Spicy Shrimp and Andouille Sausage over Grits

"From The Boathouse, Charleston, South Carolina. Delicious!!!"
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Ready In:
2hrs 35mins




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

Questions & Replies

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  1. 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!
  2. I am thinking of trying this when my grandkids arrive this week. I'm a bit concerned about whether it would be too spicy for kids. Any comments from those who have tried this recipe?
  3. This is a little time consuming to prepare, but well worth it



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