This shrimp and grits was my breakfast this morning. Yes, for breakfast! You know in New Orleans you can get shrimp and grits for breakfast at most restaurants and I love it!
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.
I made his recipe a few years ago and I must have done something wrong because I didn’t like it that much. Well, I decided to try his recipe again, follow it to the T and amazing results happened! This is a great recipe for this beloved dish of New Orleans. It is absolutely delicious.
I will tell you that it is essential that you make your own shrimp stock or you purchase a really good seafood stock. The richness in the homemade shrimp stock is what makes this dish. It adds so flavor and depth to the dish. So, before you get started with your dish, here’s my recipe for shrimp stock: https://the2spoons.com/basic-shrimp-stock/
awesome shrimp and grits.
I only had quick grits this morning and they worked fine! Normally I have stone ground grits around that is longer cooking, but worth the time. This recipe has mascarpone in the grits along with butter. I didn’t have mascarpone so I substituted cream cheese. The grits were so good! I may start putting cream cheese in my grits from now on! These are stone ground grits I like: https://amzn.to/2C4Pm8j.
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!