For my version of shrimp and grits, I take Inspiration from new Orleans barbequed shrimp for a rich and velvety gravy to smother my cheesy grits in.
Shrimp and grits are a foundation in American food history, from Native American grinding their corn with stones to the plantation kitchens that would make them a core part of soul food. They are now a southern dish found on diner menus to the menus of white tablecloth restaurants.
Shrimp and grits started as a breakfast dish. Small sweet shrimp that could be caught with hand nets in the tidal pools of low country South Carolina would be sauteed in bacon fat with onions and peppers and served alongside grits for breakfast.
Chef Nathalie Dupree’s 2006 cookbook all about shrimp and grits featured 80 recipes for shrimp and grits. While most start with bacon, you can use ham or sausage.
I chose not to use meat in this version but was inspired by the famous New Orleans barbequed shrimp. I think the gravy is smooth, velvety, and just bursting with flavor.
It’s one of my favorite shrimp and grit recipes, so I hope you enjoy it.
New Orleans BBQ Shrimp and Grits
Ingredients
- 1 pound large shrimp with shells
- 2 tbsp creole seasoning divided https://garisgalley.com/creole-seasoning/
- 3 tbsp oil
- 1 cup beer
- 2 cups chicken stock
- ¼ cup Worcestershire sauce
- ¼ cup fresh lemon juice
- ½ onion roughly chopped
- 3 cloves garlic roughly chopped
- 1 tbsp hot sauce
- 2 bay leaves
- 2 sprigs fresh rosemary optional
- 1 stick salted butter
For the Grits
- 1 cup grits yellow or white but not instant
- 3 cup water
- 1 cup cream
- ¼ cup chicken stock
- 1 cup cheese cheddar or a mix of cheddar and asiago
Instructions
- Peel and devein the shrimp and reserve the shells.
- In a bowl, toss the shrimp with one tablespoon of the creole Seasoning and a few turns of freshly ground black pepper.
- Add one tablespoon oil to a an eight or ten-inch cast iron skillet over medium-high heat.
- Add the shrimp shells and toast for one minute.
- Add the onions and cook for one more minute.
- Add the garlic, beer, stock, Worcestershire, lemon juice, hot sauce, rosemary, and bay leaves.
- Bring to a boil, tirn down the heat to a high simmer, and simmer for 30 minutes
- Strain and reserve.
- Make the grits while the sauce is simmering, and they should be ready at the same time.
- For the grits, bring three cups of water to a boil.
- Slowly whisk in the grits, and continue to whisk for about ten minutes.
- Let cook on medium-low heat, whisking occasionally.
- Whisk in the cream and chicken stock.
- Whisk in the cheese.
- Taste and season with kosher salt if needed
- Add more stock or cream if needed for the consistency you like.
- Turn off the heat and add two tablespoons of butter, place a lid on the pot, and set to the back of the stove until you are ready to plate.
- In the pan you made the sauce in, and no need to wash it! Place it over medium-high heat and add one tablespoon of oil.
- When hot add the shrimp in a single layer without overlapping.
- Cook on each side for two minutes.
- Pour in the reserved stock you made, and let boil for two minutes.
- Turn off the heat, and one tablespoon at a time whisk in the stick of butter.
- To serve, on a shallow bowl, place the grits and cover with the shrimp and gravy.