Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
I don’t make a lot of southern food, and have not had much experience with grits. However, I have heard a lot about shrimp and grits. The people who talk about it talk as if they are describing the best meal they ever had. Finally, after an episode of Throwdown with Bobby Flay, my curiosity got the better of me and I decided to give it a try. I figured that you can’t go wrong with cheesy grits, topped with shrimp in a creamy sauce. I did also take some liberties here and there and added some spicy Cajun seasoning to the mix and with one bite realized what all of the hub-bub was about.
Living in the great northwest, I found it a little difficult to find stone ground grits. In my grocery store on the very top shelf in the back they had three boxes of instant grits and 2 boxes of quick grits. I had heard bad things about instant so I went with the quick variety. I know many people will scoff at that idea, in fact when I got to the check stand the checker said to me “I LOVE grits, but I have NEVER bought quick grits.” I explained that it was the only option other than instant and she offered a tip to add less liquid then the box and cook them a little longer then suggested. I used her advice and they turned out creamy and delicious.
I also use shrimp broth in this dish and chose to make my own. I have included that recipe for you but if you don’t want to make your own you can substitute canned clam juice, although it can be a bit salty and not as flavorful.
Shrimp and Grits
Cheesy grits topped with shrimp tossed in a cajun cream sauce.
4ouncessharp cheddar cheesecut into cubes (about 1 cup)
1pound51-60 count prawnspeeled and deveined (If making your own shrimp broth reserve the shells)
1tablespoonCajun seasoning
1/8teaspooncayenne pepperoptional
1/2teaspoongranulated garlic
4slicesbaconcut into 1 inch pieces
1/2onion minced
1clovegarlic
2tablespoonsflour
2cupsshrimp brothrecipe below
1/2cuphalf and half
2cupsof water
salt
few peppercorns
Instructions
To make the shrimp broth, place shrimp shells in saucepan. Pour water over, add salt and peppercorns. Bring to a bowl, reduce heat and let simmer about 20 minutes.
Using a colander, strain the broth over a bowl. Discard shells.
To make the grits, bring chicken broth and water to a boil over medium heat in a medium sauce pan. Add butter, let melt.
Slowly whisk in the grits, stir for about 1-2 minutes to ensure that they don't stick to the bottom of the pan. Reduce the temperature to low, cover and cook 5 minutes, stirring occasionally. Stir in cheddar. Cover and cook another 10 minutes, stirring occasionally, until the cheese melts and the grits are creamy. Leave covered on low heat until ready to serve.
Next make the shrimp by combining the shrimp, Cajun seasoning, cayenne and granulated garlic in a bowl and toss to coat. Refrigerate until ready to use.
In a skillet over medium heat, cook bacon until browned. Place on a paper towel lined plate, set aside. Reserve 2 tablespoons of pan drippings.
To the same skillet add onions and garlic. Cook 3-5 minutes or until softened. Add shrimp. Cook until pink.
Once shrimp are pink, add flour and cook one minute. (Note: It is important to cook the flour for a minute so that you don't have a pasty flavor to your sauce). Add the shrimp broth and cook until it thickens, about 3 minutes. Add half and half and cook until the sauce reduces by 1/3, about 5 minutes, it should be creamy and will coat the back of a spoon. At the last minute add in reserved bacon bits. Pour shrimp and sauce over grits and serve immediately.
Notes
I had always shied away from grits, but I am glad that I finally gave them a try. Now that I have a whole box of them I think I'll try some more experimenting. I'll let you know how that goes. Enjoy!
First tried this dish at a casino buffet in Mississippi — wonderful! Had never heard of the combination. The next evening we were in Tallahassee and had room service for dinner — guess what we ordered? Again — wonderful!
I’m a southern gentleman, and I can testify that grits all by themselves, are not very tasty. But cooked with broth, with a bunch of cheese, and supporting yummy cajun flavored shrimp, these grits will make you change your mind about hominy.
I had shrimp and grits in a restaurant in Washington DC, called Busboys and Poets. They serve a shrimp and grits dish that is not like any of the recipes on this website. I didn’t taste bacon fat and there was no cheese in the grits.Them shrimp were just the right size. The grits are served in a semi-solid wedge form and looked to be slightly grilled, and there was fresh basil in them. The sauce has fresh corn kernels, asparagus, and tomatoes in a peanut butter colored gravy. It is unforgettable.
Hi there :)
I found this recipe and then merged this with another I found
I used a shallot and garlic clove. Sauteed in olive oil..then added
some serrano ham…then the flour..then chicken broth Then I added
the cream. I sauteed the shrimp separately and mushrooms as well.
I heated up the cream sauce then added the shrimp.I added the mushrooms
only for the “grownups” before serving, I also sprinkled with scallions and red pepper flakes
Thank you for a wonderful recipe. We realllllly enjoyed it :)
This is a tasty easy version of shrimp ‘n grits, thanks!
My dad’s from the South. Quick and instant grits (and no other kind) have been a thorn in his side in all the 50 + years he has lived in the NW.
I order him old-fashioned stone ground grits from Falls Mill in Tennessee, now THOSE make him happy. Unfortunately, the shipping is almost more than the cost of the grits!But they are gooood!
Also, if you have friends or family who go down south every now and then, you can beg them to get you some “slow” grits at any grocery store. Albers and Quaker make them. They taste better than quick grits which my dad says taste like the box they came in.
Thanks Sophia, you know I have heard that you can use polenta although I have never tried it, but I imagine it would be just as good.
