Recipes|Featured Main

Shrimp and Grits

Shrimp and Grits

Difficulty Level: Intermediate
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT60M
    45 Minutes
  • Yield:
    4 Servings
Give this Southern classic a try! Juicy shrimp served over rich, creamy grits with bold, savory flavors that make this dish feel both cozy and special.
Ingredients
  • Grits:
  • 2 cups chicken stock
  • 2 cups whole milk (or half & half)
  • 1 cup stone ground yellow grits
  • 1 cup shredded sharp white cheddar cheese
  • 4 tablespoons unsalted butter
  • Salt & white pepper to taste
  • Shrimp and Sauce:
  • 4-6 ounces Andouille sausage, or thick-cut bacon, diced
  • 1 pound large shrimp (16/20 count), peeled & deveined
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne
  • 1 teaspoon garlic powder
  • Salt and pepper
  • 1 shallot, minced
  • 1 red bell pepper, finely chopped
  • 2 cloves garlic, thinly sliced
  • ½ cup dry white wine
  • ½ cup chicken stock
  • 2 tablespoons cold butter, cubed
  • Garnish:
  • Lemon wedges
  • Sliced green onions
  • Chopped parsley
  • Grits:
  • 473.18ml chicken stock
  • 473.18ml whole milk (or half & half)
  • 236.59ml stone ground yellow grits
  • 236.59ml shredded sharp white cheddar cheese
  • 51.12g unsalted butter
  • Salt & white pepper to taste
  • Shrimp and Sauce:
  • 4-6 ounces Andouille sausage, or thick-cut bacon, diced
  • 453.59g large shrimp (16/20 count), peeled & deveined
  • 4.26g smoked paprika
  • 2.13g cayenne
  • 4.26g garlic powder
  • Salt and pepper
  • 1 shallot, minced
  • 1 red bell pepper, finely chopped
  • 2 cloves garlic, thinly sliced
  • 118.29ml dry white wine
  • 118.29ml chicken stock
  • 25.56g cold butter, cubed
  • Garnish:
  • Lemon wedges
  • Sliced green onions
  • Chopped parsley

Give this Southern classic a try! Juicy shrimp served over rich, creamy grits with bold, savory flavors that make this dish feel both cozy and special.

Preparation
STEP 1

For the grits, bring stock and milk to a simmer. Whisk in grits slowly to prevent lumps. Reduce heat to low.

STEP 2

Cover and cook for 30–40 minutes, stirring occasionally to prevent sticking. They are done when the "bite" is gone but the texture remains.

STEP 3

Remove grits from heat. Fold in butter and cheese. Season with salt and white pepper. Keep warm.

STEP 4

In a large sauté pan, crisp up the sausage or bacon over medium heat. Remove meat with a slotted spoon, leaving the fat in the pan.

STEP 5

Season shrimp with smoked paprika, cayenne, garlic powder, salt and pepper. Increase heat to medium-high. Sear shrimp in the rendered fat for about 1 minute per side, until shrimp are just pink (carryover cooking will finish them). Remove shrimp and set aside with the meat.

STEP 6

In the same pan, add shallot and bell pepper. Sauté for 2 minutes until soft. Add garlic, cook for 30 seconds until fragrant.

STEP 7

Deglaze the pan with white wine. Scrape up the brown bits (fond) with a wooden spoon. Reduce liquid by half.

STEP 8

Add chicken stock and simmer for 2 minutes to thicken slightly.

STEP 9

Turn the heat off. Whisk in the cold butter one chunk at a time to emulsify the sauce (makes it glossy and rich).

STEP 10

Toss the shrimp and meat back into the sauce to warm through. Squeeze half a lemon over the pan.

STEP 11

Serve shrimp immediately over warm grits. Garnish with green onions and parsley.

Options

Traditional pork tasso can be used in place of the sausage or bacon if available.

Tags: Seafood, Wheat-Free, Gluten-Free, Entertaining, Family-Friendly