Real Recipes From Real Home Cooks ®

shrimp and grits

(4 ratings)
Blue Ribbon Recipe by
Paula S.
Justin, TX

At one time this dish was just a "make do" dish when food was scarce and leftovers 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.

Blue Ribbon Recipe

A simple, yet delicious, way to prepare shrimp and grits. Preparing the grits, chilling them in a loaf pan, slicing them, and then frying is an interesting twist. It gives the grits a little crunch outside and they're smooth inside. The creamy shrimp sauce takes no time to throw together. We added a dash of hot sauce and Creole seasoning and it was perfect. Paula leaves this open to personal preference control the seasoning to your preference. These shrimp and grits are elegant enough to serve for a special occasion but simple enough to enjoy any time.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 2 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For shrimp and grits

  • 1
    pot grits, cooked and chilled in loaf pan
  • 2 Tbsp
  • 1/2 c
    chopped red bell pepper
  • 1/2 c
    yellow onion, chopped
  • 2 Tbsp
    all-purpose flour
  • 1 can
    chicken broth (16 oz)
  • 20
    large peeled shrimp
  • 1/2
    clove garlic, minced
  • cayenne pepper or Louisiana hot sauce, to taste

How To Make shrimp and grits

Test Kitchen Tips
We made a serving for 4 of grits to our preference and then chilled them.
  • Pan-frying slices of chilled grits.
    Cut two slices off the loaf of chilled grits. Season with salt and pepper and pan-fry; keep warm.
  • Sauteeing peppers, onion, and garlic in a skillet.
    Melt butter in saute pan. Cook peppers, onion, and garlic until soft.
  • Whisking in flour.
    Whisk flour in the pan with veggies.
  • Adding chicken broth to the vegetables.
    When browned, thin with chicken broth until sauce is desired thickness.
  • Shrimp added to the pan.
    Add shrimp to pan. Cook until shrimp are pink and done (but no longer than 3 minutes).
  • Adding hot sauce to grits on a plate with shrimp and sauce.
    Put fried grits on 2 plates. Top with shrimp and sauce. Have cayenne pepper, Louisiana hot sauce, or your favorite hot seasoning on hand for individuals to use as desired.