Southern Style Shrimp and Grits Recipe

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Breakfast, Lunch or Dinner

Shrimp and Grits is a popular Southern dish usually offered as a breakfast entree but don’t be surprised if you see it on the menu for brunch, lunch or even dinner. As for our home, we normally serve this dish for dinner.

Several years ago we first experienced shrimp and grits for brunch at one of our favorite sidewalk cafe’s in Kansas. I immediately knew this was a dish I had to recreate.

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Shrimp and Grits Recipe

This recipe isn’t just shrimp and grits! It’s Shrimp and Grits like you have never known! It’s seasoned cheesy grits with a garlicky tomato creamy kickin sauce! A recipe you will crave from time to time.

Note: this recipe was updated May 30, 2021 thanks to Allan for catching my error. So what was the error? The ingredient “olive oil” was listed in the grits ingredients where it should have been in the shrimp sauce ingredient list. Again, thanks Allan! Appreciate your feedback and your Five Star Rating!

Ingredients

Shrimp Sauce

• 1 pound medium-sized shrimp deveined
• 3 Tablespoons unsalted butter
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon Herbs de Provence
• 5 cloves garlic minced
• 1 Tablespoon olive oil
• 1/2 cup sweet red bell pepper chopped
• 3 Tablespoons tomato paste
• 2/3 cup chicken broth
• 1/2 cup heavy whipping cream
• 1/8 teaspoon cayenne pepper
• salt and pepper to taste

Grits

• 2 cups chicken broth
• 1/4 cup heavy whipping cream
• 1/2 cup grits (not instant)
• 2 Tablespoons unsalted butter
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon Herbs de Provence
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1/2 cup shredded fontina cheese
• salt and pepper to taste

I highly recommend getting all your ingredients measured out and ready to go before getting started because once you get going it will be ready in no time flat.

Instructions

For the grits:

1. In a sauce pan add chicken broth, heavy whipping cream, butter, spices, and bring to a boil.
2. Add grits and stir until well combined and turn heat to low. Cover with lid. Cook for 15 minutes stirring occasionally.
3. While the grits are simmering start making the shrimp sauce.

For the shrimp sauce:

1. In a large fry pan melt butter along with the red pepper flakes and Herbes de Provence over medium heat.
2. Add red bell pepper, olive oil and garlic and cook for about 3 minutes. Check on grits and stir then come back to the shrimp sauce.
3. Stir in tomato paste until it softens then pour in the chicken broth.
4. Slowly add heavy whipping cream and stir to incorporate. Cook for about 5 minutes. Add shrimp and continue cooking until shrimp is fully cooked.
5. Stir grits. They should be thickened up by now and since the shrimp sauce is about done go ahead and add the fontina cheese to the grits and stir to combine.
6. When serving, place some grits in an individual serving bowl and top with shrimp sauce. If you want to get a little fancy add some garnish like fresh thyme.
7. Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S SHRIMP AND GRITS RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR SHRIMP AND GRITS AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

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