Creamy grits topped with Cajun shrimp, andouille, and scallions

Shrimp and Grits Breakfast

Name: Shrimp and Grits Breakfast
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups stone-ground grits; 8 cups whole milk; 2 cups sharp cheddar; 4 tbsp unsalted butter; 2 lb large shrimp; 8 oz andouille sausage; 2 tbsp Cajun seasoning; 1/2 cup scallions

Creamy stone-ground grits topped with Cajun-spiced shrimp and andouille.

Prep: 15 min
Cook: 35 min
Serves 8
Difficulty: medium

Creamy grits with sautéed shrimp and andouille — coastal hall breakfast that feels special without being fussy.

789Cal

49gProtein

45gCarbs

45gFat

Ingredients

2 cups stone-ground grits
8 cups whole milk
2 cups sharp cheddar
4 tbsp unsalted butter
2 lb large shrimp
8 oz andouille sausage
2 tbsp Cajun seasoning
1/2 cup scallions

Instructions

Cook the grits: Bring milk and water to a gentle boil in a heavy pot. Whisk in grits, reduce to low, and cook 20–25 minutes stirring often until thick and creamy. Fold in cheddar, butter, salt, and pepper; hold covered on low.
Brown the andouille: Sauté andouille coins in a large skillet over medium-high until edges crisp and fat renders, about 5 minutes. Transfer to a warm plate, leaving fat in the pan.
Sear the shrimp: Pat shrimp dry, toss with Cajun seasoning, and sear in the andouille fat over high heat in a single layer. Cook 2 minutes per side until pink and internal temperature reaches 145°F. Do not overcrowd.
Build the pan sauce: Return andouille to the pan with shrimp. Add a splash of water or stock, scrape browned bits, and finish with lemon juice and half the scallions. Taste and adjust salt.
Plate and serve: Spoon creamy grits into warm bowls, top with shrimp-andouille mixture, and garnish with remaining scallions and lemon wedges. Serve immediately while grits stay loose.

Station workflow

Start grits first—they need constant stirring and cannot wait for shrimp to finish.
Pat shrimp completely dry before seasoning or they steam instead of sear.
Hold grits in a pot on low heat with a splash of milk stirred in every 10 minutes.

Cleanup

Fill the grits pot with hot water immediately—starch sets like concrete once cooled.
Rinse shrimp shells and prep surfaces with sanitizer before handling other ingredients.

Leftovers

Grits tighten when chilled; reheat with milk whisked in over low heat until creamy again.
Chop leftover shrimp into a breakfast taco filling with hot sauce and scrambled eggs.