Shrimp and Grits

This recipe pulls out all the stops for thrilling Creole compexity!
Prep Time: 45 minutes
Cook Time: 45 minutes
Course: Main Course
Cuisine: Southern
Keyword: Shrimp
Servings: 4


  • 12 oz bacon preferably uncured
  • 3 lbs fresh jumbo, head-on Texas Gulf shrimp
  • tsp salt divided
  • 1 tsp ground white pepper
  • ¼ tsp ground cayenne pepper
  • 1 tsp smoked Hungarian paprika
  • 32 ounces chicken broth unsalted
  • ½ cup all purpose flour
  • 4 tbsp extra virgin olive oil divided
  • 12 oz Andouille sausage
  • 2 cups diced onion white, red or both
  • 2 cups diced bell pepper any combo of green, yellow, red or orange
  • 3 cloves garlic minced
  • 1 cup finely chopped curly parsley divided
  • 2 cups grits medium, stoneground -not "quick" or "instant" grits
  • ½ cup heavy cream
  • 4 tbsp unsalted butter
  • 2 cups grated cheddar cheese 6 oz
  • 1 cup scallion chopped on bias


  • Place bacon in a single layer in a large sheet pan, cook in preheated oven @350℉ for 30 minutes. Remove bacon from pan, leaving bacon grease, set aside bacon, chop.
  • Remove all heads and all shell from shrimp. Season shrimp with ½ tsp salt, white pepper, parpika and cayenne, mixing with hands to distribute seasoning, set aside. Place heads and shells in stock pot with chicken broth, boil for 30 minutes, occasionally smashing shells and heads into broth with potato masher. Strain out heads and shells, set stock aside.
  • Add flour to bacon grease, mix well, return pan to oven for 30 minutes to make medium dark roux.
  • Remove casing from andouille, break into small pieces, brown in skillet with 1 tbsp olive oil, set aside.
  • Place 1 tbsp olive oil in large, deep skillet over medium high heat. Add garlic, onion, bell pepper, parsley and ½ tsp salt. Cook until slightly soft. Add bacon, andouille, and shrimp stock. Bring to boil, simmer 10 minutes. Add roux, stirring, simmer 2 minutes/until thickened, set aside.
  • Bring 6 cups water to a boil, add grits, return to boil, cover and remove from heat. Let sit until water is absorbed, about 15 minutes. Add butter, cream and ½ tsp salt. Stir until incorporated. Set aside.
  • Heat 1 tbsp olive oil in large skillet over high heat until smoking. Cook ½ the shrimp about 1 minute each side, repeat process for remaining shrimp.
  • To plate:
  • Preheat oven on "Broil"
  • Spread out a layer of grits on dinner plates, sprinkle cheese over top of each, place in broiler briefly to melt cheese.
  • Ladle roux mixture over grits, place shrimp on top, garnish with scallions and remaining parsley.
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