Mucho Gusto

Allison’s Shrimp and Grits

This is the twenty-eighth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

This shrimp and grits recipe is an ever-satisfying family favorite. It’s a colorful dish that is perfect for summer! Juicy shrimp over creamy, cheesy grits, what’s not to love?


  • 3 tablespoons fresh lemon juice
  • ½  teaspoon hot sauce (such as Tabasco)
  • 1 ½ pounds peeled and deveined large shrimp
  • 2 andouille sausages, chopped 
  • 1 cup bell pepper, chopped
  • ½ cup onions, chopped
  • 1 ½  teaspoons bottled minced garlic
  • 1 cup fat-free, low-sodium chicken broth
  • 5 cups water
  • 1 ½  cups uncooked quick-cooking grits
  • 1 tablespoon butter
  • 1 teaspoon salt
  • ¾ cup (3 oz) shredded sharp cheddar cheese


  1. Cook the andouille sausage in a large nonstick skillet over medium heat until crisp. Remove the sausage and place on a separate plate, but leave the sausage drippings in the pan. 
  2. Add the onion, bell pepper, and garlic to the sausage drippings; cook for 5 minutes or until tender, stirring occasionally. 
  3. Stir in the shrimp, add the lemon juice and hot sauce, and pour in the chicken broth. Cook for 5 minutes or until shrimp are done, stirring frequently. 
  4. In a separate medium saucepan, bring water to a boil.
  5. Gradually add grits to the saucepan, stirring constantly. Reduce heat to low; simmer, covered, for 5 minutes or until thick, stirring occasionally. Stir in the butter, cheese, and salt.
  6. Serve shrimp mixture over grits; sprinkle with cheese and enjoy!