| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 pounds (26-30 count) Wild Georgia Shrimp
- 2 tablespoons Cajun seasoning (recommended: Tone’s Louisiana Cajun seasoning)
- 1 tablespoon paprika
- 1 tablespoon dried Italian seasoning
- Freshly ground black pepper
- 2 cups water
- 2 chicken bouillon cubes (recommended: Knorr)
- 2 tablespoons butter or margarine
- 1 cup quick grits (recommended: Quaker)
- 1 tablespoon tomato paste
- 3/4 cup heavy whipping cream
- 3 1/2 ounces extra-sharp Cheddar
- 2 tablespoons butter or margarine
- 1 tablespoon minced garlic
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup heavy whipping cream
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (recommended: Texas Pete)
- 1 slice sugar-cured country ham
Instructions
- First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
- Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons 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.
- Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. 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 saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they’re okay.
- The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan 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.
- And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.
- To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 552 |
| Total Fat | 34 g |
| Saturated Fat | 20 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 33 g |
| Cholesterol | 291 mg |
| Sodium | 816 mg |
Reviews
I’m only reviewing the sauce. I needed to use up some already cooked leftover shrimp that was cooked with red pepper flakes. I tossed it in with the butter and 1.5 t. Of Emmerl’s essence and 1/4 t of Cayenne for about 30 sec to 1 min before removing and making the roux. I used 1/2- 1/2 instead of cream because that’s what I had, was still very rich and thick. Everyone loved it. I served with mashed potatoes (again, I needed to use them up). Big hit. I will make again.
A good basic recipe but NEVER use quick grits with anything, take the extra time and use yellow stone ground grits. The white quick stuff has no flavour and negative nutritional benefits. I also don’t put tomato paste in the grits, you don’t need it if you use a better product.
I have made this recipe about 2 dozen times and it is ALWAYS amazing. Everyone that I have made this for just raves about how good it is and is always requested when we have family in town!
This is a good recipe. Main thing I did differently is I don’t put tomato into the grits.
It’s my go-to recipe for Shrimp N’ Grits. Only change I do is make South Carolina Low Country stone ground grits. Takes longer, but so worth it! Otherwise an excellent, spicy and tasty recipe.
this is by far the best shrimp and grits recipe ever. Easy to make and just enough spicy to enjoy.
Excellent! I had never eaten shrimp and grits, nor had I made them. I kept hearing everyone talk about how awesome they are so I decided to try this recipe. OMG AMAZING! I followed the recipe exactly, except I used Slap Yo’ Mama. I will definitely be making this again!
WOW this was amazing. Bit worried it would be too spicy. Did eliminate the hot sauce in the sauce. Added some tomato paste. This will be made again and again. It does take some time. Good things come to those who wait. No Tone’s used good old Old Bay
Saw “Tone’s seasoning” listed in ingredients. Rolled eyes. Stopped reading.
Made mine with some BrownSugar & Pepper Bacon. Definately going into the regualr dinner rotation. Easy to make. Doesnt require a ton of time or a bunch of special tools. Just need rememeber to make the grits with more cream and budder next time so they arent so thick.