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5 from 2 votes

Shrimp and Grits with Andouille Cream Sauce #SundaySupper

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Author: Nikki Lee


  • 3 tablespoons butter divided
  • 1 1/2 pounds uncooked large shrimp peeled, deveined
  • 1 slice thick cut hickory or Applewood smoked bacon diced
  • 4 ounces andouille sausage diced into small cubes
  • 1 large garlic clove minced
  • 1/8 cup sweet onion
  • 1/8 cup bell pepper
  • 1/2 cup dry white wine or chicken broth
  • 3/4 cup plus 1/3 cup heavy whipping cream divided
  • Cayenne pepper to taste I use 1/4 teaspoon
  • 1/2 tablespoon chopped fresh Italian parsley
  • 1/2 tablespoon chopped fresh thyme
  • 2 3/4 cups water or chicken broth
  • 1 cup quick-cooking grits
  • 1 ½ to 2 teaspoons salt
  • 1 ½ to 2 cups sharp cheddar


  • Bring, 2 ¾ cups water (or chicken broth), grits, and salt to a boil over medium high heat in a saucepan with lid.
  • Stir in 1/3 cup cream, 2 tablespoons butter, and cheese, reduce to medium low to low and cover.
  • Simmer, stirring grits occasionally, until grits are tender about 5 to 6 minutes.
  • Meanwhile, melt one tablespoon of butter in a skillet over medium high heat.
  • Add shrimp and cook for one minute.
  • Remove shrimp with a slotted spoon (as to keep drippings in pan) and transfer to a bowl.
  • Add bacon, sausage, onion, bell pepper, and garlic to skillet. Sauté until onion and pepper begin to soften, about 3 minutes.
  • Add wine. Boil for about 3 minutes or until reduced by half.
  • Add ¾ cup cream, parsley, thyme, cayenne pepper, and shrimp. Simmer until shrimp are just opaque in center and sauce is thick enough to coat spoon, about 3 minutes.
  • Season to taste with salt and pepper, if desired (I usually don’t need to add any).


Serving: 2g