Louisiana Shrimp and Grits is a warm and cozy dish that packs a flavorful punch! It features juicy shrimp cooked in a tasty sauce, served over creamy, buttery grits.
This dish brings a little Cajun magic to your table! The mix of spices and the smooth texture of the grits makes it comforting and fun to eat. I love making it for weekend brunch or a nice dinner—it always impresses!
Key Ingredients & Substitutions
Stone-Ground Grits: These give the dish its signature texture. If you can’t find stone-ground grits, you can use instant or quick-cooking grits. However, the texture won’t be quite the same. For extra creaminess, try half water and half milk!
Shrimp: I recommend medium shrimp, peeled and deveined for ease. If shrimp isn’t available, you could swap in scallops or cooked chicken. Adjust cooking times as necessary!
Bacon: Bacon adds a great smoky flavor. If you’re looking for a healthier option, turkey bacon or even sautéed mushrooms can provide a nice alternative. Just cook them until they’re crispy and flavorful!
Cheddar Cheese: While sharp cheddar enhances the richness of the grits, you can use other cheeses like Monterey Jack or even a dairy-free cheese for a lighter option.
How Do I Get Creamy Grits Without Lumps?
To get smooth, creamy grits, start by whisking the grits into boiling water slowly. This helps prevent lumps. Here’s a simple method:
- Bring water (or water/milk) and salt to a rolling boil.
- Gradually whisk in the grits, ensuring it’s fully combined.
- Lower the heat and cover, stirring occasionally. This will help achieve that velvety texture.
- Feel free to add butter and cheese at the end for extra creaminess!
How Can I Properly Cook Shrimp?
Cooking shrimp is quick! Here’s how to get them tender without overcooking:
- Heat your skillet on medium. Start with the bacon to render fat.
- Add shrimp in a single layer to ensure even cooking.
- Cook for about 2 minutes per side. You’ll know they are done when they turn pink and opaque.
- Don’t forget to scrape up the bits in the pan with broth for maximum flavor!
Following these tips will help you create a delicious Louisiana Shrimp and Grits that everyone will love!
Louisiana Shrimp And Grits
Ingredients You’ll Need:
For the Grits:
- 1 cup stone-ground grits
- 4 cups water (or half water, half milk for creamier grits)
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, shredded (optional for cheesy grits)
- Freshly ground black pepper, to taste
For the Shrimp:
- 1 pound medium shrimp, peeled and deveined (tails on or off based on preference)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to spice preference)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
- 4 slices bacon, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced (or substitute with green onions/scallions)
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 2 green onions, thinly sliced for garnish
- Hot sauce (optional)
How Much Time Will You Need?
This delicious dish will take about 45 minutes to prepare. You’ll spend about 15 minutes for prep and cooking the shrimp and vegetables, and around 25-30 minutes for making those creamy, wonderful grits!
Step-by-Step Instructions:
1. Prepare the Grits:
In a medium saucepan, bring your water (or water/milk mixture) to a rolling boil. Sprinkle in the salt. Gradually whisk in the grits, ensuring no lumps form. Once mixed, reduce the heat to low, cover, and let it cook. Stir occasionally until the grits have thickened and are creamy, which will take about 20-25 minutes. When they’re done, stir in the butter, optional cheddar cheese, and pepper, then cover to keep warm while you work on the shrimp.
2. Season the Shrimp:
In a mixing bowl, add your peeled and deveined shrimp. Sprinkle over the smoked paprika, cayenne pepper, garlic powder, salt, and pepper. Toss everything together until the shrimp are evenly coated and set them aside.
3. Cook the Shrimp and Vegetables:
Grab a large skillet and heat it over medium heat. Add the chopped bacon and cook until crispy, then remove it with a slotted spoon and let it drain on some paper towels. Keep that flavorful bacon fat in the pan! If it’s looking a bit dry, add a little olive oil or butter.
Next, toss in the diced bell peppers and sauté them for about 3-4 minutes until they start to soften. Stir in the minced garlic and let it cook for an additional minute until it’s fragrant. Now, add your seasoned shrimp in an even layer—cook them for about 2 minutes on each side until they turn pink and opaque. Pour in the chicken broth and lemon juice, scraping up any tasty bits stuck to the bottom of the pan. Let everything simmer for a couple of minutes until the sauce reduces slightly. Mix the cooked bacon back in and remove from heat.
4. Assemble the Dish:
To serve, spoon generous amounts of the creamy grits into bowls. Next, top them with the shrimp and vegetable mixture along with a drizzle of the sauce. Garnish with sliced green onions and a dash of smoked paprika or extra cayenne if you like a little more kick! Serve it hot with a side of hot sauce if you’re a fan of heat.
Enjoy your authentic Louisiana Shrimp and Grits, a delightful dish that unites creamy, savory, and smoky flavors all in one bite!
Can I Use Instant Grits Instead of Stone-Ground Grits?
Yes, you can use instant grits for a quicker option. Just follow the package instructions for cooking times, but keep in mind that the texture will be slightly different—stone-ground grits tend to be creamier and heartier!
What’s the Best Way to Store Leftovers?
To store leftovers, transfer them to an airtight container and refrigerate for up to 3 days. The grits may thicken as they cool, so add a splash of water or broth when reheating to restore their creaminess.
Can I Make This Dish Spicier?
Absolutely! You can add more cayenne pepper or even incorporate chopped jalapeños for an extra kick. Drizzling hot sauce on top before serving is also a great way to spice it up!
What Can I Substitute for Bacon?
If you want a lighter option, you can use turkey bacon or omit it entirely for a vegetarian version, adding extra sautéed vegetables like mushrooms for flavor. Alternatively, smoked tempeh can also provide that smoky flavor without the meat!