Langoustine and Grits

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Langoustine and Grits are a fun twist on the creole classic – Shrimp and Grits. Creole is more similar to lobster and is succulent mixed with creamy grits.

creamy grits with chunks of langoustine in a white bowl topped with parsley

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Trader Joe’s finally opened in Fort Collins recently, which has meant finding a lot of my old favorites (it has been hard living with no Trader Joe’s in Fort Collins for so long), and a lot of new favorites. While I love finding delicious treats I’ve loved for a long time, it’s been great to find new delicacies like all of their frozen seafood. In colorado, good inexpensive seafood can be tricky to find- and things like Langoustine tails pretty much are nonexistent. Their langoustine tails are so good, we’ve had fun creating delicious new recipes for them, and today’s Langoustine and grits is a fun twist on a creole classic.

What to enjoy with you Creamy Grits

For another great recipe with langoustine tails, try this delicious (and deceptively easy) Langoustine Etoufee!

Langoustine and Grits Recipe

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creamy grits with chunks of langoustine in a white bowl topped with parsley

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A bowl of langoustine soup with grits.

Langoustine and Grits

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

A twist on the classic "Shrimp and Grits" this langoustine and grits is creamy buttery heaven.


  • 1 lb langoustine tails, UNCOOKED
  • 2 cups extra sharp cheddar cheese, shredded
  • ½ cup half and half
  • 4 tbsp salted butter
  • 1 cup organic, quick grits
  • 3 cups water, or specified amount for 1 cup grits according to your brand's packaging
  • 1 tsp sea salt, plus more to taste
  • 1/4 tsp ground black pepper
  • *optional- ½ cup vermoth, cook grits a touch longer if adding this so it is not too runny
  • *optional- paprika and garlic, to taste


  1. Boil water to a rolling boil, add grits. Stir frequently until grits thicken slightly.
  2. Turn heat to low.
  3. Add in cheese, half and half, and butter, stir until cheese is fully melted.
  4. Add in langoustine tails and salt & pepper. Stir to be sure langoustine cooks evenly.
  5. When langoustine has just turned opaque, it is ready. Overcooked shellfish gives the fishy taste and gummy texture most people don't like. You want it to just be pink- not overcooked.
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 310Total Fat 23gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 7gCholesterol 65mgSodium 714mgCarbohydrates 16gFiber 1gSugar 1gProtein 11g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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