New Orleans is one of my favorite places to visit. I love the vibrancy of the city, the architecture, the music and of course, the food! A few years ago, Shrimp and Grits started popping up on restaurant menus in Kansas City, but I was hesitant to try it.
Two years ago, I visited New Orleans for a friend’s bachelorette party. I was wowed by the Shrimp and Grits was at Red Fish Grill on Bourbon Street. They were so incredibly rich and delicious, but I think the primary ingredient was butter! I vowed that upon my return, I would find a recipe that didn’t require me to go full Paula Deen.
I found this recipe on one of my favorite blogs, Annie’s Eats. Over the last year, I’ve made it monthly and streamlined the recipe a bit. The thing I love most about this recipe is that it packs a big flavor punch, but is surprisingly simple to make. Dinner can be on the table in less than 30 minutes, using only two pans! This is one of my husbands favorite meals and he requests it regularly.
A simple but decadent bacon gravy is used to cook the shrimp. Smoked gouda or cheddar cheese is the perfect addition to balance the creamy grits with the spicy, decadent shrimp. Serve with hot sauce so everyone can make the heat level to their liking!
Close your eyes, and you just might imagine you’re on Bourbon Street!
Note: I have a hard time finding Grits in the Midwest. If all you can find is instant grits, that’s okay. You may also want to check the bulk foods or natural foods section of the grocery store. That is typically where I find them.
- 1 lb of large shrimp, peeled and deveined
- Hot sauce
- Juice of 1 lemon
- 1 cup of corn grits
- 3 cups of water
- ⅓ teaspoon salt
- ½ of a large yellow onion, diced
- 1 cup of diced, uncooked bacon
- 2 tbsp flour
- 2 cloves of minced garlic
- ¼ cup of diced green onions
- 1 cup of kitchen stock
- 1 tbsp butter (optional)
- ½ cup of grated or shredded cheese.*
- Dethaw shrimp and drain of any liquid. In a medium sized bowl, mix together shrimp, lemon juice and several dashes of hot sauce. Add a few dashes of salt and pepper. Let marinate for at least 10 minutes in the refrigerator.
- Fill a medium sized pot with water and bring to boil. Add a dash of salt. Add grits to boiling water and immediately reduce burner heat to low. Cook for five minutes on low, stirring occasionally. Remove from heat, gently fold in shredded cheese. Cover with a cloth and let stand.
- In a medium sized skillet, saute the chopped bacon and onions for about 10 minutes, or until cooked through. Push the onions and bacon to one side of the pan. Do not drain the grease.
- Slowly add flour to mixture. I like to add one spoonful at a time, and then stir until there are no more lumps.
- Add the kitchen stock, garlic, and green onions to the pan. Stir slowly while bringing the mixture to a rolling boil on medium heat.
- Add the shrimp and saute until they are cooked through, about 4 minutes. Add butter, stir until melted through. Serve quickly over grits while still hot.
- *We prefer smoked gouda or smoked cheddar.