Appetizers
Chef John Besh's shrimp and grits recipe transforms a classic Southern dish into a restaurant-quality experience with smoky andouille sausage and velvety stone-ground grits. This dish balances rich, smoky flavors with creamy texture, delivering a meal that feels both indulgent and perfectly balanced.
The key lies in perfectly cooked shrimp and velvety grits that absorb the smoky essence of the andouille.
The recipe begins with properly seasoned shrimp that cook just long enough to stay tender and juicy, paired with stone-ground grits that achieve that signature creamy yet slightly firm texture.
Chef Besh's approach emphasizes quality ingredients—smoked sausage, fresh shrimp, and rich butter—all cooked with precision to create a dish that's both comforting and refined. The smoky depth from the andouille complements the buttery grits beautifully, creating a harmonious flavor profile.
What makes this shrimp and grits truly special is the attention to detail in both preparation and plating. The shrimp develop a subtle char while remaining tender, and the grits achieve that ideal creamy consistency without becoming gluey.
Topped with a touch of hot sauce and fresh herbs, this dish delivers the perfect balance of heat, richness, and freshness in every bite. It's a meal that feels like a celebration on your plate.
Serve this dish with a side of sautéed greens or warm cornbread to complete the Southern-inspired experience. The recipe scales easily for gatherings, making it ideal for both weeknight dinners and special occasions. Let's bring Chef Besh's signature style to your kitchen with this foolproof method.
Ingredients for chef john besh shrimp and grits
Essential ingredients for Chef John Besh's refined shrimp and grits, balancing smoky sausage and velvety stone-ground grits.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp (Peeled and Deveined) 🦐 | 1 ½ lb | Wild-caught, 21-25 count per pound |
| Stone-Ground Grits 🍚 | 1 ½ cups | Uncooked, coarse grind preferred |
| Andouille Sausage 🌭 | 6 oz | Smoked, high-quality Cajun brand |
| Unsalted Butter 🧈 | ½ cup | European-style, 82% fat content |
| Heavy Cream 🥛 | ½ cup | Full-fat, 36% fat content |
| Chicken Stock 🍲 | 2 cups | Homemade or high-quality store-bought |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced for depth of flavor |
| Yellow Onion 🧅 | 1 whole | Sweet variety, finely diced |
| Cayenne Pepper 🌶️ | ½ tsp | Adjust for desired heat level |
| Smoked Paprika 🌶️ | 1 tsp | High-quality, for smoky depth |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground, coarse grind |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Hot Sauce 🌶️ | 2 tbsp | Crystal or Tabasco preferred |
| Lemon 🍋 | 1 whole | Juiced, for brightness |
The shrimp and andouille sausage are the heart of this dish, so prioritize quality. For shrimp, wild-caught 21-25 count per pound ensures optimal texture and flavor. Chef Besh often sources his andouille from Cajun Delight or Zatarain's, emphasizing the importance of authentic Cajun smoke curing. Stone-ground grits from Bob's Red Mill or Stone Ground Grits Co. deliver that signature coarse texture essential for proper consistency. The butter should be European-style with an 82% fat content—it makes all the difference in achieving that luscious, velvety finish. Don't compromise on these foundational ingredients; they're what elevate this dish from ordinary to extraordinary.
No stone-ground grits? Instant grits in a pinch, though texture will differ. Substitute andouille with smoked kielbasa or chorizo if needed, though flavor will shift. For the shrimp, frozen wild-caught works if properly thawed and patted dry. The heavy cream can be swapped for half-and-half, though richness will diminish slightly. Fresh herbs like cilantro can be replaced with dried parsley at one-third the amount. The hot sauce is crucial for that signature kick—Crystal or Tabasco are Chef Besh's go-tos, but any high-quality hot sauce will suffice. For the garlic, powdered garlic at half the amount works in a bind, though fresh is always superior.
This dish reheats beautifully—simmer gently with a splash of water or stock to restore creaminess. Store components separately: grits for up to 5 days, shrimp for 2 days, and sausage for 3 days in the refrigerator. For longer storage, freeze the grits mixture (without shrimp) for up to 3 months. The shrimp should be cooked just before serving to maintain perfect texture. To assemble quickly, prepare the grits base ahead and reheat with fresh shrimp and sausage. The lemon juice should be added fresh at serving to preserve brightness.
Why You'll Love This Recipe
- One-Pot Magic: That andouille and shrimp sizzling in the same pan? The flavors marry so fast you’ll forget you’re cooking. Just brown the sausage, toss in the shrimp, and let the butter work its magic—minimal cleanup, maximum flavor.
