Savannah-Inspired Shrimp and Grits with Andouille and Smoked Paprika

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Creamy stone-ground grits topped with sautéed shrimp, smoky andouille sausage, and a touch of smoked paprika for Southern coastal flavor. This Southern US-inspired seafood recipe, ready in about 40 minutes, pairs stone-ground grits, water, milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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 cup milk
• 1 cup sharp cheddar cheese, shredded
• 1 lb large shrimp, peeled and deveined
• 6 oz andouille sausage, sliced
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 2 tbsp fresh parsley, chopped
• for serving lemon wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, bring 4 cups water and 1 cup milk to a boil over medium-high heat. Slowly whisk in 1 cup stone-ground grits and 1 tsp salt, reduce heat to low, cover, and simmer for 20-25 minutes until thick and creamy, stirring occasionally.
2. Step 2: Stir 1 cup shredded sharp cheddar cheese into the hot grits until 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 6 oz sliced andouille sausage and cook for 4-5 minutes until browned and slightly crisp.
4. Step 4: Add 3 minced garlic cloves and 1 lb peeled shrimp to the skillet, sprinkle 1 tsp smoked paprika, 3/4 tsp black pepper, and 1/2 tsp salt, sautéing for 3-4 minutes until shrimp turn pink and opaque.
5. Step 5: Spoon the cheese grits into bowls, top with the shrimp and sausage mixture, garnish with 2 tbsp chopped fresh parsley, and serve with lemon wedges for squeezing over.