welcome to my take on the classic Shrimp and Grits recipe! This dish has its roots as a humble, budget-friendly meal for Southern fishermen and their families. Originally a breakfast staple, it has now become a popular dinner choice, appearing everywhere from casual seafood joints to trendy restaurants.
Indulge in the deliciousness of BBQ shrimp, adding a flavorful twist to our seafood menu that’s perfect for a satisfying and tasty meal.”
Shrimp and grits always features shrimp and grits, but the exciting part is the variety in how it’s prepared. Some recipes throw in sausage or bacon, while others mix in different cheeses or veggies.
In my version, I’ve added crispy bacon to give it a fantastic smoky flavor. Plus, there’s a generous amount of sauce to pour over the creamy grits. I’ll let you in on a little secret � I use quick-cooking grits to save time (they only take five minutes!). But if you’re feeling fancy and have the time, go for traditional stone-ground grits for that authentic touch.
Now, here’s a pro tip to elevate your dish: save those shrimp peels! Simmer them in chicken broth for 15 minutes, then strain. This trick infuses the broth with a taste of the sea, adding depth and complexity to the sauce. Trust me; it’s worth the effort. So, let’s dive into making this delicious and easy Shrimp and Grits together!
Tips for Best Results for Shrimp and Grits Recipe:
Here are some tips to make sure your Shrimp and Grits turn out amazing:
Choose the Right Grits:
Pick quality grits for the best taste. Skip the quick or “instant” ones. I personally prefer medium-coarse stone-ground grits for a creamy texture with a bit of bite. Brands like Palmetto Farms and Bob’s Red Mill work well. You can choose between white and yellow corn varieties, but white grits might be a bit harder to find.
Get Big Shrimp:
Don’t skimp on shrimp size; go for the bigger ones. I recommend 16/20 size (16 to 20 pieces per pound). Larger shrimp give a more lobster-like texture, enhancing the overall experience of the dish.
Use Quality Bacon:
Invest in good bacon to elevate the flavor. While I usually like thin and crispy bacon, for this dish, thicker and more artisanal bacon works better, providing a meatier bite. Brands like Neuske�s, Niman Ranch, or pasture-raised bacon are excellent choices.
Go Low & Slow:
Take your time cooking the grits. A slow, low heat allows the grits to release their starches gradually. The result? Smooth, decadent, and creamy grits that complement the shrimp perfectly.
Follow these tips, and you’re on your way to creating a mouthwatering Shrimp and Grits dish!
How to make Shrimp and Grits Recipe: Overview
In this Shrimp and Grits recipe, I’ll guide you through creating a delicious and satisfying meal for four servings. For the creamy and flavorful grits, bring 3� cups of water to a boil, stir in � cup of grits, then simmer for 15 to 20 minutes until tender. Off the heat, add � teaspoon of salt, 6 ounces of grated Cheddar cheese, and 3 tablespoons of butter, stirring until melted. Keep the grits warm for serving.
Moving on to the shrimp, melt 4 tablespoons of butter in a large skillet over medium heat. Saut� � cup chopped onion, � cup chopped green bell pepper, and 2 minced garlic cloves until softened (about 3 minutes). Add 1 cup diced ripe tomatoes with their juice, along with � teaspoon dried thyme, bringing it to a simmer for 2 to 3 minutes. Sprinkle in 1 tablespoon of flour, stirring well, then add 1 pound of medium to large raw shrimp, stirring until they turn pink (approximately 2 minutes).
Pour in � cup of shrimp stock and cook for an additional 2 to 3 minutes. Add 1 tablespoon of tomato paste, stirring until blended. Introduce ? cup of heavy cream, 2 teaspoons of Worcestershire sauce, and 2 dashes of Tabasco. Adjust the consistency with more stock if needed, creating a spoonable sauce that generously coats the shrimp. Heat thoroughly, being cautious not to let it boil. Taste for salt and adjust if necessary.
To serve, place a portion of the cheesy grits in the center of each plate, and spoon the shrimp mixture over or around it. Sprinkle the dish with 2 tablespoons of chopped fresh parsley for a finishing touch.
A helpful tip: To make shrimp stock for added flavor, combine shrimp shells with 2 cups of water, boiling until the liquid reduces by half, then strain. Enjoy this delightful Shrimp and Grits dish, where creamy grits meet savory shrimp in a symphony of flavors!
Also Read: Wild Gulf Shrimp w/ Clams and Roasted Tomato Butter
Shrimp and Grits Recipe
Equipment
- Large Skillet For saut�ing the vegetables and cooking the shrimp.
- Pot with Lid To boil water and cook the grits.
- Stirring Utensil For stirring and combining ingredients, especially when preparing the grits.
- Measuring Utensils To accurately measure ingredients like salt, flour, and butter.
- Cutting Board and Knife For chopping onions, bell peppers, garlic, and tomatoes.
- Saucepan (optional) If making shrimp stock, a saucepan will be useful.
Ingredients
For the Grits
- 3/4 cup Grits
- 1/4 tbsp Salt
- 6 ounces Cheddar cheese grated
For the Shrimp:
- 4 tbsp Butter
- 3/4 tbsp Chopped Onion
- 1/2 cup Chopped Green Bell Pepper
- 2 cloves Garlic Minced
- 1 cup diced ripe tomatoes with a bit of their juice canned tomatoes work well
- 1/2 tbsp Dried Thyme
- 1 tbsp Flour
- 1 pound medium to large raw shrimp shelled (save shells for stock)
- 1/2 to 1 cup Shrimp Stock see note
- 1 tbsp Tomato Paste
- 1/3 cup Heavy Cream
- 2 tbsp Worcestershire Sauce
- 2 Dashes Tabasco
- Salt to taste
- 2 tbsp Chopped Fresh Parsley
Instructions
Step 1 – Grits:
- Bring 3� cups water to a boil, then stir in the grits.
- Reduce heat to low, cover, and cook for 15 to 20 minutes until grits are tender and liquid is absorbed.
- Remove from heat, add salt, cheese, and butter. Stir until melted. Keep warm.
Step 2 – Shrimp:
- Melt butter in a large skillet over medium heat.
- Saut� onion, pepper, and garlic until softened (about 3 minutes).
- Add tomatoes, thyme, and bring to a simmer. Cook for 2-3 minutes.
- Sprinkle with flour, stir well. Add shrimp, stir until they turn pink (about 2 minutes).
- Add � cup stock, cook for 2-3 minutes. Add tomato paste, stir until blended.
- Add cream, Worcestershire, Tabasco, and more stock if needed for a spoonable sauce. Heat thoroughly, avoid boiling. Taste for salt.
Step 3:
- Place a portion of grits in the center of each plate.
- Spoon shrimp over or around the grits.
- Sprinkle with parsley.