How to make shrimp and grits
Tanorria taught us all the secrets to making the best shrimp and grits: creamy grits, veggie gravy, and shrimp. Her original shrimp and grits recipe uses Andouille sausage, which is classic in a Cajun shrimp and grits. For sharing here on the A Couple Cooks website, she created an new spin sans sausage. Here are some of Tanorria’s tips and tricks for a next level shrimp and grits recipe. Why is this recipe famous? When Tanorria competed on MasterChef, Gordon Ramsey himself proclaimed her shrimp and grits the best in the MasterChef kitchen. How’s that for impressive? Hold onto your hats for this one: it truly is a masterpiece, with those creamy grits, tender shrimp, and luscious veggie gravy! This is hands down the best recipe we’ve had for shrimp and grits. A huge thank you to Tanorria for sharing her recipe and showing us how it’s done! Make sure to follow Tanorria on Instagram and give her some social love. The secrets to these creamy grits? It’s all about the butter and cream! Here’s a general overview of what to do:
First, you’ll boil a mixture of milk, seafood stock, and butter. Once it’s boiling, whisk in the cornmeal or grits and reduce the heat to low. Add the salt and allow the grits to simmer until thickened, about 15 to 20 minutes, stirring occasionally. When done, stir in the cream and mix until creamy.
You’ll find that these grits will taste savory and cheesy, but there’s no cheese! The butter and cream carry it all the way. What we love about these grits is that they have delicious little lumps throughout! What’s the Cajun holy trinity? It’s a mix of the three “holy” vegetables in Cajun cuisine: onions, bell peppers and celery. These are used as the base for many Cajun/Creole dishes like crawfish étouffée, gumbo, and jambalaya. For Tanorria’s version of the holy trinity, she’s dropped celery in favor of garlic. After tasting, we are 100% behind that decision. For the gravy in this shrimp and grits, you’ll dice the onion, dice the peppers, and mince the garlic. Then saute the veggies, adding Old Bay (yes!) and smoked paprika (double yes!). Add seafood stock and then simmer to let it thicken into a gravy.
Place the shrimp on top of the vegetables in a clockwise circle. This way, you’ll remember which was the first shrimp in the pan and which will cook the fastest. Watch for the shrimp to start to turn pink on the bottom side, which should take about 2 minutes. Flip the shrimp using tongs, and then remove from the heat right when all the translucence is gone. This will be another 1 to 2 to minutes. Plate up your grits, add the shrimp, top with spoonfuls of gravy—and prepare to be amazed!
Find large shrimp, tail on, that has already been deveined. (Here’s How to Devein Shrimp.) Either fresh or frozen shrimp work here (make sure to thaw shrimp if necessary). Look for wild-caught fish if possible. If you live in the US, look for US caught if you can. Imported seafood runs the risk of being overfished, caught under unfair labor practices, or farmed in environmentally harmful ways.
Frequently asked questions
5 from 2 reviews
1 ½ cup medium or coarse grind cornmeal or grits 1 cup milk 3 cup seafood stock ¼ cup unsalted butter 1 ½ teaspoons kosher salt ½ cup heavy cream
For the shrimp
1 tablespoon extra virgin olive oil 1 green pepper 1 red pepper 1 yellow onion 2 garlic cloves 1 lb 21/30 ct Shrimp, peeled and deveined (tail on optional) 1 ½ tablespoons Old Bay seasoning (purchased or homemade) 2 teaspoons smoked paprika ½ teaspoon kosher salt 1 lemon, zested and juiced 1 cup seafood stock (or ½ cup seafood stock and ½ cup white wine) ¼ cup heavy cream Chopped chives, for garnish
