There are about 1,000,000 methods to make Shrimp and Grits, and actually, I really like all of them. However this model is my go-to after I need one thing easy, satisfying, and simply daring sufficient to maintain issues attention-grabbing. It combines creamy, buttery cheddar grits with Cajun-seasoned shrimp and a silky, spicy pan sauce made proper in the identical skillet. I’m speaking about absolute perfection right here. The result’s a steamy bowl of creamy grits, spicy shrimp, and a complete lot of affection! This recipe for shrimp and grits is Southern consolation meals with perspective, and all of it comes collectively in simply 35 minutes.
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My Favourite Creamy Shrimp Grits
Grits are created from dried corn that’s floor into coarse grains, then simmered with liquid till smooth and creamy, just a little like a savory oatmeal. And like oats, there are a number of differing types to select from. I exploit old school grits right here as a result of they’ve extra texture than instantaneous grits however nonetheless prepare dinner shortly sufficient for a straightforward meal. They’re unapologetically old-school in the easiest way! Grits are sometimes served for breakfast, however I’m simply as comfortable consuming them for brunch or dinner (particularly after they’re loaded with butter and cheddar to make these tacky grits and topped with plump, juicy, well-seasoned shrimp!)
I prepare dinner the shrimp because the grits simmer, so each elements of the meal are prepared at about the identical time. After coating the shrimp in daring Cajun seasoning, I shortly sear them till flippantly golden, then take away them from the skillet so that they keep tender and don’t overcook. That very same skillet is the place the sauce comes collectively. I sauté the onion and garlic in all these flavorful browned bits, sprinkle in just a little flour, then add broth and milk to create a silky pan sauce that coats every shrimp. However I don’t cease there! I additionally stir in a splash of scorching sauce as a result of generally you want that fiery little spark. I do know I do! 😉
- Save money and time with frozen shrimp. I nearly all the time use frozen, peeled, deveined, tail-off jumbo shrimp as a result of they’re often cheaper than contemporary shrimp, and practically all of the prep work is finished. All I’ve to do is thaw them! For the most secure outcomes, thaw frozen shrimp in a single day within the fridge. Once I overlook to plan forward, I place them below chilly operating water for about 10 minutes as a substitute. By no means thaw shrimp on the countertop, within the microwave, or below scorching water.
- Preserve the grits easy and creamy. Stir the grits nicely as you add them to the boiling liquid, then scale back the warmth to low straight away. Give them a very good stir each jiffy as they prepare dinner, breaking apart any lumps and scraping the underside of the pot to stop sticking. In the event that they thicken an excessive amount of earlier than serving, stir in a splash of heat broth, milk, or water till they’re creamy once more.
- Dry the shrimp and use a scorching skillet. I pat the shrimp actually dry, so that they get a very good sear, then add them to the skillet as soon as it’s scorching, and the oil is shimmering.
- Cook dinner the shrimp in a good layer. Work in batches if wanted so every shrimp has direct contact with the skillet. Sear for 1-2 minutes per aspect, till flippantly golden and totally opaque, then take away them shortly so that they don’t overcook when warmed within the sauce. You’ll be able to regulate the warmth or add just a little extra oil as you go if wanted. The shrimp ought to attain an inner temperature of 145°F earlier than serving.
- Add extra greens in case you’d like. I saved this straightforward shrimp and grits recipe easy, however be at liberty so as to add a number of additional veggies! Sliced bell peppers, mushrooms, tomatoes, or okra would all be scrumptious. Add them in with the onion and prepare dinner till tender earlier than sprinkling within the flour. Juicier greens, like mushrooms or tomatoes, might have a number of additional minutes so their extra moisture can prepare dinner away first.
- Regulate the warmth to your style. For those who don’t prefer it spicy, don’t fear! Simply omit the new sauce when making the sauce, and also you’ll nonetheless have a tremendous dish.
Shrimp and Grits
Value $11.68 recipe / $2.92 serving
This straightforward Shrimp and Grits recipe pairs Cajun-seasoned shrimp with creamy cheddar grits and a savory pan sauce, all prepared in 35 minutes.
