Thinking back to when I was in Charleston, SC with all of the amazing food/ seafood! If you’ve never been you definitely have to add it to you list of places to go, the food is amazing. As I’m sure you all know by now that I LOVE breakfast food. So, I decided to make my version of Creamy Shrimp and Grits for brunch this past weekend. Ok, so I’ve made this recipe multiple different ways, but I think that this may be my favorite. Simply because of the great flavor combination with the garlic, red pepper and tomato paste. The shrimp are nicely poached in the garlicky cream sauce which makes them juicy and flavorful. Oh, and the bacon…. Whew don’t get me started on that. It was the perfect addition.
Creamy Shrimp and Grits is a classic Southern dish that you can make at home in minutes. Juicy Shrimp and Grits in a creamy, cheesy comforting bowl of awesomeness. Everyone has their own take on Shrimp and Grits. I personally love my grits to be extra creamy and loaded with cheese. So, prefer to cook my grits in heavy cream over water to get that nice creamy texture. A lot of places skip the cheese and cream so feel free to skip and use water or chicken stock instead.
Creamy Shrimp and Grits
For the Shrimp
- 1-1/2 lb Shrimp, peeled and deveined
- 4 Sliced Chopped bacon
- 2-3 Tablespoons Butter
- 2 Tablespoons Canola oil
- 1 Teaspoon Crushed red pepper flakes
- 4 Cloves Minced garlic
- 1/2 Cup Diced red pepper
- 2-3 Tablespoons Tomato paste
- 2/3 Cup Chicken stock
- 1/2-1 Cup Heavy cream
- Squeeze of fresh lemon juice
- Kosher salt and pepper to taste
- Garlic powder, as needed
- Creole seasoning, as needed
- Old bay, as needed
For the Grits
- 2 Cups Heavy cream
- 1/4 Cup Chicken stock or water
- 1 Cup Quick grits
- 1/2 Teaspoon Onion powder
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Smoked Paprika
- Kosher salt and black pepper to taste
- 1/3 Cup Shredded cheddar cheese
Prepare the Grits
- In a large pot over medium heat, add the heavy cream, water and salt and black pepper. Bring to a simmer.
- Whisk in the grits and continue whisking until they begin to thicken. (This will help eliminate lumps.)
- Continue to cook the grits for 10 to 15 minutes, stirring occasionally, until thickened. Season with garlic powder, onion powder and smoked paprika.
- Stir in the butter and cheese. Cover and set aside.
Prepare the Shrimp and Sauce
- Season shrimp with Salt, pepper, garlic powder, onion powder, old bay and creole seasoning. Set aside.
- Cook bacon in a skillet and set aside.
- In a medium-skillet, melt the butter over medium-heat. Add the crushed red pepper flakes, diced red pepper and garlic.
- Cook for about 2-3 minutes until the peppers tender. Be careful not to burn the garlic.
- Add in the canola oil then tomato paste and cook until mixed together. About 2-3 minutes.
- Pour in the chicken stock and scrape any brown bits that might have accumulated on the bottom of the pan.
- Let the stock reduce for about 30 seconds- 1 minute, then pour in the heavy cream.
- Reduce the heat slightly to medium-low and allow the sauce to simmer for about 5 minutes or so.
- If for whatever reason the sauce is too thick add chicken stock not water!
- Taste and adjust seasoning how you would like.
- Reduce the heat to low and add the raw shrimp. Allow the shrimp to poach until they are pink and fully cooked, which will depend on the size shrimp you use.
- Once the shrimp turns pink on all sides, turn off the heat. Add a squeeze or two of fresh lemon juice. Add your grits in a bowel and top with the creamy shrimp sauce on top. Garnish with chopped cooked bacon and fresh parsley. Enjoy!