Shrimp and Grits Recipe

Celebrate Louisiana seafood with this Pointe Coupee favorite.

Shrimp and Grits recipe Pointe Coupee Baton Rouge

Enjoy this tasty and simple Shrimp and Grits dish.


  • 2 dozen 16-20 shrimp grilled
  • 1/2 cup butter
  • 1/4 cup chopped red bell pepper
  • 1/4 cup yellow bell pepper
  • 1/2 cup chopped onions
  • 1/4 cup chopped celery
  • 1 Tbs. minced garlic
  • 3/4 cup chopped Andouille Sausage
  • 1/4 cup flour
  • 3 cups shrimp stock
  • 1 cup. heavy whipping cream
  • 1/2 cup sliced green onions
  • Salt & black pepper to taste

Method of Preparation:

In large skillet, melt butter over medium heat, add seasonings and andouille.  Sauté 3-5 minutes stirring occasionally.  Add flour and slowly add shrimp stock.  Blend in Cream; bring to boil and add green onions

Grits Ingredients:

  • 1 1/2 cups yellow corn grits
  • 3 1/2 cups whole milk
  • 3 cups 1/4 water
  • 1/2 tbs. Salt
  • 4 tbs. Butter
  • 1/4 lbs. of shredded mozzarella cheese 

In stock pot; combine milk, water, and salt.  Bring to boil over medium high heat.  Add grits, bring it to low boil.  Cover and cook 14 minutes.  Remove from heat and add cheese.

Arrange grits in middle of a shallow bowl.  Arrange 6 shrimp tails side up around grits, add cream sauce around shrimp.

Makes 6 servings.