shrimp

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

love this shrimp scampi pasta.

August 17, 2021 by Becky Spoon

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This is a classic shrimp scampi pasta dish. It is a simple garlic, white wine and butter sauce. So, so delicious and satisfying.

Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. Scampi makes a wonderful appetizer or a fabulous hearty meal if you add the pasta and delicious garlic bread.

love this shrimp scampi pasta.

I love shrimp cooked anyway or cooked in lime juice like ceviche! I made shrimp and grits the other day and I had this shrimp leftover. I’d been wanting scampi, so it worked out well. I usually buy head on-shell on shrimp because I like to use the heads and shells for basic shrimp stock, which is a must in Louisiana style cooking. These were Argentinian shrimp that I found at my local HEB and they were raw, but peeled and deveined. Filling a little lazy I guess, I purchased them, upon the recommendation of the fish monger and they were delicious. Such pretty colors.

You have to make the Shrimp and Grits too. Here’s the recipe for it: these amazing shrimp and grits.

I love to eat in large bowls. Not sure why, but something my late husband and I did for years. We both loved eating in a big bowl. Here’s some of my favorites: https://amzn.to/2UtVzE0. M other favorites are like the ones above in gray. I think I got them at Pier I.

love this shrimp scampi pasta.

If you aren’t serving this with pasta, you could half the sauce. Because I wanted to toss my pasta in the sauce I made more sauce. Who wants bland pasta with this delicious shrimp! Of course, serve with more lemons and delicious bread.

Here’s the recipe! Hope you try this and enjoy!

Shrimp Scampi Pasta

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Servings: 2 servings

Course: Appetizer, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

4 tbsp unsalted butter
4 tbsp extra virgin olive oil
6 cloves garlic, minced
1 cup dry white wine
3/4 tsp tsp salt
1/8 tsp crushed red pepper flakes
Fresh ground pepper
1 lb large or extra large shrimp shelled
1/3 cup chopped parsley
fresh squeezed lemon juice
8 oz pasta of your choice
crusty bread or garlic bread

Method

Bring a pot of salted water to a boil. Add the pasta and cook until desired doneness.
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice .
Remove the shrimp from the pan. Remove the pasta from the pan with tongs or similar and add to the sauce. If you get some pasta water, that's good because it will help you thicken the sauce for it to stick to your pasta.
Cook the pasta in the sauce for a couple of minutes. Add the pasta and sauce to individual serving dishes and top with the shrimp. Serve with crusty bread or like I did, garlic bread.
Bon Appetite!

easy grilled skirt steak fajitas and shrimp

June 27, 2020 by Becky Spoon

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Grilled skirt steak fajitas and shrimp just screams summer to me. Not that you can’t have them all year long, but I seem to grill them more in the summer than in the winter. I do have an inside grill on my stove so I grill a lot all winter, but there’s just something about grilling skirt steak and having Mexican side dishes that reminds me of summer.

I grilled my onions, peppers and jalapeno and threw in some summer squash, because why not? Grilled vegetables wrapped in a tortilla with some sour cream, guacamole and cheese is delicious!

easy grilled skirt steak fajitas and shrimp

I bought untenderized skirt steak, but there is a tenderized skirt available at some supermarkets. I marinated this overnight. If you do that and make sure you cut across the grain this should be so tender. The steak comes in long strips usually. After I grill and let it rest, I slice in half, turn the meat so that I’ll be cutting across the grain, and slice thinly. This photo is with the grain, so you want to cut across that.

Some of the tools I used in making this dish are these half sheet pans that I love: https://amzn.to/3i1LQfb.

These inserts are great: https://amzn.to/3i3kfdj

I don’t use the same sheet pans for baking cookies that I may use to roast vegetables or meats in the oven. I find they become dark and make the bottoms of your cookies cook faster and more brown. I do use a good parchment on my sheet pans, but still only use pans designated for cookies.

I love these long tongs when I’m grilling! I am the world worst at burning myself! https://amzn.to/2BdHMru

easy grilled skirt steak fajitas and shrimp

I made this yummy guacamole to have alongside our fajitas and these delicious charro beans. Here’s the links for both: https://the2spoons.com/1-delicious-guacamole/

Charro Beans https://the2spoons.com/love-these-charro-beans/

Here’s the recipe for these delicious fajitas. Enjoy!

