Low Country Shrimp and Creamy Grits

Low Country Shrimp and Creamy Grits

(1 review) Write a Review



  • 4lbs. shrimp, peeled and deveined
  • 2 yellow onions, diced
  • 2 green bell peppers, diced
  • 2 red bell peppers, diced
  • 3 cups corn kernels
  • 2lbs. cajun sausage, chopped
  • 1lb. butter
  • 1/4 cup REC TEC Grills Durty Gurl Bloody Mary Rub


Creamy Grits:

  • 1 gal milk
  • 2 qt. chicken stock
  • 1lb. butter
  • 1/4 cup REC TEC Grills Ben's Heffer Dust
  • 4 cups white stone ground grits
  1. Pre-heat REC TEC Matador to low heat with the milk, chicken stock, butter, and Ben's Heffer Dust, bringing to a simmer.
  2. Add the grits and cook over low heat stirring regularly.
  3. Transfer to a REC TEC Bullseye at 275‚Ñâ and allow to simmer for 40-45 minutes until the grits are thick and creamy.
  4. In a REC TEC Matador pre-heated to high heat, add the sausage and cook for 4-5 minutes until the sausage has rendered some fat and become golden brown.
  5. Add the diced onion, peppers, corn, butter, and Durty Gurl Bloody Mary Rub and cook for 5 minutes until the vegetables are soft.
  6. Add the shrimp and cook for 6-8 minutes until the shrimp are cooked through.

1 Review

  • Like my maw maw Used to make

    Posted by Deborah Wilford on 11th Dec 2018

    These shrimp and grits remind me of how my late maw maw used to make em... Creamy and delicious! The addition though of sausage to this one just takes it up a notch. I like a more succotash type of shrimp in my grits, so this one is a favorite for sure

BecomeAn Insider

Join the REC TEC community to get all the latest and greatest content!