Texas-Style Slow-Cooked Shrimp and Grits
Creamy grits simmered with shrimp, smoked sausage, and a touch of Texas heat for a Southern comfort dish with a twist. This southern-inspired grilling ready in about 70 minutes pairs (dry, cooked in 5 cups water) grits, (peeled and deveined) shrimp, (chopped) smoked sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 2 cups (dry, cooked in 5 cups water) grits
- 1 lb (peeled and deveined) shrimp
- 1/2 lb (chopped) smoked sausage
- 1 small (diced) bell peppers
- 1 small (diced) onions
- 2 (minced) garlic cloves
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 1/2 cup milk
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a large pot, cook grits over medium heat with 5 cups water until thick and creamy, stirring frequently. Stir in milk, butter, salt, and pepper until smooth.
- Step 2: In a skillet, cook sausage and onions over medium heat for 5 minutes until sausage is browned. Add peppers, garlic, chili powder, and cayenne; cook 3 minutes until fragrant.
- Step 3: Add shrimp and cook 2 minutes until pink. Fold into grits and simmer for 5 minutes. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Texas-Style Slow-Cooked Shrimp and Grits take to make?
Total time is about 70 minutes (40 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Texas-Style Slow-Cooked Shrimp and Grits?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (peeled and deveined) shrimp from drying out.
Can I substitute ingredients in Texas-Style Slow-Cooked Shrimp and Grits?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Texas-Style Slow-Cooked Shrimp and Grits for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Texas-Style Slow-Cooked Shrimp and Grits?
Southern grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