- 2 cups water ($0.00)
- 3 cups hen broth (divided, $0.24*)
- 1 cup old school grits (raw, (175g) $0.74**)
- ¼ tsp salt ($0.01)
- ¼ tsp black pepper (freshly cracked, $0.04)
- 16 oz. jumbo shrimp (thawed, peeled, & deveined (21-30 per pound) $8.42***)
- 1 Tbsp Cajun seasoning (or Creole seasoning, $0.26****)
- 1 Tbsp vegetable oil ($0.04)
- ½ onion (small cube, (130g, 1 cup) $0.50)
- 2 garlic cloves (minced, (1 Tbsp) $0.12)
- 2 Tbsp all-purpose flour ($0.02)
- ¼ cup milk ($0.05)
- 1 Tbsp scorching sauce ($0.07*****)
- 2 Tbsp butter ($0.12)
- 1 cup cheddar cheese (grated, (100g) $0.84)
- 2 inexperienced onions (sliced, $0.21)
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Collect and put together all components.
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In a medium-sized pot over medium-high warmth, deliver the water, 2 cups of hen broth, salt, and pepper to a boil. As soon as at a boil, stir within the grits and switch the warmth to low. Cowl and prepare dinner for 15-20 minutes, stirring often.
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Whereas the grits are simmering, begin the shrimp. Pat the shrimp dry with paper towels and season with Creole/Cajun seasoning on either side.
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Warmth the vegetable oil in a medium skillet over medium-high warmth. As soon as scorching, sear the shrimp for 1-2 minutes on either side. Work in batches if wanted. Take away the shrimp from the pan and switch the warmth to medium.
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Subsequent, add the onions and sauté for five minutes, till translucent. Add the garlic and prepare dinner for two extra minutes.
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Sprinkle the flour over the onions and prepare dinner for 1 minute.
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Add the remaining 1 cup hen broth, milk, and scorching sauce to the skillet. Convey to a simmer and prepare dinner for two minutes, till thickened. Gently scrape the underside of the skillet. Add the shrimp again to heat via.
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To complete the grits, stir in 2 Tbsp of butter and cheddar to soften.
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Evenly divide the grits into 4 bowls. Spoon the shrimp and sauce over the grits and garnish with inexperienced onions.
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**You can even use instantaneous, stone-ground, fast cooking grits, and even polenta. Simply be certain that to comply with the cooking directions on the package deal. Differing kinds would require totally different cooking occasions and liquid quantities (this recipe makes use of 4 cups of liquid to prepare dinner 1 cup of old school grits. Regulate as wanted for the grits you utilize). Simply be certain that NOT to purchase finely floor cornmeal! It’s a lot smoother and gained’t provide the similar texture as grits.
***I made certain to purchase peeled and deveined shrimp. You’ll be able to thaw the shrimp in a number of methods. I like to put them within the fridge and allow them to thaw in a single day. You can even run them below chilly water for about 10 minutes. By no means thaw them on the countertop, within the microwave, or below scorching water. The shrimp needs to be totally opaque and 145°F within the thickest half as soon as totally cooked.
****You should utilize any Creole or Cajun seasoning you want. I used Slap Ya Mama seasoning. Our do-it-yourself Cajun seasoning is one other good possibility in case you’ve already received a well-stocked pantry! You can even season with simply salt and pepper, or no matter you’d prefer to.
*****I personally like and use Louisiana-style scorching sauce, however you should use what you take pleasure in or omit it in case you don’t prefer it spicy.
Make it dairy-free: Use dairy-free butter and swap the milk for ¼ cup hen broth when making the shrimp pan sauce. Then omit the cheese or use your favourite dairy-free various.
Serving: 1serving (1 cup grits & ~7 shrimp)Energy: 468kcal (23%)Carbohydrates: 40g (13%)Protein: 28g (56%)Fats: 21g (32%)Sodium: 1771mg (77%)Fiber: 2g (8%)
the way to make Shrimp and Grits Step-by-Step Photographs
Collect your entire components.
Cook dinner the grits: Add 2 cups water, 2 cups hen broth, ¼ tsp salt, and ¼ tsp pepper to a medium pot. Convey the liquid to a boil over medium-high warmth.
Slowly stir in 1 cup old school grits, then instantly scale back the warmth to low. Including the grits steadily whereas stirring helps stop lumps. Cowl the pot and simmer the grits for 15-20 minutes, stirring often and scraping alongside the underside to stop sticking. They’re prepared after they’re creamy and tender. Style a small spoonful to ensure there’s no arduous or gritty heart. In the event that they grow to be too thick, stir in a small splash of water or broth.