Skirt Steak Fajitas and Shrimp

5 from 1 vote

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Servings: 4 servings

Course: Main Course

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

2 lbs skirt steak
1 lb large shrimp, peeled and deveined
2-2 bell peppers, I leave them whole for grilling
2 purple onions, thick sliced
2 large tomatoes, quartered
2-4 whole jalapenos

For the Marinade

1/2 cup soy sauce
1/2 cup vegetable oil plus more to brush on the vegetables
juice of 2 limes, and keep them to throw into the marinade
4 cloves garlic, chopped
1/2 onion, sliced
handful of cilantro
salt and pepper
Flour or corn tortillas
Salsa of your choice

Method

Combine the soy sauce, vegetable oil, lime juice and the lime after it is juiced, the garlic, onion and cilantro in a plastic zip lock bag. Add the skirt steak and marinate overnight or at least 4 hours.
When ready to cook line your vegetables on a sheet pan and brush with oil and salt and pepper both sides.
Remove the steak from the marinade reserving just a little marinade for the shrimp. Since you did not have chicken in the marinade, it is ok to use a little for the shrimp. Lightly salt and pepper your skirt steak. Place your shrimp in a bowl, pour the reserved marinade over it and allow it to sit while you are preparing your grill.
When you grill is ready, add your vegetables and the steak. Cook your vegetables to char them on all sides, removing them as they are done. I keep my bell peppers and jalapeno whole while I'm cooking them, and slice them before serving.
Cook your steak until your preferred doneness. I like to cook my on the medium rare side, but cook as you would cook your favorite steak. When ready, remove, tent with foil and allow to rest for about 15 minutes.
While the steak is resting add your shrimp to the grill. Cook on the first side about 4 minutes or until they start turning pink. Turn and cook a couple of minutes longer.
Cut your steak across the grain. Arrange all of the vegetables and meats on a large platter. Serve with flour or corn tortillas, my charro beans, guacamole and some sour cream! Enjoy!
Note: All of this can be prepared in advance. Before serving, just heat a cast iron skillet to high. Throw your veggies in, the steak and allow to just sit and heat until sizzling, turn and do the same on that side. Serve in the skillet if you like!!

shrimp wedge salad with old bay breadcrumbs & hot sauce dressing.

March 18, 2020 by Becky Spoon

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Easily attainable iceberg lettuce makes this shrimp wedge salad with old bay breadcrumbs & hot sauce dressing a great meal choice. I always have frozen shrimp in my freezer, and always have lettuce, either iceberg or romaine. The hot sauce dressing is from mayonnaise and milk and your favorite hot sauce (I used Louisiana hot sauce) which we most have on hand and if you don’t have breadcrumbs, they are easily made.

This recipe was in the March, 2020 issue of Food and Wine and I just had to make it! So happy I did! It is beautiful! It is delicious! It is a keeper!

And you know, just because we can’t eat out doesn’t mean we can’t have restaurant style food. If the kids don’t like the shrimp, leave them off. The dressing spiciness is controlled by you. Make the kids a wedge salad with breaded chicken nuggets or a grilled chicken breast. Want a more substantial meal? Add a bowl of soup! This tomato soup would be a great accompaniment for this salad. Here’s the recipe that’s on my blog also: https://the2spoons.com/tomato-soup/

shrimp wedge salad with old bay breadcrumbs & hot sauce dressing.

I buy my shrimp fresh from my favorite HEB and I also buy the frozen shrimp from Sams Club. I usually buy the large to jumbo shrimp. Either are great. The frozen are flash frozen fresh so they are always great. I purchase the fresh from my HEB because they have these large shrimp with the heads on which I like because they make great stock fro making mostly gumbos and other Louisiana dishes. I always have shrimp in my freezer. Here’s a link for the Sam’s club shrimp I purchase: https://www.samsclub.com/p/raw-jumbo-shrimp-21-25-members-mark/prod21422506?xid=plp_product_1_1

The salad finishes with capers as a garnish. You can leave those off if you don’t have, but I keep them. Capers are delicious! Here’s a link if you aren’t familiar! https://www.amazon.com/Sanniti-Spanish-Pareil-Capers-Vinegar/dp/B07MLSQFNQ/ref=sr_1_1?crid=1LPQ04NT5TJA&keywords=capers+non+pareil+32+oz&qid=1584403795&sprefix=capers%2Caps%2C683&sr=8-1

shrimp wedge salad with old bay breadcrumbs & hot sauce dressing.

Just posting this recipe makes me want it so bad because it was so delicious! Hope you enjoy it!

