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southern shrimp and grits recipe

Southern Shrimp and Grits

Patricia Valbrun
Southern Shrimp and Grits is a classic southern dish. Shrimp, turkey, bacon on top of creamy chessy grit sauce in creole sauce make the perfect combination of spicy, cheesy, and creamy!
4.58 from 7 votes
Prep Time 10 minutes
1 hour
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine southern
Servings 4 people
Calories 1236 kcal

Ingredients
  

  • 1 lb shrimps
  • ¾ cup soy sauce
  • 1 tablespoon creole seasoning tony's brand
  • 1 teaspoon paprika
  • 1-2 tsp lemon juice
  • salt

Southern Grits

  • 1 cup grits
  • 4 ½ cups water save ½ cup
  • 2 cups heavy cream
  • ½ stick butter
  • 1 tablespoon sugar
  • ½ cup mozzarella
  • ½ cup provolone

Creole Sauce

  • 5 strips bacon
  • 1 pack turkey sausage
  • ¼ cup flour
  • 1 teaspoon paprika
  • 4 stems thyme
  • 4 seeds pimento
  • 4 garlic cloves minced
  • 1 small onion
  • ½ cup bell pepper green, red
  • ¼ cup celery diced
  • 1 large tomato diced
  • 2 cups chicken stock
  • 1 tablespoon better than bouillon
  • 1 tsp scotch bonnet pepper sauce
  • lemon juice
  • 2 bay leaves
  • 2 tablespoon parsely

Instructions
 

Seasoning the Shrimp

  • Season the shrimp with soy sauce, Tony's all-purpose seasoning, paprika, and a splash of lemon juice.
  • Refrigerate the seasoned shrimp for 30 minutes.

Cooking the Grits

  • In a pot, bring 4 cups of water to a boil. While stirring continuously, slowly add the grits.
  • Reduce the heat once the water boils and let the grits simmer for 30 minutes.
  • Add heavy cream, half a stick of butter, salt, pepper, sugar and cheese (provolone and mozzarella) to the cooked grits.
  • Let it cook for another 15 minutes.

Making the Creole Sauce

  • Cook bacon in a medium pan until crispy. Remove the bacon and save the bacon grease.
  • In the same pan, cook the sausage in the bacon grease, then set it aside.
  • Add flour to the bacon grease and cook it down. Incorporate paprika (to remove the flour taste), thyme, and pimento seeds. Cook this down for 3 minutes.
  • Next, Add bell pepper, garlic, onions and celery to the roux mixture. Cook until the vegetables are tender.
  • Continue by adding your chicken stock, bay leaves, lemon juice, Better Than Bouillon, sausage, tomatoes, and parsley to the mixture. You can add scotch bonnet pepper sauce if you like a little heat.
  • Let it simmer for 15 minutes.

Cooking the Shrimp

  • Cook the marinated shrimp for 3 minutes, over medium heat.

Assembling the Plate:

  • Start with a base of the creamy grits. Pour the sauce over the grits. op with cooked sausage, shrimp, and crispy bacon. Garnish with fresh parsley.
  • Now, your plate is complete and ready to enjoy!

Video

Nutrition

Serving: 4g | Calories: 1236kcal | Carbohydrates: 56g | Protein: 67g | Fat: 83g | Saturated Fat: 45g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 461mg | Sodium: 3820mg | Potassium: 1205mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3053IU | Vitamin C: 17mg | Calcium: 410mg | Iron: 4mg
Keyword shrimp and grits, southern food
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