This easy shrimp and grits with a creamy sausage sauce is the ultimate comfort food! It has several different steps, but overall, it’s pretty easy and absolutely delicious! It’s one of our favorite recipes.
Shrimp and Grits with Creamy Sauce
- About 30 shrimp I bought frozen, precooked and deveined ones
- Butter about 2 tablespoons
- Cajun Seasoning
- Lemon Pepper
- 1/2 Cheddar Cheese
- 1 cup Milk or Almond Milk
- 1/2 cup butter
- 3/4 cup flour
- Grated Parmesan Cheese
- 2 tablespoons Tabasco Sauce
Shrimp and grits are one food that Forrest introduced me to that I enjoyed right away. I always wonder how I made it through 21 years of life without having grits. They are definitely a staple in our home!
Shrimp and grits are definitely a Southern tradition. At two of his sibling’s wedding rehersal dinners, they served shrimp and grits with all the fixins, and they were all delicious. I don’t claim to make the best ones around, but I’ve been experimenting a bit lately, and I finally came up with a recipe I really love! It can also be a delicious party food, especially when served in fancy glasses.
For whatever reason, I always thought that shrimp and grits would be even more delicious with a creamy, sausage sauce – kind of like biscuits and gravy. I’ve made this several times lately, and it really is pretty delicious. I think Forrest really enjoys it when we make something like this, since it reminds him of home. He often talks about his first Thanksgiving back from his LDS mission, and how they had shrimp and grits.
I also think sauteeing the shrimp is the way to go. I think a little bit of lemon pepper and cajun seasoning definitely kicks them up a notch. This time of year, I’m always looking for good holiday party recipes, and I think anything that’s full of flavor and a little bit of spice is a great idea.
This dish definitely has several components to it (as does my coconut shrimp recipe – I’m sensing a trend with shrimp recipe) but they are well worth doing. I love the added spice from the Tabasco Jalapeno Sauce that I added to the cream sauce. We can’t wait to make this recipe again!