Try something new with this shrimp and grits dinner.
If you’ve got mashed potato lovers in the house, introduce them to a sister dish! This Creole style Shrimp and Grits recipe is hearty, layered with flavor, and a great seasonal transition dish.
Marguerite Henderson demonstrates how to get the Creole flavoring just right and serve up a new meal the whole family will love.
Find more of Marguerite’s recipes on Instagram, @mangiabene801.
Shrimp and Grits
- 4 cups water
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter (divided 1 T + 1 T)
- 1 cup quick cooking grits
- 1/4 cup heavy cream
- ½ cup grated Romano cheese
For shrimp topping
- 1 tablespoon butter
- 4 strips thick cut bacon, cut into thin strips about ¼ inch wide
- 1 tablespoon unsalted butter
- 1 pound large (25 per pound) raw shrimp, peeled, and deveined
- 4 large Roma tomatoes, chopped
- 1/4 cup sliced scallions (green onions)
- 1/4 teaspoon minced garlic
- 1 teaspoon Cajun seasoning or Old Bay Seasoning
- 1/2 cup water
Bring water, salt, and 1 tablespoon butter to a boil in a 3-quart heavy saucepan. Whisk in grits, lower the heat, and cook at a bare simmer, covered, stirring frequently, until grits are thick, about 5-8 minutes. Stir in cream, remaining tablespoon butter and cheese; remove from heat. Keep warm. If they seem too thick add additional cream or water to thin just slightly. Reheat.
Make topping 15 minutes before grits are done
In a 12-inch heavy skillet over moderate heat, melt the butter. Add bacon and cook until bacon is golden. Transfer bacon to a plate with a slotted spoon. Add the remaining 1 tablespoon butter to skillet and heat until foam forms. Add the shrimp to the pan, turning once, until just cooked almost through, about 2 minutes. Stir in the tomatoes, green onions, garlic, bacon, Cajun seasoning and water. Cover; simmer 3-4 minutes. Serve over prepared grits with additional sliced green onions. Serves 4- 6, allowing 4-6 shrimp per person.