Shrimp and grits is a treat and when I started brunching (years ago) I felt like it completely elevated my brunch experience. Bottomless mimosas, sugary donuts, and shrimp and grits were my brunch selections everywhere I went. If the restaurant didn’t have donuts, I would pick the next best thing but I could always count on a delicious, savory, and creamy shrimp and grits recipe to complete my brunch.
When it comes to shrimp and grits there are 3 things that I look for.
- Extra creamy grits. I don’t want the grits watery. They need to compliment the texture of the shrimp, sausage, and everything else. I also like my grits to have a good flavor which is why I cook them in chicken broth and milk. The broth adds flavor and the milk creates a smooth velvety texture.
- Good warm spices. My go to is creole seasoning and smoked paprika; they both work wonders in this dish. Sometimes I’ll add some cajun for a little heat along with a pinch of cinnamon for depth.
- Juicy shrimp. The shrimp has to be cooked well and not overcooked. When cooking the shrimp you will notice that that it will start to turn pink almost instantly because it doesn’t take long to cook. I recommend that you cook it on both sides for about 1 and 1/2 minute before removing. Once you put it back into the sauce to simmer, it will continue to cook.
How to make Shrimp and Grits
Season the shrimp with the creole and paprika seasonings and set aside. Slice the sausage in small rounds and cook on medium heat, brown it on both sides in a large skillet. Once the sausage has browned remove the sausage from the pan using a slotted spoon, leaving the drippings in the skillet.
Add the butter and let it melt in the skillet. Add in the onions and saute until fragrant and tender, then add in the garlic and saute until fragrant. Add the shrimp to the skillet and cook on both sides until pink but not cooked all the way through. Remove the shrimp from the pan and set aside with the sausage.
Pour in the broth and Worcestershire sauce to deglaze the skillet and let the liquid come to a boil. Stir in the heavy cream then add the sausage and shrimp back in. Reduce the heat to a simmer to thicken the sauce and continue to coat the sausage and shrimp. Add in the lemon juice and continue to cook for another 7 minutes then remove from the heat. Sprinkle in the green onions and parsley and serve over the grits.
For the grits
Bring the milk and chicken broth to a brisk boil and slowly stir in the grits. Add the salt and reduce the heat to low then cover the pot. Cook the grits according to the directions on the package and stir occasionally, usually 20 minutes. The grits should be creamy and not too thick. Add cheese if desired.Print