Creole & Cajun/ Foods of the World/ Mardi Gras/ Southern Recipes/ Top 10 Must Have Recipes/ Uncategorized

Shrimp and Grits

When it comes to Southern cuisine, what could be more iconic than Shrimp and Grits? They have been thought of as the ultimate classic dish in the South for years. Shrimp and Grits can now be found lingering on menus spanning from The Bluegrass State clear to The Sunshine State.

Once upon a time ago, friends, Shrimp, and Grits weren’t actually that popular, unless you come from a “Low Country area” such as Georgia, or South Carolina, you may never have known they existed until recently. Over the past few decades, they have made their way across our southern states like a Bat Out of Hell coming in for a quick landing. Yes, indeed, I just compared Grits to a Bat out of Hell, didn’t I?

Grits are one of those things non-Southerners either have a massive love affair with after eating or swear they are the work of the devil. There is no in-between with them. Grits are something you have to finesses and show a little love too. You can’t just toss grits in a pot of boiling water, walk away like your making that stuff Creamed Wheat, then dump a few spoonfuls of sugar on and call it a day. No, Ma’me or Sir can’t be done.

Which reminds me, what in tarnation is this new passion for using Quick Cook Grits in Grits recipe? Are we that short on time these days? OK, yes we are most days, I know ladies, 45 minutes to cook grits is a bit long, but you have to promise me to please try making the stone grits just once, I swear you won’t want to buy those instant grits many more times. They do taste much different from another.

 

 

 

 

 

 

How to make regular Stone Ground Grits:

  • One cup coarsely-ground grits
  • Five cups water or chicken stock
  • One teaspoon kosher salt
  • Five tablespoons of unsalted butter

 

Directions:

  1. In a large, heavy-duty saucepan, bring the water or stock to a rolling boil. Bring the heat down to medium, about to a simmer, then slowly whisk in the course ground grits, constantly stirring until they begin to thicken, about 5 minutes
  2. Reduce the heat to low, so that the course grits bubble a few times every few seconds, but aren’t popping in the saucepan. Cook for 40-50 minutes, the coarser the grits are, the longer they need to cook, stirring quite frequently to make sure the grits aren’t sticking or burning on the bottom of the pan.
  3. Once the grits are tender and cooked through, beat in the unsalted butter and kosher salt and serve hot.

 

That’s pretty much it, Y’all–reasonably easy, but a bit more time consuming as you can see versus The Quick Cooking Grits. So it’s really up to you to decide which you prefer to do when making the recipe for Shrimp and Grits. You can take the easy way or the right way.

 

 

 

 

 

 

 
 
 

Ingredients needed for Shrimp and Grits

  • Extra Large or Jumbo shrimp peeled and deveined, see instructions 
  • Thick sliced bacon
  • Grape tomatoes
  • Chopped flat-leaf parsley
  • freshly minced garlic
  • Worcestershire sauce
  • Cajun seasoning
  • Smoked paprika
  • Chicken stock
  • Kosher Salt
  • Freshly ground black pepper
  • Green spring onions thinly sliced
  • Stone Grits or Quick Grits
  • Water
  • Heavy cream
  • One bay leaf
  • Unsalted butter
  • White sharp cheddar cheese

 

 

 

 

 

How to Clean Shrimp

  1. Devein the shrimp by peeling the shell from it. Use a small knife to make a slit along the back of the shrimp from its head to the bottom of the tail.
  2. Next look for a Look for the black vein that runs along the middle of the shrimps back.
  3. Remove the black vein by using the small knife to carefully remove the vein and discard immediately. 
  4. Rinse the shrimp in cold water.

 

 

 

 

 

