|Nutritional Guidelines (per serving)|
Shrimp and grits are an old-time southern favorite, and this delicious recipe will show you why it’s so popular. Don’t let the long ingredient list fool you – this shrimp and grits recipe is very simple to make and the prep is minimal. Be sure to use raw shrimp in this recipe, as cooked shrimp will become mushy when re-cooked.
This shrimp and grits recipe was adapted from one by Ellie at the blog Vintage Victuals.
Makes 4 Generous Servings of Ellie’s Georgia Shrimp and Grits
- For the Shrimp:
- 1 pound large raw shrimp (peeled and deveined)
- 1 tablespoon Cajun seasoning
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons Italian seasoning
- Dash freshly ground black pepper (or to taste)
- For the Grits:
- 1 cup chicken broth
- 1 tablespoon butter
- 1/2 cup quick-cooking grits
- 1 1/2 teaspoons tomato paste
- 1/2 cup heavy cream
- 2 ounces sharp cheddar cheese (shredded)
- For the Sauce:
- 1 tablespoon butter
- 1 clove garlic (finely minced)
- 4 teaspoons flour
- 1/2 cup chicken stock
- 1/4 cup heavy cream
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce
- 1 slice cooked country ham (diced)
- 1/4 cup fresh parsley (chopped)
Combine in a small bowl the shrimp, Cajun seasoning, paprika, Italian seasoning, and the pepper.
Toss until the shrimp are well coated. Set aside.
Add the chicken broth and 1 tablespoon butter into a heavy saucepan.
Bring the mixture to a full boil. Slowly add in the grits, and whisk constantly, cooking over medium-low heat for 5 minutes.
Add the tomato paste, the cream, and the cheddar cheese. Continue to cook and whisk for 2-3 more minutes, until grits become very creamy and thick. Cover and set aside.
In a large skillet, melt 1 tablespoon of butter over medium heat. Pour in the spiced shrimp and sear for about 2-3 minutes, or until they are just done.
Add the garlic and cook, stirring, for about 30 seconds. Remove the shrimp from the pan to a clean bowl and set aside.
Return the pan to the stove. Add the flour to the drippings, stirring to make a roux.
Cook the roux for 10 minutes until medium tan in color. Slowly whisk in the chicken stock and the cream.
Cook for 2 minutes, and then add the Worcestershire sauce and hot sauce, and country ham.
To serve, place the shrimp on a bed of the hot grits, and top with the sauce. Scatter parsley over the top if desired.