Savory Shrimp and Grits

Shrimp and grits

The best part about condo living is having an abundance of friends within just a few feet. Literally.I don’t know how we lucked out to have such fabulous building mates. Sometimes I feel like I’m in an episode of Friends. My neighbors have rescued us when we’ve been locked out, shared teaspoons of baking powder and extra eggs when I inevitably forget ingredients while cooking, they drop by unexpectedly for cocktails, and they share recipes like this one – Shrimp and Grits.

Shrimp and grits

This recipe belongs to one of my favorite couples in our building. They recently invited us upstairs to partake in Shrimp and Grits. We took them up on the offer, but I wasn’t excited about the prospect of eating grits.You guys, I grew up in the tropics. I thought grits were bland and mushy.Turns out they are not. I was seriously blown away with this dish. If this is traditional southern food, sign me up.

Shrimp and grits
Crumbled bacon

Because of the cream and bacon – lots of cream and bacon 🙂 – these grits are savory, creamy and complex. Totally the perfect match for the spicy shrimp and roux.PS: Leftover roux is pretty damn good on breakfast sandwiches the next morning.

Shrimp and grits
Hotlanta Shrimp n’ Grits
Serves 4

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2 T cajun seasoning
1 T paprika
1 T Italian seasoning (dried)
1 package of bacon
1 ½ pounds of shrimp, deveined and cleaned
1 T minced garlic
3 T all purpose flour
1 cup chicken stock
3/4 cup heavy whipping cream
1 tsp Worcestershire sauce
1/2 tsp hot sauce
4 cups water
4 chicken bouillon cubes
4 T butter
2 T tomato paste
2 cups grits
1 cup heavy whipping cream
7 oz extra sharp cheddar

Shrimp: In a medium size bowl, combine the shrimp with Cajun, Paprika, Italian Seasoning and Pepper. Set aside. Cook the bacon. Once finished, remove the bacon and set aside (pat off the grease with
paper towels). Using the grease from the bacon, sauté the shrimp. Add minced garlic and stir for 30 seconds. Add in the spice coated shrimp, and cook only until they’re just done and tender. Don’t overcook. Remove the shrimp from the sauté pan and set them aside in a bowl.
Roux: With all those wonderful drippings from the shrimp in the sauté pan, add flour and stir with a wooden spatula to make a roux. Cook for 5 to 10 
minutes until roux reaches a medium­tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
Grits: In a medium saucepan, bring water, chicken bouillon cubes and butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don’t skimp on the butter and the cream, folks.
To serve, place a few heaping spoonfuls of cheesy grits onto a plate, top with several shrimp. Drizzle the roux over top of the shrimp.

Margaritas in the Rain http://margaritasintherain.com/


3 Responses to "Savory Shrimp and Grits"

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  1. Whoa, the flavour on this looks intense!! You are so lucky to have great building-mates we have little other than old people and the odd bodybuilder in our block!

    • Old people and bodybuilders? Oh man – what an odd combination! 🙂 We really are lucky. I didn’t mention that most of the couples also have dogs…. could it be any more perfect?! Happy Valentine’s Day, and thanks for dropping by the blog, JJ!

  2. pia


    Thanks to fantastic menu. I managed to get and it also felt amazing: -)
    I have a website together with wedding cake dishes me personally should you be fascinated. You can find it at http://recipes-for-food.com/


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