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An image of new orleans shrimp and grits in a bowl.
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4.67 from 3 votes

Shrimp and Grits (New Orleans Style)

Enjoy a classic New Orleans shrimp and grits featuring cheesy grits topped with juicy Cajun shrimp and fresh herbs. Incredibly easy to make!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Bailey Rhatigan

Equipment

  • saucepan
  • sauté pan

Ingredients

For the Grits:

  • 3 ¼ cup water see notes for expert tip on creamier grits.
  • ¾ cup grits not instant.
  • 1 tsp salt
  • ½ tbsp butter
  • ½ tsp black pepper
  • ⅓ cup sharp cheddar cheese freshly grate the cheese to avoid clumping!

Garnish:

  • 2 tbsp chopped parsley for garnish
  • ¼ cup grated parmesan for garnish
  • ¼ cup chopped green onions for garnish
  • ¼ cup cooked crispy bacon chopped

For the Shrimp:

  • 1 lb large shrimp cleaned
  • 2 tsp butter
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp old bay seasoning
  • ¼ tsp cayenne pepper

Instructions

  • Cook the bacon before starting. Gather ingredients.
  • Start the grits. In a saucepan, bring the water to a boil. Add the salt, then slowly add the grits, stirring constantly to avoid clumping. Reduce the heat to low and simmer, stirring occasionally. The grits will start to thicken in about 4 minutes. Remove them from heat, stir in the butter, cheese, a pinch of salt and pepper.
  • Clean and dry the shrimp, add the seasonings and mix well. Add butter to a skillet (or use the skillet you cooked the bacon in). Heat to medium and add shrimp. Cook for about 3 minutes each side or until pink and cooked through.
  • Serve the cooked shrimp hot over the grits, sprinkled with additional green onions, parsley and bacon.

Notes

      • Don't overcook the shrimp. Cook the shrimp just until opaque and firm, about three minutes on each side. You should also avoid overcrowding the skillet as it can cause them to steam rather than sear.
      • For a creamier texture! Replace 2 cups of water for whole milk for a creamier authentic texture. Bring the 1.25 cup of water to a boil, add the grits, then milk and then turn the heat down a cook accordingly.
      • Keep the heat low while cooking the grits to prevent the bottom from burning. Stir it often to ensure even cooking and prevent lumps
      • If you like grits a little more runny, be sure to cook for a minute or two less, the cheese tends to thicken the grits up. 
      • Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1 cup shrimp and grits | Calories: 380kcal | Carbohydrates: 26g | Protein: 25g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 175mg | Sodium: 1522mg | Potassium: 245mg | Fiber: 1g | Sugar: 1g | Vitamin A: 687IU | Vitamin C: 3mg | Calcium: 221mg | Iron: 1mg