Shrimp and Grits

Paula S.

By
@louegirl

At one time this dish was just a "make do" dish when food was scarce and left-overs were turned into meals. However, this delicious dish is now served at some of the finest restaurants in the south. After having this in a restaurant in New Orleans, I searched the web to find a recipe that seems to mimic what I tasted. I found this one and changed a few things. It is sooooooo good and so easy to prepare. Serve with a nice salad and a glass of tea........YUM!!!
OPTIONAL: when I make grits, I usually add cheese, salt, and garlic powder.


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Comments:

Serves:

2

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
These shrimp and grits are very easy to make, and big on flavor! It's very smooth with a bit of a sweet flavor (probably from the pepper). I really liked frying the grits. It gave them a bit of crunch and made for a really nice presentation.

Paula called for a pot, so I made six servings of grits and I fried them in a bit of butter (that adds to the flavor too!).

Ingredients

1
pot grits, cooked and chilled in loaf pan
2 Tbsp
butter
1/2
chopped red bell pepper
1/2
large onion, chopped
2 Tbsp
flour
chicken broth
20
large peeled shrimp
1/2
clove garlic, minced

OPTIONAL:

cayenne pepper or louisiana hot sauce to taste

Directions Step-By-Step

1
Cut two slices off the loaf of chilled grits. Season with salt and pepper and pan-fry; keep warm.
2
Melt butter in saute pan and cook pepper, onion, and garlic until soft.
3
Whisk flour in pan with veggies. When browned, thin with chicken broth until sauce is desired thickness.
4
Add shrimp to pan. Cook until shrimp are pink and done, but no longer than 3 minutes.
5
Put fried grits on 2 plates and top with shrimp sauce.
6
Have Cayenne pepper, Louisiana Hot Sauce, or your favorite hot seasoning on hand for individuals to use as desired.

About this Recipe

Course/Dish: Other Main Dishes, Seafood
Main Ingredient: Fish
Regional Style: Southern
Other Tag: Quick & Easy