Northeast Florida Shrimp and Grits with Smoked Andouille

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Creamy stone-ground grits topped with sautéed shrimp and smoky Andouille sausage, inspired by coastal flavors from the St. Augustine region. This American-inspired seafood recipe, ready in about 45 minutes, pairs stone-ground grits, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp salt
• 3 tbsp unsalted butter
• 1 cup sharp cheddar cheese, shredded
• 8 oz Andouille sausage, sliced
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 minced garlic cloves
• 1/4 cup chopped green onions
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 tbsp fresh lemon juice
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup stone-ground grits and reduce heat to low. Simmer, stirring occasionally, for 25-30 minutes until thick and creamy.
2. Step 2: Stir in 3 tbsp unsalted butter and 1 cup shredded sharp cheddar cheese into the grits until fully melted and smooth. Keep warm.
3. Step 3: While grits cook, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 8 oz sliced Andouille sausage and cook for 4-5 minutes until browned and slightly crisp.
4. Step 4: Add 4 minced garlic cloves, 1/4 cup chopped green onions, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, and 1/2 tsp black pepper to the skillet. Sauté for 1 minute until fragrant.
5. Step 5: Add 1 lb peeled and deveined shrimp to the skillet and cook for 3-4 minutes until pink and opaque. Stir in 2 tbsp fresh lemon juice and toss to coat.
6. Step 6: Spoon the cheesy grits onto plates and top with the shrimp and sausage mixture. Garnish with additional green onions if desired. Serve immediately.