Spicy Sriracha Shrimp and Grits Recipe

If you are from the south then you already know that shrimp and grits is a way of life, but for all of the folks in the Midwest and north who tailgate, let me blow your mind with this amazing combo of spicy Sriracha shrimp and delicious cheddary grits!

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If you need to serve quite a few people at your tailgate, then this is your recipe.  It’s delicious, it’s got a touch of class and it brings out a great tradition in southern tailgating, with a little twist of course :-).

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If you had to do this on the go, the best thing you could do is bring a large pot or casserole pan.  Cook the grits in the casserole pan right on the grill or a gas/electric burner and grill up the peppers, onions, shrimp and sausage.  Next, mix a little Sriracha and Hunt’s® Diced Tomatoes and then drizzle that on that shrimp at the end!


Garnished up with a little green onion and cilantro to help add some more lemony onion flavor!


Big picture below for pinning, don’t try to eat your screen!


Spicy Sriracha Shrimp and Grits Recipe
Change up a classic southern dish with this Spicy Sriracha Shrimp and Grits Recipe that is sure to wow your tailgate crowd!
For the Grits:
  • 1 teaspoon of olive oil
  • 1 small diced yellow onion
  • 1 gallon of water
  • 24 ounces of grits
  • 8 ounces of unsalted butter
  • 2 cups of shredded white Cheddar
  • Kosher salt and fresh cracked pepper to taste
For the Shrimp:
  • 1 tablespoon of olive oil
  • 1 thinly sliced yellow onion
  • 1 thinly sliced red bell pepper, seeds removed
  • 1 thinly sliced green bell pepper, seeds removed
  • 4 thinly sliced andouille sausage links
  • 2 pounds of 26-30 per pound peeled and deveined shrimp
  • 28 ounce can of Hunt’s® Diced tomatoes, undrained
  • 4 tablespoons of Sriracha sauce
  • Kosher salt and fresh cracked pepper to taste
  1. For the grits: In a large pot on high heat with olive oil, add in the onions and brown. Once they are brown add in the water and bring to a boil. Slowly stir in the grits and cook on medium heat until they are cooked, about 45 minutes. Finish with butter, cheese, salt and pepper and keep warm.
  2. For the Shrimp: In a large sauté pan on high heat with olive oil, add in the onions, peppers and sausage and sauté for 5 to 6 minutes. Next, add in the shrimp and cook until they are cooked through, about 5 minutes. Finish by stirring in the Hunt’s® Diced tomatoes, Sriracha and salt and pepper and stew for 10 minutes on low heat.
  3. Serve the shrimp over top of the cheesy grits.