In My Kitchen - Shrimp & Grits Recipe

November 7, 2018

Fran Lane

Mmmm…this shrimp & cheese grits recipe is a keeper.  Traditionally served for breakfast, it is now also popular for lunch and dinner. Enjoy the flavor of the south with this culinary delight.

There are a lot of shrimp & grits recipes, but this one really stands out. My husband Tom got this recipe from Ham Biscuits, Hostess gowns, and Other Southern Specialties by Julia Reed. Enjoy. 

Shrimp & Grits

For the grits: 3/4 cup grits / 1/4 teaspoon salt / 6 ounces cheddar cheese, grated / 3 tablespoons butter

For the shrimp: 4 tablespoons butter / 3/4 cup chopped onion / 1/2 cup chopped green bell pepper / 2 garlic cloves, minced / 1 cup canned diced tomatoes with a little of their juice ( I used a can of Rotel)/ 1/2 teaspoon dried thyme / 1 tablespoon all-purpose flour / 1 pound medium to large raw shrimp, shelled (reserve the shells for stock) / 1/2 to 1 cup shrimp stock (see note) / 1 tablespoon tomato paste / 1/3 cup heavy cream / 2 teaspoons Worcestershire sauce / 2 dashes of Tabasco sauce / Salt / 2 tablespoons chopped flat-leafed parsley

To make the grits: Bring 3 1/2 cups water to a boil and stir in the grits. Reduce the heat to low, cover, and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from the heat, add salt to taste, add the cheese and butter, and stir until melted. Keep warm.

To prepare the shrimp: Melt the butter in a large skillet over medium heat and sauté the onion, bell pepper, and garlic until softened, about 3 minutes. Add the tomatoes and juice and the thyme and bring to a simmer. Cook for 2 or 3 minutes. Sprinkle with the flour and stir well. Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes. Add 1/2 cup stock and cook for 2 to 3 minutes more. Add the tomato paste and stir until blended. Add the cream, Worcestershire, and Tabasco, and more stock if needed to make a spoonable sauce that generously coats the shrimp. Heat thoroughly, being careful not to let it come to a boil. Taste for salt and adjust if necessary.

Place a portion of grits in the center of each plate and spoon shrimp over of around it. Sprinkle with chopped parsley.

Note: To make shrimp stock: combine the shrimp shells and 2 cups water and boil until liquid is reduced by half. Strain.