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Kenya’s Kitchen88
Kenya Walker

Shrimp & Grits Recipe

Scrumptious buttery shrimp in a seasoned flavorful cream sauce served over creamy cheese grits.This shrimp and grits recipe is so good. It’s bursting with yummy flavor. You can serve this classic dish for breakfast, lunch, or dinner in just under 25 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3
Course: Appetizer, dinner, lunch, Main Course
Cuisine: American
Ingredients Method Video

Ingredients
  

**** Makes 2 to 3 Servings****
Creamy Grits:
  • 1/2 Cup Grits
  • 1 ½ Cup chicken broth
  • ¼ to ½ Cup Half & Half
  • 2 Tbsp Butter
  • Cheese Options: mozzarella, cheddar cheese, &/or Colby jack
  • Pinch of Black Pepper for taste
****Note: chicken broth has salt, so you don’t need to add or season with salt*
**Tip: for thinner grits add more liquid, for thicker grits add less liquid.
Cream Sauce & Shrimp:
  • 1 to 2 Tbsp Olive oil
  • 1 Tbsp Butter
  • 1 Ib Shrimp
  • 1 tsp Old bay garlic & herb
  • 1 tsp Seasoned black pepper
  • 1/2 Cup Bell pepper Diced
  • 1/3 Cup Green onion or Scallion Diced
  • 1 tsp Tomato paste
  • 2 to 4 Cloves Garlic minced
  • 3 Cups Chicken broth
  • 1 Cup White Cooking Wine
  • 1/2 Cup Half & Half
  • 1 to 2 tsp Garlic & Herb Seasoning
  • 1 to 2 tsp Onion & Herb Seasoning
  • 1 tsp Paprika
  • 1/2 tsp Seasoned black pepper
  • 1/2 Lemon Freshly squeezed

Method
 

Creamy Grits:
  1. Over medium high heat, Bring a pot of the chicken broth to a boil.
  2. Add the grits. Allow the grits to cook until they thicken up for about 5 to 8 minutes; stir consistently to avoid lumps.
  3. Once the grits have thickened to your liking, add the half & half. Stir until the grits have a creamy smooth consistency, if you need to add more half and half do so.
  4. Add the butter & shredded cheese; stir until everything is melted and mixed together.
  5. Optional: season with a pinch of black pepper. Note: there’s no need to add salt, chicken broth/stock has salt.
Shrimp & Sauce:
  1. Clean, peel, and devein the shrimp beforehand. Rinse under cold water and pat dry with a paper towel.
  2. Season the shrimp with old bay garlic & herb and seasoned pepper.
  3. Over medium-high heat, add some olive oil to a pot or skillet. Add the butter and allow it to melt.
  4. Once the oil is hot, add the seasoned shrimp. Cook 1 to 2 minute on each side, then remove from the pan and set aside.
  5. In the same skillet, remove any excess oil and leave about a ½ tbsp. Add the mixed bell peppers and green onion. Sauté for about 1 to 2 minutes. Add the tomato paste and garlic, stir until dissolved and/or until the garlic becomes fragrant. (A few seconds)
  6. Next, add the white wine, chicken broth, and half & half. Mix everything together and allow the sauce to come to a boil.
  7. Season with seasoned black pepper, paprika, garlic n herb, onion and herb/garlic n herb, & fresh lemon juice.
  8. Lower the heat & allow the sauce to simmer for 7 to 10 minutes.
  9. The sauce will reduce and thicken up.
  10. Add the shrimp to finish cooking in the last minute or 2. Make sure the shrimp is fully and properly cooked.
  11. Serve over warm grits immediately.