New Orleans Shrimp and Grits Recipe

When it comes to comfort food with a bold and flavorful twist, New Orleans Shrimp and Grits takes center stage. This recipe brings together creamy, cheesy grits with shrimp cooked in a rich, smoky sauce making it a meal that is warm and satisfying.

Whether you’re looking for an easy weeknight dinner, an impressive brunch option, or a hearty meal to celebrate Mardi Gras or Fat Tuesday, this recipe has you covered. This dish is filled with Creole seasoning giving it that delicious and unique taste that’s hard to beat.

One of the reasons I love this recipe is that you can make it however you prefer. I include crispy bacon and seasoned shrimp, with my cheesy, creamy grits, however, you can use other seasonings and a variety of protein and vegetables if you prefer.

It’s a fantastic way to bring a little taste of New Orleans into your home, no matter where you live. This dish is comforting, satisfying, and surprisingly simple to prepare.

What Type of Grits To Use

Grits are an essential part of this recipe, and choosing the right type makes all the difference. There are a few varieties to consider, including stone-ground, hominy, quick-cooking and instant grits.

While stone-ground and hominy grits have a more robust flavor and texture, they require longer cooking times, making them less ideal for a quick meal. On the other hand, instant grits can be made in minutes in the microwave but lack the flavor and consistency that is desired in New Orleans shrimp and grits recipes.

Therefore, it is best to use quick-cooking grits that strike the perfect balance between flavor and texture. They’re easy to prepare, cooking in just 5-7 minutes, while still delivering a creamy consistency that pairs beautifully with the shrimp.

If you’ve never tried making grits before, this is a great recipe to start with!

New Orleans Shrimp and Grits Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

Ingredients

For the Grits:

• 4 cups water
• 1 cup quick-cooking grits
• ¼ teaspoon salt
• 3 tablespoons butter
• 2 tablespoons heavy cream
• 1 ½ cups freshly shredded sharp cheddar cheese

For the Shrimp:

• 6 slices bacon
• 1 pound large shrimp, peeled and deveined
• 2 teaspoons Creole seasoning
• ⅛ teaspoon ground cayenne pepper
• 1 tablespoon vegetable oil
• 1 red bell pepper, finely chopped
• 3 green onions, chopped
• 3 cloves garlic, minced
• ¼ cup low-sodium chicken broth
• 1 teaspoon Worcestershire sauce
• 2 teaspoons lemon juice

Instructions

1. Cook the Grits

Grits form the base of this dish, and it’s important to get them right. Start by bringing 4 cups of water to a boil in a medium saucepan. Add the salt and slowly whisk in the quick-cooking grits to prevent clumping.

Reduce the heat to low, cover, and cook for 5-7 minutes, stirring occasionally until the grits are smooth and creamy. Once they’re done, remove them from the heat and stir in the butter, heavy cream, and shredded cheddar cheese. Cover the pot to keep the grits warm and set them aside while you prepare the shrimp.

2. Prepare the Bacon

Crispy bacon adds a smoky, savory flavor to this dish that pairs perfectly with the shrimp and grits. Heat a large skillet over medium heat and cook the bacon until it’s golden and crisp. Once cooked, transfer the bacon to a paper towel-lined plate to drain.

Be sure to leave the bacon grease in the skillet as it’ll be used to cook the shrimp and vegetables. Once the bacon has cooled, coarsely chop it and set it aside for later.

3. Cook the Shrimp

In New Orleans Shrimp and Grits, shrimp is the star of this dish, and seasoning it well is the key. Toss the shrimp with the Creole seasoning and a pinch of cayenne pepper for a bit of heat. Add the seasoned shrimp to the skillet with the bacon grease and cook over medium heat.

Let the shrimp cook for about 1 minute on each side, just until they start to turn pink. Don’t worry if they’re not fully cooked at this stage as they’ll finish cooking later. Remove the shrimp from the skillet and set them aside.

4. Sauté the Vegetables

If the bacon grease has cooked off, add a tablespoon of vegetable oil to the skillet. Next, sauté the finely chopped red bell pepper for about 3 minutes, stirring frequently to ensure even cooking.

Lower the heat to medium-low, then add the green onions and minced garlic. Cook for an additional minute until the garlic becomes fragrant. This step adds depth to the dish and creates the base for the flavorful sauce.

5. Make the Sauce

The sauce ties everything together, adding additional moisture and a burst of flavor to your New Orleans shrimp and grits. Pour in the chicken broth, Worcestershire sauce, and freshly squeezed lemon juice. Stir well to combine and let the mixture simmer for about a minute.

The broth deglazes the skillet, picking up all those delicious bits of bacon and seasoning left behind. Finally, add the shrimp and chopped bacon back to the skillet. Cook for another minute or so, just until the shrimp are fully opaque and cooked through.

6. Assemble the Dish

Now for the fun part – putting it all together! Start by dividing the warm, creamy grits among four bowls. Then top each bowl with a generous scoop of the shrimp and bacon mixture, making sure to drizzle some of the sauce over the top. Serve immediately and enjoy your homemade New Orleans Shrimp and Grits.

Tips for Perfect New Orleans Shrimp and Grits

• Shred Your Own Cheese: Pre-shredded cheese contains additives that can prevent it from melting smoothly. Therefore, for the creamiest grits, take a few extra minutes to shred your cheddar from a block.
• Adjust the Spice Level: If you’re sensitive to heat, feel free to skip the cayenne pepper or reduce the amount of Creole seasoning. On the flip side, if you love spice, add an extra pinch of cayenne or serve with your favorite hot sauce.
• Keep Grits Creamy: Grits can thicken as they sit. If they get too thick while you’re preparing the shrimp, stir in a splash of water or cream to loosen them up.

Storage and Reheating

If you have leftovers store the grits and shrimp separately in airtight containers in the refrigerator. The grits will keep for up to three days, and the shrimp mixture for up to two days.

When reheating, add a splash of water or cream to the grits to bring back their creamy consistency. Then warm them over low heat on the stovetop or in the microwave. However, be sure to reheat the shrimp mixture gently in a skillet to avoid overcooking the shrimp.

Whether you’re new to Southern cooking or a seasoned pro, this New Orleans Shrimp and Grits recipe is a must-try. It’s a celebration of bold flavors and comforting textures, all wrapped up in an easy-to-make dish that’s perfect for any occasion.

Give it a try, and bring the taste of New Orleans right into your kitchen. You won’t be disappointed!

Other New Orleans Inspired Recipes

• Cajun Gumbo
• Crock Pot Jambalaya
• Red Beans and Rice
• One Pot Jambalaya
• Cajun Crawfish Etouffee
• Bake Beignets
• Southern Pralines

Enjoy! Mary

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