Shrimp and Grits Recipe
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This Shrimp and Grits Recipe is a southern classic with a fresh spin including delicious flavor. Combine gouda grits, seasoned shrimp, and fresh vegetables, and this flavorful dish is one to impress!
We love flavor in the south, and we love fresh seafood that is abundantly available across the gulf. This shrimp and grits recipe is the perfect combination of both, and a delicious nod to soul food.
Why I love this Shrimp and Grits Recipe
Table of Contents
Southern Grits are simple to make, but we increase the flavor by using chicken stock instead of water, and finishing the grits with butter and shredded gouda cheese. The All Purpose Heritage Seasoning brings the perfect blend of herb and garlic seasoning along with a hint of smokey spice.
Where did Shrimp and Grits originate?
Where did Shrimp and Grits originate?Shrimp and Grits have a variety of supposed origins. Did the dish originate in Africa or in the Low-Country of South Carolina?
Some believe the dish was originally a breakfast dish of the Low-Country in South Carolina made from creek-caught shrimp and hominy. Others have written about corn-based dishes from Mozambique carried in the minds of those enslaved across the ocean to North America.
Wherever its origin, we can all agree shrimp and grits is a delectable dish!
Variations to Shrimp and Grits
Shrimp and Grits can be made right at home and there are so many variations to try! Bacon, mushrooms, Cajun seasoning, and heavy cream are just a few of the delicious options to change up my original recipe.
What is the secret to great grits?
The secret to great grits is cooking on a low heat and using chicken stock instead of water. Equally important is whisking constantly during the first few minutes. Continue whisking frequently throughout the cooking process. This prevents lumps from forming and produces a smooth and silky texture.
What should I serve with shrimp and grits?
What should I serve with shrimp and grits?Some of the best dishes to serve with shrimp and grits are cornbread, green beans and potatoes, collard greens, fried okra, and biscuits. Alternatively, you can include any family favorite as a side!
How to store?
Store leftovers in an air tight container in the refrigerator for up to 5 days.
Can Shrimp and Grits be made in advance?
You can prep the shrimp portion of this recipe in advance. We recommend cooking grits before you plan to serve.
Ingredients
Ingredients3 cups chicken stock
1 cup white corn grits
1/2 tsp salt
4 tbsp unsalted butter, divided
1 cup shredded gouda cheese
1 pound shrimp, peeled and deveined
2 ears of fresh corn, kernels cut from the cob
1 bunch asparagus, trimmed and cut into 2 inch pieces.
2 tbsp olive oil
1 yellow onion, diced
2 tsp minced garlic
1 red bell pepper, diced
1 tbsp all purpose heritage seasoning
1 cup chicken stock
Shrimp and Grits Recipe
Shrimp and Grits Recipe
This southern shrimp and grits recipe combines gouda grits, and a flavorful combination of shrimp, fresh vegetables, and Heritage Seasoning All Purpose spice.
Ingredients
- 3 cups chicken stock
- 1 cup white corn grits
- 1/2 tsp salt
- 4 tbsp unsalted butter, divided
- 1 cup shredded gouda cheese
- 1 pound shrimp, peeled and deveined
- Salt and Pepper, to taste
- 2 ears of fresh corn, kernels cut from the cob
- 1 bunch asparagus, trimmed and cut into 2 inch pieces.
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 tsp minced garlic
- 1 red bell pepper, diced
- 1 tbsp all purpose heritage seasoning
- 1 cup chicken stock
Instructions
For Grits:
- Bring chicken stock and salt to a boil in a medium pot. Whisk in corn grits and reduce heat to low. Cook for 30 minutes, stirring occasionally, until liquid is absorbed.
- Remove from heat and cover to keep warm.
- Stir in 2 tbsp of butter and shredded gouda cheese before serving.
For Shrimp:
- Prep shrimp by peeling the shell and deveining, then rinse and pat dry. Season shrimp with salt and pepper.
- Heat a large sauté pan over medium-high heat. Melt the remaining butter and cook corn for 10 minutes, stirring frequently. Add asparagus and sauté for another 2-3 minutes. Remove from pan and set aside.
- Add olive oil and onion to sauté pan, cook until softened and translucent.
- Stir in a cup of chicken stock and a tbsp all purpose heritage seasoning.
- Add garlic and red pepper, sauté for 2 minutes.
- Add shrimp, turning until they turn pink, 3-4 minutes.
- Stir in corn and asparagus, and remove from heat.
- Portion grits and top with the shrimp and sauce.
Notes
Easily remove the woody ends of asparagus by snapping them off.
If grits need additional moisture before serving, add chicken stock or cream and stir over low heat.
The red pepper, asparagus and corn are optional, but add a delightful flavor to this shrimp and grits recipe.
