The Best New Orleans Shrimp and Grits Recipe for a Taste of the South

A Southern Classic with Heart

When I think of comfort food with a soulful twist, shrimp and grits immediately come to mind. This dish has deep roots in Southern cuisine, particularly in the Lowcountry and New Orleans, where flavors come alive in ways that speak to tradition, culture, and a love for bold spices. My first encounter with shrimp and grits was during a family trip to New Orleans, and I was hooked after the very first bite. The creamy, buttery grits paired with juicy, well-seasoned shrimp felt like a warm hug—a combination of textures and flavors that’s as satisfying as it is unforgettable. This recipe is my way of bringing that magic to your kitchen while keeping it approachable for home cooks.

Why You Will Love This Recipe

This shrimp and grits recipe is more than just a meal; it’s an experience that brings the heart of Southern cooking to your table. It’s the perfect balance of creamy, savory, and a touch of spice that will leave your family and guests raving. You’ll love how easy it is to prepare, even if you’re new to Southern cooking. Plus, it’s naturally gluten-free and can easily be adapted for other dietary preferences. Whether you’re making it for a cozy dinner or a special brunch, this dish is bound to impress. And let’s not forget the versatility—you can dress it up or keep it simple, making it your own masterpiece.

Equipment Needed

To make shrimp and grits, you’ll need the following tools:

• Medium saucepan: For cooking the grits to creamy perfection.
• Large skillet: For sautéing the shrimp and aromatics.
• Whisk: To ensure smooth, lump-free grits.
• Cutting board and knife: For prepping ingredients like onions, garlic, and parsley.
• Measuring cups and spoons: For accurate measurements of ingredients.
• Wooden spoon or spatula: For stirring the shrimp and sauce.

Ingredients

For the Grits:

• 1 cup stone-ground grits
• 4 cups water or low-sodium chicken broth (for extra flavor)
• 1/2 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 3 tablespoons unsalted butter
• 1/4 cup heavy cream (optional, for extra creaminess)

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 medium bell pepper (red or green), diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for spice)
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/2 cup chicken broth or water
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1/2 lemon, juiced

Instructions

Step 1: Cook the Grits

1. In a medium saucepan, bring the water or chicken broth to a boil. Add salt.
2. Gradually whisk in the grits to prevent lumps. Reduce the heat to low and simmer, stirring frequently, for about 20 minutes or until thickened.
3. Stir in the butter, cheddar cheese, and heavy cream (if using). Keep warm and set aside.

Step 2: Prepare the Shrimp

1. Heat olive oil and butter in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
2. Add the garlic and bell pepper. Cook for another 2 minutes until fragrant.
3. Season the shrimp with smoked paprika, cayenne pepper, thyme, salt, and pepper. Add them to the skillet and cook for 2-3 minutes per side until pink and opaque.
4. Pour in the chicken broth or water to create a light sauce. Simmer for 2-3 minutes to allow the flavors to meld.
5. Finish with a squeeze of fresh lemon juice and sprinkle with parsley.

Step 3: Assemble and Serve

1. Divide the creamy grits among serving plates or bowls.
2. Top each portion with the shrimp and sauce.
3. Garnish with additional parsley, if desired. Serve immediately and enjoy!

Tips for the Best Shrimp and Grits

• Use fresh shrimp: Fresh, wild-caught shrimp will elevate the flavor of your dish.
• Don’t rush the grits: Slow cooking ensures they turn out creamy and smooth.
• Adjust the spice level: Feel free to add or reduce cayenne pepper to suit your preference.
• Make it ahead: You can prepare the grits and shrimp separately and reheat them just before serving.
• Avoid overcooking shrimp: They cook quickly, so watch them closely to prevent a rubbery texture.

Variations

• Vegetarian Option: Replace the shrimp with sautéed mushrooms and zucchini. Use vegetable broth instead of chicken broth.
• Keto-Friendly: Substitute the grits with cauliflower rice or a low-carb alternative.
• Dairy-Free: Swap the butter and cream in the grits with coconut cream or a plant-based alternative.
• Extra Veggies: Add diced tomatoes, okra, or spinach for additional nutrients and flavor.

Serving Ideas

Shrimp and grits shine as the main course, but they pair beautifully with other dishes for a complete Southern feast. Serve alongside cornbread, collard greens, or a fresh garden salad. For a special brunch, add a side of fresh fruit or a refreshing iced tea to balance the bold flavors.

FAQs

Can I use quick-cooking grits?

Yes, but the flavor and texture may not be as rich as stone-ground grits. Follow the package instructions for best results.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the grits with a splash of water or milk to restore their creamy consistency.

