New Orleans Shrimp and Grits
This New Orleans Shrimp and Grits recipe delivers a perfect blend of creamy, cheesy grits and spiced Shrimp, embodying the bold flavors of Southern Creole cuisine. With the richness of butter and cheese, combined with Creole spices and fresh Shrimp, this dish offers a comforting yet flavorful experience.
Ingredients
- 1 lb large Shrimp peeled and deveined
- 1 cup stone-ground grits
- 4 cups chicken broth or water
- ½ cup heavy cream optional
- 1 cup shredded cheddar cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ cup diced onions
- ½ cup diced bell peppers red and green
- 2 cloves garlic minced
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper optional for heat
- 1 teaspoon Creole seasoning
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- 1-2 green onions sliced for garnish
- Fresh lemon juice optional
Instructions
- Toss the cleaned Shrimp in olive oil, Creole seasoning, paprika, cayenne pepper, salt, and pepper. Let the Shrimp marinate while preparing the grits.
- In a medium saucepan, bring 4 cups of chicken broth (or water) to a boil. Gradually whisk in 1 cup of stone-ground grits, reduce the heat to low, and simmer, stirring occasionally.
- After 15 minutes, stir in the heavy cream and butter. Add cheddar cheese and stir until melted and smooth. Season with salt and pepper to taste.
- Heat a large skillet over medium-high heat, add butter, and sauté the onions and bell peppers for 3-4 minutes.
- Add the garlic and cook for 1 more minute.
- Add the seasoned Shrimp and cook for 2-3 minutes per side until the Shrimp turns pink and is cooked through. Remove from heat and set aside.
- Spoon the creamy grits into bowls, top with cooked Shrimp, and garnish with chopped parsley, green onions, and a squeeze of lemon juice if desired.
Notes
For added richness, use heavy cream in the grits, and adjust the spice level to your preference with cayenne pepper.