Are you ready to jazz up your kitchen with a little taste of the Big Easy? Today, we're diving into a dish that's as bold and vibrant as a New Orleans street parade: Shrimp and Grits! 🎺🍤

Picture this: succulent, perfectly seasoned jumbo shrimp dancing in a creamy cajun gravy sauce, all nestled atop a bed of velvety, cheesy grits. It’s a symphony of flavors that’s sure to whisk you back to strolls along Frenchman's Street and the Garden District.

A bowl full of shrimp and grits topped with parsley. — Shrimp and Grits, AKA Barbecue Shrimp is a Southern Classic

Whether you’re a busy mom looking to impress your family with a special meal or a cooking enthusiast eager to explore a classic southern dish, this recipe is the ticket!

So, grab your apron, turn up some jazz, and let’s bring a little NOLA magic into your home. Trust me, one bite of this Shrimp and Grits, and you'll be transported straight to Bourbon Street, no plane ticket required. Let’s get cooking, y’all! 🎉

Ingredients For Southern Shrimp and Grits

Let's Talk Shrimp

For a truly authentic and delicious Shrimp and Grits recipe, here are some tips on the type of shrimp to use:

Size: Medium to large shrimp are ideal. Look for shrimp labeled as 16/20 or 21/25, which indicates the number of shrimp per pound. These sizes are perfect for achieving a hearty bite without being too overwhelming.
Freshness: Fresh shrimp is always best if you can find it. Fresh shrimp have a wonderful briny smell and should not smell fishy. If you live near the Gulf Coast or have access to fresh shrimp, take advantage of it. However, high-quality frozen shrimp can also work well if fresh is not available. Just be sure to thaw them properly before cooking.
Peeled and Deveined: Save yourself some time and effort by opting for shrimp that are already peeled and deveined. This will make the prep work much easier and faster.
Wild-Caught: Whenever possible, choose wild-caught shrimp over farmed shrimp. Wild-caught shrimp generally have a better flavor and texture-- if you can get Gulf Shrimp, even better!

Ingredients for shrimp and grits: spices, shrimp, butter, chicken broth, grits, lemon, cream, garlic — Common Ingredients for Shrimp and Grits

Let's Talk Grits

For the best Shrimp and Grits, the type of grits you choose is crucial. Here’s a guide to selecting the right grits:

Stone-Ground Grits: These are the best option for Shrimp and Grits. Stone-ground grits are coarser and have a more pronounced corn flavor because they are less processed. They take longer to cook but the result is a creamy, rich texture that’s worth the wait. Look for brands that specialize in stone-ground grits for the most authentic experience.
Hominy Grits: These grits are made from dried hominy corn kernels that have been treated with an alkali. They have a distinct flavor and texture that can add an interesting twist to your Shrimp and Grits.
Quick Grits: While not as flavorful as stone-ground grits, quick grits are a good alternative if you’re short on time. They cook faster but can sometimes lack the depth of flavor and creamy texture of stone-ground grits.
Instant Grits: These are the least desirable option for Shrimp and Grits. They cook very quickly but often lack the texture and flavor that make the dish special.
White vs. Yellow Corn Grits: This comes down to personal preference. White grits are more traditional in the South, while yellow grits have a slightly stronger corn flavor. Both can be delicious, so choose based on your taste.

Cooking Tips:

Slow and Low: Cook grits slowly over low heat to achieve the best texture. Stir frequently to prevent them from sticking to the bottom of the pan.
Use Broth and Cream: For extra flavor, cook your grits in a mixture of chicken broth and milk or cream instead of just water. This will make them even more creamy and rich.
Cheese: Adding a bit of cheese, like sharp cheddar or Parmesan, can elevate your grits to the next level, giving them a wonderful depth of flavor that pairs perfectly with the shrimp.

What is The Difference Between Cornmeal and Grits?

Cornmeal and grits are both made from corn, but they have distinct differences in texture, processing, and culinary uses:

Texture:
- Cornmeal: It is ground finer than grits, resulting in a powdery texture. Cornmeal can range from fine to coarse, but it is generally finer than grits.
- Grits: These are coarsely ground, resulting in a gritty, more granular texture. The larger particles give grits a distinct, hearty feel when cooked.
Processing:
- Cornmeal: Typically made from dried and ground yellow or white corn. It can be processed in several ways, including stone-ground or steel-ground. Stone-ground cornmeal retains more of the hull and germ, giving it a richer flavor and more nutrients.
- Grits: Made from hominy corn (corn treated with an alkali solution, usually lime or lye, which removes the hull and germ). The treated corn is then dried and coarsely ground. This process gives grits their unique texture and flavor.
Culinary Uses:
- Cornmeal: Used in baking and cooking to make cornbread, muffins, pancakes, and as a coating for fried foods. Its fine texture makes it suitable for these purposes.
- Grits: Primarily a breakfast dish in Southern cuisine. They are boiled and often served with butter, cheese, or as part of a savory dish like Shrimp and Grits.
Flavor:
- Cornmeal: Has a more pronounced corn flavor because it often retains more of the corn's natural oils.
- Grits: The flavor is milder and can be slightly nutty due to the alkaline processing.

