Commander’s Palace Shrimp and Grits Recipe: New Orleans Elegance

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: Approximately 580 calories per serving

Commander’s Palace Shrimp and Grits is the dish that elevated humble Southern comfort food to fine dining status. This New Orleans classic features creamy stone-ground grits topped with perfectly cooked shrimp in a rich, savory Creole sauce.

It’s the kind of dish that showcases the best of Louisiana cuisine—bold flavors, quality ingredients, and impeccable technique. While it looks restaurant-fancy, it’s achievable at home with attention to detail.

What Makes This Version Special?

Commander’s Palace version stands out with its velvety grits enriched with cream and cheese, paired with plump Gulf shrimp in a sauce loaded with andouille sausage, trinity vegetables, and Creole spices.

The combination of textures—creamy grits, tender shrimp, smoky sausage—creates harmony. Each component is carefully prepared to shine individually while complementing the whole.

Equipment Needed

• Medium heavy-bottomed saucepan (for grits)
• Large skillet or sauté pan
• Whisk
• Wooden spoon
• Sharp knife and cutting board
• Measuring cups and spoons
• Ladle

Ingredients You’ll Need

For the Grits:

• 4 cups whole milk
• 1 cup stone-ground grits
• 4 tablespoons butter
• ½ cup heavy cream
• ¾ cup sharp cheddar cheese, shredded
• ½ teaspoon salt
• ¼ teaspoon white pepper

For the Shrimp:

• 1½ pounds large shrimp (21-25 count), peeled and deveined
• 2 tablespoons Creole seasoning, divided
• 3 tablespoons butter, divided
• 2 tablespoons olive oil
• 6 ounces andouille sausage, diced
• 1 medium onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 cup chicken or seafood stock
• ½ cup heavy cream
• 2 tablespoons fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 1 teaspoon hot sauce (or to taste)
• 3 green onions, sliced
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper to taste

Step-by-Step Instructions

Season Shrimp: Pat shrimp completely dry with paper towels. Season with 1 tablespoon Creole seasoning, tossing to coat evenly.

Set aside while preparing other components.

Start the Grits: Bring milk to a gentle simmer in a medium heavy-bottomed saucepan over medium heat. Don’t let it boil over.

Slowly whisk in the grits in a steady stream. Reduce the heat to low.

Cook Grits: Cook grits on low heat, stirring frequently, for 25-30 minutes until thick and creamy.

Grits should be tender with no gritty texture. Add more milk if they get too thick.

Cook Sausage: While grits cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced andouille.

Cook 4-5 minutes, stirring occasionally, until browned and crispy. Remove with a slotted spoon, set aside.

Cook Trinity: In the same skillet, add the remaining 1 tablespoon olive oil. Add onion, bell pepper, and celery.

Cook 5-6 minutes, stirring occasionally, until vegetables soften. Add garlic and the remaining 1 tablespoon Creole seasoning. Cook 1 minute.

Make Sauce: Pour in stock, scraping up any browned bits from the bottom of the pan. Add heavy cream, lemon juice, Worcestershire, and hot sauce.

Bring to a simmer and cook 3-4 minutes until slightly thickened.

Cook Shrimp: Push vegetables to the sides of the pan. Add 2 tablespoons of butter to the center. Once melted, add shrimp in a single layer.

Cook 2 minutes without moving, then flip. Cook another 1-2 minutes until pink and just cooked through.

Combine: Return sausage to the pan. Toss everything together. Taste and adjust seasoning with salt, pepper, or hot sauce.

Stir in half the green onions and parsley.

Finish Grits: When grits are tender and creamy, remove from heat. Stir in butter, heavy cream, and cheddar cheese.

Whisk vigorously until smooth and creamy. Season with salt and white pepper.

Plate: Spoon creamy grits into shallow bowls. Ladle shrimp and sauce over grits.

Top with remaining green onions and parsley. Serve immediately while hot.

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Ingredient Substitutions

Stone-Ground Grits: Regular grits work but cook faster (follow package directions). Instant grits won’t have the same texture.

Andouille: Kielbasa or smoked sausage substitute. For spicier, use hot links.

Heavy Cream: Half-and-half makes a lighter version, though less rich.

Cheddar: Gruyère, white cheddar, or Parmesan all work beautifully.

Creole Seasoning: Make your own: 1 tbsp paprika, 1 tsp each garlic powder, onion powder, oregano, thyme, cayenne, black pepper.

Shrimp: Crawfish tails are a traditional Louisiana alternative.

