Classic Southern Shrimp and Grits with Andouille and Green Onions

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy stone-ground grits topped with sautéed Gulf shrimp, spicy andouille sausage, and fresh green onions for a comforting Southern staple. This Southern-inspired seafood recipe, ready in about 40 minutes, pairs stone-ground grits, water, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Southern cuisine 480 cal/serving

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Ingredients

1 cup stone-ground grits
4 cups water
3 tbsp unsalted butter
1 cup sharp cheddar cheese, shredded
1 lb Gulf shrimp, peeled and deveined
6 oz andouille sausage, sliced
2 tbsp olive oil
3 garlic cloves, minced
1/2 cup green onions, sliced
1 tbsp cajun seasoning
to taste salt
to taste black pepper
1 tbsp fresh lemon juice

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Instructions

Step 1: In a medium saucepan, bring 4 cups water to a boil. Slowly whisk in 1 cup stone-ground grits, reduce heat to low, and simmer uncovered, stirring frequently, for 20-25 minutes until thickened and creamy.
Step 2: Remove grits from heat and stir in 3 tbsp unsalted butter and 1 cup shredded sharp cheddar cheese until melted and smooth. Season with salt and black pepper to taste.
Step 3: While grits cook, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 6 oz sliced andouille sausage and cook for 3-4 minutes until browned and crisp.
Step 4: Add 3 minced garlic cloves and 1 lb peeled Gulf shrimp to the skillet along with 1 tbsp Cajun seasoning. Sauté for 4-5 minutes until shrimp are opaque and cooked through.
Step 5: Stir in 1 tbsp fresh lemon juice and 1/4 cup sliced green onions into the shrimp mixture, cooking for 1 more minute.
Step 6: To serve, spoon creamy grits onto plates and top with the shrimp and andouille mixture. Garnish with remaining green onions.