top of page
756A4A9A-19B2-4D54-96CD-F02E67C7E868.jpg

Creole Shrimp and Grits

Although the dish was first made in South Carolina, “Shrimp and Grits” has been adopted into New Orleans’s Creole cuisine. This southern dish is popular in kitchens of the Lowcountry and is prepared differently depending on what region it is made in. Shrimp and Grits is typically served for breakfast and is very simple to make.

Ingredient List

  • Chicken broth (2 cups)

  • Water (2 cups)

  • Salt

  • Black pepper

  • Corn grits (2 cups)

  • Unsalted butter (4 tablespoons)

  • Shredded cheddar (1 cup)

  • Bacon​

  • Fresh peeled shrimp (1 lb.)

  • Paprika 

  • Tony’s Seasoning

  • Green onions (thinly sliced)

  • Garlic Powder

  • Juice from a lemon (½ lemon)

  • Olive oil

  • Dried oregano

Directions

For the grits

  1. In a saucepan over medium heat, add the chicken broth and water. Add in a generous amount of salt

  2. When the mixture begins to boil, add the corn grits. Mix often and let the liquid absorb into the grits

  3. After the grits have fully absorbed the liquid, add the cheese and butter

  4. Season with salt and pepper

​

For the shrimp

  1. In a large skillet, add a small amount of olive oil over medium heat

  2. In a bowl, season the shrimp with paprika, tony’s, garlic powder, green onions, oregano, salt, and pepper

  3. Add the seasoned shrimp to the skillet and allow them to be cooked through

 

Final steps

  • Cook bacon and cut into tiny pieces

  • Serve cooked shrimp over the grits and add chopped bacon on top

  • Optional: add green onion as a garnish

bottom of page