Stir in grits, pepper sauce and pepper flakes over low heat. Cook for about 45 to 50 minutes or until thick; add cheese and stir.


2. Meanwhile, toss shrimp in Cajun seasoning; set aside. Heat oil in a large nonstick skillet over medium heat. Add sausage and cook 3 minutes. Add garlic; stir 2 minutes.

3. Add shrimp and butter; cook for 2 to 3 minutes. Stir in piquillo peppers, cayenne and pepper flakes. Stir in wine, parsley, salt and pepper and simmer for 3 minutes. Place grits in shallow bowls with shrimp mixture over top. Garnish with scallions, if desired, and serve.