While both cornmeal and grits come from corn, their differences in texture, processing, and culinary applications make them suitable for different dishes. Cornmeal is finer and more versatile in baking and coating, while grits are coarser and traditionally served as a hearty, savory dish.

Recipe For Shrimp and Grits - Step By Step Instructions

Making The Grits

Instructions:

Grits ingredients in a white pot, finished with cheese, cream and herbs — Finish with cheese, herbs and cream

completed grits, smooth and creamy — Finish with cheese, herbs and cream

Preparation:
- Start by rinsing the grits in cold water. Place the grits in a bowl, cover them with water, and stir. Any hulls or chaff will float to the top; skim these off and discard. Drain the grits using a fine-mesh strainer.
Boiling the Grits:
- In a large pot, bring 4 cups of water to a boil. Add the salt to the boiling water.
Cooking the Grits:
- Slowly stir in the rinsed and drained grits. Reduce the heat to low to maintain a gentle simmer.
- Cook the grits, stirring frequently to prevent them from sticking to the bottom of the pot. This process will take about 45 minutes to an hour. The grits should become thick and creamy. If they become too thick, you can add a little more water or milk to achieve the desired consistency.
Adding Flavor:
- Once the grits are tender and creamy, stir in the butter and shredded cheese for extra richness.
- Season with freshly ground black pepper to taste.
Serving:
- Serve the grits hot with a pat of butter on top. They make a perfect base for Shrimp and Grits or can be enjoyed on their own or with other toppings like bacon, green onions, or hot sauce.

How To Make The Shrimp Gravy

Preparation:

herbs and spices for creamy cajun shrimp including creole seasoning, butter, herbs, and cayenne pepper — Combine herbs and seasonings with butter and bacon fat

herbed butter — Combine herbs and seasonings with butter and bacon fat

The shrimp gravy cooks very fast so have all spices pre-measured in a bowl.
Have the butter and optional bacon grease within reach. Have the beer opened and ready to be added to the gravy.
The shelled and deveined shrimp should be cleaned, rinsed, and drained.

Making the Gravy Base:

shrimp and beer in a medium saucepan for bbq shrimp recipe — Add beer to the shrimp and simmer

shrimp in a pan with cajun butter and beer — Add beer to the shrimp and simmer

Melt the butter and bacon fat in a large skillet or cast iron pan over medium heat. Stir with a spatula until melted.
Add in the cajun seasoning herbs and spices. Stir until fragrant.
Add the fresh shrimp and toss well in the butter and creole seasonings.
Pour in the beer and simmer.
In a small bowl whisk the cornstarch and water together to form a slurry.
Thicken the gravy by whisking in the cornstarch and water slurry. After stirring in the slurry raise the heat to a boil and watch the sauce thicken.
Turn the shrimp gravy down to low and season to taste with lemon juice, hot pepper sauce, additional salt, and cream if desired. Creole cuisine uses the addition of cream and tomato in many classic Louisiana dishes like shrimp and grits.

A table full of bowls of shrimp and grits

FAQS/Substitutions For Cajun Shrimp and Grits Recipe

Substitutions For New Orleans Shrimp and Grits

The cheddar cheese may be substituted with pepper jack, sharp white cheddar, or even a combination of cheeses
You can add a very finely diced jalapeno pepper into the grits during cooking for added flavor and kick
If you can't find stone ground grits, white or yellow cornmeal is a fine substitute
You can substitute water with a little chicken bullion, for the chicken broth or stock
1 cup of finely chopped andouille sausage or crisp bacon, cooked golden brown in a large skillet can top the shrimp and grits
Shrimp and grits can be garnished with finely chopped green onions, chives, or fresh parsley
A spoonful of bacon grease can be added to the gravy to achieve a more decadent flavor. If you acquire your bacon drippings through cooking a couple slices of bacon, save the bacon to crumble on top of your shrimp and grits!

Storing Leftover Shrimp and Grits

1. Separate the Components:

For best results, store the shrimp and the grits separately. This helps maintain the texture and flavor of both components.

2. Cooling:

Allow the shrimp and grits to cool to room temperature before storing them. However, do not leave them out for more than 2 hours to prevent bacterial growth.

3. Storing the Shrimp:

Place the shrimp in an airtight container. If there is sauce, store the shrimp with the sauce to keep them moist and flavorful.
Label the container with the date so you know when you stored it.

4. Storing the Grits:

Transfer the grits to a separate airtight container.
Label the container with the date.

5. Refrigeration:

Store both the shrimp and the grits in the refrigerator. They should be consumed within 3 days for optimal freshness.

