Shrimp and Grits

Shrimp and Grits is a southern classic. This version is made with cheesy grits topped with shrimp in a creamy Cajun gravy.

Course Main Dishes

Cuisine Southern

Keyword cajun, cheesy grits, cream sauce, Food, grits, Prawns, Recipe, shrimp, southern food

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings Servings

Calories 469kcal

Ingredients

Shrimp Broth:

2 cups of water
1 1/2 teaspoons salt
1 teaspoon black peppercorns
shells from 1 pound of shrimp

Shrimp and Grits Ingredients:

2 cups chicken broth
1/2 cup water
3 tablespoons butter
3/4 cup quick cook grits
4 ounces sharp cheddar cheese cut into cubes (about 1 cup)
1 pound 51-60 count prawns peeled and deveined (If making your own shrimp broth reserve the shells)
1 tablespoon Cajun seasoning
1/8 teaspoon cayenne pepper optional
1/2 teaspoon granulated garlic
4 slices bacon cut into 1 inch pieces
1/2 onion minced
1 clove garlic
2 tablespoons flour
1/2 cup half and half

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 for 2 - 3 minutes
Once shrimp start to turn opaque, 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 and shrimp are cooked through, about 3 minutes. Remove shrimp and set aside.
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 and shrimp. Pour shrimp and sauce over grits and serve immediately.

Notes

It is important to allow the flour to cook for 1 minute to ensure that the gravy doesn't have a "pasty' taste.

Nutrition information for estimation purposes only.

Nutrition