- Creamy Crisp Contrast: Stone-ground grits soak up the smoky sausage and rich cream while the shrimp stays tender. That crispy edge on the shrimp? Chef John’s secret—don’t skip the butter basting.
- Weeknight to Weekend: Make it for tired Tuesday nights or impress guests on Saturday. The andouille adds depth without fuss, and the dish reheats like a dream. (Yes, even after leftovers.)
- Budget-Friendly Luxury: Shrimp and grits feel fancy, but this version stretches ingredients smartly. A few sausage links and a pound of shrimp feed four easily—no wasted leftovers, just happy seconds.
Step-by-step instructions for Chef John Besh shrimp and grits
Master this iconic Southern dish with smoky sausage and velvety grits—every element balanced for perfect harmony.
Cook the Stone-Ground Grits to Creamy Perfection
Combine the 1.5 cups stone-ground grits with the 2 cups chicken stock in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then immediately reduce to a simmer. The grits will foam vigorously at first—this is normal. Stir occasionally for 20-25 minutes until the grits reach a thick, creamy consistency that coats the back of a spoon.
Here's the thing—stone-ground grits need patience. If they look too thick after 20 minutes, add 2-3 tablespoons of hot chicken stock at a time until you reach that ideal, pudding-like texture. The grits should be smooth with no gritty texture remaining. Remove from heat and stir in the 0.5 cup unsalted butter until fully melted and incorporated. Cover to keep warm while you prepare the shrimp and sausage.
Sear the Andouille Sausage and Shrimp
In a large skillet, cook the 6 oz andouille sausage over medium heat for 5-6 minutes, turning occasionally, until the sausage is browned and beginning to crisp. Remove the sausage from the skillet and set aside, leaving the rendered fat in the pan. Increase heat to medium-high and add the 1.5 lb large shrimp, seasoned with 1.5 tsp kosher salt, 0.5 tsp black pepper, and 0.5 tsp cayenne pepper.
Cook the shrimp for 2-3 minutes per side until they turn a vibrant pink and develop a golden sheen. They should curl slightly at the edges but remain tender. The high heat ensures they cook quickly without overcooking. Remove the shrimp from the skillet and set aside with the sausage. Pour off all but 1 tablespoon of the rendered fat from the skillet.
Build the Smoky Velocity Sauce
In the same skillet, add the 1 whole yellow onion and 4 cloves garlic cloves, both finely diced. Cook over medium heat for 3-4 minutes until the onion is translucent and the garlic is fragrant. Sprinkle in the 1 tsp smoked paprika and cook for 30 seconds, stirring constantly, until the spices are toasted and aromatic.
Pour in the 0.5 cup heavy cream and the 2 tbsp hot sauce. Bring to a gentle simmer and cook for 2-3 minutes until the sauce thickens slightly. The sauce should coat the back of a spoon but remain silky. Here's where it gets good—add the juices from the shrimp and sausage back to the skillet, scraping up any browned bits from the bottom. This step captures all the flavor you've built.
Assemble and Finish with Brightness
Return the cooked sausage and shrimp to the skillet with the sauce. Gently toss everything together, coating the shrimp and sausage in the smoky cream sauce. Divide the creamy grits among four warmed bowls, then top each portion with the shrimp and sausage mixture. The contrast between the rich grits and the bright shrimp should be striking.
Finish each serving with a squeeze of the 1 whole lemon (about 1 tablespoon of juice per bowl) and a sprinkle of the 0.25 cup fresh cilantro. The acidity from the lemon cuts through the richness, while the cilantro adds a fresh, herbal note. Serve immediately while the grits are still warm and the shrimp is tender.
Pro Tips For Making Chef John Besh Shrimp And Grits
- CRISP THE SAUSAGE FIRST: Don’t let that andouille turn into a greasy mess—pat it very dry with paper towels before browning. I used to skip this, and the sausage would just steam instead of develop that deep, caramelized crust. A hot skillet with a splash of oil (just enough to coat) and 2-3 minutes per side until it’s golden and slightly charred makes all the difference.
- SALT THE SHRIMP LIKE IT’S WORTH IT: Toss those peeled shrimp with ½ teaspoon of kosher salt right after peeling—let them sit for 10 minutes before cooking. This keeps them from curling into little question marks while searing. (Yes, even if you’re impatient like me.) The salt also pulls out moisture, so they brown faster and stay juicier.
- STIR THE GRITS LIKE YOUR LIFE DEPENDS ON IT: The first 5 minutes of cooking grits are non-negotiable—stir constantly with a wooden spoon. I learned this the hard way: one missed stir means a gummy, uneven batch. After that, you can reduce stirring to every minute or so, but don’t let them sit untouched. And for the love of cream, don’t use a blender—you’ll end up with grits soup.
