This Louisiana Shrimp and Grits dish is a tasty comfort food that combines creamy, buttery grits with juicy shrimp cooked in a spicy sauce. It’s hearty and full of flavor!
You can’t go wrong with this meal! I love to add some extra hot sauce for a kick, and it’s perfect for impressing friends at dinner. Just watch them go back for seconds! 😄
Key Ingredients & Substitutions
Grits: Use stone-ground grits for the best texture and flavor. If you can’t find stone-ground, instant grits can be a quicker option, but they won’t be quite as rich.
Shrimp: Fresh or frozen shrimp works great here. If you’re looking for a milder flavor, you can substitute with chicken or even tofu for a vegetarian version.
Bacon: The bacon gives a nice smoky flavor. Turkey bacon works as a leaner option, or you can omit it for a lighter dish and add a splash of liquid smoke for that smoky taste.
Cream: Heavy cream adds richness, but you can use milk or a non-dairy alternative like almond or oat milk for a lighter version. Just keep an eye on the saltiness of the broth if you switch up the dairy product.
How Do You Achieve Creamy Grits?
Getting grits perfectly creamy is key to this dish! Start with a simple ratio of grits to liquid — 1 part grits to 4 parts water or broth. Follow these steps:
- Bring your liquid to a boil before adding grits to avoid clumping.
- Stir gently while whisking to break up any clumps and ensure even cooking.
- Cook slowly on low heat, stirring frequently to prevent sticking.
- Add butter and cheese at the end for maximum creaminess.
By taking your time while cooking the grits, you’ll achieve that velvety texture everyone loves!
What’s the Best Way to Cook Shrimp Without Overdoing It?
Cooking shrimp perfectly can be tricky, but it’s very quick! Here are some tips:
- Make sure your skillet is hot before adding shrimp. This sears them and locks in juices.
- Cook shrimp for about 2 minutes per side. They’ll curl up and turn pink when done.
- Keep a close eye on them; overcooked shrimp become rubbery. Once they’re opaque, they’re ready to go!
These simple steps will help you get succulent shrimp every time!
Louisiana Shrimp and Grits
Ingredients You’ll Need:
For the Grits:
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 cup shredded sharp cheddar cheese
- 1/4 cup heavy cream or half-and-half
- 2 tablespoons unsalted butter
- Salt and pepper to taste
For the Shrimp:
- 1 lb large shrimp, peeled and deveined (tails on or off as preferred)
- 6 slices bacon, chopped
- 1 small onion, finely chopped
- 1 small bell pepper (preferably red or green), diced
- 2 cloves garlic, minced
- 1 teaspoon Cajun or Creole seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/4 cup chicken broth or shrimp stock
- 2 tablespoons lemon juice
- 2 tablespoons chopped green onions (for garnish)
- Salt and pepper to taste
- Cooking oil or bacon fat (for sautéing)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep and cooking time. You’ll spend around 20-25 minutes preparing the grits, and 10-15 minutes for the shrimp and sauce. It’s a quick and flavorful meal that’s perfect any day of the week!
Step-by-Step Instructions:
1. Prepare the Grits:
In a medium saucepan, bring the water or chicken broth to a boil. Slowly whisk in the grits to prevent any clumps. Once combined, reduce the heat to low and cook for 20-25 minutes, stirring frequently until the grits are thick and tender. Once ready, add the butter, cheese, and cream, stirring until smooth. Season with salt and pepper to taste, and keep warm while you prepare the shrimp.
2. Cook the Bacon:
In a large skillet over medium heat, cook the chopped bacon until it becomes crispy. Use a slotted spoon to remove the bacon from the skillet and place it on paper towels to drain, leaving the rendered bacon fat in the pan for added flavor.
3. Sauté the Vegetables:
In the same skillet with the bacon fat, add the chopped onion and diced bell pepper. Cook for about 3-4 minutes, stirring until the vegetables are soft. Next, add the minced garlic and cook for an additional minute until fragrant.
4. Cook the Shrimp:
Sprinkle the shrimp with Cajun seasoning, smoked paprika, salt, pepper, and cayenne (if using). Place the shrimp into the skillet and cook for about 2 minutes on each side, or until they turn pink and opaque; be careful not to overcook them.
5. Make the Sauce:
Once the shrimp are cooked, return the bacon to the skillet. Pour in the chicken broth and lemon juice, scraping up any brown bits from the bottom of the pan. Allow it to simmer for around 2 minutes to blend the flavors and slightly thicken the sauce.
6. Serve:
Spoon a generous portion of the creamy grits into each bowl. Top with the shrimp mixture and drizzle the sauce over everything. Ensure you garnish each serving with chopped green onions for freshness.
7. Enjoy:
Serve hot and enjoy this delightful dish immediately! For extra kick, feel free to add hot sauce on the side or serve with crusty bread to soak up the delicious sauce.
This Louisiana Shrimp and Grits dish is a beautiful blend of creamy, cheesy grits topped with succulent shrimp in a smoky, savory sauce. Perfect for a cozy dinner!
Can I Use Instant Grits Instead of Stone-Ground Grits?
Yes, you can use instant grits for a quicker option! Just follow the cooking instructions on the package since they usually require less time. However, stone-ground grits provide a creamier texture and richer flavor.
How Do I Store Leftover Shrimp and Grits?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the microwave or on the stove, adding a splash of water or broth to loosen the grits if necessary.
Can I Make the Grits Ahead of Time?
Absolutely! You can prepare the grits in advance; just store them in the fridge after cooking. When ready to serve, reheat them on the stove, adding a little liquid (water or broth) to return them to a creamy consistency.
What Can I Use Instead of Bacon?
If you want to skip the bacon, you can use turkey bacon or a plant-based bacon substitute. For a lighter option, sauté the vegetables in a bit of olive oil or butter alone for flavor without the added fat from bacon.
