Shrimp and Grits

Paula S.


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.

★★★★★ 3 votes
10 Min
30 Min
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!).


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


cayenne pepper or louisiana hot sauce to taste


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