Shrimp and Grits for the Displaced Southerner

Shrimp and Grits for the Displaced Southerner

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MyMansBelly 0

"Shrimp and Grits - with the addition of smoked sausage, mushrooms, tomatoes, onions, and Worcestershire sauce, this southern classic gets an update, taking it from a low country breakfast to fantastic dinner that's easy to make."
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1 h 45 m servings 459 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 2650 mg
  • 106%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Pour the Worcestershire sauce into a small saucepan over medium heat, and boil to reduce the sauce to 1/4 cup, about 10 minutes. Remove from heat and let cool, then stir in the hot pepper sauce. Set aside.
  2. In a large saucepan, bring the chicken stock to a boil, then stir in the grits. Cook the grits until thick and the chicken broth has been absorbed, about 30 minutes, stirring occasionally to break up grits sticking to the bottom of the pan. Pour in the half-and-half and milk, stir to combine, and bring back to a boil. Reduce heat to a simmer, and cook the grits an additional 30 minutes to absorb the cream and milk, stirring occasionally. Remove the grits from the heat, and set aside.
  3. Heat the canola oil in a large skillet over medium-high heat, and cook and stir the sliced sausage until the edges brown. Stir in the mushrooms, and cook and stir the mixture until the mushrooms have released their juice and the juice has been almost cooked away, about 10 minutes. Add the tomato, sprinkle with salt to help bring out the juice, and stir in the green onions and shrimp. Cook and stir the mixture until the shrimp have turned opaque and pink, about 4 minutes.
  4. Pour the reserved Worcestershire sauce mixture over the shrimp, mix well to thoroughly combine, and cook and stir the shrimp mixture for 3 to 4 minutes, until heated through and blended. Stir in the parsley and serve over hot cooked grits topped with Monterey Jack cheese.


  1. 22 Ratings

Most helpful positive review

I am new to the South, but my fiance got me liking shrimp and grits since he asked me to try it at a restaurant. I followed this recipe exactly (except I used more liquid to cook the grits), an...

Most helpful critical review

I would personally skip the hot sauce because I think it overpowered the taste of the sausage/shrimp mixture.

Most helpful
Most positive
Least positive

I am new to the South, but my fiance got me liking shrimp and grits since he asked me to try it at a restaurant. I followed this recipe exactly (except I used more liquid to cook the grits), an...

My husband thought this was delicious. I thought it was just okay. I’ve only made grits a few times so I was a bit surprised that the recipe called for 48oz of broth so I compared that to the ...

I thought this was pretty good, but I don't think Worcestershire sauce was right for it. Didn't taste very Southern to this displaced Southerner's tastebuds. I'll probably replace it with some...

This Recipe was O’mazing!! Another hit at my dinner table!

Spicey! Just the way we like it. We use the method cooking grits for breakfast too.

Absolutely delicious! I do not like rating recipes as written unless I follow them to a "T". I bought mushrooms and just forgot to put them in. So without them a 5 - with them? Probably a 6!...

my husband loved this recipe definitely a keeper

I used olive oil, light cream in place of milk and cream (it's what I had on hand) a few drops of Sriracha instead of traditional Tabasco style sauce and cilantro instead of parsley. This recipe...

Giving this only 4 stars because we had a difficult time with the grits. They eventually turned out really well but my brother who is from the south had a totally different method that is much f...

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