Shrimp and Grits

by: Chef Matt Chatfield

Compatible Wolf Appliances:

Prep Time
Cook Time


  • 2 cups chicken stock, plus more if needed
  • 4 tablespoons unsalted butter
  • 1 cup grits (not instant grits, slow cooking)
  • Kosher salt and cracked black pepper
  • 2 cups grated cheddar
  • 2 1/2 cups heavy cream
Shrimp and Sausage
  • 3 tablespoons avocado oil
  • 1/2 pound smoked andouille sausage, sliced 1/4-inch thick on an angle
  • 2 cloves garlic, minced
  • 1/2 medium red bell pepper, diced
  • 1/2 medium green bell pepper, diced
  • Cajun seasoning
  • white wine
  • half lemon
  • 2 1/2 cups heavy cream


Bring the chicken stock, the heavy cream, and the butter to a simmer in a heavy saucepan on the Wolf Burners.

Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps.

Once the grits are thick and creamy, adjust the consistency with stock, if necessary, and season with salt and pepper.

Add high-temperature oil and sausage to the pan. Add green bell peppers, red bell peppers, and onions.

When the onions become translucent, add the shrimp, garlic, and Cajun spice. Add a small amount of flour and oil to the mixture. Pour in the white wine and squeeze half the lemon into the mixture.

Add heavy cream to the shrimp and sausage and add the cheddar cheese to the grits.

Spread the grits on a plate, top with the shrimp and sausage, and serve.