Shrimp and Grits Recipe (2024)

Kevin Is Cooking | Course | Dinners | Shrimp and Grits Recipe

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Watch the Video!

Watch how I make this step by step in the video below in the recipe card.

Table of Contents

• Watch the Video!
• Ingredient Notes and Substitutions
• Did You Know the Difference between Creole or Cajun?
• How to Make Shrimp and Grits
• Frequently Asked Questions
• Shrimp and Grits Recipe Recipe

Ingredient Notes and Substitutions

• Shrimp – You want large, peeled, and deveined shrimp. Fresh or frozen are both acceptable as long as you make sure everything is fully thawed.
• Creole Seasoning – An intensely flavorful blend of zesty spices and aromatic herbs. You can easily find a blend at the supermarket, but I encourage you to try my homemade version.
• Tomatoes – Bite-sized grape tomatoes are the perfect choice, or you can go with slightly sweeter cherry tomatoes.
• Dry White Wine – Concentrates and harmonizes the flavor profile of the sauce. The alcohol will cook off, but feel free to use chicken or seafood stock for an alcohol-free alternative.
• Grits – A creamy, porridge-like dish made from ground cornmeal. You can find this in the breakfast section, close to the oatmeal.
• Cheddar Cheese – For the best meltability, shred your own cheese from a block.
• Creamed Corn – Try my homemade creamed corn or simply use canned.

Did You Know the Difference between Creole or Cajun?

Cajun and Creole cuisines both originate from Louisiana, but they have distinct differences. Cajun cuisine is rooted in the Acadian traditions of French settlers and features heartier, rustic dishes often prepared with ingredients like roux, andouille sausage, pork, crawfish, and game meats. It’s known for its spicy, flavorful gumbo and jambalaya. Creole cuisine, on the other hand, has a more diverse influence, blending French, Spanish, African, and Native American flavors. It tends to be more refined, using ingredients like tomatoes, shrimp, oysters, crab and rich sauces, seen in dishes like étouffée and shrimp Creole. While both embrace bold flavors, the distinction lies in their cultural heritage and culinary techniques.

How to Make Shrimp and Grits

1. Cook the Grits. Combine 1 cup of grits in a pot with either chicken stock or water that has been heavily salted. Bring to a boil, then reduce the heat to low. Simmer for 30 minutes, stirring occasionally, to make sure the grits don’t stick to the bottom.
2. Stir in the Cheese. Remove the grits from heat. Add in the cheddar cheese and creamed corn. Mix to thoroughly to incorporate, cover the pan, and set aside.
3. Season the Shrimp. Combine the shrimp with the Creole seasoning, paprika, and black pepper, tossing to coat. Place the oil and butter in a large skillet over medium-high heat. Let the butter melt, then add the garlic to cook for about 1 minute.
4. Cook the Shrimp. Toss the shrimp into the pan and cook for a full minute before stirring. Then add in the tomatoes, celery salt, and green onions. Cook for 3 minutes stirring occasionally.
5. Deglaze the Pan. Pour in the white wine to deglaze, scraping the brown bits from the pan as you stir. Scrape and stir for about 30 seconds, then mix in the corn kernels.
6. Thicken the Sauce. Remove the shrimp from the sauce, transfer them to a bowl or plate, and set aside. Over medium heat, stir in a cornstarch slurry until the sauce has thickened. Add the shrimp back into the pan and mix to evenly coat.
7. Spoon & Serve. Serve the shrimp mixture spooned over a helping of the creamed corn cheese grits, plus a sprinkle of fresh parsley.

Frequently Asked Questions

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