Ruby Slipper Cafe Shrimp & Grits Copycat Recipe
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| Bring brunch home with this Ruby Slipper Cafe inspired copycat, where buttery cheddar grits meet smoky sausage, crisp bacon, and juicy shrimp. |
If you love creamy grits, tender shrimp, and a rich, savory sauce with a little Southern soul, this Ruby Slipper Cafe Shrimp & Grits copycat recipe is for you. It brings that cozy brunch feel right into your own kitchen, without a long wait for a table.
This recipe is inspired by the popular restaurant favorite, with buttery grits, smoky sausage, juicy shrimp, and a bold sauce that tastes like it simmered all day. The best part? It is simple enough for a home cook to make on a weeknight, but special enough for a weekend brunch or dinner with friends.
Why People Love Ruby Slipper Cafe and Shrimp & Grits
Ruby Slipper Cafe has become well known for its fun New Orleans brunch style, colorful plates, and comforting Southern flavors. People head there for big brunch energy, warm hospitality, and dishes that feel both classic and a little playful.
Shrimp and grits is one of those meals that sticks with you. It is creamy, savory, smoky, and just a little rich in the best way. You get the soft, almost cloud-like grits underneath, then juicy shrimp on top, and finally that silky sauce that ties it all together. Every bite feels warm, buttery, and deeply comforting.
While this is inspired by Ruby Slipper Cafe’s dish, this is not the restaurant’s actual recipe. It is a home kitchen version made to capture that same brunch magic with easy-to-find ingredients and clear steps.
What Makes This Copycat Shrimp & Grits So Good
There are a few things that make this copycat shrimp and grits recipe stand out.
- Stone-ground style grits give the dish a true Southern texture.
- Shrimp cooks fast, so dinner comes together quickly.
- Smoked sausage and bacon add deep, savory flavor.
- A touch of garlic, lemon, and cream keeps the sauce balanced.
- It works for brunch or dinner, which always feels like a win.
If you have ever ordered shrimp and grits at a restaurant and thought, “Could I make this at home?” the answer is yes. Absolutely yes.
Ingredients
Serving size: 4 servings
Prep time: 20 minutes
Cook time: 35 minutes
Total time: About 55 minutes
For the grits:
- 1 cup stone-ground grits or old-fashioned grits
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
For the shrimp and sauce:
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 6 slices bacon, chopped
- 8 ounces andouille sausage or smoked sausage, sliced
- 1 tablespoon olive oil, if needed
- 1 small yellow onion, finely chopped
- 1 small red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 3/4 cup chicken broth
- 1/4 cup heavy cream
- 1 teaspoon fresh lemon juice
- 2 green onions, sliced
- 1 tablespoon chopped fresh parsley
- A few dashes hot sauce, optional
Kitchen Tools You Will Need
- Medium saucepan for the grits
- Large skillet
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Instant-read thermometer, helpful for safe shrimp cooking
How to Make Ruby Slipper Cafe Inspired Shrimp & Grits
Step 1: Start the grits.
In a medium saucepan, bring the chicken broth and milk to a gentle boil over medium heat. Whisk in the grits slowly. This helps prevent lumps. Once the grits are mixed in, lower the heat to low.
Step 2: Cook the grits low and slow.
Cover the pot loosely and cook the grits according to the package directions, usually about 20 to 30 minutes for old-fashioned or stone-ground grits. Stir every few minutes so they do not stick to the bottom. Think of grits like oatmeal’s savory cousin. They need a little attention, but they reward you for it.
Step 3: Finish the grits.
When the grits are tender, stir in the butter, cheddar cheese, salt, and pepper. Mix until smooth and creamy. If they seem too thick, add a splash of warm milk or broth. Turn the heat to the lowest setting and keep them warm while you cook the shrimp.
Step 4: Season the shrimp.
Pat the shrimp dry with paper towels. This helps them sear instead of steam. Toss them with the salt, pepper, and smoked paprika.
Step 5: Cook the bacon.
In a large skillet over medium heat, cook the chopped bacon until crisp. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Leave about 1 tablespoon of bacon fat in the skillet.
Step 6: Brown the sausage.
Add the sliced sausage to the skillet and cook for 3 to 4 minutes, turning once or twice, until browned around the edges. Remove it to the plate with the bacon.
Step 7: Cook the vegetables.
Add the onion and red bell pepper to the skillet. If the pan looks dry, add the olive oil. Cook for about 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
Step 8: Build the sauce.
Sprinkle the flour over the vegetables and stir well for 1 minute. This helps thicken the sauce later. Pour in the chicken broth slowly while stirring, scraping up any browned bits from the bottom of the skillet. Those browned bits are packed with flavor.
Step 9: Add cream and sausage.
Stir in the heavy cream, then return the sausage to the skillet. Let the sauce simmer for 2 to 3 minutes until it thickens slightly.
Step 10: Cook the shrimp.
Add the shrimp to the skillet in a single layer. Cook for about 1 to 2 minutes per side, depending on size, until they turn pink and opaque. Shrimp cook very quickly, so keep an eye on them. They are done when they reach an internal temperature of 145°F.
Step 11: Finish the dish.
Turn off the heat and stir in the lemon juice, green onions, parsley, and the cooked bacon. Add a few dashes of hot sauce if you like a little kick. Taste and adjust seasoning as needed.
Step 12: Serve.
Spoon the warm cheesy grits into shallow bowls. Top with the shrimp, sausage, and plenty of sauce. Serve right away while everything is hot and creamy.
Food Safety Tips for Shrimp and Grits
Seafood cooks fast, but safe cooking still matters.
- Keep raw shrimp refrigerated until you are ready to cook.
