Southern shrimp & grits is the epitome of home-cooked comfort food that makes both your tastebuds and your soul happy! Southern shrimp and grits is sometimes called "breakfast shrimp", though it makes a fabulous breakfast, brunch, lunch, or dinner! The warm and cheesy grits topped with perfectly cooked Cajun shrimp that's been mixed with creamy tomatoes, bell peppers, and onions- it's downright heavenly!
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Instructions
To Make The Grits
To make the grits, stir together 3 ½ cups of broth, butter, and salt in a saucepan and bring to a boil. Whisk in the grits, then reduce the heat to low. Cover the grits with a tight-fitting lid and simmer for 20-25 minutes or until most of the liquid has been absorbed and the grits are soft and tender.
Once cooked, remove the grits from heat and mix in the cheddar cheese until melted and everything is well-combined. Set aside and keep warm.
To Make The Shrimp
Add the peeled shrimp to a bowl and toss with Cajun seasoning, salt, and pepper. Then, melt 4 tablespoons of butter in a large skillet over medium heat. Add the onion, bell pepper, and garlic and saute until soft, usually about 3 minutes.
Pour in the diced tomatoes with 1 tablespoon of their juice and sprinkle in the thyme. Bring to a simmer, cover with a lid, and cook for 2-3 minutes. Then, sprinkle the flour into the pot and stir well.
Add your seasoned shrimp to the skillet. Cook until they begin to turn pink, about 2 minutes. Add a ½ cup of shrimp stock and continue to cook for 2-3 more minutes, then reduce the heat to medium-low.
Next, add the tomato paste and stir until it is evenly destributed. Then, pour in the heavy cream, Worcestershire sauce, and Tabasco. If needed, you may add up to another ½ cup of stock to achieve the desired consistency. It should be a spoonable sauce with enough to coat all of the shrimp.
Heat thoroughly after adding the previous ingredients, but be careful not to let it come to a boil. Taste and add salt if needed.
Portion warm grits into bowls or on plates and spoon shrimp over the top. Garnish with fresh chopped parsley and serve.
Notes
If your fresh tomatoes are less-than-fresh, use canned diced tomatoes instead. Drained, but reserve 1 tablespoon of juice.
My preferred commercial Cajun seasonings when not using my homemade blend are Tony Chachere's, Zatarain's, and Slap Ya Mama. Keep in mind that commercial seasonings have more salt than my homemade blend, so season with salt carefully!
I prefer white cheddar because it helps maintain the grits' color, but if that doesn't matter to you, orange cheddar is just as good.
To make homemade shrimp stock: Add the shrimp shells and 2 cups of water to a pot. Boil until the liquid has reduced by 50% and strain out the shells. Use as directed.