If you have ever dreamed of a dish that perfectly combines creamy, cheesy comfort with bold, savory flavors, then this Smothered Shrimp and Parmesan Grits Recipe is your new go-to favorite. Imagine tender shrimp simmered in a rich, spicy sauce with smoky Andouille sausage, all nestled atop a velvety bed of cheesy Parmesan grits. This dish captures the heart and soul of Southern cooking, comforting and vibrant, guaranteed to make your taste buds sing and satisfy every craving in one delicious plate.
Ingredients You’ll Need
Keeping this Smothered Shrimp and Parmesan Grits Recipe simple yet packed with flavor relies on fresh ingredients that carefully balance creaminess, spice, and umami. Each item plays a crucial role in getting that perfect texture and deeply satisfying taste.
- Chicken broth: Provides a rich, savory base for both the grits and the smothered shrimp sauce, enhancing depth of flavor without overpowering.
- Water: Used with broth to cook the grits, ensuring they reach the ideal creamy consistency without being too heavy.
- Old-fashioned grits: The heart of this dish, delivering that classic Southern creaminess and comforting texture.
- Salt: Essential for bringing out the natural flavors in the grits and shrimp mixture.
- Parmesan cheese: Adds sharp, nutty richness that makes the grits irresistibly creamy and flavorful.
- Heavy cream: Keeps the grits luxuriously smooth and the shrimp sauce perfectly luscious.
- Pepper: A subtle kick that balances the overall seasoning of the grits.
- Butter: Adds richness and helps sauté vegetables to tender perfection.
- Olive oil: Used alongside butter to create a flavorful, controlled cooking base for the sausage and shrimp.
- Onion: Gives sweetness and aromatic depth to the dish.
- Andouille sausage: Brings smoky, spicy notes that complement the shrimp and add wonderful texture.
- Garlic: Adds pungent warmth and elevates the savory flavors in the sauce.
- All-purpose flour: Used to thicken the sauce, creating that perfect smothered consistency.
- Undrained diced tomatoes: Introduce brightness and a subtle acidity to balance the richness.
- Cajun or Creole seasoning: Infuses the dish with authentic Southern spice and vibrant flavor complexity.
- Cayenne pepper: Adds a gentle heat that builds excitement without overpowering.
- Large shrimp: The star protein, tender and juicy, absorbing all the wonderful flavors of the sauce.
- Chopped parsley and green onions: Fresh garnishes to brighten and add color at the finish.
How to Make Smothered Shrimp and Parmesan Grits Recipe
Step 1: Cook the Grits to Creamy Perfection
Start by bringing your chicken broth and water to a boil in a large pot. Slowly whisk in the old-fashioned grits along with salt to ensure they cook evenly and develop that signature creamy texture. Lower the heat, cover, and let the grits simmer gently for 20 to 25 minutes, stirring occasionally so nothing sticks or clumps. This slow simmer is key to unlocking their luscious, comforting consistency that forms the perfect base for your dish.
Step 2: Enrich the Grits with Parmesan and Cream
Once your grits are thick and tender, remove them from the heat and stir in freshly grated Parmesan cheese, heavy cream, and a pinch of pepper. The parmesan melts into the warm grits, giving them a nutty, rich flavor and silkiness that feels incredibly indulgent. Keep these warm as you move on to the exciting part: the smothered shrimp.
Step 3: Sauté the Base Vegetables and Sausage
In a large skillet, melt butter with a touch of olive oil to create a flavorful cooking medium. Add diced onion and green bell pepper, sautéing until they become soft and fragrant, around five minutes. Then add diced Andouille sausage, letting it brown and caramelize slightly to bring out its smoky character, which will elevate the overall depth of the dish.
Step 4: Build the Sauce with Garlic, Flour, and Broth
Mix in minced garlic, cooking just until fragrant to prevent bitterness. Sprinkle in flour and stir constantly to form a roux, which will thicken your sauce beautifully. Slowly add canned chicken broth and the undrained diced tomatoes, stirring to combine. The tomatoes add a subtle sweetness and texture, while the broth ensures your sauce is rich and perfectly saucy.
Step 5: Season and Simmer the Sauce
Sprinkle in Cajun or Creole seasoning and cayenne pepper for that unmistakable Southern kick. Let the sauce simmer gently for about five minutes to allow all the flavors to marry perfectly, thickening slightly in the process. This balance of spices creates an exciting flavor profile without overshadowing the fresh shrimp that will soon join the mix.
Step 6: Cook the Shrimp and Finish the Sauce
Add peeled and deveined shrimp into the skillet, cooking until they turn pink and opaque, usually about three to five minutes. Then stir in the remaining heavy cream and let everything simmer for another two minutes to unify the sauce’s richness and ensure each bite is utterly satisfying. The shrimp soak up that spicy, creamy sauce making each morsel irresistible.
How to Serve Smothered Shrimp and Parmesan Grits Recipe
Garnishes
To finish, scatter chopped parsley and sliced green onions atop your smothered shrimp and Parmesan grits. These garnishes add a burst of fresh color, a mild herbal brightness, and a bit of crisp texture that contrast beautifully with the creamy richness of the dish. It’s these small touches that make every bite feel restaurant-worthy.
Side Dishes
While this recipe is quite the complete meal on its own, pairing it with a crisp green salad or some roasted vegetables can add lightness and variety to your plate. Cornbread or warm crusty bread are also classic accompaniments that help soak up the luscious sauce and round out the experience.
