Shrimp and Grits

By • November 7, 2015 2 Comments

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Author Notes: I love Shrimp and Grits, but not with Tasso or Andouille. This mildly spicy version is a pescatarian's dream dish. It is more than suitable for your next dinner party. For a spicier taste, add more Cajun seasoning.jan voris


Serves 4

For the Grits

  • 1 cup Polenta (corn grits) preferably Bob's Red Mill
  • 4 cups Chicken broth, or 2 cans broth plus water
  • 2 tablespoons Butter
  • 2-4 tablespoons Cream or half and half
  • 1 handful Grated cheddar cheese, about 1/2 cup
  • Salt and pepper to taste

For the shrimp

  • 1/4 cup Green pepper, finely chopped
  • 1/4 cup Red onion, finely chopped
  • 2 tablespoons Leek or green onion, finely chopped
  • Clarified butter or ghee or canola oil
  • 1 pound 26-30ct raw shrimp, peeled, patted dry
  • Salt and pepper
  • 1/2 teaspoon Cajun seasoning
  • 1/3 cup Tomatoes, peeled, finely chopped, drained
  • 2-4 tablespoons Cream or half and half
  • 2 tablespoons Parsley, chopped
  • 1 Green onion, chopped, for garnish
  1. In a med saucepan or dutch oven, bring broth to boil.
  2. Slowly add polenta while stirring.
  3. Reduce heat to low and simmer, uncovered, stirring frequently, for 30 minutes until thick.
  4. Add butter, cream and cheese. Season with salt and pepper. Stir in until creamy. Save remaining 2 Tbl cream for finishing.
  5. Cover and proceed with shrimp
  6. In a 12" cast iron skillet over med-high heat, saute veggies in clarified butter or oil until softened and beginning to brown.
  7. Add a bit more clarified butter. Raise heat to high.
  8. Add shrimp and season with salt and pepper.
  9. Saute until pink, a bit browned and just cooked through, about 2 mins.
  10. Add Cajun seasoning, then tomatoes and stir to combine.
  11. Add cream, start with 2 Tbl, and parsley. Add more cream if necessary. Set aside.
  12. Rewarm polenta over med-low heat and add remaining 2 Tbl cream.
  13. Serve shrimp over polenta and garnish with green onion.

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