Craving the rich, soul-warming flavors of the South? This New Orleans shrimp and grits recipe is your ticket to a culinary journey straight to Louisiana. Velvety grits infused with buttery goodness meet spicy, flavorful shrimp in this timeless Southern dish. Whether you’re hosting brunch, craving comfort food, or impressing guests with a dish full of bold flavors, this shrimp and grits recipe New Orleans style is a guaranteed crowd-pleaser. Let’s dive into the magic of this Southern classic!
New Orleans Shrimp and Grits recipe
Cuisine: AmericanDifficulty: Easy4
servings10
minutes25
minutes450
kcalThis New Orleans shrimp and grits recipe pairs creamy, buttery grits with spicy, savory shrimp for an iconic Southern dish that bursts with flavor.
Ingredients
- For the Grits
1 cup stone-ground grits
4 cups chicken broth (or water for a lighter option)
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 cup sharp cheddar cheese, grated
Salt and black pepper to taste
- For the Shrimp
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
1/2 cup Andouille sausage, diced (optional)
1 small onion, diced
2 cloves garlic, minced
1/4 cup bell pepper, diced
1 teaspoon Cajun seasoning
1/4 teaspoon smoked paprika
1/4 cup chicken broth or white wine
1 tablespoon lemon juice
2 tablespoons chopped parsley (for garnish)
Directions
- Step 1: Prepare the Grits
- In a medium saucepan, bring chicken broth to a boil.
- Slowly whisk in the grits and reduce the heat to low.
- Simmer for 15-20 minutes, stirring occasionally to prevent lumps.
- Stir in butter, heavy cream, and cheddar cheese. Season with salt and pepper. Cover and keep warm.
- Step 2: Cook the Shrimp
- Heat olive oil and butter in a skillet over medium heat.
- Sauté the onion, garlic, and bell pepper until softened, about 3-4 minutes.
- Add the Andouille sausage (if using) and cook for another 2 minutes.
- Stir in Cajun seasoning, smoked paprika, and shrimp. Cook shrimp until pink and opaque, about 2-3 minutes per side.
- Deglaze the pan with chicken broth or wine, then stir in lemon juice. Simmer for 1-2 minutes to meld flavors.
- Step 3: Plate and Serve
- Spoon grits into bowls, creating a bed for the shrimp.
- Top with the shrimp mixture, drizzling the pan sauce over everything.
- Garnish with parsley and a sprinkle of Cajun seasoning for added flair.
Notes
- Use stone-ground grits for authentic texture and flavor, but quick grits can work in a pinch.
- Adjust the Cajun seasoning to your preferred spice level.
- For a seafood-heavy twist, add crab meat or scallops to the shrimp mixture.
Tips for perfect New Orleans Shrimp and Grits
- Creamy Grits Every Time: Stir grits regularly to prevent clumping and burning.
- Fresh Shrimp is Key: Opt for fresh, wild-caught shrimp for the best flavor.
- Balance the Heat: If your Cajun seasoning is too spicy, add a pinch of sugar to balance the flavors.
- Keep It Warm: Serve immediately for the best texture; grits can thicken if left to sit.
Recipe Variants
- Smoky Bacon Shrimp and Grits: Replace Andouille sausage with crispy bacon for a smoky twist.
- Vegetarian Cajun Grits: Swap shrimp with sautéed mushrooms and zucchini, seasoned with Cajun spices.
- Seafood Medley Grits: Add crab meat, scallops, and even lobster for a luxurious take.
FAQ
Yes, you can prepare the grits in advance and reheat them with a splash of chicken broth. Cook the shrimp fresh for the best texture.
While stone-ground grits are ideal, instant grits can save time. Just adjust the cooking liquid ratio as per the package instructions.
Cornbread, collard greens, or a simple green salad complement this dish perfectly.
Love Southern flavors? Try our smoked salmon brine recipe to elevate your seafood game to the next level!
Dive into the bold flavors of this New Orleans shrimp and grits recipe, where creamy grits meet spicy, juicy shrimp for a comforting and unforgettable meal. Perfect for brunch, dinner, or any time you crave a taste of the South, this dish is your go-to for impressive yet easy Southern cooking.
Leave a Reply