Shrimp Wedge Salad

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Servings: 4 servings

Course: dinner, Lunch, Main Course, Salad

Cuisine: American

Ingredients Method

Ingredients

1 tbsp vegetable oil
20 peeled and deveined raw large shrimp (about 1 pound)
1/2 tsp kosher salt
1/8 tsp black pepper
1 1/4 cups fresh breadcrumbs
1/2 tsp Old Bay seasoning
1/2 cup mayonnaise
2 tbsp whole milk
4 tsp hot sauce
1 20 oz head iceberg lettuce, cut into 4 wedges
capers, for garnish

Method

Heat oil in a 12-inch nonstick skillet over medium-high. Add shrimp; cook until pink and cooked through, 1 to 2 minutes per side. Sprinkle with salt and pepper. Remove from skillet; set aside.
Add breadcrumbs and Old Bay seasoning to skillet; cook over medium, stirring occasionally, until golden brown, about 4 minutes. Remove from heat; set aside.
Whisk together mayonnaise, milk, and hot sauce in a small bowl until smooth.
Arrange lettuce wedges on a platter. Top with shrimp, dressing, and breadcrumbs. Garnish with capers.

The Best – Coconut Shrimp

December 26, 2019 by Becky Spoon

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Add Coconut Shrimp to your Holiday menu! This is one of my favorite appetizers! There is nothing not to love about crispy and crunchy breadcrumb coated fried shrimp, with coconut flakes, and served with a sauce!

We have plenty of time for holiday cooking and parties. Even though Christmas has passed, we still have the New Year celebrations that call for more tasty treats.

So good and easy, this shrimp is first dredged in flour, then egg, then panko with unsweetened coconut. They fry up in minutes and you have a fabulous dish! Great for finger food platters, leave the tail on for easy dipping and eating!

The Best Shrimp!

I served these with some lemon wedges and a spicy sriracha mayo. Not familiar with siracha? Here’s a link to help: https://www.amazon.com/Huy-Fong-Sriracha-Chili-Bottle/dp/B00JV21X2W.

Need more appetizers for New Years? Try my simple Pigs in a Blanket, an all time favorite! https://the2spoons.com/still-a-favorite-retro-pigs-in-a-blanket/.

Add my Spicy Hot wings to the mix:https://the2spoons.com/sticky-baked-chicken-wings/

And, don’t forget the Muffuletta’s I posted the other day! https://the2spoons.com/love-a-new-orleans-muffuletta/

The Best Shrimp!

Here’s the simple recipe! Make them soon! You will love them. I like to use a large shrimp. When cleaning, I use scissors, cut along the back shell, remove the shells and be sure and devein the shrimp. Be careful to leave the tail on because this will assist in serving, especially if you are having finger foods. I always wrap the shells and place them in the freezer to use in making stock at a later time, especially if I’m making gumbo that calls for a seafood stock from the shells. I also buy head on. Not only are they less expensive, but they make an amazing stock.

Coconut Shrimp

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Servings: 4 servings

Course: Appetizer, dinner, Lunch, Main Course

Cuisine: American, Seafood

Ingredients Method

Ingredients

3/4 cup all purpose flour
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Pinch of kosher salt, plus more for sprinklilng
3 large eggs
1 cup panko breadcrumbs
1 cup shredded unsweetened coconut
1 lb large peeled and deveined shrimp, with tails on
1 1/2 cup coconut or vegetable oil
Spicy Mayo
Lemon Wedges

Spicy Mayo

1/2 cup mayonnaise
1 to 2 tbsp sriracha
juice of one lemon

Method

Whisk the flour, paprika, garlic powder, onion powder and 1 teaspoon salt in a wide, shallow bowl. Beat the eggs with a splash of water in a second bowl. Combine the panko and coconut in a third bowl. Line a pan in foil and set aside.
Toss the shrimp in the flour mixture to coat; then, working one at a time, shake off the excess flour and dip the shrimp in the egg. Let the excess egg drip off, then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the lined pan and repeat with the remaining shrimp.
Heat the coconut oil in a large skillet over medium-high heat until very hot and a panko crumb dropped into it sizzles immediately. Line a plate with a paper towel. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 3 to 4 minutes; transfer to the lined plate and sprinkle with salt. Repeat with the remaining shrimp. Serve with the Spicy Mayo and lemon wedges.
Combine the mayonnaise, sriracha and lemon juice in a small bowl.

Love Gumbo! This Super Shrimp, Okra and Andouille Smoked Sausage Gumbo is Over the Top

September 11, 2019 by Becky Spoon

This Shrimp, Okra and Andouille Smoked Sausage Gumbo really is over the top! It is absolutely delicious!

