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New Orleans Shrimp and Grits

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Course: Main Course
Cuisine: Southern
Keyword: Shrimp & Grits
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Author: Meggen

Ingredients

Southern Shrimp 'n grits

  • 4 TBSP unsalted butter divided
  • 1 cup stone ground grits- I prefer Bob’s Mills Organic Grits
  • 2 cup whole milk
  • 2 cups water
  • ½ tsp salt- more if needed to taste
  • ¼ tsp pepper
  • ¼ tsp cayenne pepper

Shrimp

  • 3 TBSP unsalted butter divided
  • 1 ½ lbs extra large 21-25 shrimp per lb peeled and deveined shrimp- save the shells & tails
  • 1 TBSP tomato paste
  • 2 ¼ cups water
  • 3 slices bacon cut into bite sized pieces
  • 2 unit garlic cloves minced
  • 2 TBSP flour
  • ½ cup green bell pepper finely chopped
  • ¼ cup celery, finely diced
  • 1 TBSP fresh lemon juice
  • 1 tsp Tabasco
  • ¼ cup green onions/ scallions sliced on the diagonal for garnish
  • salt & pepper to taste
  • 1 tsp Old Bay seasonings

Instructions

Shrimp

  • In a 12 inch skillet over medium heat, melt 1 TBSP butter. Add shrimp shells and saute until shells are browned- about 5-7 minutes. Stir in 1 TBSP tomato paste and cook for 30 seconds. Add 2 1/4 cups of water and bring to a boil, then cover and simmer for 5 minutes.
  • Strain the shrimp through a fine sieve, pressing to release all the juices through. You should have about 1 1/2 cups of seafood stock. Add more liquid if needed.
  • Cook 3 slices chopped bacon in the same skillet- it is seasoned with good stuff. Cook bacon until crispy- about 8 minutes. Wipe clean any extra fat. Add 1 1/2 lbs of shrimp, 2 cloves chopped garlic, 1/2 cup green bell pepper, 1/4 cup celery, salt and pepper and cook shrimp until the edges are just pink- but not thoroughly cooked through- about 2 minutes. Transfer shrimp to a platter (with all juices) and keep warm while you finish the sauce.
  • In the same pan, melt 2 TBSP butter over medium low heat. Whisk in 2 TBSP flour to create a roux and cook for 1 minute- do not burn! Slowly add shrimp stock and whisk until all ingredients are well blended. Bring to a boil, then reduce to low and let simmer until slightly thickened about 5-7 minutes.
  • Stir in shrimp and all the juices and cook about 3 minutes. DO not overcook the shrimp. Add in 1 TBSP lemon juice, OLD BAY, Tabasco and season with salt and pepper to taste. Serve over grits, top with chopped green onions/scallions.

Grits

  • In a medium saucepan over medium heat, melt 2 TBSP butter. Stir in 1 cup of grits and coat well cooking until the grits smell toasted- about 2-3 minutes. Add 2 cups whole milk, 2 cups water and 1/2 tsp kosher salt. Increase heat and allow grits come to a boil.
  • Reduce heat to low, cover and simmer for about 25 minutes. Whisk often to prevent the grits from clumping or sticking to the bottom of the pan.
  • Stir in remaining 2 TBSP butter. Season with salt, if needed, and 1/4 tsp cayenne pepper and 1/4 tsp black pepper. Cover to keep warm while preparing shrimp. If you use Anson Mills grits- increase the cooking time by another 20 minutes. They cook very slowly.