grits

this is amazing – louisiana shrimp and grits.

May 15, 2025 by Becky Spoon Leave a Comment

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

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Course: Appetizer, Breakfast, dinner, Lunch, Main Course

Cuisine: cajun, creole

Ingredients Method Notes

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

Method

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!

Notes

Basic Shrimp Stock

easy breakfast all in 1 – ham and cheese grits bowl.

March 1, 2020 by Becky Spoon

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I love a ham and cheese grits bowl! I actually love all things that you can put in a bowl! I mean why not have a bowl of cheesy grits that you top with ham, some spinach, more cheese and a fried egg? So good and all in one yumminess!

I used quick grits in this recipe which are simple and take minutes to make. If you have stone ground grits, they are perfect, I just didn’t have any. Stone ground grits do take longer to cook but they are well worth the effort.

Here’s a link for the grits I used: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=170834708&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FQuaker-Quick-5-Minute-Grits-40-Oz%2F170834708.

Here’s a link for some stone ground grits that I have used that I love: https://amzn.to/2IjcXBP

Whichever grits you decide to use will work in this bowl. Just follow the directions on the package!

For the ham I used some black forest deli ham that i heated in a pan in a little butter, reserving the skillet to fry my egg. For the Spinach, i just sauteed in a separate skillet and set aside to add to the bowl.

easy breakfast all in 1 – ham and cheese grits bowl.

Want more ideas for breakfast? Try some of these from the blog. https://the2spoons.com/best-10-minute-breakfast-fried-egg-quesadilla/

These are amazing and one of my 10 minute breakfast!

Ok, here’s the simple recipe for this so very easy grits bowl! Enjoy!!

easy breakfast all in 1 – ham and cheese grits bowl.

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Servings: 2 servings

Course: Breakfast, dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

For the Grits

1 cup quick grits (you can use stone ground grits and follow the recipe on the packaging)
4 cups water ( or 2 cups water and 2 cups milk)
1/4 tsp salt or to taste
2 tbsp butter
1/2 cup cheddar cheese or cheese of your choice

To finish the dish

2-4 eggs cooked to your liking ( I fried eggs over medium)
2-4 oz deli ham or ham of your choice
2 tsp olive oil (divided)
1 lb fresh spinach (will cook down to 1 cup)
fresh parsley
your favorite hot sauce like Louisiana Hot Sauce or Cholua (optional)

Method

For the Grits

Bring the water or the milk/water combination to a boil. Add the grits whisking at the same time to prevent lumps.
When the water comes back up to a boil, reduce the heat to simmer, place a lid on and cook until the grits have thickened.
Remove the lid when the grits have thickened, add the butter and cheese and combine. Turn off the heat, replace the lid and keep warm while you are completing the dish.
In a small skillet add the teaspoon of olive oil. When heated add the ham and cook just until heated through. Remove to a plate and add your eggs to the skillet, one or two at a time and fry to your liking. If you decide to scramble, use a different skillet, add a little butter scramble as you normally would.
In a separate skillet, add a little oil. When heated add the spinach tossing until the spinach has wilted down. Season with a little salt and pepper
To serve, divide the grits among two bowls. Top with the ham, the spinach and your eggs. Garnish with a little fresh parsley and add your favorite hot sauce if desired. Enjoy!

Southern Cheesy Grits Bowl with Mushrooms, Poached Eggs & Sautéed Spinach

January 25, 2019 by Becky Spoon

Cheesy Grits Bowl with mushrooms , sautéed spinach, and poached egg.. I mean this is the absolute best breakfast! Everything you need in one bowl.

Not only do I love this cheesey grits recipe and all it’s yumminess , I love that it’s a meal in a bowl. Whether it’s breakfast, lunch or dinner, I like a bowl.

It is no secret that breakfast is my favorite meal. I go to bed thinking about what I’m going to have for breakfast the next morning! Yes, I do that. They say that breakfast is the most important meal of the day and that you should eat the most food at breakfast so you won’t eat so much at night! And I have to say a Cheesy Grits Bowl is one of my favorites!

Cheesy Grits are a southern thing. I’ve eaten Grits my entire life! Who doesn’t love grits? They are hearty, then you add mushrooms, spinach and a poached egg? Wow! Not only delicious, but balanced.

And you’re getting your greens and vegetables early in the day! Click this link for my Garlicky Sautéed Spinach recipe:https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/

Nutritional information for the spinach: https://www.livescience.com/51324-spinach-nutrition.html

Here’s the recipe for this Southern Cheesy Grits Bowl!

Cheesy Grits with Mushrooms, Sauted Mushrooms and Poached Eggs

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Servings: 2 servings

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

For the Grits

1 cup quick grits
4 cups water
1/4 tsp salt
1/2 cup cheddar cheese, grated

For the Poached Eggs

4 large eggs
enough water to cover the eggs
2 tbsp white vinegar

For the Mushrooms

6 oz button mushrooms, sliced
2 tbsp butter
1 tbsp extra virgin olive oil
salt and pepper

For The Spinach

1 Recipe Sauted Spinach https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/

Method

For the Grits

Bring 4 cups water to a boil along with the salt. Add the grits continuously whisking until combined. Reduce the heat to simmer and cook the grits until they have thickened. If they become too thick add a little water and whisk. Add the cheese and combine until melted.

For the Mushrooms

Melt the butter and add the extra virgin olive oil to a skillet. Heat to medium-high. Add the mushrooms and cook until golden brown, a little caramelized. After the mushrooms have gotten a golden brown season to taste with a little salt and pepper.

For the Poached Eggs

In a saucepan bring enough water to cover the eggs along with the vinegar to a boil, then reduce to a simmer. Break the eggs, one at a time into a ramekin. Stir the water to start a circular motion and drop the egg into the swirling water. Cook for about 4 minutes. Continue until all 4 eggs are cooked. You can cook a couple at a time…or if you have a large pan, all 4 at a time, you just want to have them all in ramekins that you add to the wanter one after the other so they will evenly cook.

To assemble the dish

Pour the grits into a wide bowl. Scatter with the mushrooms, add the sauteed spinach, then top with the poached eggs. Bon Appetite!!

Notes

If you prefer stone ground grits, follow the instructions and add the cheese at the end. I use both.