Unlike other gumbos or other Louisiana dishes that start with a roux from oil and flour, the roux or thickness in this dish is from the okra. You start with a portion of the okra being cooked in oil over pretty high heat for several minutes, then adding seasonings, continuing to cook and scraping the bits from the bottom to make a roux that will thicken your dish. Not only will the initial spices browned and cooked with the okra thicken your gumbo, but this adds layers of flavor. The flavors are crazy in this dish.

I served this with basic Louisiana rice which is a perfect addition! All I did was saute a little onion in butter or extra virgin olive oil until translucent, then I added 1 1/2 cups rice, 3 cups chicken stock, a bay leaf and a pinch of salt. Then brought it to a boil, reduced the heat to simmer, placed a lid on it and cooked and cooked about 20 minutes on a simmer.

This is another recipe from one of my favorite chef’s from Louisiana, Chef Paul Prudhomme. I bought his book ” Chef Paul Prudhomme’s Louisiana Kitchen” in the 1980’s. My cook book is tattered with food stains and pages almost falling out…that’s how much I’ve made his recipes. You can still get this awesome cookbook. Here’s the link: https://www.amazon.com/Chef-Paul-Prudhommes-Louisiana-Kitchen/dp/0688028470.

Over the Top – Super Shrimp, Okra and Andouille Smoked Sausage Gumbo

Another Gumbo dish I love and that is on my blog is a delicious Seafood Gumbo. Here’s the link for that recipe: https://the2spoons.com/delicious-louisiana-seafood-gumbo/. I hope you enjoy this new recipe for gumbo.

Shrimp, Okra and Andouille Smoked Sausage Gumbo

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Servings: 8 servings

Course: Appetizer, dinner, Lunch, Main Course

Cuisine: cajun, creole

Ingredients Method

Ingredients

1/3 cup pork lard (preferred, or use chicken fat or vegetable oil)
2 1/2 lbs okra, quartered lengthwise and sliced (8 1/2 cups in all
1 1/2 tsp white pepper, in all
1 1/2 tsp ground red pepper (preferably cayenne) in all
1 tsp black pepper
2 cups finely chopped onions
10 cups Basic Seafood Stock (recipe follows) ***If you don't want to make you can purchase, but as always homemade is the best***
2 cups peeled and chopped tomatoes
2 tsp salt
1 tsp minced garlic
3/4 tsp onion powder
1/2 tsp dried thyme leaves
1/4 lb (1 stick) unsalted butter
1 lb andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as Polish sausage (kielbasa) cut into 1/4 inch slices
1 lb peeled medium shrimp
1/2 cup chopped green onions
2 1/4 cups Basic Cooked Rice (In the content of the post)

For the Basic Seafood Stock

1 1/2-2 lbs shrimp heads and shells,or crawfish heads and shells or crab shells.
2 qts cold water
1 medium onion, unpeeled and quartered
1 large garlic clove, unpeeled and quartered
1 rib celery

Method

For the Seafood Stock

Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 , replenishing the water as need to keep about 1 quart of liquid in the pan. Cover with a lid if you like leaving it askew. Strain and refrigerate until ready to use. ****If you have an Instant Pot, you can make this stock rich and delicious in about 2 hours*** Even if you don't have the 4 to 8 hours, any homemade stock is far better than using water…the stock just makes these Louisiana dishes.

For the Gumbo

In a 5 1/2 quart saucepan or large dutch oven (preferably cast iron) melt the fat over high heat until it begins to smoke, about 3 minutes. Add 6 cups of the okra. Cook for about 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper; stir well.
**Remember to not add all the okra because you will add the remaining 2 1/2 cups at the end. Most of the okra you add now will be pretty cooked down, as this is what makes your sauce. The last 2 1/2 cups will remain in it's form.****
Continue cooking until well browned, about 10 minutes, stirring frequently. Stir in the onions; cook for 5 minutes, stirring fairly often and scraping pan bottom as needed. Add 1 cup of the stock; cook 5 minutes, cook 5 minutes, stirring occasionally and scraping pan bottom sell.
Stir in the tomatoes and cook about 8 minutes, stirring and scraping frequently. Add another 2 cups stock; cook for 5 minutes, stirring occasionally. Stir in the remaining 1/2 teaspoon white pepper, 1/2 teaspoon red pepper and the salt, garlic, onion powder and thyme. Add the butter and continue cooking over high heat, stirring until butter is melted and scraping the pan bottom well.
Add the remaining 7 cups stock, stirring well. Bring to a boil, stirring occasionally. Add the andouille and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 /2 cups okra; simmer 10 minutes, Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the survace and serve immediately.
To serve, place a mounded 1/4 cup in the center of each serving bowl if you like, spoon 1 1/2 cups gumbo around the rice. This is a great appetizer also…just decrease the serving by half.