What if I don’t have smoked paprika?

Regular paprika works as a substitute, but smoked paprika adds a unique depth of flavor.

Can I make this recipe spicy?

Absolutely! Increase the cayenne pepper or add a pinch of red pepper flakes to kick up the heat.

What if I’m allergic to shellfish?

You can substitute the shrimp with chicken or turkey sausage for a different take on this classic dish.

Nutritional Information (Per Serving)

• Calories: 450
• Protein: 26g
• Fat: 20g
• Carbohydrates: 35g
• Fiber: 2g
• Sugar: 3g
• Sodium: 750mg

Concluding Thoughts

Shrimp and grits embody the soulful essence of Southern cooking, and this recipe makes it accessible to anyone craving a taste of the South. From the creamy, cheesy grits to the well-seasoned shrimp, every bite feels like a celebration of comfort and flavor. I hope you’ll give this recipe a try and make it your own. Don’t forget to share your experience or leave a review below—I’d love to hear how it turns out for you! Whether you’re cooking for family, friends, or just treating yourself, this dish is sure to become a cherished favorite.

Print Recipe

The Best New Orleans Shrimp and Grits Recipe for a Taste of the South

Author: Olivia Bennett Courses: Main Dishes

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Servings: 4 Estimated Cost: $ 15 Calories: 450

Best Season: Suitable throughout the year

Description

This Shrimp and Grits recipe is a delightful combination of creamy, buttery grits and tender shrimp infused with bold spices. Itu2019s a versatile dish that works perfectly for family dinners, brunches, or any time you crave a taste of the South. Naturally gluten-free and easy to prepare, itu2019s a true comfort food favorite.

For the Grits:

Scale

1/2x 1x 2x 3x

• 1 cup stone-ground grits
• 4 cups water or low-sodium chicken broth (for extra flavor)
• ¹⁄₂ teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 3 tablespoons unsalted butter
• ¹⁄₄ cup heavy cream (optional, for extra creaminess)

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 medium bell pepper (red or green)
• 1 teaspoon smoked paprika
• ¹⁄₂ teaspoon cayenne pepper (optional, for spice)
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• ¹⁄₂ cup chicken broth or water
• 2 tablespoons fresh parsley, chopped (for garnish)
• ¹⁄₂ lemon, juiced

Instructions

1. Cook the Grits

   1. In a medium saucepan, bring the water or chicken broth to a boil. Add salt.

   2. Gradually whisk in the grits to prevent lumps. Reduce the heat to low and simmer, stirring frequently, for about 20 minutes or until thickened.

   3. Stir in the butter, cheddar cheese, and heavy cream (if using). Keep warm and set aside

   
   Mark as complete

1. Prepare the Shrimp

   1. Heat olive oil and butter in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.

   2. Add the garlic and bell pepper. Cook for another 2 minutes until fragrant.

   3. Season the shrimp with smoked paprika, cayenne pepper, thyme, salt, and pepper. Add them to the skillet and cook for 2-3 minutes per side until pink and opaque.

   4. Pour in the chicken broth or water to create a light sauce. Simmer for 2-3 minutes to allow the flavors to meld.

   5. Finish with a squeeze of fresh lemon juice and sprinkle with parsley.

   
   Mark as complete

1. Assemble and Serve

   1.Divide the creamy grits among serving plates or bowls.

   1. Top each portion with the shrimp and sauce.

   2. Garnish with additional parsley, if desired. Serve immediately and enjoy!

   Mark as complete

Nutrition Facts

Servings: 4 ServingCalories:450kcalTotal Fat:26gSaturated Fat: 10gCholesterol:220mgSodium:750mgPotassium:300mgTotal Carbohydrate:35gDietary Fiber: 2gSugars: 3gProtein:26g

Note

• Use fresh shrimp: Fresh, wild-caught shrimp will elevate the flavor of your dish.
• Don’t rush the grits: Slow cooking ensures they turn out creamy and smooth.
• Adjust the spice level: Feel free to add or reduce cayenne pepper to suit your preference.
• Make it ahead: You can prepare the grits and shrimp separately and reheat them just before serving.
• Avoid overcooking shrimp: They cook quickly, so watch them closely to prevent a rubbery texture.

Keywords: shrimp and grits recipe, Southern shrimp and grits, New Orleans shrimp recipe, gluten-free comfort food, creamy grits with shrimp, easy shrimp and grits recipe, shrimp dinner ideas, Southern brunch recipes, Cajun shrimp and grits, best shrimp and grits recipe