Spicy Shrimp and Creamy Parmesan Grits

Spicy Shrimp and Creamy Parmesan Grits




My recipe for Spicy Shrimp and Creamy Parmesan Grits combines the sweet, briny flavor of shrimp with the creamy comfort of grits.  The sauce is spicy, and slightly acidic, which balances nicely with the rich, creamy grits.  This is a recipe you’ll come back to over and over again, because it is easy, comforting, and absolutely delicious.

Notes

Making creamy grits is easy, but it seems like everyone makes them slightly differently.  I like to use half milk, and half chicken broth.  The milk adds fat, which helps with the texture of the grits, and the broth adds a depth of flavor that water doesn’t have.  I like to use a 4-to-1 liquid to grit ratio, which is more liquid than a lot of recipes.  If you use the instructions on the package, I find the grits are too thick, especially when you add the cheese.  I cook my grits for at least half an hour, stirring every five minutes or so to make sure the grits don’t stick to the bottom of the pot.

Shrimp are also very easy to cook, but I’ve had too many poorly cooked shrimp to take for granted that everyone knows how to cook them properly.  Here is a foolproof way to cook the shrimp perfectly in this recipe.  Set a timer for 30 minutes when you add the grits to the milk and chicken broth.  When the timer has about 5 minutes left, add the shrimp in a single layer on the top of the sauce.  Do not stir them in yet.  When you see the shrimp start to turn pink, stir in the shrimp and turn off the heat.  By the time the grits are done, your shrimp will be cooked perfectly and will be ready to serve.



Ingredients

For the Shrimp

1 pound of peeled and deveined shrimp

The zest of 1 lemon

3 Tbs. olive oil

2 tsp. salt

2 cloves of garlic

1Tbs. minced parsley

For the Sauce

1 pound of andouille sausage, split lengthwise and cut into 1/2 inch slices

1 onion diced

2 bell peppers diced

1 large jalapeno minced (or more to taste)

2 cloves of garlic minced

1 tomato diced

2 cups of chicken broth

Parsley and scallions for garnish

Salt and pepper to taste

For the Grits

2 cups of chicken broth

2 cups of milk

1 cup of grits

4 Tbsp butter

1/2 cup of Parmigiano-Reggiano cheese

Salt and pepper to taste

Directions

  1. Combine the shrimp, lemon zest, parsley, garlic, olive oil and salt in a large bowl and stir to combine.  Refrigerate for at least an hour.
  2. Bring the chicken stock, milk, and butter to a boil in a large saucepan.  Stir in the grits, and reduce the heat to a simmer.  Cook the grits, stirring occasionally for 30 minutes.
  3. Heat a tablespoon of canola oil in a large skillet.  Cook the andouille sausage until browned and some of the fat is rendered.  Add the onions and peppers and saute until softened, then add the garlic and saute until fragrant.  Season with salt and pepper.  Add the chicken broth and tomatoes and simmer until the liquid reduces by half.
  4. Stir the Parmigiano-Reggiano into the grits, and stir until well combined.  Add the shrimp to the sauce, and simmer until the shrimp are just cooked through.
  5. Garnish with diced parsley and chopped scallions.

 

Spicy Shrimp and Creamy Parmesan Grits

Total Time: 1 hour

Number of servings: 6

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Ingredients

  • For the Shrimp
  • 1 pound of peeled and deveined shrimp
  • The zest of 1 lemon
  • 3 Tbs. olive oil
  • 2 tsp. salt
  • 2 cloves of garlic
  • 1Tbs. minced parsley
  • For the Sauce
  • 1 pound of andouille sausage, split lengthwise and cut into 1/2 inch slices
  • 1 onion diced
  • 2 bell peppers diced
  • 1 large jalapeno minced (or more to taste)
  • 2 cloves of garlic minced
  • 1 tomato diced
  • 2 cups of chicken broth
  • Parsley and scallions for garnish
  • Salt and pepper to taste
  • For the Grits
  • 2 cups of chicken broth
  • 2 cups of milk
  • 1 cup of grits
  • 4 Tbsp butter
  • 1/2 cup of Parmigiano-Reggiano cheese
  • Salt and pepper to taste

Instructions

  1. Combine the shrimp, lemon zest, parsley, garlic, olive oil and salt in a large bowl and stir to combine.  Refrigerate for at least an hour.
  2. Bring the chicken stock, milk, and butter to a boil in a large saucepan.  Stir in the grits, and reduce the heat to a simmer.  Cook the grits, stirring occasionally for 30 minutes.
  3. Heat a tablespoon of canola oil in a large skillet.  Cook the andouille sausage until browned and some of the fat is rendered.  Add the onions and peppers and saute until softened, then add the garlic and saute until fragrant.  Season with salt and pepper.  Add the chicken broth and tomatoes and simmer until the liquid reduces by half.
  4. Stir the Parmigiano-Reggiano into the grits, and stir until well combined.  Add the shrimp to the sauce, and simmer until the shrimp are just cooked through.
  5. Garnish with diced parsley and chopped scallions.

17 Replies to “Spicy Shrimp and Creamy Parmesan Grits”

  1. This looks so creamy and yummy! If I could, I would eat shrimp and grits all day, every day. I’m getting more into cooking and think this would be a hit at girls night. Going to try this recipe next week and tell you how it goes!

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