Shrimp and Grits

southern creole classic, creamy cheesy grits with flavorful shrimp

Tips

girl, what are grits?

 Grits are often interchanged with polenta, since both are made from ground corn. The key difference is the coarseness of the grain due to the type of corn. Polenta is made from flint corn, which is coarser and holds a firmer texture, while grits are made from dent corn, which produces a finer consistency.

Cooktime is drastically different depending the product you choose. Grits are usually sold as traditional or quick. Polenta will take the longest, as they are more coarse. In either case, please refer to products instructions for liquid amount and cook time.

make a quick seafood broth

When I make shrimp and grits, i like to make a quick seafood broth using chicken broth, onions, and the shells from my shrimp. When cleaning shrimp, remove tales and shells to use in your broth.

Shrimp and grits

Preparation Time: 20 minutes | Cook Time: 30 minutes | Serving size: 4 people

Gather

• 1-1½ pounds of shrimp, de-veined and tail removed (keep shells for seafood broth)
• 1 medium onion, diced 
• 6 cloves of garlic
• 4-5 cups chicken broth (see note below)
• 3 teaspoons Creole seasoning
• 1 teaspoon white pepper
• 1 teaspoon paprika 
• ½ teaspoon cayenne
• 1 teaspoon oregano 
• 2 teaspoons onion powder 
• 1 teaspoon garlic powder 
• 1 cup grits or polenta (for this recipe, I used white grits) 
• 3 tablespoons butter 
• 2 celery stalks, diced
• 1 large onion, diced  
• 1 green bell pepper, diced 
• 1 jalapeño, diced
• ¼ cup heavy cream 
• ½ cup Gouda cheese, shredded (cheddar and jack cheeses also work)
• 2 tablespoons flour

Follow

seafood broth

note: Start the broth immediately, the longer the shells are allowed to simmer, the more flavor. If you do not have shell on shrimp, feel free to use chicken or vegetable broth in your grits.

• Add shrimp shells, medium onion, and 3 garlic cloves in a saucepan. Add 4 cups of chicken broth and bring to a boil. Cover with a lid and turn to low. Let simmer for at least 30 minutes before use.

shrimp and grits

1. In a bowl, mix shrimp with Creole seasoning, white pepper, paprika, oregano, cayenne, onion powder, and garlic powder, and set aside. 
2. In a saucepan, add grits and the recommended amount of seafood or chicken broth according to the grits or polenta you’re using. (This is an important factor: Depending on quick grits, traditional grits or polenta, you may need more or less liquid, and the cook time will vary.) Add 1 tablespoon of butter and season heavily with salt and pepper. Stirring continuously, bring to a boil (the grits will start to burp), reduce heat to low. Cook for 5-30 minutes, depending on the type of grain (see your product for instructions), stir often.
3. Five minutes before cooking time is over, add heavy cream, 1 tablespoon of butter, and shredded cheese. Stir and turn burner heat off. 
4. Heat a large skillet over medium heat. Add 1 tablespoon of butter. Saute remaining garlic, celery, onion, and peppers, season heavily with salt and pepper, cook for 5 minutes. Add shrimp and sprinkle in flour. Cook for 5 minutes.
5. Ladle 1½ cups of broth into the shrimp deglaze the pan, turn to low heat and stir. Cook until it begins to thicken.
6. Serve shrimp over a bowl of creamy grits. Top with green onions and your favorite hot sauce.