Shrimp and Creamy Grits

shrimp and creamy grits
shrimp and creamy grits photo by carmen troesser

Any combination of water, stock or milk works in this recipe, as long as there are 4 cups liquid to 1 cup grits. Just save the heavy cream for the end, or the grits will be crunchy.


For the shrimp
3 Tbsp. extra-virgin olive oil
1 medium green bell pepper, finely diced
1 medium red bell pepper, finely diced 
1 small onion, finely diced 
5 to 6 strips bacon, fully cooked and chopped (optional)
½ lb. andouille sausage, quartered lengthwise and cut into ¼-inch pieces 
3 garlic cloves, minced
3 to 4 Tbsp. Cajun spice (recipe follows)
1½ lb. medium-sized shrimp, peeled and deveined 
1 cup chicken stock, plus more to taste
4 Tbsp. butter, cubed 
Kosher salt and freshly ground black pepper, to taste
Creamy grits, for serving (recipe follows)
Green onion or chives, chopped, for serving (optional)

For the cajun spice
4 Tbsp. paprika
2 Tbsp. kosher salt
1 Tbsp. cayenne
1 Tbsp. onion powder
1 Tbsp. dried oregano
1 Tbsp. dried thyme
1 Tbsp. white pepper

For the grits
3 cups whole milk, plus more to taste
1 cup chicken stock
1 cup stone-ground or regular grits (not instant)
2 tsp. kosher salt, plus more to taste
½ to 1 cup heavy cream, plus more to taste
4 Tbsp. butter
Cheese, for serving (optional)


For the shrimp
• To a large saute pan over medium-high heat, add the oil, then the green and red bell peppers and onion and saute 3 to 4 minutes. 

• Add the bacon, andouille, garlic and Cajun spice and saute 1 minute. Add the shrimp and chicken stock and simmer 3 to 4 minutes, flipping shrimp to ensure even cooking. 

• Reduce the heat to medium, add the butter and simmer until slightly thickened, 3 to 4 minutes. Add the salt and pepper, to taste. 

• Serve immediately over grits garnished with green onion.

For the cajun spice
• Combine all ingredients and store in an airtight container.

For the grits
• In a heavy saucepan over high heat, bring the milk and stock to a boil. Add the grits and salt, whisking continuously to prevent lumps. Bring back to a boil, then immediately reduce the heat to low. 

• Cover and simmer 45 minutes to 1 hour for stone-ground grits or 25 to 30 minutes for regular grits, stirring occasionally so they don’t stick. When the grits become smooth instead of crunchy, they're ready. If the grits become too thick, add cream to thin them out.

• Stir in the cream, butter, salt to taste and cheese, if using. 

Tags : Shrimp , Bacon , Grits , Cajun , Andouille