This Louisiana Shrimp and Grits dish is a comforting classic! Juicy shrimp are cooked with spicy seasonings and served over creamy, buttery grits that make every bite a delight.
You won’t believe how easy it is to whip this up for dinner! I love serving it with a sprinkle of green onions on top. It’s like a hug on a plate! 🦐💛
Key Ingredients & Substitutions
Grits: Stone-ground grits are the best choice for a creamy texture. If you can’t find them, instant grits work in a pinch, but they won’t be as rich. You can also use polenta for a similar consistency.
Shrimp: Large shrimp are ideal, but you can use medium shrimp or even shrimp that are frozen if you thaw them. If you prefer a vegetarian option, swap shrimp for sautéed mushrooms or a mixture of your favorite vegetables.
Bacon: I love the flavor bacon adds, but turkey bacon or even smoked paprika can give a nice smoky taste without the meat. For a vegetarian option, consider using plant-based bacon bits.
Cheese: Sharp cheddar cheese gives a lovely flavor. Feel free to try other cheeses like gouda or pepper jack for a twist. Just ensure they melt well!
How Can I Cook Grits to Get Them Perfectly Creamy?
Cooking grits is all about patience and stirring. Start by boiling your water, then reduce to low heat once you add the grits. Stir often to keep them from sticking, and if they thicken up too much, don’t hesitate to add more liquid slowly.
- Bring water and salt to a boil first.
- Whisk in the grits slowly to prevent lumps.
- Cook on low for 20-25 minutes until they are smooth. Add butter and cheese for extra creaminess.
How to Make Louisiana Shrimp and Grits
Ingredients You’ll Need:
For the Grits:
- 1 cup stone-ground grits
- 4 cups water (or a blend of water and milk for creamier grits)
- 1 teaspoon salt (for grits)
- 4 tablespoons butter, divided
- 1 cup sharp cheddar cheese, shredded
For the Shrimp and Sauce:
- 1 pound large shrimp, peeled and deveined
- 6-8 slices bacon, chopped
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning (or to taste)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons lemon juice
- 1/4 cup chicken broth
For Garnish:
- 2 green onions, thinly sliced
- Fresh parsley, chopped (optional)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe will take about 45 minutes total. You’ll spend approximately 15 minutes preparing and cooking, and then around 30 minutes cooking the grits and shrimp together to create a wonderfully flavorful dish. Grab a glass of iced tea while you cook!
Step-by-Step Instructions:
1. Cook the Grits:
Start by bringing 4 cups of water and 1 teaspoon of salt to a boil in a medium saucepan. Once boiling, slowly whisk in the grits. Reduce the heat to low and cook while stirring frequently, for about 20-25 minutes, until thick and creamy. If they get too thick, just add a splash of water or milk to loosen them up. Stir in 2 tablespoons of butter and the shredded cheddar cheese until melted and creamy. Keep these warm until you’re ready to serve.
2. Cook the Bacon:
While the grits are cooking, heat a large skillet over medium heat. Add the chopped bacon and cook it until it’s nice and crispy. Once done, use a slotted spoon to remove the bacon and let it drain on some paper towels. Be sure to keep the bacon fat in the skillet—it adds great flavor!
3. Sauté the Vegetables:
Add the diced onion and green bell pepper to the skillet with the leftover bacon fat. Cook them over medium heat until they’re softened, which should take about 4-5 minutes. Then, toss in the minced garlic and cook for another minute, just until you can smell that garlic goodness!
4. Cook the Shrimp:
It’s time to season! Sprinkle the shrimp with Cajun seasoning, smoked paprika, cayenne pepper (if you want some heat), along with salt and pepper. Add the seasoned shrimp to the skillet with the veggies. Cook them for about 2 minutes on each side, just until the shrimp turn pink and opaque. Be careful not to overcook them!
5. Build the Sauce:
Add the lemon juice and chicken broth to the skillet. Give it a good stir and let it simmer for about 2-3 minutes until it thickens slightly. Don’t forget to stir the cooked bacon back in for that an extra crunch!
6. Assemble the Dish:
Now it’s time to put it all together! Spoon the creamy grits into beautiful bowls, and generously top them with the shrimp and veggie mixture. Don’t skimp on the delicious sauce either!
7. Serve Immediately:
Sprinkle sliced green onions and optional parsley on top for a pretty finishing touch. Serve your Louisiana Shrimp and Grits hot and enjoy a taste of the South!
Dig in and savor every creamy bite! 🦐❤️
Can I Use Quick-Cooking Grits Instead of Stone-Ground Grits?
Yes, you can use quick-cooking grits, but the texture will be slightly different—less creamy and rich compared to stone-ground grits. Just follow the cooking instructions on the package since they will take less time to cook.
How Do I Store Leftovers of Shrimp and Grits?
Store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water or milk to the grits to help restore their creamy consistency.
Can I Make This Dish Without Bacon?
Absolutely! You can skip the bacon entirely, or you can use turkey bacon or a vegetarian alternative to retain some of that smokiness, or simply sauté the vegetables in a bit of olive oil for a lighter option.
What Can I Substitute for Shrimp?
If shrimp isn’t your thing, you can use other protein like chicken or even fish! Just ensure they are cooked through and seasoned well. For a vegetarian version, consider using mushrooms or tofu sautéed with the vegetables.
