Got A Favorite Shrimp and Grits Recipe?

[Panhead John]

Some idiot recently started a grits post and I had some shrimp and grits for the first time ever, at Prejean’s Cajun Restaurant in Lafayette, back in June. It was great! Before searching online I thought I’d ask you folks first. I’d like to try making some soon and could use a little guidance. Surely there’s gotta be more to it than just adding shrimp to the grits. The grits Prejean’s served me were creamy and had such a good flavor, almost like there was some kind of juice/gravy like stuff added to em. [some special kind of butter?] not sure. Anyway, any recipes you like and want to share would be appreciated.

[texastweeter]

Probably heavy cream. Make the grits recipe I posted in that thread, then make the sauce/shrimp from your favorite shrimp Diane (leave out the pasta) or the bbq shrimp recipe here on the free site, and top it with it. It's also great with fried shrimp as a texture contrast. If you need a shrimp (or crawfish!) Diane recipe let me know and I'll fix ya up.

[Panhead John]

Thanks tt!

[das85]

https://www.slapyodaddybbq.com/2015/04/syd-grilled-shrimps-and-grits/

[Panhead John]

Thank you! That looked good. A roux might very well be what I experienced at Prejean’s. Saved to Paprika

[DavidNorcross]

Highly recommend

https://www.weber.com/US/en/recipes/seafood/southern-shrimp-grits/weber-2264741.html

[texastweeter]

That's not corn starch...

[Finster]

Panhead John
28 grams to an ounce if that helps 😉

[Panhead John]

Finster 3 1/2 grams = eight ball

[Sweaty Paul]

I'm following along. I will say the best grits meal I ever had was called a "captain's breakfast" while fishing south of New Orleans. It was grits, a homemade sausage patty one shrimp tail and one crawfish tail and a fried egg. Wowser. Someday I'll take time to attempt to recreate, however, think the grits will be my big challenge. So anxiously following this thread.

[texastweeter]

I'm following along. I will say the best grits meal I ever had was called a "captain's breakfast" while fishing south of New Orleans. It was grits, a homemade sausage patty one shrimp tail and one crawfish tail and a fried egg. Wowser. Someday I'll take time to attempt to recreate, however, think the grits will be my big challenge. So anxiously following this thread.

I often add andouillie sausage to my shrimp and grits

[LA Pork Butt]

Shrimp and Grits
1 teaspoon salt
1 cup stone-ground grits
4 tablespoons unsalted butter, divided
1/2 cup mascarpone cheese
2 pounds 16/20-count wild-caught Gulf shrimp, peeled and deveined
Salt and pepper, to taste
Creole seasoning, to taste
2 tablespoons olive oil
1/3 cup minced Rouses andouille sausage
1 tablespoon chopped fresh thyme leaves
1 tablespoon minced garlic
1 tablespoon minced shallot
1 tablespoon canned minced Spanish piquillo peppers or jarred roasted red peppers
4 cups shrimp stock (homemade* or store-bought)
1 teaspoon freshly squeezed lemon juice
2 cups peeled, seeded, minced tomatoes
1 tablespoon chopped chives

In a large saucepan, bring 4 cups salted water to a boil. Reduce heat to medium. Slowly whisk in grits, stirring constantly, 3-5 minutes. Reduce heat to low and cook 40-50 minutes, stirring occasionally so they don’t scorch on the bottom of the pan. When grits are cooked, stir in 2 tablespoons butter and mascarpone and remove from stove. Cover pot and wrap in a towel to keep grits warm.

Season shrimp with salt, pepper and Creole seasoning. Heat olive oil in a large pan over medium-high heat. Add shrimp and sauté until they just start to brown. Remove shrimp from pan. Add sausage, thyme, garlic, shallot and piquillo peppers to skillet. Sauté for 2 minutes. Add shrimp stock and bring liquid to a simmer. Add remaining 2 tablespoons butter and cook until sauce is thickened. Add shrimp back to sauce; stir in lemon juice, tomatoes and chives. Simmer for 2 minutes. Serve immediately over grits.

*To make shrimp stock, combine shells and 4¼ cups of water. Simmer for 15 minutes. Strain.

[58limited]

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/fish-seafood-recipes/721145-shrimp-grits-recipe

[Steve R.]

I have no idea if it's the best out there, but this is the first and only one I have tried. Everybody I cook it for loves it: Bobby Flay's Shrimp and Grits

[acorgihouse]

I just throw it together, but this recipe is very close to what I do. Perfect every time.

[Finster]

Not sure if mine is the Bobby Flay version, but this sounds like it.
coking the shrimp in the bacon grease puts it over the top

Edit: as does cooking it...lol

[RonB]

Cook the shrimp.
Cook the grits.
Throw the grits in the trash.
Eat the shrimp.

[BourBonQ]

I don't know about "best" but this one's pretty good...

https://eatsimplefood.com/shrimp-grits/

[Carolyn]

I was about to comment on Low Country recipes because I am pretty sure that is where shrimp and grits originated.

[Donw]

Whatever recipe you use be sure to use some cream or half and half in your grits. Once the water is at a boil and you have add your grits, reduce the temperature and add the dairy, and then let it simmer for an hour. (We use 1 1/2 cups half and half)

[Panhead John]

BourBonQ Your recipe and the one above from das85 both call for making a roux. Judging by the pictures it looks like that might be what they did at Prejean’s, where I ate. The liquid in the grits looks to be similar, except for slight differences in the roux color.

Prejean’s shrimp and grits


BourBonQ’s Suggested recipe

[58limited]

The Prejean's roux is an etouffee roux I think. I forgot if their grits were just cream grits or if there was cheese in them. EDIT: checked their menu - tasso and mushroom cream sauce and dirty grits

[BourBonQ]

Panhead John Yes, the typical Charleston style will be a thinner gravy-like consistency vs. a thicker creole style roux. Love em both!

[Willy]

I dunno PJ, but if'n you're stoopin' so low as to use Brad Pitt as your icon....

:--)

[mnavarre]

This one is my starting place. It's really good as written, but I usually end up riffing off of it.

https://www.seriouseats.com/shrimp-and-grits-recipe

Now I need to buy some grits..

[DTro]

Cheesy creamy grits and flambé the shrimp in bourbon