Virginia Beach Coastal Shrimp and Grits with Andouille
A regional take on classic shrimp and grits, combining plump coastal shrimp with spicy Andouille sausage over creamy, cheesy grits. This american southern-inspired seafood 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.
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 3 tbsp unsalted butter
- 1 cup shredded sharp cheddar cheese
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 8 oz, sliced into 1/4-inch rounds Andouille sausage
- 1 lb large, peeled and deveined shrimp
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 1 tsp smoked paprika
- 1 tbsp fresh lemon juice
- 2, thinly sliced green onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring 4 cups water to a boil in a medium saucepan. Slowly whisk in 1 cup stone-ground grits, then reduce heat to low and simmer, stirring occasionally, for 20-25 minutes until thickened.
- Step 2: Stir in 3 tbsp unsalted butter, 1 cup shredded sharp cheddar cheese, 1/2 tsp salt, and 1/4 tsp black pepper into the grits. Keep warm over low heat.
- Step 3: Meanwhile, 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 crispy.
- Step 4: Add 3 minced garlic cloves and 1 tsp smoked paprika to the skillet, sauté for 30 seconds until fragrant.
- Step 5: Add 1 lb peeled and deveined shrimp to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 3-4 minutes until the shrimp turn pink and opaque.
- Step 6: Remove the skillet from heat and stir in 1 tbsp fresh lemon juice.
- Step 7: To serve, spoon the cheesy grits into bowls and top with the shrimp and Andouille mixture. Garnish with 2 thinly sliced green onions.
Frequently asked questions
How long does Virginia Beach Coastal Shrimp and Grits with Andouille take to make?
Total time is about 40 minutes (10 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 Virginia Beach Coastal Shrimp and Grits with Andouille?
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 stone-ground grits from drying out.
Can I substitute ingredients in Virginia Beach Coastal Shrimp and Grits with Andouille?
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 Virginia Beach Coastal Shrimp and Grits with Andouille 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 Virginia Beach Coastal Shrimp and Grits with Andouille?
American Southern seafood 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.
