What is the history behind shrimp and grits?

Shrimp and grits originated in the coastal Carolinas as a humble fisherman’s breakfast. Simple and nourishing, it combined locally caught shrimp with grits—ground hominy boiled into a soft porridge. Over time, the dish moved beyond breakfast and entered the Southern culinary spotlight. New Orleans chefs reimagined it by adding Creole spices, tomatoes, sausage, and luxurious sauces, creating a spicy, savory masterpiece known today as New Orleans shrimp and grits.

What makes good shrimp and grits?

It’s all about balance and depth. A good shrimp and grits recipe has: Creamy, well-seasoned grits made from stone-ground corn Juicy, properly cooked shrimp A sauce packed with Creole flavor —often built from butter, aromatics, and a hint of heat Optional ingredients like cheese, sausage, and hot sauce add richness and intensity. Quality ingredients and careful cooking are non-negotiable.

What kind of grits do they use in New Orleans?

Authentic New Orleans shrimp and grits always use stone-ground grits . These offer a hearty texture and more robust corn flavor than quick or instant versions. They take longer to cook (30–45 minutes), but the result is a creamy, flavorful base that holds up well to bold toppings and sauces.

How long can you keep shrimp and grits in the fridge?

Shrimp and grits can be safely stored in the refrigerator for up to 3 days . However, it’s best to keep the shrimp and grits in separate containers . This helps maintain the texture of both. Reheat shrimp in a skillet for best results and warm grits slowly on the stovetop with added milk or broth to restore creaminess.

New Orleans Shrimp and Grits Recipe

Name: New Orleans Shrimp and Grits Recipe – A Bold Southern Classic
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Southern
Ingredients: 1 lb Gulf shrimp, peeled and deveined; 1 cup stone-ground grits; 2 cups chicken or seafood stock; 2 cups whole milk; 1 cup sharp cheddar or smoked gouda, shredded; 2 tbsp unsalted butter; 1/2 cup diced onion; 1/2 cup diced bell pepper (red or green); 2 garlic cloves, minced; 1/2 cup sliced Andouille sausage (optional); 1 tbsp Cajun or Creole seasoning; 1 tbsp Worcestershire sauce; 1/4 cup heavy cream; 2 tbsp olive oil or bacon grease; Salt and pepper to taste; Green onions, for garnish; Paprika or cayenne, to taste

Description

A bold and creamy New Orleans shrimp and grits recipe with spicy Creole shrimp, stone-ground cheesy grits, and rich Southern flavor.

Ingredients

1 lb Gulf shrimp, peeled and deveined

1 cup stone-ground grits

2 cups chicken or seafood stock

2 cups whole milk

1 cup sharp cheddar or smoked gouda, shredded

2 tbsp unsalted butter

1/2 cup diced onion

1/2 cup diced bell pepper (red or green)

2 garlic cloves, minced

1/2 cup sliced Andouille sausage (optional)

1 tbsp Cajun or Creole seasoning

1 tbsp Worcestershire sauce

1/4 cup heavy cream

2 tbsp olive oil or bacon grease

Salt and pepper to taste

Green onions, for garnish

Paprika or cayenne, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Bring stock and milk to a boil in a saucepan over medium heat.

2. Slowly whisk in the grits and reduce heat to low.

3. Simmer for 30–40 minutes, stirring frequently. Add more liquid as needed.

4. Stir in butter and cheese, then season with salt and pepper.

5. In a skillet, heat oil or bacon grease over medium heat.

6. Sauté onion, bell pepper, and garlic until soft and fragrant.

7. Add sausage (if using) and cook until browned.

8. Add shrimp, Cajun seasoning, paprika, and black pepper. Cook until shrimp are pink.

9. Deglaze the skillet with stock and Worcestershire sauce. Simmer briefly.

10. Stir in heavy cream and let the sauce thicken.

11. Spoon creamy grits into bowls and top with shrimp mixture.

12. Garnish with green onions and serve hot.

Notes

Store shrimp and grits separately for best texture.

Reheat shrimp in a skillet and grits on the stovetop with added milk or broth.

Add lemon juice or hot sauce to brighten the flavor before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner, Brunch
Method: Stovetop
Cuisine: Southern, Creole