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Creamy Shrimp and Grits

September 23, 2015 (Last Updated: May 26, 2021)

Creamy Shrimp and grits are a deliciously iconic, Southern masterpiece, an excellent cheesy comfort food, topped with a creamy sauce and succulent Gulf shrimp; cooked to perfection, combining a little old Southern tradition with a ton of creative flavor.

You’ll find this menu item served in Louisiana, South Carolina, North Carolina, Georgia, and Virginia. However, in general, white grits may be done as a traditional breakfast item in any of the Southern States in the USA.

 

Creamy Shrimp and grits You will find many variations of this delicious Southern recipe depending on where you are at and who is making them; In 2006, Nathalie Dupree, the famous Southern food writer, and cooking show host, published Nathalie Dupree’s Shrimp and Grits, an entire book solely devoted to Shrimp and grits and the variations, 80 different variations in all. Whew, that’s a ton of ways to enjoy shrimp and grits. Below is my recipe and creation for you to enjoy.

 

 

 

Ingredients needed to make the recipe

Creamy Shrimp and Grits

  • Two tablespoons of unsalted butter

  • 1/3 of a cup of finely diced celery

  • 1/3 of a cup of finely chopped onions

  • 1/3 of a cup of finely chopped red bell peppers

  • One teaspoon minced garlic

  • Three  Plum tomatoes diced

  • Two tablespoons of all-purpose flour

  • One and 1/2 cups of chicken stock

  • 1/4 of a cup of heavy cream

  • 1/2 teaspoon of Worcestershire sauce

  • One tablespoon of hot sauce, optional

  • 1/2 of a teaspoon of dried thyme

  • 1/2 of a teaspoon or to own taste of Cajun or Creole seasoning

  • A pinch of cayenne pepper

  • Kosher salt, to own taste

  • Freshly ground pepper, to own taste

  • One and 1/2  pounds of large Gulf shrimp shells removed and cleaned

 
 

 

To cook the Quick Cook Grits for Creamy Shrimp and Grits

  • 4 and 1/2 cups of clear chicken stock +More if needed to thin

  • 1 cup of  quick cook grits

  • Kosher salt to own taste

  • freshly ground pepper to own taste

  • Three tablespoons of unsalted butter, at room temperature

  • 2/3 of a cup shredded white sharp cheddar cheese

  • Two teaspoons of chopped fresh parsley for garnish

  • Hot sauce to serve

 

 

Creamy Shrimp and Grits

Creamy Shrimp and Grits

hmccallum
Creamy Shrimp and grits are a deliciously iconic, Southern masterpiece, a wonderful cheesy comfort food, topped with a creamy sauce and succulent Gulf shrimp; cooked to perfection, combining a little old Southern tradition with a ton of creative flavor.
5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 8 People
Calories 222 kcal

Ingredients
  

  • 2 tablespoons unsalted butter
  • cup diced celery
  • cup diced onions
  • cup diced red bell peppers
  • 1 teaspoon minced garlic
  • 3 Plum tomatoes diced
  • 2 tablespoons all-purpose flour
  • cup chicken stock
  • ¼ cup heavy cream
  • ½ teaspoon Worcestershire sauce
  • 1 tablespoon hot sauce optional
  • ½ teaspoon dried thyme
  • ½ teaspoon Cajun or Creole seasoning
  • 1 pinch cayenne pepper
  • kosher salt to own taste
  • freshly ground pepper to own taste
  • large Gulf shrimp shells removed and cleaned

To cook the Quick Cook Grits

  • clear chicken stock +More if needed to thin
  • 1 cup quick cook grits
  • Kosher salt to own taste
  • freshly ground pepper to own taste
  • 3 tablespoons unsalted butter at room temperature
  • cup shredded white sharp cheddar cheese
  • 2 teaspoons chopped fresh parsley for garnish
  • Hot sauce to serve

Instructions
 

  • Melt 2 tablespoons unsalted butter in a large cast-iron skillet over medium heat, once the butter has melted add finely diced celery, onions, red bell peppers, plum tomatoes and minced garlic. Reduce heat slightly and cook till vegetables are softened.
  • Add 2 tablespoons of all-purpose flour, stirring constantly till flour and vegetable mixture becomes a honey color, about 5 minutes. Be careful not to burn the flour mixture.
  • Add clear chicken stock, constantly stirring the roux till smooth.
  • Reduce heat to lowest setting, temper in heavy cream a little at a time constantly stirring. Add Worcestershire sauce, hot sauce, Cajun or Creole seasoning, thyme, a pinch of cayenne pepper, kosher salt, and freshly ground pepper. Stir to combine spices.
  • Add 1 and 1/2 pounds of gulf shrimp, cook around 5- 6 minutes or until the shrimp is completely done. Remove from the heat source.
  • Place a 2-quart saucepan over medium heat, combine the grits, the 4 1/2 cups clear chicken stock, salt and 1 tablespoon of unsalted butter, bring grits and chicken stock to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until tender, 4-6 minutes. If the grits become too thick, add more clear chicken stock a little at a time.
  • Remove the 2-quart saucepan from the heat and stir in the remaining unsalted butter, the white cheddar cheese, and fresh ground pepper.
  • Divide the grits into 6 serving bowls and evenly distribute the shrimp and sauce over the cooked grits, garnish with freshly chopped parsley, and top with hot sauce if desired.
  • Serve immediately.

Notes

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.
 
 

Nutrition

Calories: 222kcalCarbohydrates: 19gProtein: 6gFat: 14gSaturated Fat: 8gCholesterol: 43mgSodium: 187mgPotassium: 140mgFiber: 1gSugar: 2gVitamin A: 712IUVitamin C: 10mgCalcium: 85mgIron: 1mg
Keyword Grits, shrimp
Tried this recipe?Let us know how it was!

 

 

 

 

 

Creamy Shrimp and Grits

 

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2022-2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with proper and specific direction to the original content.

 

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4 Comments

  • Reply
    Barry Reese
    February 12, 2021 at 11:29 am

    I was a little skittish trying this recipe but man am I glad I did. These grits are top notch!

    • Reply
      hmccallum
      February 12, 2021 at 11:30 am

      Thank you so much, Barry! I love hearing great feedback.

  • Reply
    Melissa Holbrooke
    February 12, 2021 at 11:27 am

    This was a great recipe that I have made several times and it flies off the table every time!

    • Reply
      hmccallum
      February 12, 2021 at 11:30 am

      Awesome Melissa! So thrilled to hear this!

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