- UPGRADE THE CREAM WITH A SPLASH OF ACID: Swap the last ¼ cup of heavy cream for a mix of cream and 1 teaspoon of lemon juice or white wine. Sounds weird, but it works: the acid brightens the richness and cuts through the fat, so the sauce doesn’t feel heavy. (Your future self will notice the difference.) Save the full-fat cream for the final stir-in—it’ll coat the grits like a dream.
Regional styles of chef john besh shrimp and grits
Louisiana Cajun Twist
Chef Besh’s version draws heavily from Louisiana’s Cajun roots, where andouille sausage gets star billing. For an authentic Cajun touch, add 1 tsp Cajun seasoning (like Tony Chachere’s) directly to the shrimp while searing.
This boosts the dish’s signature spice profile while keeping the heat balanced. I also recommend serving with cornbread muffins—their slight sweetness contrasts beautifully with the smoky grits. 🌶️
Texas BBQ Fusion
Swap the andouille for smoked brisket (about 6 oz, thinly sliced) and replace the hot sauce with Texas-style BBQ sauce (like Stubb’s). This Texas-inspired twist keeps the creamy grits but adds deep, smoky meaty notes.
Garnish with pickled red onions for a tangy crunch that cuts through the richness. The dish becomes heartier while staying true to Chef Besh’s precision. 🌭
New Orleans Po’ Boy Style
For a Po’ Boy-inspired version, serve the shrimp and grits in a toasted French bread loaf instead of bowls. Top with crispy fried onions (store-bought or homemade) and a drizzle of remoulade sauce (mix mayo, hot sauce, and Creole seasoning).
This street-food adaptation keeps the rich flavors but adds a playful, handheld element perfect for brunch or game day. 🍞
Smoky Mountain Adaptation
Inspired by Appalachian flavors, replace the andouille with smoked turkey sausage (like Johnsonville) and add 1 tsp applewood smoked salt to the grits while cooking. Top with crumbled bacon and a sprinkle of green onions for a mountain-style twist.
The turkey sausage adds a lighter, slightly sweet flavor that pairs beautifully with the grits. This version feels hearty and comforting, ideal for cooler weather. ⛰️
Seafood Market Upgrade
For a coastal take, use lump crabmeat (about 1 cupseared scallops (sautéed in the same skillet as the shrimp) and a drizzle of lemon beurre blanc. This seafood-forward version keeps the creamy grits but elevates the dish with briny, buttery notes. Perfect for a seafood lover’s brunch. 🦀
Spicy Cajun Shrimp Grits
For those who love heat, double the cayenne to 1 tsp and add ½ tsp crushed red pepper flakes to the grits while cooking. Serve with a side of spicy Creole mustard** for dipping.
This fiery version is a crowd-pleaser at Cajun festivals and brings the heat without overpowering the dish’s creamy base. 🔥
Nutrition facts
Frequently asked questions
Can I make this shrimp and grits recipe ahead of time?
Yes, but with smart timing! Prepare the grits base up to 2 days ahead and refrigerate in an airtight container. Reheat gently with a splash of stock or water until creamy. Cook the shrimp and sausage fresh—just 5 minutes before serving to keep them tender. The sauce can be made 1 day ahead and reheated with the shrimp.
What's the secret to perfectly creamy grits?
Use stone-ground grits and cook them low and slow for 20-25 minutes with constant stirring. The key is patience—don't rush! Stir in 0.5 cup butter off-heat to create a velvety finish. If they're too thick, add 2 tbsp hot stock at a time. Never skip the butter—it's what makes them rich and smooth!
Can I substitute frozen shrimp?
but thaw them properly first! Use wild-caught frozen shrimp (21-25 count) and thaw overnight in the fridge. Pat them very dry before cooking to get that perfect sear. Avoid thawing at room temperature—it can make them rubbery. The cooking time remains the same (2-3 minutes per side), but watch closely for doneness.
How do I adjust the heat level?
Chef Besh's recipe has a moderate heat from the cayenne and hot sauce. For milder flavor, reduce the cayenne to ¼ tsp and use 1 tbsp hot sauce. For extra spice, add ½ tsp crushed red pepper flakes to the grits while cooking. Always taste as you go—you can add more heat, but you can't take it out!
What sides pair best with this dish?
Classic Southern sides complement perfectly: sautéed collard greens with smoked turkey neck, buttermilk cornbread, or a simple tomato salad. For a lighter option, try roasted asparagus with lemon zest. The key is balancing the richness—acidic or green sides cut through the creaminess beautifully.