There’s nothing better than a bowl of Shrimp and Grits. Perfectly spiced shrimp tossed in an incredibly flavorful sauce, served over creamy, cheesy grits. A true Southern brunch classic that is sure to please.
I know it’s been a while since my last blog post… Forgive me, I promise I won’t leave you guys like that again!
My mom’s birthday recently passed and she requested one of her all-time favorites, my Shrimp & Grits. So of course we had to hook my girl up! It was also the moment I realized I hadn’t shared my version with you all. If you have my cookbook you already know how good it is, but it was long overdue to bring it here.
Make this for your family and I promise they will request it time and time again. My shrimp and grits are truly special — I’ve had friends travel from near and far requesting them the moment they touch down in Houston. They are THAT good.
What are Shrimp and Grits?
Shrimp and grits are a Southern brunch classic. Made various ways, but one thing remains the same, they’re usually seasoned with cajun seasoning and served with creamy, cheese grits.
There’s something about a saucy, flavorful shrimp served over a bed of creamy cheesy grits that just hits different. I know grits are often overlooked and mainly associated with breakfast — but let me remind you that grits are perfect for breakfast, lunch and dinner. Shrimp and grits though? They make the ultimate breakfast and brunch moment.
Why you’ll love these Shrimp and Grits?
- They’re loaded with flavor. Who doesn’t love flavor in every bite?
- Easy to make. It comes together in about 40 minutes for the perfect breakfast/brunch.
- Perfect amount of spice. I love my shrimp and grits with a little spice, but you can also adjust your spice level to your preference.
- The saucy gravy paired with the grits, is the perfect combination.
What you’ll need to make Shrimp and Grits?
- Shrimp: I prefer using white shrimp. cleaned and deveined.
- Heavy cream: makes the grits creamy, and I like to add a splash to the sauce as well.
- Olive Oil: or neutral oil you have on hand.
- Butter: unsalted
- Tomatoes: I like using sweet cherry tomatoes or Roma tomatoes. This gives the sauce depth and also texture.
- Onions: yellow onion or shallot, diced.
- Green onions: I love adding green onions for freshness and garnish.
- Garlic: minced.
- Seasonings: I like to use a variety of pantry staples. Onion powder, garlic powder, smoked paprika, Cajun seasoning, salt & black pepper.
- Lemon juice: this helps add acidity and brings out the flavors.
- Tomato Paste: I like my shrimp to have a nice tomato based sauce.
- Chicken broth: or water. To thin out an build the sauce.
For the Grits:
- Grits: I know this topic is very controversial. I’ve used Instant grits if I’m in a pinch or old-fashioned grits. Both taste great because it’s all about how you cook them and boils down to preference.
- Chicken broth: you can also use water. But chicken broth also brings extra flavor.
- Butter: Unsalted
- Milk: Whole milk. I like to soak my grits to help them not be too grainy.
- Heavy Cream: this helps make the grits creamy.
- Cheese: Usually varies what I have on hand but I like to use a blend of Gouda, Colby Jack, and Italian mixed cheese.
Tips for making the best Creamy grits?
- Cook low and slow: cooking low and slow allows the liquid to infuse the grits so that they’re not super grainy.
- Don’t be afraid to add a little extra milk and heavy cream. Sometimes different types of grits cook differently, and adding more liquid is what really gives you that creamy texture.
- Don’t forget to stir frequently, to prevent the grits from sticking and being lumpy.
Storage suggestions:
Grits are best served fresh, however if you happen to have leftovers, store in an airtight container. When heating up, I like to add some milk or heavy cream to help make it creamy again.
More Brunch Recipes To Try
- Stuffed French Toast
- Easy Spring Brunch: Strawberry Butter Swim Biscuits
- Country-Style Buttermilk Biscuits and Gravy
- Easy Melt-In-Your-Mouth Buttermilk Biscuits
If you try my Southern Shrimp and Grits, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Southern Shrimp and Grits
Ingredients
- 1 lb shrimp
- 1 tsp olive oil
- 1 1/2 tsp Tony’s Creole seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/2 yellow onion diced
- 1/3 cup chopped seasoning (diced onions, celery and bell pepper)
- 1/4 cup cherry tomatoes halved or 1 roma tomato diced
- 1/2 tbsp tomato paste
- 1/3 cup chicken broth or water
- 1/4 cup heavy whipping cream
- 3 cloves garlic minced
- Juice from 1/2 lemon
- 4 sprigs of green onions diced
For the Grits
- 1 cup Instant or Old Fashioned grits
- 1.5 cup water
- 1.5 cup chicken broth
- 4 tbsp unsalted butter
- 1 cup milk
- 1/2 cup heavy cream use more if needed
- 1/2 cup Gouda shredded
- 1/2 cup Parmesan cheese grated
- 1/2 cup Colby Jack shredded
- 1/2 tsp garlic powder optional
- Salt + pepper to taste
Instructions
- Clean and pat the shrimp dry. Place them in a bowl and season with 1 tsp of olive oil, 1/2 tsp Tony’s, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, and salt and pepper. Mix to combine and set aside.
- In a saucepan, melt butter over medium heat. Add the chopped seasoning and sauté for 3 minutes, then stir in the minced garlic and cook for 2 more minutes.
- Next, add the tomato paste and cook for 1-2 minutes. Pour in 1 cup of chicken broth or water and season the sauce with 1 tsp Tony’s, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, if desired, 1/4 tsp smoked paprika, salt and pepper to taste.
- Stir in the heavy cream. Taste and adjust seasonings if needed. Finish with a squeeze of fresh lemon juice and mix well.
- Add in the shrimp, cover and allow it to cook for 2-3 minutes per side. Add in some green onions then toss everything together, once cooked through.
For the grits
- Bring 1.5 cups of chicken broth, 1.5 cups of water and 1/2 cup of milk and 2 tbsp of butter to a boil. Stir in Instant Grits and whisk. Reduce the heat to medium low and cover.
- After about 5 minutes check the grits. Once the liquid is almost gone pour in the remaining 1/2 cup of milk, and butter. Once the milk and butter has dissolved, add in the heavy cream and stir until smooth.
- Season with salt, pepper, and garlic powder. Then stir in Gouda, Parmesan, and Colby Jack cheeses. Mix until smooth. Taste and adjust the seasoning if needed.
- Serve the saucy shrimp over creamy grits. Garnish with green onions and enjoy!
Did you make it?
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