Thanks Carrie!
Thanks the wicked noodle! I had only tried them once or twice before this and I am glad I gave them another shot because cooked this way they were delicious. :)
I’m not sure I like grits, but I could try them again for this recipe! I’m quite sure that if I was going to enjoy them, it would be in this yummy dish.
God, that looks heavenly. I’d love a huge bowl of that right now. I can use polenta too, right?
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Carole Larie Wade
September 14, 2021 at 2:58 amIs that sauce or gravy? It sounds more like a white gravy.
Marsha
April 20, 2018 at 4:00 pmOne if my favorite dishes. I’ll try this recipe but may add some sliced kielbasa to it. Had that at the Outer Banks and it was yummy!
Deseree
April 21, 2018 at 9:49 amOoooh I am loving that idea! I love kielbasa!
Margaret Fiocca
September 29, 2014 at 11:01 amLast
Kayley
March 16, 2013 at 11:14 pmI made this and it is spectacular. I used vegan cheese instead of regular cheddar (dairy allergy) and it was amazing.
Dot
March 13, 2013 at 8:01 amFirst tried this dish at a casino buffet in Mississippi — wonderful! Had never heard of the combination. The next evening we were in Tallahassee and had room service for dinner — guess what we ordered? Again — wonderful!
Mark
January 1, 2013 at 3:36 pmThese are absolutely fabulous! The depth and layers of flavor make both the shrimp and grits unforgettable.
Bruce
September 25, 2012 at 1:15 pmI’m a southern gentleman, and I can testify that grits all by themselves, are not very tasty. But cooked with broth, with a bunch of cheese, and supporting yummy cajun flavored shrimp, these grits will make you change your mind about hominy.
Anita B
January 8, 2012 at 3:46 pmI had shrimp and grits in a restaurant in Washington DC, called Busboys and Poets. They serve a shrimp and grits dish that is not like any of the recipes on this website. I didn’t taste bacon fat and there was no cheese in the grits.Them shrimp were just the right size. The grits are served in a semi-solid wedge form and looked to be slightly grilled, and there was fresh basil in them. The sauce has fresh corn kernels, asparagus, and tomatoes in a peanut butter colored gravy. It is unforgettable.
Cat
March 7, 2010 at 4:08 pmJust made this for dinner, and it was a huge hit.
SDavis
March 2, 2010 at 3:51 pmHi there :)
I found this recipe and then merged this with another I found
I used a shallot and garlic clove. Sauteed in olive oil..then added
some serrano ham…then the flour..then chicken broth Then I added
the cream. I sauteed the shrimp separately and mushrooms as well.
I heated up the cream sauce then added the shrimp.I added the mushrooms
only for the “grownups” before serving, I also sprinkled with scallions and red pepper flakes
Thank you for a wonderful recipe. We realllllly enjoyed it :)
Ruth
February 19, 2010 at 9:03 pmThis is a tasty easy version of shrimp ‘n grits, thanks!
My dad’s from the South. Quick and instant grits (and no other kind) have been a thorn in his side in all the 50 + years he has lived in the NW.
I order him old-fashioned stone ground grits from Falls Mill in Tennessee, now THOSE make him happy. Unfortunately, the shipping is almost more than the cost of the grits!But they are gooood!
Also, if you have friends or family who go down south every now and then, you can beg them to get you some “slow” grits at any grocery store. Albers and Quaker make them. They taste better than quick grits which my dad says taste like the box they came in.
April
January 4, 2010 at 8:13 amI just made this for breakfast… YUMMY!!!!!
Carol Blaess
April 29, 2009 at 1:24 amMy husband would never eat Grits. Being that there’s ( Shrimp and Cheese ) involved, he gave in.
AND LOVED IT. Thank you !
Deseree
April 29, 2009 at 2:30 pmYou’re welcome Carol! I am so glad that you and your husband enjoyed it! It is amazing what shrimp and cheese can do ;-)
hobokenmetromom
April 13, 2009 at 12:43 pmThis looks absolutely delicious. I have some shrimp in the freezer and grits in the pantry… perfect! Love your site.
Deseree
April 13, 2009 at 3:39 pmThank hobokenmetromom! I hope you enjoy it :)
Kevin
April 6, 2009 at 6:15 pmThat looks good. I have been wanting to try shrimp and grits.
Deseree
April 7, 2009 at 3:05 pmThanks Kevin!
Deseree
April 6, 2009 at 5:01 pmYou’re welcome leslie! :)
leslie
April 4, 2009 at 6:45 pmL am a Georgia,Girl And I know this recipe will be good.and of course it is different. love love love it.Thanks
Deseree
April 1, 2009 at 3:13 pmThanks Sophia, you know I have heard that you can use polenta although I have never tried it, but I imagine it would be just as good.
Thanks Carrie!
Thanks the wicked noodle! I had only tried them once or twice before this and I am glad I gave them another shot because cooked this way they were delicious. :)
the wicked noodle
April 1, 2009 at 6:05 amI’m not sure I like grits, but I could try them again for this recipe! I’m quite sure that if I was going to enjoy them, it would be in this yummy dish.
Carrie
April 1, 2009 at 5:45 amI’ve never had shrimp and grits either, but I love that kind of southern food. This looks wonderful!
Sophia
April 1, 2009 at 3:32 amGod, that looks heavenly. I’d love a huge bowl of that right now. I can use polenta too, right?