Savory. Sweet. Umami-y. When done correctly, the flavor of “shrimp & grits” is hard to describe. It’s as if a hug could taste good.
![](https://kerryprince.com/wp-content/uploads/2023/05/ShrimpGrits-300x300.png)
If you really want to take this dish to a new level. Take the extra time to make a stock from the shrimp shells and use that to make your grits.
Ingredients
- Shrimp
- 1 lb, peeled and deveined
- ½ tbsp olive oil
- ½ tbsp butter
- Cajun Seasoning Mix
- 1 tsp smoked paprika
- ¾ tsp dried thyme
- ¾ tsp dried oregano
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (or more if you’re feeling saucy)
- ¼ tsp onion powder
- Grits
- 1 cup stone ground yellow grits
- 2 cups chicken broth
- 2 cup water
- 1 cup whole milk or unsweetened non-dairy alternative
- 4 tablespoons unsalted butter
- 1 cup grated parmesan
- 2 tsp salt
- 1 tsp pepper
- Sauce
- 1 lb mushrooms, sliced
- 1 clove garlic, minced
- ½ shallot, thinly sliced
- ¼ cup butter
- ¼ cup flour
- 1 qt stock/broth of choice
- salt & pepper to taste
Instructions
- Bring 3 cups of water to a boil.
- While you’re waiting for the water to boil. Combine the Cajun seasoning mix with 1 Tbl vegetable or olive oil in a Ziploc bag and shake shrimp to coat. Set aside.
- In a medium saucepan, bring chicken broth and water to a boil and season generously with salt. Reduce heat so mixture is at a simmer then whisk in grits. Simmer, stirring often, until grits have absorbed liquid and are very tender, 10 minutes. Stir in butter and mlk, then season with salt and pepper.
- While all that’s rocking, you’re gonna have to move fairly quickly.
- Heat oil/butter in a large non-stick skillet over medium heat. Cook shrimp until opaque but not fully pink, remove from heat.
- Add 1 Tbl oil to pan, add shallots and sauté until they soften.
- Add garlic and sauté until fragrant.
- Add mushrooms and cook until liquid is released.
- Add flour and stir vigorously until a roux starts to form. Stir and cook for roughly 10 minutes. Add 1 cup of stock/broth and stir until incorporated, then add remaining liquid. Reduce to about half of original volume. Add shrimp to pan and simmer until desired thickness for sauce. Be sure not to overcook shrimp.
- Add milk or butter to loosen if grits have stiffened. You want them creamy. Season with salt/pepper if desired.
- Place on a platter or individual plates and top with shrimp-mushroom mixture. Serve warm. Garnish with chives, if desired.