Can You Freeze Shrimp and Grits?

If you want to store the leftovers for a longer period, you can freeze them. Place the shrimp and the grits in separate freezer-safe containers or heavy-duty freezer bags.
Remove as much air as possible from the containers or bags to prevent freezer burn.
Label with the date and contents. Frozen shrimp and grits can be stored for up to 2 months.

Reheating Leftover Shrimp and Grits

Thawing (if frozen):

If the shrimp and grits were frozen, thaw them in the refrigerator overnight.

Reheating Shrimp:

Reheat the shrimp gently to avoid overcooking. You can do this in a skillet over low heat, stirring occasionally until heated through. If reheating in the microwave, use short intervals (20-30 seconds) and stir in between to evenly heat.

Reheating Grits:

Reheat the grits on the stovetop over low heat. Add a splash of water, milk, or broth to loosen them up and stir until they reach the desired consistency. You can also reheat them in the microwave, adding liquid and stirring at intervals until heated through.

By following these steps, you can store and reheat your shrimp and grits leftovers while maintaining their delicious flavor and texture.

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5 from 6 votes

New Orleans Shrimp and Grits Recipe

Succulent, perfectly seasoned shrimp dancing in a creamy cajun gravy sauce, all nestled atop a bed of velvety, cheesy grits.

Course Main Dishes

Cuisine Cajun Cooking

Prep Time 10

Cook Time 40

Total Time 50

Calories 1043kcal

Author Sarah Penrod

Ingredients

Cheese Grits

1 quart chicken stock or chicken broth
1 teaspoon salt
1 teaspoon garlic powder
1 cup stone ground grits
1 1/2 cups cheddar cheese freshly shredded
1 pat butter
1/3 cup half and half
1 tablespoon of fresh lemon juice or vinegar-based hot pepper sauce

Homemade Cajun Seasoning

1 teaspoon cayenne pepper can omit for light spice
1 teaspoon paprika
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 teaspoon black pepper
2 teaspoons fresh thyme can use dried
1 teaspoon fresh rosemary can use dried

Barbecue Shrimp and Gravy

1 1/2 lbs. fresh gulf shrimp raw, cleaned and deveined (get as large of shrimp as you can find and afford)
1/ 2 cup butter
1 spoonful of bacon fat optional, if you regularly save your grease
1 bottle light beer
1/2 cup chicken or shrimp stock
2 tablespoons cornstarch mixed in 2 tablespoons water
2 teaspoons fresh lemon juice or vinegar-based hot pepper sauce to finish the dish
Optional: Finish with 2 tablespoons heavy cream if you prefer an extra creamy sauce

Garnish

1/4 cup fresh diced green onion parsley, or chives to garnish the top of the dishes

Instructions

For The Cheddar Grits

Start by rinsing the grits in cold water. Place the grits in a bowl, cover them with water, and stir. Any hulls or chaff will float to the top; skim these off and discard. Drain the grits using a fine-mesh strainer.
In a large stockpot, bring 4 cups of chicken stock to a boil. Add the salt and garlic powder to the boiling water.
Whisk in the rinsed and drained grits. Reduce the heat to low to maintain a gentle simmer.
Cook the grits, stirring frequently with a spatula to prevent them from sticking to the bottom of the pot. This process will take about 45 minutes to an hour. The grits should become thick and creamy. If they become too thick, you can add a little more water or milk to achieve the desired consistency.
Once the grits are tender and creamy, stir in the butter, half and half, and shredded cheese.
Season with a squeeze of fresh lemon juice or vinegar-based hot pepper sauce for brightness, and extra salt and black pepper if needed.

For The Shrimp

If the shrimp haven't been cleaned, remove the shells, and rinse in cold water. Drain well and reserve in a bowl.
Combine the herbs and spices for the homemade cajun seasoning.
Collect all of the ingredients needed for the shrimp gravy as this recipe cooks very quickly.
Start by bringing a heavy skillet or cast-iron skillet up to medium-high heat. Add the butter and let it melt. Add in the spoonful of bacon fat (if using reserved bacon fat for extra flavor.)
Stir in all of the herbs and spices and stir well. Let cook for 1 min.
Once it gets bubbly, add the shrimp and toss the shrimp with the butter mixture. Cook 1 minute.
Add the beer and 1/2 cup of stock and cook 3-4 minutes.
Add the cornstarch slurry (cornstarch and water stirred into a white liquid) and whisk well. It will begin to thicken quickly. Turn the heat down to medium-low heat.
Add the lemon juice or hot pepper sauce (and optional cream) to finish the dish. Cook for 1-2 minutes more stirring well.
Remove from the heat and taste for seasoning.

To Serve

In a bowl, ladle a cup of the buttery grits. Top with a large serving of shrimp and gravy. Garnish with freshly diced green onion, parsley, or chives if desired.