Alabama Gulf Shrimp & Grits

By Trace Barnett

This version of Shrimp & Grits leans into Alabama Gulf flavor—you get smokiness from sausage, depth from shrimp stock, and a slight Creole influence with tomato and the trinity, which feels right along the coast.

The vinegar and lemon are key here—they cut the richness and echo that fresh-from-the-water quality you get in places like Bayou La Batre.

Shrimp & Grits

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings:  4

INGREDIENTS

For the Creamy Sausage Grits:

• 1 cup stone-ground grits
• 4 cups shrimp stock (or chicken stock)
• 1 teaspoon kosher salt
• 2 tablespoons butter
• 1/2 cup heavy cream
• 3/4 cup sharp white cheddar, grated
• 4 oz sausage, finely diced and lightly browned

For the Gulf Shrimp & Sauce:

• 1 pound fresh Alabama Gulf shrimp, peeled and deveined
• 3 slices sausage, sliced into thin rounds
• 2 tablespoons butter
• 1 tablespoon bacon drippings (optional but encouraged)
• 1 small onion, finely diced
• 1/2 green bell pepper, finely diced
• 1/2 celery stalk, finely diced (a nod to coastal “holy trinity”)
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon all-purpose flour
• 3/4 cup shrimp stock
• 1/4 cup crushed tomatoes
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce (Crystal or similar)
• Juice of 1/2 lemon
• 1 teaspoon apple cider vinegar
• 2 green onions, sliced
• 2 tablespoons chopped parsley
• Salt and black pepper

INSTRUCTIONS

🍤 Learn how to make my simple shrimp stock here.

1. Build the Grits

Bring shrimp stock to a boil and salt lightly. Whisk in grits and reduce to low. Cook slowly, stirring often, for 25–30 minutes until tender.

Fold in butter, cream, cheddar, and browned Conecuh sausage. Keep warm—these should be rich, savory, and just loose enough to spread.

2. Start the Sauce Base

In a wide skillet, render the sliced Conecuh sausage until browned. Remove and reserve.

Add butter and bacon drippings, then sauté onion, bell pepper, and celery until soft—about 6–8 minutes. Stir in garlic and tomato paste and cook until the paste darkens slightly.

3. Create the Gulf Gravy

Sprinkle flour into the pan and stir to coat the vegetables. Cook for 1–2 minutes.

Slowly add shrimp stock and crushed tomatoes, stirring constantly until a light, silky sauce forms. Add Worcestershire and hot sauce.

4. Cook the Shrimp

Season shrimp with salt and pepper. Add to the skillet along with the browned sausage.

Cook just until the shrimp turn pink and curl—about 2–3 minutes. Finish with lemon juice and a splash of apple cider vinegar to brighten.

Fold in green onions and parsley.

5. Serve

Spoon grits into shallow bowls. Top with shrimp and plenty of that Gulf gravy.

Finish with extra herbs and a light squeeze of lemon if desired.

How To Make Simple Shrimp Stock