Shrimp and Grits Recipe from Justin Devillier, La Petite Grocery New Orleans

Chef Justin Devillier shares this tasty shrimp and grits recipe, guaranteed to leave you wanting more!

Shrimp and Grits recipe by Justin Devillier, La Petite Grocery in New Orleans

Shrimp & Grits by Chef Devillier. Photo: Louisiana Kitchen & Culture, Matthew Noel.

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.

Justin Devillier, chef at La Petite Grocery in New Orleans, has been cooking in kitchen's in the Big Easy since 2003. Courtesy of Louisiana Kitchen & Culture Magazine, try your hand at making the iconic dish for yourself. 

Shrimp & Grits Recipe:

Ingredients for Shrimp:

  • 1/4 cup raw smoked bacon, chopped
  • 2 large shallots, minced
  • 2 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • 20 jumbo Gulf shrimp (10-12 count) peeled and deveined
  • 1/4 cup warm water
  • 1 tablespoon fresh thyme
  • 1/4 cup sliced green onions
  • 1 cup roasted shiitake mushrooms
  • 1/2 stick butter, room temperature

Method of Preparation: 

Add bacon to a large sauté pan set over medium-high heat and render until crispy, about 6 minutes. Quickly add shallots and garlic. Sweat until vegetables are limp, about 30 seconds. Add wine, shrimp and water. Cook until shrimp begin to turn pink, about 6 minutes. Add thyme, green onions, mushrooms and butter. When butter has melted, adjust seasonings and serve over warm grits.

Ingredients for Grits:

  • 2 cups water
  • 2 cups whole milk
  • 1 stick salted butter
  • 1 1/2 cups stone ground grits
  • salt and freshly ground pepper to taste

Method of Preparation: 

Bring water, milk and butter to a boil in a medium pot set over medium-high heat. Slowly add grits, stirring constantly. Reduce heat to low, cover, and cook for 90 minutes, stirring occasionally. Season with salt and pepper and keep warm until ready to serve.
Serves 4

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