New Orleans Shrimp And Grits
4 cups Chicken Stock (low sodium) OR Water
1 cup Stone Ground White Grits (must not be instant)
4 tbsp Unsalted Butter
1/2 cup Heavy Cream
1 cup Sharp Cheddar Cheese, grated
1 tsp Kosher Salt, plus more to taste
1/4 tsp White Pepper
4 oz Smoked Bacon or Tasso Ham, diced
1/2 cup Yellow Onion, finely chopped
1/4 cup Celery, finely chopped
1/2 cup Green Bell Pepper, finely chopped
2 cloves Garlic, minced
1 tbsp All-Purpose Flour
1 1/2 cups Chicken Stock (low sodium)
1 lb Large Shrimp (21-25 count), peeled, deveined, tails removed
2 tbsp Neutral Oil (e.g., canola or vegetable)
2 tsp Worcestershire Sauce
1 tsp Hot Sauce (e.g., Tabasco or Cholula)
1/2 tsp Smoked Paprika
Pinch of Cayenne Pepper
Juice of 1/2 Lemon (about 1 tbsp)
1/4 cup Spring Onions or Chives, sliced
Instructions:
STAGE 1: THE GRITS. In a heavy bottomed saucepan, bring the 4 cups of chicken stock (or water) and 1 tsp salt to a rolling boil over medium high heat.
Slowly whisk in the stone ground grits in a steady stream to prevent clumping.
Reduce the heat immediately to low. Cover the pot, leaving a slight gap for steam. Simmer for 30 35 minutes, stirring vigorously every 5 minutes, paying attention to the bottom of the pot to prevent scorching.
Once the grits are thick and creamy, remove from heat. Stir in the butter, heavy cream, cheddar cheese, and white pepper. Taste and adjust seasoning. Keep covered to stay warm.
STAGE 2: THE SHRIMP GRAVY. In a large skillet, cook the diced bacon or Tasso ham over medium heat until crispy. Remove the pork with a slotted spoon and set aside, reserving 1 tbsp of fat in the pan. Add the neutral oil if the rendered fat is insufficient.
Add the onion, celery, and green pepper (the 'Holy Trinity') to the skillet. Sauté for 5 7 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
Sprinkle the flour, smoked paprika, and cayenne pepper over the vegetables. Stir well for 1 minute to cook out the raw flour taste (creating a light roux).
Slowly whisk in the 1 1/2 cups of chicken stock, scraping up any browned bits from the bottom of the pan. Stir in the Worcestershire sauce and hot sauce. Bring to a simmer and cook for 5 minutes until the sauce has thickened nicely. Reduce heat to low.
Season the shrimp lightly with salt and pepper. Add the shrimp directly to the simmering gravy. Cook for only 2 3 minutes per side, or until they turn opaque pink and are just cooked through. Do not overcook.
Stir in the reserved cooked bacon/Tasso and the fresh lemon juice. Check the seasoning of the entire gravy it should be vibrant and well balanced.
STAGE 3: PLATING. Spoon a generous amount of the creamy grits into wide, shallow bowls. Ladle the hot shrimp and sauce evenly over the top of the grits. Garnish with the sliced spring onions or chives for colour and freshness. Serve immediately.
Shrimp and grits is a beloved Southern comfort dish that truly shines when made with attention to traditional ingredients and techniques. The use of stone-ground white grits—never instant—is essential for achieving the rich, creamy texture that makes this dish so comforting. Adding sharp cheddar cheese and heavy cream enhances that creaminess while contributing a delightful tangy depth. In New Orleans cuisine, the “Holy Trinity” of finely chopped yellow onion, celery, and green bell pepper serves as the aromatic foundation for many dishes, including the shrimp gravy here. Cooking these vegetables slowly in the rendered fat from smoked bacon or Tasso ham infuses the sauce with smoky richness. Incorporating all-purpose flour to create a light roux helps thicken the sauce, ensuring it’s velvety and coats the shrimp beautifully. Seasoning with smoked paprika, cayenne pepper, Worcestershire sauce, and a hot sauce like Tabasco balances the smoky, spicy, and tangy flavors characteristic of genuine Creole cooking. The addition of fresh lemon juice at the end brightens the gravy and rounds out the flavors. When cooking the shrimp, it’s crucial not to overcook them—they should turn opaque pink and remain tender and juicy. The garnishing with sliced spring onions or chives adds a refreshing herbal note and visual appeal. Using low sodium chicken stock both for cooking the grits and the shrimp gravy ensures flavor control and a hearty base. This recipe is perfect for those seeking an authentic taste of New Orleans at home and can be paired with a crisp green salad or crusty bread to make a fulfilling meal. Finally, the recipe is a wonderful introduction for home cooks looking to master Southern classics while appreciating the balance of spices and textures that make shrimp and grits a signature dish. Whether for brunch, lunch, or dinner, this dish offers a rich cultural and culinary experience that highlights the essence of Louisiana’s vibrant food heritage.
