Shrimp and Grits

by Jonathan Doran
0 comment
Shrimp and Grits plated up

Shrimp and Grits

A little story behind this one: Being born with a Hypoplastic heart defect, I was very sick as a baby. I was in the hospital at Duke University for some time, and my parents would eat shrimp and grits pretty much all the time because it’s a southern comfort food. For this recipe, I wanted to keep some of the traditional ingredients as well as make part of it my own.

Shrimp Stock

  • 20 to 25 shrimp shells
  • 3 bay leaves
  • 2 tsp salt
  • 1 cup onion, roughly chopped
  • 1 cup of light beer to deglaze
  1. Sautee the onion and shrimp shells until the shells are a nice golden-brown color.
  2. Deglaze your pan with the beer and add 2 to 3 cups of water, the bay leaves, and the salt. Bring to a boil and cover your pan.
  3. Let simmer on low for 45 minutes to 1 hour.
  4. Place a colander into another pot and strain the stock.
  5. Set stock to the side and allow it to cool to be used for the shrimp and grits sauce.

 Cheese Grits

  • 1/2 cup milk
  • 1/2 cup cream
  • 2 cups water
  • 1 1/2 cups of grits (or instructions)
  • 2 tsp salt
  • 2 tsp pepper
  • 2 cups cheddar
  • 2 cups parmesan
  1. Make grits according to instructions; using the milk, cream, water, and grits. You may have to add either more grits or more milk depending on the thickness. Start with one cup of grits (don’t over-add the grits as they will become larger as they cook).
  2. Place on low heat and let simmer with the lid on until the grits become thick.
  3. Stir in the cheese and the salt and pepper. If the grits become too thick, slowly add 1 cup of milk until it becomes a nappe consistency (nappe means to coat the back of the spoon). You may not need to use a full cup.
  4. Once finished, set aside and keep warm to be put together with the rest of the Shrimp and Grits ingredients for the full dish.

 Shrimp Sauce:

  • 1 pound of bacon minced
  • 2 Tbsp crushed garlic
  • 1 pound of shrimp (preferably with shells for the stock)
  • 1 pound of cherry tomatoes split in half
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 4 cups shrimp stock
  • 1 pound okra, sliced
  • 1 cup beer
  1. In a large pan, par-cook (Par-cook means to undercook) the bacon, then add the shrimp and par-cook. Once par-cooked, remove the shrimp and bacon from the pan.
  2. Add a bit of the bacon grease back to the pan and let the pan get hot.
  3. Once hot, add all the vegetables except for the okra. Sautee the vegetables until they are just underdone, then add the garlic, bacon, and shrimp back into the pan.
  4. Cook for about 2 more minutes, then deglaze with the beer.
  5. Add the shrimp stock along with the okra, and let the mixture reduce by half.
  6. Once reduced, the shrimp and grits are ready to be served together.

These shrimp and grits are sure to wow your expectations in every way!


Shrimp and grits

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