5 from 15 votes
Shrimp and Grits
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 
When it comes to Southern cuisine, what could be more iconic than Shrimp and Grits? They have been thought of as the ultimate classic dish in the South for years. Shrimp and Grits can now be found lingering on menus spanning from The Bluegrass State clear to The Sunshine State.
Course: Main Course
Cuisine: Cajun, Southern
Keyword: Grits, shrimp, Shrimp and Grits
Servings: 4 people
Author: Heidy McCallum
Ingredients
  • 2 tablespoons Unsalted butter to cook shrimp
  • 1 tablespoon Olive oil
  • 2 pounds Extra Large or Jumbo shrimp peeled and deveined
  • 6 slices Thick sliced bacon cooked
  • ¼ cup Chopped flat-leaf parsley
  • 2 tablespoons freshly minced garlic
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon Smoked paprika
  • ¼ cup broth or stock
  • 1 tablespoon Worcestershire sauce
  • Kosher Salt to own taste
  • Freshly ground black pepper to own taste
  • 2 cups Quick Cook Grits
  • Water according to package less 1/2 cup to cook grits
  • ½ cup Heavy cream
  • 1 Bay leaf
  • 2 tablespoons unsalted butter
  • 1 cup White Sharp cheddar cheese
  • 10 Grape tomatoes sliced
  • 6 Green spring onions sliced
Instructions
  1. In a large castiron skillet over medium heat, fry the bacon until brown and very crisp. Remove the bacon and place on a paper-lined plate to drain. Drain all but about 1 tablespoon of bacon drippings from cast iron skillet. Reserve till needed
  2. Add about 2 tablespoons of butter to the Cast iron skillet used to cook the bacon, let the butter melt. Season the jumbo shrimp evenly with Cajun seasoning, fresh minced garlic, smoked paprika, Worcestershire sauce, kosher salt, and freshly ground black pepper. Add the jumbo shrimp to the cast iron skillet along with about 1/4 cup chicken stock + tablespoon olive oil.
  3. For the grits: Start by adding water, warmed cream, a bay leaf, and salt to a heavy saucepan. Bring to a low boil. Gradually whisk in the grits, a little at a time. Keep stirring the grits with a whisk to prevent any lumps from forming in them. Reduce the heat and cook grits at a very low simmer, covered, stirring frequently, until water is fully absorbed and grits thickened, about 15 minutes or so.
  4. Remove the grits from heat; add unsalted butter and white cheddar cheese, stirring continuously with a whisk until the white cheese melts.
  5. Assemble the dish by placing the grits at the bottom of a shallow bowl, top with Cajun shrimp, some of the cooking liquids, crisp bacon, grape tomato slices, and sliced spring onions.
Recipe Notes

How to Clean Shrimp

  1. Devein the shrimp by peeling the shell from it. Use a small knife to make a slit along the back of the shrimp from its head to the bottom of the tail.
  2. Next look for a Look for the black vein that runs along the middle of the shrimps back.
  3. Remove the black vein by using the small knife to carefully remove the vein and discard immediately. 
  4. Rinse the shrimp in cold water.

 

 

 

 

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When it comes to Southern cuisine, what could be more iconic than Shrimp and Grits? They have been thought of as the ultimate classic dish in the South for years. Shrimp and Grits can now be found lingering on menus spanning from The Bluegrass State clear to The Sunshine State.

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30 Comments

  • Reply
    Tonje
    January 17, 2020 at 12:43 pm

    I’ve never actually had grits, they are impossible to track down in the UK! Finally managed to order some online, and this Shrimp and Grits recipe was totally worth it!

    • Reply
      hmccallum
      January 18, 2020 at 9:51 am

      Good morning Tonje!
      I can see that happening. Stone Grits are usually prevalent in the US. Mostly the Southern region. I hope that it didn’t cost an arm and a leg having to order the grits online. Thank you for trying the recipe, and I am thrilled you enjoyed it.

  • Reply
    Jen
    January 17, 2020 at 12:06 pm

    My husband always orders Shrimp and Grits when we go out and it’s on the menu. Thank you for making me look like a boss when I surprised him by making it at home. He kept raving about how good it was.

    • Reply
      hmccallum
      January 18, 2020 at 9:53 am

      Hello Jen!
      I am thrilled to hear you were a hero at home. That just made my day. I’m always happy to know that someone had success when making this recipe. Is your husband from the South? I have a ton of southern recipes if he is. Thanks again for the comment.

  • Reply
    Michelle
    January 17, 2020 at 10:04 am

    I love shrimp and grits. This recipe looks delicious. I will let you know how it turns out when I make it.

    • Reply
      hmccallum
      January 18, 2020 at 9:55 am

      Michelle,
      Are you going to use the Ston Grits or the Quick Grits? The stone Grits are better in the recipe but take longer to make (I have instructions on the blog for the Stone Grits too). The quick cook grits are good too, but if you have the time and patience, the Stone Grits are so worth it.

  • Reply
    Nava
    January 17, 2020 at 9:57 am

    I’ve never actually tried grits before! Can’t wait to test this Shrimp and Grits recipe out, it looks amazing!

    • Reply
      hmccallum
      January 18, 2020 at 9:58 am

      Good morning Nava,
      I have found over the years that people have a love-hate relationship with grits. They either love them or cannot stand them. I hope you enjoy the recipe. I would suggest making a small batch if you have not had them before, as this is an expensive recipe to make due to the shrimp being costly at the market.

  • Reply
    Ashley
    January 17, 2020 at 9:47 am

    I love shrimp and grits! Thanks for another great recipe to try!!

    • Reply
      hmccallum
      January 18, 2020 at 9:59 am

      Thank you, Ms. Ashley!
      I love hearing fantastic feedback on recipes. I am a HUGE fan of grits period, and so is my husband. Glad to hear you are too.

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