30 Minutes or Less, Fish and Seafood, Main Courses, Mardi Gras

Shrimp and Grits

These easy shrimp and grits are a New Orleans favorite – seasoned shrimped are served over a bed of creamy, cheesy corn grits.

These easy shrimp and grits are a New Orleans favorite - seasoned shrimped are served over a bed of creamy, cheesy corn grits.

These easy shrimp and grits are a New Orleans favorite - seasoned shrimped are served over a bed of creamy, cheesy corn grits.

Two weekends ago, I visited the Mississippi Farmer’s Market in downtown Jackson for the first time. I just love a good farmer’s market! The excitement was bubbling up inside me for over a week. Just a few treasures I picked included a jar of awesome homemade salsa, two pints of strawberries, and a lovely 8 x 10 oil-painting of sunflowers that now brightens up my desk at work.

My main goal was to come away with a few pounds of fresh Gulf shrimp for dinner than night. When the shrimp-monger (is that a word??) pulled pack the lid of his ice chest to reveal these BIG (and I mean big!), beautiful, whole jumbo shrimp, I wanted to do a little jig in delight. If I had tried to purchase these in a grocery store, I would have spent a fortune and it’s not likely they would have been caught within the last 24 hours.

After having such great success with polenta, I knew shrimp and grits was the only way to go.  Some  shrimp and grit recipes call for quick cooking (not instant) grits.  But I prefer the texture of slow cooked polenta.   The taste of this shrimp was out of this world – sweet and tender. So different from the little frozen guys I’m used to buying. I will be going back to the farmer’s market – often – if for no other reason that for fresh Gulf shrimp.

These easy shrimp and grits are a New Orleans favorite - seasoned shrimped are served over a bed of creamy, cheesy corn grits.

These easy shrimp and grits are a New Orleans favorite - seasoned shrimped are served over a bed of creamy, cheesy corn grits.
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Shrimp and Grits

These easy shrimp and grits are a New Orleans favorite - seasoned shrimped are served over a bed of creamy, cheesy corn grits.
Course Seafood
Cook Time 20 minutes
Total Time 20 minutes
Servings 4
Author Lisa B.

Ingredients

Shrimp:

  • 1 pound shrimp peeled and deveined
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup vegetable oil
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 2 cloves garlic crushed

Grits:

  • 2- 1/3 cups whole milk divided
  • 2 tablespoons unsalted butter divided
  • 1/3 cup coarse polenta or corn grits
  • Kosher salt and freshly ground black pepper
  • 1/2 cup grated Parmesan

Instructions

For the shrimp:

  • Preheat oven to 400 degrees.
  • Combine all ingredients except the shrimp in an 8 x 8 x 2 inch casserole dish.
  • Place dish in the oven just until the butter melts, about 5-10 minutes.
  • Add shrimp and toss to coat shrimp with the butter mixture.
  • Return dish to the oven and bake just until shrimp turn pink and opaque, about 10 minutes.

For the grits:

  • In a medium saucepan, combine 2 cups of milk and 1 tablespoon butter. Bring the mixture to a boil over medium-high heat.
  • Reduce heat to low and add grits. Simmer until grits are creamy and liquid is absorbed - about 30 minutes - whisking constantly to keep the mixture lump-free.
  • Stir in remaining milk and butter. Remove from heat and stir in Parmesan cheese.
  • Season with salt and pepper to taste.
  • Serve with shrimp over top.


2 Comments

  1. I finally got around to making this. I’ve had it bookmarked forever now. The polenta is FABULOUS! I just love shrimp and polenta! Thanks for posting the recipe.

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