- Do not let raw shrimp sit out at room temperature for more than 2 hours.
- Cook shrimp to an internal temperature of 145°F.
- Use separate utensils or wash them well after touching raw seafood.
- Refrigerate leftovers within 2 hours.
- Eat leftovers within 3 days for best quality.
Easy Shortcuts for Busy Home Cooks
Want to make this easy shrimp and grits recipe even easier? Here are a few simple shortcuts.
- Use quick grits: They are not quite as rustic, but they save time.
- Buy peeled and deveined shrimp: One less step is always nice.
- Use pre-chopped onion and pepper: Great for busy weeknights.
- Make the grits in a rice cooker: If your rice cooker handles porridge-style settings, it can help keep them warm and creamy.
- Swap in rotisserie-style smoked sausage: Any good smoked sausage works well if andouille is hard to find.
If your mornings are hectic, you can also prep the bacon, sausage, onion, and pepper the night before. Then when it is time to cook, everything moves much faster.
Allergy-Friendly and Dietary Modifications
One thing I love about making restaurant-inspired recipes at home is how easy it is to tweak them. If someone at your table has a food sensitivity or just eats differently, you still have options.
Gluten-free:
- Use certified gluten-free grits.
- Replace the all-purpose flour with 1 tablespoon cornstarch mixed with 1 tablespoon cold broth.
- Double-check your sausage, bacon, broth, and hot sauce labels for hidden gluten.
Dairy-free:
- Use unsweetened dairy-free milk in the grits.
- Swap the butter for plant-based butter.
- Use dairy-free shredded cheese or leave out the cheese and add extra seasoning.
- Replace the heavy cream with full-fat canned coconut milk or an unsweetened plant cream.
Lower-spice version:
- Use a mild smoked sausage instead of andouille.
- Skip the hot sauce.
- Use regular paprika instead of smoked paprika if you want a softer flavor.
Pork-free:
- Use turkey sausage or chicken sausage.
- Skip the bacon and use a little olive oil plus a pinch of smoked paprika for that smoky note.
Vegetarian-style idea:
- Replace shrimp and sausage with sautéed mushrooms, roasted cauliflower, or plant-based sausage.
- Use vegetable broth instead of chicken broth.
- The result will be different, of course, but still hearty and satisfying.
Shellfish-free:
- Swap the shrimp for diced chicken or seared scallops if tolerated.
- If using chicken, cook until it reaches 165°F.
Paleo-inspired option:
- Traditional grits are not paleo, so try creamy mashed cauliflower instead.
- Use compliant sausage and bacon with no added sugar if needed.
- Thicken the sauce lightly with reduction instead of flour.
Low-carb option:
- Serve the shrimp mixture over cauliflower mash instead of grits.
- Use less onion if you want to reduce carbs further.
Tips for the Best Shrimp and Grits
- Do not overcook the shrimp. Rubbery shrimp can happen fast.
- Season in layers. Grits need salt, and so does the sauce.
- Use good broth. Since broth flavors both the grits and the sauce, it really matters.
- Keep the grits warm. Grits thicken as they sit, so loosen them with a little milk if needed.
- Fresh lemon at the end brightens the whole dish. It cuts through the richness beautifully.
Approximate Nutrition Per Serving
These numbers are estimates and can vary based on the brands you use.
- Calories: 680
- Protein: 33g
- Carbohydrates: 35g
- Fat: 45g
- Fiber: 2g
- Sugar: 4g
- Sodium: 1180mg
What to Serve with Shrimp & Grits
This dish is filling on its own, but if you want to round out the meal, try one of these ideas.
- Simple sautéed greens
- Fresh fruit for a brunch spread
- Biscuits or crusty bread
- A crisp green salad with lemon vinaigrette
- Iced tea or fresh lemonade
Storage and Reheating
Have leftovers? Lucky you.
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheating grits: Add a splash of milk or broth and warm slowly on the stove or in the microwave, stirring often.
- Reheating shrimp: Warm gently to avoid overcooking. The microwave works, but short bursts are best.
If possible, store the grits and shrimp mixture separately. That helps everything reheat more evenly.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Just thaw them fully and pat them dry before cooking.
Can I make shrimp and grits ahead of time?
You can make the grits and sauce ahead, but shrimp are best cooked right before serving. They stay more tender that way.
What kind of grits should I use?
Stone-ground or old-fashioned grits give the best texture. Quick grits work in a pinch, but instant grits are usually less creamy and flavorful.
Is this Ruby Slipper Cafe shrimp and grits recipe exact?
No. This is a homemade copycat version inspired by the flavors and style of the restaurant dish.
Final Thoughts
This Ruby Slipper Cafe Shrimp & Grits copycat recipe is rich, comforting, and full of Southern flavor. It has creamy cheddar grits, smoky sausage, crisp bacon, and juicy shrimp in one skillet sauce that feels restaurant-worthy without being hard to make.
I love recipes like this because they feel a little special, but they are still realistic for a home kitchen. That is really the sweet spot, right? Fancy enough to impress people, easy enough that you do not need a culinary degree.
If you make this recipe, I would love to hear how it turned out for you. Did you keep it classic, or did you try one of the allergy-friendly swaps? Leave a comment and share your version. And if you know someone who loves Southern shrimp and grits, send this recipe their way.
Disclaimer
This recipe is a copycat recipe inspired by Ruby Slipper Cafe’s Shrimp & Grits. It is not the restaurant’s actual recipe, and no knowledge of their proprietary recipe is implied. This post is created for fans who want a similar dish they can make at home.
Simply Copycat Recipes is also a participant in the Amazon Associates Program. This means we may earn from qualifying purchases made through affiliate links, at no extra cost to you.
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