Quick Cooking Shrimp and Grits

Shrimp and grits I decided to update a favorite dish of mine, because I wanted to use quick-cooking grits instead of stone ground grits. Stone ground grits may be superior, but I wanted to make this dish without taking over an hour to cook the grits! So, find my updated, revamped recipe below. Of course, you can still find the classic recipe here, which is great for those days when you have a little longer to prepare this meal.


Quick Cooking Shrimp and Grits
Author: Vallery
Prep time:
Cook time:
Total time:
Serves: 3-4 servings
  • 2 cups water
  • 2 cups milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 tablespoon butter
  • 1 cup quick-cooking grits
  • 6 ounces sharp cheddar cheese
  • 2 pounds raw shrimp, unpeeled
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 6 ounces andouille sausage, chopped
  • 1/2 onion, chopped
  • 2 teaspoons minced garlic
  • 1 tablespoon green onion, chopped
  • 1 cup stewed tomatoes
  • 1/4 cup sour cream
  • 2/3 cup shrimp stock (You may substitute with vegetable stock or turkey stock)
  • Additional chopped green onion, for serving
  1. Prepare grits: Combine water, milk, salt, garlic powder, pepper, and 1 tablespoon butter in a medium saucepan over medium heat. Bring to a boil. Slowly whisk in grits. Reduce heat to low. Cook, stirring frequently, until grits are cooked and creamy, about 5 minutes. Remove from heat and stir in cheese. Correct seasoning (taste to determine if more salt, pepper, etc is needed). Serve warm (can be prepared in advance and reheated over low heat).
  2. Prepare shrimp.
  3. Peel and devein shrimp, reserving shells for shrimp stock (See post "shrimp stock")
  4. Combine paprika, salt, and cayenne pepper in a bowl. Add shrimp and coat with seasonings.
  5. Heat olive oil in a skillet over medium-high. Once the oil is hot, add shrimp in batches and saute about 90 seconds for each side. Transfer to a plate and set aside.
  6. Prepare sauce by melting one tablespoon olive oil in skillet. Add chopped sausage and saute 3-5 minutes, until fat has rendered and sausage is crispy. Add onions and saute 2 minutes. Add garlic and green onions and saute one minute. Add stewed tomatoes and saute one minute.
  7. Increase heat to high, add shrimp stock, and simmer until most of the liquid has evaporated--about 5 minutes. Add sour cream and stir.
  8. Fold shrimp into sauce. Cook until the shrimp are hot and cooked through, about 3 minutes. Adjust seasoning if needed.
  9. Serve hot over grits. Garnish with green chopped green onions