Recipe: Shrimp & Grits

posted in // Recipes, shrimp


  • 1 pound Peeled & Deveined Wild Local Shrimp
  • ½ pound Andouille Sausage – cubed
  • ½ pound pepper bacon – diced (or other favorite bacon)
  • ¼ cup green onion
  • 1 green or red onion for flavor and color
  • ¼ cup self-rising flour (for roux)
  • Self-rising flour for breading shrimp
  • ¼ cup evaporated milk
  • Water



  • Soak shrimp in evaporated milk for 2 hours
  • Lightly bread and fry shrimp until golden brown.  Set aside on folded paper towels to drain.
  • Put bacon and sausage in sauté pan.
  • Add self-rising flour when bacon and sausage is fully cooked.
  • Simmer and stir to brown roux.
  • Add green onions.
  • Add water to adjust gravy to desired thickness.
  • Add shrimp.
  • Serve over South Carolina Stone Ground Grits.

Cook the grits according to package directions.  (Stone Ground Grits available at Sea Eagle Market and at CJ Seafood Express)

Click below for a pdf of:
Shrimp and Grits