1. Cooking

#CookClub recipe No. 39: Andouille Shrimp and Grits

There are many ways to make shrimp and grits, but this version would likely raise some eyebrows in South Carolina’s Low Country.
Published Apr. 7, 2015

There are many variations on shrimp and grits, a classic South Carolina Low Country favorite.

I am sure none of them include goat cheese.

#CookClub recipe No. 39 is a variation on them that does, indeed, include goat cheese. I've actually pared back the amount as I tinkered with Andouille Shrimp and Grits from Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth (Quirk, 2013). And I added some white cheddar to the grits.

Shrimp has a fairly delicate taste, and, while I love goat cheese, a little goes a long way. On my first test, that's about all I could taste. When I make shrimp and grits, I buy the freshest shrimp I can. Masking that flavor seems foolish to me.

The other departure here is the addition of cubed butternut squash. What? Yes, and I am sure that's as far as you can get from authenticity as possible. However, the addition is genius. The squash adds sweetness and another texture. I bought prepeeled, precut squash in my produce department — also genius, especially if you're in a hurry.

I have a variety of grits in my pantry: instant, old-fashioned and stone-ground. The instant cooked the fastest, followed by old-fashioned and then stone-ground. I used old-fashioned for this recipe. They are chewy enough without needing 60 minutes of cooking time.

I like this variation on the theme and will be curious to see what you think, as well as how you put your own spin on it.

Post your photos

So, what are you making for dinner these days? Or for that matter, breakfast or lunch? Share photos of your chili, cupcakes or kale chips with the #CookClub tag on Instagram.

We want to see your attempts at the weekly #CookClub recipes, but we also want to know what else you're creating in your kitchen.

See all of the #CookClub photos that have been posted by the cooking community at

Join our Twitter chat

At 7 p.m. every Thursday people from around the country come together to talk about food during the live #CookClub Twitter chat. Some of the #CookClub's recent topics have been healthy eating and comfort food.

We've dished about finding the balance between dining out and cooking in, as well as classic springtime dishes.

The chat always takes interesting turns as contributors share the news of their week or interesting recipes they've found.

I hope you'll join us. We've all made new friends, some as far away as England and Australia. The love of cooking knows no borders.

This week, we'll be finishing the sentence "I can't cook without . . ." (Me? My answer would "an apron.")

Follow Janet K. Keeler on Twitter at @RoadEats.


  1. Ginger molasses spice cookies LORRAINE FINA STEVENSKI  |  Special to the Times
    They’re loaded with fresh seasonal spices, plus pecans and raisins.
  2. Seared pork chops with rosemary butter MICHELLE STARK  |  Tampa Bay Times
    And a recipe for seared pork chops that puts them to good use.
  3. Milk and Honey Sprouted Wheat Bread. LORRAINE FINA STEVENSKI  |  Special to the Times
    Try to find a local honey for this easy bread.
  4. Blue crabs are seasoned and steamed for ten minutes at the Key West Seafood Company, Gulfport,  Wednesday, October 2, 2019.  SCOTT KEELER  |   Times
    Not sure where to start? Go from market to table with guidance from local sellers.
  5. Butternut squash, bacon and blue cheese pizza MICHELLE STARK  |  Tampa Bay Times
    Here’s the recipe for this savory seasonal pie.
  6. Maple rosemary chicken thighs with spicy maple squash, maple cocktails and maple shortbread. MICHELLE STARK  |  Tampa Bay Times
    Move over, pumpkin spice: It’s time for maple recipes.
  7. Barbecue chicken sliders with apple and cabbage slaw. MICHELLE STARK  |  Tampa Bay Times
    They can be prepped ahead of time, then assembled the day of the game.
  8. Avocado/Persea americana SCOTT KEELER  |  Tampa Bay Times
    From a backyard tree comes lots of cooking inspiration.
  9. Brussels sprouts with apple and prosciutto, served with pork tenderloin. MICHELLE STARK  |  Tampa Bay Times
    For apple season, here’s a savory way to use the versatile fruit.
  10. Hoisin-glazed chicken meatballs. LORRAINE FINA STEVENSKI  |  Special to the Times
    They’re topped with a hoisin sauce, and can be baked or pan-fried.