I had shrimp and grits for breakfast this morning. Yes, breakfast! I absolutely love it! In New Orleans, shrimp and grits is commonly found on breakfast menus, and it’s a meal I can’t say no to. The shrimp are perfectly seasoned and the grits are creamy and rich. It’s the perfect way to start your day. #ShrimpAndGrits #BreakfastOfChampions
This recipe for Louisiana Shrimp and Grits is from John Besh’s Cookbook “My New Orleans The Cookbook”. Great Cookbook. Here’s the link https://amzn.to/2WbKTr7.
What do you need for this recipe?
FOR THE GRITS:
- White Stone-ground grits
- butter
- heavy cream
- salt
FOR THE SHRIMP:
- olive oil
- jumbo Louisiana, gulf coast or other wild American shrimp, unpeeled
- Basic Creole Spices
- andouille sausage or other smoked sausage
- garlic
- onion
- green bell pepper
- red bell pepper
- fresh thyme
- Basic Shrimp Stock
- butter
- fresh lemon juice
- heavy cream
- chives or the tops of green onions plus a couple of whole green onions sliced for serving
BASIC CREOLE SPICES
- celery salt
- sweet paprika
- coarse sea salt
- freshly ground black pepper
- garlic powder
- onion powder
- cayenne pepper
- ground allspice
A few years back, I attempted his recipe and it didn’t quite meet my expectations, probably due to a mistake on my part. However, I recently gave it another shot, meticulously adhering to his instructions, and the outcome was truly astonishing! This recipe is a fantastic rendition of the beloved New Orleans dish, boasting an absolutely delightful taste.
Making your own shrimp stock is crucial or buying high-quality seafood stock is necessary. The homemade shrimp stock enhances the richness, flavor, and depth of this dish. Prior to beginning your cooking, here is a recipe for shrimp stock: Basic Shrimp Stock
I had quick grits for breakfast, and they turned out well. However, I prefer longer-cooking stone ground grits and they are worth the extra time if you have . This recipe includes butter and mascarpone in the grits. Since I didn’t have mascarpone, I used cream cheese as a substitute. The grits tasted amazing! I might consider adding cream cheese to my grits in the future. Here’s a link to the stone ground grits:https://amzn.to/4cnzIRg
I like to buy the large head on shrimp because that is the best for making a rich stock. Not only do they make a better broth, they are actually about half price. When I’m cleaning the shrimp, I just remove the head portion, shell them and save for broth. I like to leave the tail because it prevents the shrimp from drawing up so much. I peel down to the last shell which holds the tail on. Then I cut a shallow slit down the back to devein and run under cold water. You always want to properly devein your shrimp.
Here’s another recipe I have from this cookbook, Barbecue Shrimp. It is amazing! https://the2spoons.com/love-this-easy-barbecue-shrimp/
awesome shrimp and grits.
You have to make this recipe soon! It is a favorite in our household! You need nothing more with this dish than a crusty French bread to sop up all the delicious juices in this dish.
Shrimp and Grits
Ingredients
For the Grits
- 1 tsp salt
- 1 cup White Stone-ground grits
- 2 tbsp butter
- splash of heavy cream
For the Shrimp
- 2 tbsp olive oil
- 24 jumbo Louisiana, gulf coast or other wild American shrimp, unpeeled
- Basic Creole Spices **** Below****
- 1/3 cup minced andouille sausage or other smoked sausage
- 2 cloves garlic, minced
- 1/2 onion, minced
- 1/4 cup green bell pepper, diced
- 1/4 cup red bell pepper, diced
- 2 tsp chopped fresh thyme leaves
- 2 cups Basic ShrimpStock (see my link below in links)
- 2 tbsp butter
- 1 tsp fresh lemon juice
- splash or two of heavy cream
- chives or the tops of green onions plus a couple of whole green onions sliced for serving
Basic Creole Spices Makes 1/2 Cup
- 2 tbsp celery salt
- 1 tbsp sweet paprika
- 1 tbsp coarse sea salt
- 1 tbsp freshly ground black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp cayenne pepper
- 1/2 tsp ground allspice
Instructions
For the Grits
- Bring 4 cups water with the salt to a boil in a medium saucepan over high heat. Slowly stir in the grits, then reduce the heat to low; stir constantly to make sure the grits don't stick to the bottom. Simmer until all the water has been absorbed, about 20 minutes. Stir in the butter and mascarpone or cream cheese. Remove the grits from the heat and place a piece of plastic wrap on the surface to keep a crust from forming.
- For the shrimp, heat the olive oil in a large skillet over moderate heat. Season the shrimp with Creole Spices and salt and sauté them in batches until they begin to brown but are not yet cooked all the way through; set aside.
- In the same skillet, sauté the andouille or smoked sausage, garlic, onion, peppers, and thyme until they become aromatic, about 5 minutes. Add the Shrimp Stock and bring to a simmer. Stir in the butter and heavy cream and simmer until the sauce has thickened, 3–5 minutes.
- Return the shrimp to the skillet and cook for an additional 5 minutes. Add the lemon juice and chives or just the green ends of the green onions thinly sliced. .
- Divide the grits among the bowls. Arrange the shrimp in each bowl, spoon sauce around them, and garnish with sliced green onions. Enjoy!