Shrimp and Grits Recipe

Savor the delightful journey of shrimp and grits—a dish that once nourished laborers and fishermen at breakfast tables. Today, this Southern classic has transcended its humble origins to become an upscale staple, gracing the menus of countless restaurants.

With African roots, shrimp and grits was originally deemed a breakfast dish for laborers and fishermen. Today, shrimp and grits is now an considered an upscale staple in hundreds of Southern restaurants. Though the dish has evolved in terms of refinement, the flavor profile has stayed true to its roots—plump, well-seasoned shrimp, piled atop a bed of fluffy, creamy grits. Sample this dish for yourself throughout Louisiana at restaurants like Social Southern Table and Bar in Lafayette or Mason's Grill in Baton Rouge.

Discover for yourself why this timeless dish continues to captivate everyone who tries it!

Ingredients for Shrimp and Grits:

• 2 dozen 16-20 shrimp grilled
• 1/2 cup butter
• 1/4 cup chopped red bell pepper
• 1/4 cup yellow bell pepper
• 1/2 cup chopped onions
• 1/4 cup chopped celery
• 1 Tbs. minced garlic
• 3/4 cup chopped Andouille Sausage
• 1/4 cup flour
• 3 cups shrimp stock
• 1 cup. heavy whipping cream
• 1/2 cup sliced green onions
• Salt & black pepper to taste

Method of Preparation:

In large skillet, melt butter over medium heat, add seasonings and andouille.  Sauté 3-5 minutes stirring occasionally.  Add flour and slowly add shrimp stock.  Blend in Cream; bring to boil and add green onions

Grits Ingredients:

• 1 1/2 cups yellow corn grits
• 3 1/2 cups whole milk
• 3 cups 1/4 water
• 1/2 tbs. Salt
• 4 tbs. Butter
• 1/4 lbs. of shredded mozzarella cheese 

In stock pot; combine milk, water, and salt.  Bring to boil over medium high heat.  Add grits, bring it to low boil.  Cover and cook 14 minutes.  Remove from heat and add cheese.

Arrange grits in middle of a shallow bowl.  Arrange 6 shrimp tails side up around grits, add cream sauce around shrimp.

Makes 6 servings.

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