Shrimp and grits

5 from 1 vote

A delicious Southern shrimp and grits made with a perfectly flavorful juicy shrimp gravy served over shrimp stock infused creamy buttery grits.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Cajun/Creole

Servings: servings

Calories: 649kcal

Author: Jocelyn Delk Adams

Equipment

Saucepan Set

Ingredients

For the Stock and Grits

shells from 1 pound of large shrimp*
2 tbsp COLUMBUS® Craft Meats pancetta
3 green onions white parts only, but reserve green parts for garnish
6 cups water
1 cup old-fashioned grits
4 tbsp unsalted butter divided
1 1/2 tsp kosher salt
3/4 tsp freshly ground black pepper

For the Shrimp

3 oz COLUMBUS® Craft Meats pancetta
6 tbsp unsalted butter
1 small onion diced small, about 3/4 cup
1/2 cup celery ribs diced small, about 2 ribs
1/2 cup green bell pepper diced small, about 1/2 a green bell pepper
3 garlic cloves minced
1 1/2 tbsp all-purpose flour
1 1/2 tsp no-salt Creole seasoning
1 1/2 cup reserved stock
1 lb large deveined EZ-peel shrimp*
1 small Roma tomato diced
1/2 tsp kosher salt
reserved dark green parts of green onions sliced thinly

Instructions

For the Stock and Grits

To make a flavorful stock for grits, combine shrimp shells, pancetta, and green onions along with water in a medium saucepan. Bring to boil, then simmer for 15 minutes.
Strain stock into heat-safe container, pressing on all the solids to get as much water out as possible. Discard solids.
Reserve 1 ½ cups stock for shrimp. Set aside.
In the same saucepan, bring 4 cups stock to a boil. Whisk in grits, 2 tablespoons butter, salt and pepper. Whisk consistently for the first 30 seconds. Once it comes back to a boil, reduce heat to low and cook for 12 minutes, whisking occasionally. Remove from heat and stir in remaining 2 tablespoons butter. Grits will thicken up as they cool.

For the Shrimp

In a large nonstick skillet, add pancetta and cook over medium heat until lightly crispy and fat is rendered, about 3 minutes. Set aside 2 tablespoons cooked pancetta.
Add butter to skillet and once melted, add onion, celery, and bell pepper. Cook until vegetables are softened and just beginning to get color around the edges, about 6-7 minutes. Add in garlic and cook for 1 additional minute.
Whisk in flour and Creole seasoning and cook for 1 minute. Whisk as you slowly pour in 1 ½ cups stock. Let mixture simmer vigorously, continuing to whisk as it thickens.
Stir in shrimp and tomatoes, and ½ teaspoon salt. Cook until shrimp go from translucent to opaque, about 4 minutes, flipping halfway through. Simmer until mixture continues to thicken, about 2-3 minutes.
Remove from heat and serve immediately over grits. Garnish with dark parts of green onions and reserved pancetta.

Notes

*When shopping for shrimp, you want to make sure the shells are still on because they will help us make a super flavorful stock. However, you still want to make life easy, so purchase the EZ peel kind, where the shell is still on, but the shrimp have been deveined and cut, so it’s much easier to remove the shell.

How to store & reheat grits and shrimp

I like to store the leftovers separately in airtight containers in the fridge. You can also add to freezer bags if you want. When you want to reheat, add the grits to a small pot and add some additional milk or broth to loosen them and return them to a creamy texture. For the shrimp sauce, you gotta heat on low heat so they don't overcook.

How long will shrimp and grits last in the fridge?

They will last in the fridge for up to 3 days.

Can I freeze grits and shrimp?

Boos you can but I don't recommend it. The freezing and reheating of the shrimp can make them super rubbery. The grit texture will also change.

Nutrition