Nutritional Information (Per Serving)

• Calories: 580
• Protein: 42g
• Carbohydrates: 38g
• Fat: 28g
• Saturated Fat: 14g
• Fiber: 2g
• Sugar: 8g
• Sodium: 1180mg
• Cholesterol: 265mg

Tips for Success

Stone-Ground Grits: Essential for authentic texture. Worth seeking out at specialty stores.

Low and Slow: Grits need slow cooking and frequent stirring. Don’t rush.

Dry Shrimp: Pat completely dry so they sear properly instead of steaming.

Don’t Overcook Shrimp: They cook in 3-4 minutes total. Overcooked shrimp are rubbery.

Hot Pan: Shrimp need a hot pan for proper searing and browning.

Trinity is Foundation: Properly cooked onion, celery, and bell pepper create a flavor base.

Fresh Stock: Quality stock makes a noticeable difference in the sauce.

Serving Suggestions

Classic Presentation: Serve in shallow bowls with grits as a base, shrimp, and sauce ladled over top.

Family Style: Serve grits and shrimp separately, letting guests build their own bowls.

Brunch: Add a poached or fried egg on top for a decadent brunch dish.

Wine Pairing: Pair with crisp white wine like Sauvignon Blanc or unoaked Chardonnay.

Complete Meal: Serve with simple green salad and crusty French bread.

Storage and Reheating

Refrigerator: Store grits and shrimp separately in airtight containers for up to 2 days.

Not Freezer-Friendly: Cream-based dishes don’t freeze well.

Reheating Grits: Warm over low heat with added milk, stirring constantly until smooth.

Reheating Shrimp: Warm gently in sauce over medium-low heat. Don’t overcook.

Best Fresh: This dish is truly best enjoyed fresh. Plan to serve immediately.

Variations to Try

Cajun Style: Increase cayenne and add diced jalapeños for more heat.

BBQ Shrimp and Grits: Use New Orleans BBQ shrimp sauce (butter, Worcestershire, spices).

Tasso Cream: Add diced tasso ham to the sauce for a smokier, spicier version.

Lobster and Grits: Replace shrimp with lobster tail meat for a luxurious upgrade.

Cheese Variations: Try smoked Gouda or pepper jack in grits.

Tomato Cream: Add ½ cup diced tomatoes to the sauce.

Common Mistakes to Avoid

Using Instant Grits: Creates a mushy, gluey texture. Use stone-ground only.

High Heat on Grits: Causes scorching and lumps. Keep at a gentle simmer.

Overcooking Shrimp: Rubbery texture. Cook just until pink and opaque.

Underseasoning: Bold flavors are the hallmark of this dish. Season generously.

Wet Shrimp: Won’t sear properly. Pat completely dry before cooking.

Not Stirring Grits: They’ll stick and burn. Stir frequently.

Adding Cheese Too Early: Wait until the grits are done. Adding during cooking can make it grainy.

Frequently Asked Questions

What are stone-ground grits?

Whole corn kernels are ground between stones, leaving some hull and germ. Creates creamy, slightly textured grits superior to instant.

Can I make grits ahead?

Make up to 2 hours ahead. Keep warm in a double boiler or reheat gently with added milk.

What’s the holy trinity?

Louisiana cooking’s base: onion, celery, bell pepper. Like French mirepoix.

Can I use frozen shrimp?

Yes! Thaw completely, pat very dry before cooking. Fresh Gulf shrimp are ideal when available.

Why is my sauce too thin?

Simmer longer to reduce or add cornstarch slurry (1 tsp cornstarch + 2 tbsp water).

Can I make this gluten-free?

Yes! Grits are naturally gluten-free. Verify Creole seasoning and stock are GF.

What if I can’t find andouille?

Use any smoked sausage or kielbasa. Won’t be identical but still delicious.

How do I know when grits are done?

Should be creamy with no gritty texture when rubbed between fingers. Usually 25-30 minutes for stone-ground.

Can I use a different cheese?

Absolutely! Gruyère, fontina, or white cheddar all work beautifully.

Is this dish spicy?

Moderately spicy from Creole seasoning and andouille. Adjust the heat with cayenne and hot sauce.

New Orleans on Your Plate

Commander’s Palace Shrimp and Grits represents the pinnacle of Southern cooking—comfort food elevated through quality ingredients and careful technique. This iconic dish brings the elegance of New Orleans fine dining to your home table.

While it requires attention and multiple components, each step is straightforward. The result is a restaurant-quality dish that impresses without intimidating. Make this for special occasions or whenever you want to treat yourself to something truly special!