Louisiana Shrimp and Grits is a cozy dish full of juicy shrimp and creamy, cheesy grits. It’s a perfect mix of flavors and textures that will make you feel right at home!
Honestly, what’s better than buttery grits topped with spicy shrimp? It’s like a warm hug on a plate! I love serving it for brunch or whenever I need a little comfort. Yum!
Key Ingredients & Substitutions
Stone-Ground Grits: These are essential for authentic texture. If you can’t find stone-ground grits, instant grits will do, but the texture won’t be as creamy and rich. I prefer stone-ground for the best flavor.
Shrimp: Large shrimp are the star here, but you can replace them with medium shrimp or even scallops if you like. Just make sure they are peeled and deveined for convenience.
Bacon: This adds a great smokiness. Turkey bacon or pancetta can be good substitutes. For a vegetarian option, use olive oil and smoked paprika for flavor without meat.
Cheddar Cheese: Sharp cheddar enhances grits flavor. If you’re looking for a lighter option, you can skip the cheese. For a different flavor, you could try pepper jack or gouda.
Tomatoes: Fresh tomatoes are ideal, but canned diced tomatoes work well, too. If you’re seeking lower acidity, consider using sun-dried tomatoes or even roasted red peppers.
How Do You Get Perfectly Creamy Grits?
Cooking grits can be tricky. The goal is creamy, smooth grits, and here’s how to achieve it:
- Use a medium pot with a heavy bottom for even heating.
- Bring your water (or milk) to a rolling boil, but don’t rush to add the grits. Gradually whisk them in to prevent lumps.
- Lower the heat and let grits simmer, stirring often to avoid sticking.
- Cook until thick, about 20-25 minutes, and finish with butter and cheese for extra creaminess.
Using milk instead of all water will boost that creamy texture everyone loves. Don’t hurry; patience is key for perfect grits!
How to Make Louisiana Shrimp and Grits
Ingredients You’ll Need:
For the Grits:
- 1 cup stone-ground grits
- 4 cups water (or a mix of water and milk for creaminess)
- 1 tsp salt
- 3 tbsp unsalted butter
- 1 cup sharp cheddar cheese, shredded (optional)
For the Shrimp:
- 1 lb large shrimp, peeled and deveined (tails on if preferred)
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 1 medium bell pepper (preferably red or green), chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to heat preference)
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp lemon juice
- 2 tbsp chopped green onions (for garnish)
- 2 tbsp vegetable oil or bacon drippings for cooking
- Optional: splash of hot sauce or Worcestershire sauce
How Much Time Will You Need?
This delicious Louisiana Shrimp and Grits recipe will take about 30-40 minutes in total. You’ll spend around 15-20 minutes preparing the grits and cooking the shrimp, with some additional time for simmering to develop rich flavors. It’s a perfect meal for any occasion!
Step-by-Step Instructions:
1. Prepare the Grits:
In a medium pot, bring the water (or the water/milk mix) to a boil, then add salt. Slowly whisk in the stone-ground grits to prevent lumps from forming. Reduce the heat to low and let the grits simmer. Keep stirring often until they thicken and become creamy, which should take about 20-25 minutes. When done, stir in the butter and shredded cheese (if using) until they melt and become smooth. Cover the pot to keep the grits warm while you prepare the shrimp.
2. Cook the Bacon:
Take a large skillet and heat it over medium heat. Add the chopped bacon and cook until it becomes crisp. Once ready, use a slotted spoon to remove the bacon, placing it on paper towels to drain. Keep the bacon drippings in the skillet, and if needed, add a bit of vegetable oil to the drippings for cooking your vegetables.
3. Cook the Vegetables and Shrimp:
Add the finely chopped onions and bell peppers to the skillet with the bacon drippings. Sauté them for about 3-4 minutes until they soften. Then add the minced garlic and cook for another minute until you can smell its delicious fragrance. Stir in the diced tomatoes, smoked paprika, cayenne pepper, salt, and black pepper. Let this mixture simmer for about 5 minutes to bring out the flavors. Then toss in the shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque. Stir in the lemon juice and the bacon pieces. If you want to kick up the flavor a notch, feel free to add a splash of hot sauce or Worcestershire sauce.
4. Assemble the Dish:
Now it’s time to put everything together! Spoon the creamy grits onto each serving plate, and ladle the flavorful shrimp and sauce mixture on top. Finally, sprinkle chopped green onions as a fresh garnish.
5. Serve:
Serve your Louisiana Shrimp and Grits immediately while everything is still hot. Enjoy the wonderful combo of creamy, cheesy grits paired with zesty shrimp and crispy bacon!
This recipe beautifully balances the creamy grits, spicy shrimp, and crunchy bacon, garnished with fresh green onions just like the classic dish from Louisiana. Enjoy!
Can I Use Instant Grits Instead of Stone-Ground Grits?
Yes, you can use instant grits if you’re short on time! However, stone-ground grits provide a richer flavor and creamier texture, so it’s worth trying that option if you have it available.
How Can I Make This Dish Spicier?
If you’re looking for more heat, increase the cayenne pepper or add a few dashes of hot sauce directly to the shrimp mixture. You can also incorporate some chopped jalapeños or a pinch of crushed red pepper flakes for an extra kick!
Can I Make This Dish Ahead of Time?
You can prepare the grits and shrimp mixture ahead of time. Store them separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove, adding a little water or milk to the grits to restore creaminess.
What Can I Substitute for Bacon?
If you’d like a lighter option or need a meatless dish, you can replace the bacon with smoked turkey, turkey bacon, or even sautéed mushrooms for that smoky flavor without meat. Just use oil for sautéing the veggies in place of the bacon drippings!