Season the shrimp: Whereas the grits simmer, pat 16 oz. jumbo shrimp (thawed), very dry with paper towels. Eradicating extra moisture helps them sear correctly within the skillet. Sprinkle 1 Tbsp Creole or Cajun seasoning evenly over either side and gently toss till nicely coated.
Cook dinner the shrimp: Warmth 1 Tbsp vegetable oil in a medium skillet over medium-high warmth. As soon as the skillet is scorching and the oil is shimmering, organize the shrimp in a single layer. Work in batches in case your skillet isn’t sufficiently big. Sear for 1-2 minutes per aspect, till flippantly golden and totally opaque. Switch them promptly to a clear plate so that they don’t overcook when warmed within the sauce, then scale back the warmth to medium.
Sauté the onion and garlic: Add 1 cup diced onion to the identical skillet. Cook dinner for about 5 minutes, stirring often, till softened and translucent. Add 1 Tbsp minced garlic and prepare dinner for about 2 minutes, or simply till aromatic. Keep watch over the garlic so it doesn’t brown or burn.
Make the pan sauce: Sprinkle 2 Tbsp flour evenly over the onions and garlic. Stir constantly for 1 minute, till the greens are coated. Cooking the flour briefly removes the uncooked flour style and helps it thicken the sauce easily.
Slowly pour within the remaining 1 cup hen broth, stirring to stop lumps. Add ¼ cup milk and 1 Tbsp scorching sauce. Don’t fear in regards to the brown bits on the underside of the skillet. They’re referred to as fond, and that’s taste! Gently scrape them up as you stir so that they grow to be a part of the sauce. Convey the sauce to a delicate simmer and prepare dinner for about 2 minutes, stirring often, till it flippantly coats the again of a spoon.
If it turns into too thick, add a small splash of broth or milk. Return the shrimp and any juices to the skillet and heat via briefly.
End the tacky grits: Take away the grits from the warmth. Stir in 2 Tbsp butter and 1 cup grated cheddar cheese till totally melted and easy. The grits needs to be smooth and creamy sufficient to spoon simply.
Garnish and serve: Divide the tacky grits evenly between 4 bowls, about 1 cup per serving. Spoon the shrimp and loads of the silky pan sauce over every portion, then garnish with 2 sliced inexperienced onions. Serve instantly, and revel in!
Serving Strategies
I prefer to get these Cajun shrimp and grits to the desk immediately, when the grits are nonetheless smooth and creamy and the shrimp are completely tender. A aspect of sautéed inexperienced beans or garlicky sautéed spinach hold issues contemporary and easy, whereas collard greens are a traditional Southern aspect with loads of savory taste. Home made cornbread and heat, fluffy biscuits are additionally conventional selections and ideal for scooping up each final little bit of that silky pan sauce. I additionally love including some stewed tomatoes and okra to my bowl. They create a tangy tomatoey taste that I feel works particularly nicely with the wealthy grits and daring Cajun seasoning.
Storage & Reheating
Shrimp and grits are positively finest served contemporary, because the grits can agency up in storage. For those who don’t want all 4 servings, you’ll be able to regulate the variety of servings within the recipe card above, and the ingredient quantities will replace mechanically. Nonetheless, in case you do have leftovers, don’t allow them to go to waste! Retailer them in an hermetic container within the fridge for as much as 3-4 days.
Reheating
Reheat the grits gently on the stovetop or within the microwave, stirring in a splash of milk, broth, or water till they’re creamy once more. Give them a very good combine whereas reheating to loosen them up. I’d heat the shrimp and sauce individually over low warmth when potential, then spoon them over the grits. This helps stop the shrimp from overcooking and changing into robust.
If the grits have utterly solidified, I prefer to slice them up and pan fry them in some butter to make grit truffles. Yum!!
Freezing
Freeze the grits and the shrimp (with sauce) in separate freezer-safe containers for as much as 2-3 months. Thaw each within the fridge in a single day, then reheat them individually so you’ll be able to loosen the grits with additional liquid with out overcooking the shrimp. The sauce might separate after freezing and thawing, so stir the shrimp and sauce whereas reheating to assist it recombine.
