Shrimp and Grits

Ingredients

• 1 cupstone-ground grits$1.42
• 4 cupwater$0.02
• 1 cupwhole milk$0.44
• 1 cupsharp cheddar cheese, shredded$3.90
• 4 tbspunsalted butter$0.58
• 1 lblarge shrimp, peeled$8.36
• 8 ozandouille sausage, sliced$3.07
• 1 eachyellow onion, diced$1.11
• 3 eachgarlic cloves, minced$0.48
• 1 tspCajun seasoning$0.02
• 1 tspkosher salt$0.02
• 0.5 tspblack pepper$0.07
• 0.25 cupgreen onions, sliced$0.27
• Total for 4 servings$19.76

Most of the cost is large shrimp, peeled ($8.36) and sharp cheddar cheese, shredded ($3.90). Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Toss the shrimp with the Cajun seasoning in a medium bowl until evenly coated and set aside.
2. Combine the water, whole milk, and half of the kosher salt and black pepper in a saucepan, bringing to a boil over medium-high heat.
3. Gradually whisk in the stone-ground grits, lower heat to low, cover, and simmer for 20 to 25 minutes, stirring frequently, until thickened and tender.
4. Meanwhile, heat a large skillet over medium heat and sauté the andouille sausage for 4 to 5 minutes until browned and rendered. Add the onion and garlic, cooking for 3 to 4 minutes until the onion is soft and translucent.
5. Add the seasoned shrimp to the skillet and cook for 2 to 3 minutes, stirring occasionally, until pink, opaque throughout, and an internal temperature of 145°F (63°C) is reached.
6. Remove the grits from the heat and vigorously stir in the unsalted butter, sharp cheddar cheese, and the remaining kosher salt and black pepper until completely melted and velvety.
7. Ladle the warm cheese grits into shallow bowls, spoon the sausage and shrimp mixture over each portion, and top with the sliced green onions.