Spicy Shrimp and Andouille Sausage over Grits

READY IN: 2hrs 35mins
Recipe by ratherbeswimmin

From The Boathouse, Charleston, South Carolina. Delicious!!!

Top Review by McLaughlins_01

My first time in Charleston, SC we ate at the Boathouse and I ordered their shrimp and grits, that was over 3 years ago. I remembered how GREAT the food was, and decided to try this recipe. I made it over this Thanksgiving weekend and it was excellent. I cut the recipe in half for just my husband and myself. I also made the sauce ahead of time and put it in the fridge. Just re-heated it when it was time to serve. I also used my favorite brand of 5 minute grits and substitued chicken broth for the water and it turned out really, really, yummy. We loved it!!!!!! My husband does not like spicy food, so I put less hot sauce in the sauce - then added extra to my plate at the very end. It was so good!

Ingredients Nutrition


  1. Combine the hot green pepper sauce, wine, shallots, lemon juice, and vinegar in a medium saucepan.
  2. Boil mixture over medium heat until reduced to 1/2 cup (about 15 minutes).
  3. Stir in 1/2 cup of cream; set aside.
  4. Bring 1/2 cup cream, 5 cups water, milk and butter to a simmer in a medium saucepan.
  5. Gradually whisk in the grits.
  6. Simmer for about 1 hour or until the grits are very soft and thickened; stir frequently.
  7. Heat olive oil in a skillet over medium heat.
  8. Add sausage, peppers, onion, and garlic; saute until veggies are tender (about 8 minutes).
  9. Add shrimp, tomatoes, cajun seasoning, and Old Bay seasoning and saute until the shrimp are opaque in the center (about 6 minutes).
  10. Season to taste with salt and pepper.
  11. Return hot-pepper cream mixture to a simmer.
  12. Spoon grits onto 6 plates.
  13. Spoon shrimp mixture over grits.
  14. Drizzle hot-pepper cream sauce over and serve.

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