Shrimp and Grits

Shrimp And Grits

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Gina Schmitz


What does a Southern girl do when she lives in Alaska? She makes Shrimp and Grits! The wonderfully sweet Alaskan Shrimp is wonderful in this dish. The shrimp I used was caught by a friend and I just happened to stop by when he was putting a bunch in his freezer. After eating this dish I have to say my timing was perfect. But I bet it would be just as good with the shrimp at your market.


★★★★★ 1 vote

15 Min
55 Min


  • 4 c
    chicken broth
  • 1 c
  • 1 c
  • 4 Tbsp
  • 1 c
  • 1 Tbsp
    olive oil
  • 1 Tbsp
  • 1 lb
    shrimp, peeled and deveined
  • 1/2 medium
    onion, chopped
  • 6 slice
    bacon, chopped
  • 3 clove
    garlic, minced
  • 1 Tbsp
  • 1 1/2 Tbsp
  • 1 tsp
    emeril's original essence seasoning

How to Make Shrimp and Grits


  1. Combine 2 cups of the chicken broth, cream, water and 4 Tablespoons butter in a saucepan. Bring to a boil and add the grits. Stir to remove any lumps and turn heat to low. Cook, covered for 1 hour stirring occasionally and adding extra broth to loosen if necessary.
  2. Sprinkle 1 tablespoon of Emeril's Essence over the shrimp and refrigerate until closer to time to eat.
  3. in a large skillet, heat olive oil and butter to a fairly high temperature. Add shrimp and brown but do not cook through. Remove shrimp to a bowl
  4. In same skillet, put in the bacon and onion and cook until onion is translucent. Add garlic and cook for 1-2 minutes more. Do not allow garlic to burn. Remove from skillet and place on top of shrimp in bowl.
  5. In same skillet, put butter in pan and melt, add flour and cook for 1 minute. Add the remaining 2 cups chicken broth and stir until thickened. (I added a tablespoon of cream, but I don't think it was necessary) Add in the shrimp, onion, bacon and garlic and cook until heated through.
  6. Serve the shrimp mixture over the grits.

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About Shrimp and Grits

Course/Dish: Fish Seafood
Hashtags: #shrimp #Grits

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