Creamy Shrimp and Grits
Creamy Shrimp and Grits
Prep Time
20 mins
Cook Time
20 mins
 
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.
Servings: 8 People
Author: hmccallum
Ingredients
  • 2 tablespoons unsalted butter
  • 1/3 cup diced celery
  • 1/3 cup diced onions
  • 1/3 cup diced red bell peppers
  • 1 teaspoon minced garlic
  • 3 Plum tomatoes diced
  • 2 tablespoons all-purpose flour
  • cup chicken stock
  • 1/4 cup heavy cream
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon hot sauce optional
  • 1/2 teaspoon dried thyme
  • 1/2 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
  1. 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.
  2. 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.
  3. Add clear chicken stock, constantly stirring the roux till smooth.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the 2-quart saucepan from the heat and stir in the remaining unsalted butter, the white cheddar cheese, and fresh ground pepper.
  8. 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.
  9. Serve immediately.
Recipe Notes

Disclaimer: While a recipe is not written in stone, it is recommended you stick to the original recipe as closely as your diet allows; as changes made on your own to my recipes may result in changing the integrity of the flavor of the cooked menu item.