Crystal Shrimp and Grits

Crystal Shrimp and Grits Recipe


Crystal Shrimp and Grits

Course: Main Dish
Keyword: Crystal Shrimp & Grits
Recipe serves 4.
Print Recipe Share on Facebook Share on Twitter


Crystal Sauce:

  • 4 cups fish, chicken, or shrimp stock
  • 4 tablespoons blond roux equal parts fat and flour cooked to a medium to light brown color
  • 1 each green, yellow and red bell pepper small dice
  • 1 medium yellow onion small dice
  • 3 stalks celery fine dice
  • 1 teaspoon kosher salt
  • 2 tablespoons Old Bay seasoning
  • 24 jumbo shrimp peeled and deveined


  • 2 cups heavy cream
  • 2 cups water
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • 1 tsp white pepper
  • 1 tbsp thyme leaves
  • 1 tbsp kosher table salt
  • 1 cup diced andouille sausage
  • 1 cup stone-ground grits (not instant)
  • 1 cup shredded Parmesan cheese


  • Slowly whisk stock into hot roux until smooth.
  • Add bell peppers, onion, celery, salt and Old Bay seasoning.
  • Bring to a simmer.
  • Cook 10 minutes; add shrimp and cook 3 minutes more.
  • In entrée bowl, top prepared grits with shrimp and gravy mixture (6 shrimp per bowl).


  • Bring all ingredients, except grits and cheese, to a boil; add grits
  • Reduce heat to medium and simmer until done, about 15 minutes.
  • Stir in cheese.


If you love Shrimp & Grits this is the recipe for you. You can find this recipe in our Alabama Back Road Restaurant Recipes Cookbook.