Creative Ways to Present
For a fun twist, try serving this Smothered Shrimp and Parmesan Grits Recipe in individual shallow bowls, layering the grits and topping with shrimp and sauce, then garnished neatly. Alternatively, hollow out bell peppers and fill them with the shrimp and grits mixture for a festive presentation that’s perfect for impressing guests or family alike.
Make Ahead and Storage
Storing Leftovers
Leftover smothered shrimp and Parmesan grits should be stored in an airtight container in the refrigerator. They will keep well for up to three days, making this an excellent option for meal prep or a quick, comforting lunch the next day.
Freezing
While you can freeze the cooked grits and shrimp separately, it’s best to freeze the grits plain without cream or cheese, as dairy can sometimes alter texture after thawing. Store in freezer-safe containers or bags for up to two months. Thaw overnight in the fridge before reheating.
Reheating
When reheating, do so gently on the stove over low heat or in the microwave using short intervals, stirring frequently. Add a splash of water or broth to the grits to help regain creaminess. Be careful not to overcook the shrimp during reheating as they can turn rubbery.
FAQs
Can I use quick-cooking grits instead of old-fashioned?
Yes, quick-cooking grits work if you’re short on time; just adjust cooking times accordingly. However, old-fashioned grits tend to yield a better, creamier texture.
What can I substitute for Andouille sausage?
If Andouille sausage isn’t available, smoked sausage or chorizo make great alternatives, bringing a similar smoky and spicy depth to the dish.
Is this recipe very spicy?
The spice level is moderate thanks to the Cajun seasoning and cayenne pepper; however, you can easily adjust the amount of cayenne to suit your heat preference.
Can I make this dish vegetarian?
To make it vegetarian, omit the sausage and shrimp, and substitute vegetable broth. You can add hearty mushrooms or smoked tofu to maintain that rich, umami flavor.
What wine pairs well with this dish?
A chilled glass of Sauvignon Blanc or a crisp Chardonnay pairs wonderfully, balancing the richness and complementing the spices without overpowering the flavors.
Final Thoughts
This Smothered Shrimp and Parmesan Grits Recipe is truly a celebration of bold flavors and comforting textures that come together in one unforgettable dish. Whether it’s for a cozy family dinner or a special gathering, it has a way of turning any meal into a festive occasion. Give it a try, and I promise it will become one of your favorite ways to enjoy shrimp and grits—Southern style, with all the heart and soul you could want.
Print
Smothered Shrimp and Parmesan Grits Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern, Cajun
Description
A comforting Southern classic, Smothered Shrimp and Parmesan Grits features creamy, cheesy grits topped with a flavorful, spicy shrimp and Andouille sausage gravy. The dish combines tender shrimp, smoky sausage, and aromatic vegetables simmered in a Cajun-spiced tomato broth, perfect for a hearty breakfast, brunch, or dinner.
Ingredients
For the Grits
- 2 cups chicken broth
- 2 cups water
- 1 cup old-fashioned grits
- 1/2 teaspoon salt
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup heavy cream
- 1/2 teaspoon pepper
- 2 tablespoons butter
For the Smothered Shrimp
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 1/2 medium green bell pepper, diced
- 3 links Andouille sausage, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 (14-ounce) can chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 teaspoons Cajun or Creole seasoning
- 1/2 teaspoon cayenne pepper
- 1 pound large shrimp, peeled and deveined
- 1/3 cup heavy cream
For Garnish
- Chopped parsley
- Sliced green onions
Instructions
- Cook the Grits: In a large pot, combine 2 cups chicken broth and 2 cups water and bring to a boil over medium-high heat. Gradually whisk in 1 cup old-fashioned grits and 1/2 teaspoon salt. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally until thick and creamy.
- Finish the Grits: Remove the grits from heat and stir in 3/4 cup freshly grated Parmesan cheese, 1/4 cup heavy cream, and 1/2 teaspoon pepper. Mix well until creamy and keep warm.
- Sauté Vegetables and Sausage: Heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat in a large skillet. Add diced onion and diced green bell pepper and sauté until tender, about 5 minutes. Add diced Andouille sausage and cook until browned, about 3-4 minutes.
- Add Garlic and Flour: Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle in 2 tablespoons flour, stirring constantly for 1 minute to form a roux.
- Make the Sauce: Slowly pour in 1 can chicken broth and 1 can undrained diced tomatoes, stirring to combine. Season with 2 teaspoons Cajun or Creole seasoning and 1/2 teaspoon cayenne pepper. Let simmer for 5 minutes to thicken and develop flavors.
- Cook the Shrimp: Add 1 pound peeled and deveined shrimp to the skillet. Cook for 3-5 minutes until shrimp are pink and opaque. Stir in 1/3 cup heavy cream and simmer for another 2 minutes to finish the sauce.
- Serve: Spoon a generous portion of creamy Parmesan grits onto each plate and top with the smothered shrimp and sausage mixture. Garnish with chopped parsley and sliced green onions for freshness.
Notes
- Use stone-ground or old-fashioned grits for the best creamy texture.
- Adjust cayenne pepper amount according to your heat preference.
- Make sure shrimp are peeled and deveined for the best eating experience.
- Leftover smothered shrimp can be refrigerated for up to 2 days; reheat gently to avoid overcooking shrimp.
- If unable to find Andouille sausage, smoked sausage or kielbasa are good substitutes.
