Shrimp & Grits, Reimagined as a Chowder

Shrimp and grits is more than a dish — it carries history. Originating with the Gullah Geechee people, it’s rooted in coastal life, resourcefulness, and care. It’s a dish that deserves respect.

When I set out to make this shrimp and grits chowder, the goal wasn’t to reinvent the classic, but to thoughtfully reimagine it.

Chowder is traditionally a Northeastern dish — hearty and spoonable. At its core, it exists for the same reason shrimp and grits does: to comfort, to nourish, to make something satisfying from what’s available. This recipe lives at the intersection of those two traditions.

This isn’t soup with shrimp floating around. It’s meant to eat like shrimp and grits. Creamy, familiar, and grounded.

I used polenta to create that chowder-like texture while staying true to the corn base. The andouille is browned first for depth. The shrimp is cooked separately so it stays tender. Every step is intentional — nothing rushed, nothing accidental.

This dish isn’t meant to replace shrimp and grits. It’s simply another way to experience it. Cozy, spoonable, and deeply familiar in a new form.

That’s the heart of Neutral Kitchen: honoring where food comes from while allowing it to evolve in thoughtful, respectful ways. 🤎

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Shrimp & Grits Chowder

Serves 4–6 | About 45–50 minutes

Ingredients

• ¾–1 lb raw shrimp, peeled and deveined

• 6–8 oz andouille sausage, sliced

• 2 tbsp butter

• 1 tbsp olive oil

• 1 small yellow onion, finely diced

• ½ red bell pepper, finely diced

• ½ green bell pepper, finely diced

• 2–3 cloves garlic, minced

• 3½ cups chicken or seafood stock

• 1½–2 cups water, as needed

• ½ cup medium or coarse polenta (not instant)

• ¾ cup heavy cream

• 4 oz cream cheese, softened

• ½ cup shredded white cheddar or smoked gouda

• 1½ tsp Cajun seasoning

• ½ tsp smoked paprika

• ¼ tsp dried thyme

• 1 tsp Worcestershire sauce

• 1–2 tsp hot sauce

• 1 bay leaf

• Salt and black pepper, to taste

Optional Add-Ins:

• ¾ cup corn kernels

• Green onions or parsley, for garnish

• Fresh lemon juice, to finish

Instructions

1. Brown the andouille

Heat olive oil in a Dutch oven over medium-high heat. Add the andouille and cook until well browned and slightly crisp, about 4–5 minutes. Remove and set aside.

2. Quick-sear the shrimp

Season the shrimp lightly with Cajun seasoning and black pepper. Add them to the same pot and sear for 1-2 minutes seconds per side, or just until barely opaque. Remove and set aside with the sausage.

This step gives the shrimp flavor from the sausage fat without overcooking.

3. Build the base

Lower the heat to medium. Add butter, onion, and bell peppers. Cook for 4–5 minutes, until softened. Add garlic and cook for another 30 seconds, until fragrant.

4. Bloom the spices and add liquid

Stir in Cajun seasoning, smoked paprika, and thyme and let them bloom for about 15–20 seconds. Pour in the stock and 1½ cups of water. Add the bay leaf, Worcestershire, and hot sauce. Bring to a gentle boil.

5. Whisk in the polenta

Slowly whisk in the polenta, stirring constantly to prevent clumps. Reduce heat to low and simmer uncovered for 25–35 minutes, stirring often, until the polenta is fully tender and the texture is creamy and spoonable — similar to loose risotto.

Add more hot water or stock as needed to keep it fluid.

(If using corn, stir it in during the last 10 minutes.)

6. Make it luxurious

Stir in the heavy cream and cream cheese until smooth. Add the shredded cheese and stir until melted and glossy.

7. Bring it together

Return the shrimp and andouille to the pot and simmer gently for 3–5 minutes, just until the shrimp are cooked through. Remove the bay leaf.

Season with salt and pepper to taste and finish with a squeeze of fresh lemon juice.

Notes from Neutral Kitchen 🤎

• On texture: This dish should eat like loose polenta or a chowder — creamy, spoonable, and rich. If it thickens as it sits (it will), loosen it gently with warm stock or water. Avoid adding more cream, which can make it heavy.

• Why polenta: Polenta keeps the corn base true to shrimp and grits while naturally lending itself to a chowder-like texture. Medium or coarse polenta works best here; instant will break down too quickly.

• Shrimp timing matters: Shrimp is seared briefly and finished at the end to preserve tenderness. Overcooked shrimp will change the entire experience of the dish.

• Cheese choice: Smoked gouda adds depth and warmth; white cheddar brings sharpness and familiarity. Both work — choose based on the mood you want.

• Make-ahead friendly: This soup reheats beautifully. Store up to 3 days in the refrigerator and reheat slowly on the stovetop, stirring often.

• Finish with acid: A squeeze of lemon at the end is essential. It brightens the richness and brings balance to the dish.