Easy Shrimp and Grits Recipe
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- Shrimp and Grits is a quintessentially Southern recipe that’s beloved for good reason. Juicy shrimp and bacon are seasoned with bold and spicy Cajun seasoning and served over creamy and cheesy grits for a delicious meal you won’t soon forget. This family-favorite is ready in under 30 minutes and will leave everyone asking for seconds!
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If you've peeled the shrimp yourself, don't just toss the shells. Toast them in a dry skillet, maybe a light spray of cooking oil, until they're lightly browned and blistered. Then pour water over it and let it steep for a while. Pour through a strainer to get the shells out, and voila, shrimp broth. Freeze for later or substitute for the chicken broth for extra shrimpy grits.
Oooh thanks for the rec, legend
@@topazgemfairy Think I saw that on Cook's Country or America's Test Kitchen years ago. Been using it ever since for Paella! Also, the spent shells make for great compost.
Great idea
Yep. Excellent advice. Been doing it for years. NEVER miss an opportunity to make more flavor.
@@jakemitchell1671 Amen. Not to mention waste not, want not. Even if you don't decide to use the crustacean broth in this dish, freeze it and use it later! One more way to make something good to eat, one less thing you have to buy. Win - win!
You serious got the best cooking channel on the Tube. Help home cooks believe that they can make it at home! Cheers
I use some chopped Andouille sausage instead of bacon, chopped celery instead of parsley and regular onion instead of green onions and 1-2 chopped jalapeños. I sprinkle some flour over the cooked aromatics before I add twice the amount of chicken broth so that I get lots of sauce. No cheese in the grits. Love this stuff
As a southern gal, I'm always watching to see how people from other parts of the country cook, shrimp and grits. You did excellent by using yellow grits and adding all of those extra flavors to it. If I didn't know that you were from California, I swear you were from Louisiana. Looks yummy! Can't wait to try your recipe.
For my shrimp n grits, I don't use any cheese, but some heavy cream and butter after cooking. For the shrimp, instead of chicken stock, make a quick shrimp stock from the shrimp shells, water and some tomato paste, then make a roux, add that strained stock to the roux for a beautiful sauce. This is not so quick as your option, but tasty.❤
You just mix in the heavy cream AFTER it cooks?
@@pherron7471 Yes
What’s GRITS ? Is it polenta
Hi john ❤ please can you do some more air fryer recipes? I've just bought an air fryer oven so ive never used one before, but the cost of living is crazy in the UK so i would love some cheap, quick meal ideas ❤
Not bad, a little heavy on the red pepper, all you need is a little for some color, or just leave it out. I prefer to bake my bacon, it crisps up nicely and is easy to crumble. Saves time, while the bacon is baking you can do other things. Don't even really need the cheese for shrimp~n~grits. All you need is creamy grits, butta, a dash of hot sauce and shrimp.
Only three cloves of garlic? I'm worried you're not feeling quite yourself, John! ❤
Your shrimp is way over cooked if you let it simmer for 5mins. If you add it later, and cook it for a total of three minutes or less... it will taste a lot better.
Very nice recipie John! They looks amazing! Have a nice day and good week! 👍👏🍴
Grits are ground up hominy. Hominy is corn that has been soaked in lye.
As a half-Italian, I'm always on the lookout for a new polenta recipe. ;) Thanks! I'll have to substitute the bellpepper though (allergic). I love dishes that are this versatile and adaptable!
I think heavy cream and parmesean added to the sauce is a nice addition for Shrimp and Grits. It makes the sauce very creamy and delicious.
That fresh parm gives a nice saltiness without having to add extra salt.
The first time I ever had Shrimp and Grits was in Chattanooga. From then on I ordered them in every restaurant we went to. They were to die for. Thank you, John for sharing the recipe and the how-to video. In fact, I love all of your videos. You make everything look so doable.
Tomorrow is my birthday was planning to go eat somewhere NOT anymore will cook this for me definitely 🎉 THANKS
I don’t know why I watch these recipes. I’m on a diet!
I grew up in Charleston, SC. Shrimp and Grits is a staple. Gravy made with Tasso topped it off instead of bacon and most southerners wouldn’t use cheese in the grits. We love cheese grits but not with shrimp. I like your recipe, it looked delicious! Thanks for sharing!!
Yummy...do you ever eat grits with butter, salt, and pepper as a breakfast side dish?
That's some serious eye porn John. Headed to the store now. 😁 Thanks for taking the decision making out of that annoying "What's for dinner" question tonight. You rock!
I’m in Alabama… Love me some shrimp and grits! I prefer andouille sausage instead of bacon. So rich and yummy in fall/winter!!!!🤤
South Carolina here- I can’t wait to try this!
From watching a bunch of recipes, I get the impression that "shrimp and grits" was the Creole version of a last minute "whatever you've got" recipe. I love the flexibility! Make cheesy grits. Make Creole shrimp. Then add whatever you've got!
Hey John, could you do a half cup of Polenta and a half cup of Grits successfully? Cook times and all that good stuff. ❤️ GRITS!! And Polenta!🥰
My mama always asks me to make Shrimp and Grits. I used Gouda Cheese one time and it was sooooooo good. I also topped with some shallots
The BEST cooking channel on TH-cam. EVERY recipe i have tried has been outstanding. Thank you for sharing your gift. May your gift continue to make room for you.
I don't know what grits are?
Me too. Looks like coarse cornmeal
Hey John while watching the video I was asking myself what is grits and there you told me I love love how you always tell us about the food you make "perfecto🎉"love the recipe 🎉❤
You can make your own grits with popcorn kernels and a blender, and you get some extra corn meal as well.
Toss less than a cup of popcorn kernels into a blender. Pulse it several times until the kernels become powdery. Pour the mixture through a sieve and shake. The corn meal moves through the sieve, and the grits are in the sieve. If the grits are two corse, blend and sieve again. Continue until you have enough grits.
These are how grits were made at one time by grinding, etc. Some people let them soak overnight, but that is not necessary.
You can cook them on the stove top with ratio of 1 part grits to 4 parts water. Some say 3 parts water, but I find 4 works better. It can take anywhere from 30 minutes to one hour.
I think these are much better than 5 minute grits any day of the week. Depending on the corn you use, the grits will be yellow to white. It depends on the color of the corn.
The other plus side is the corn meal from this method. Give it a try.
That looks sooo delicious. Can’t wait to make once the weather cools off a bit. We normally make polenta with roasted sausage and fontina cheese. Our (Italian) version of this dish.
Amo suas receitas, e a maneira como ensina.❤
This looks so yummy and delicious thanks Kevin for sharing this recipe with us ❤❤❤ God/Jesus Bless you and your family
Girl his name is John not Kevin
We are making savoury foods too 😭😭😭😭😭 I am never leaving ❤️❤️
Thanks for your new spin on shrimp and grits. I learned to make the dish from my Creole Mom so you know it has tomatoes in it. I’m willing to try your recipe and compare the results! ❤
Ooh, fun and tasty experiment! Will you update your comment with the results if you remember??
I’ve had lots of different shrimp and grits dishes. This wouldn’t be my choice of the one to cook. Tomato gravy. Okra.
Question - can you make a suggestion for a substitute for peppers? cannot read red/green/yellow peppers
Hominy vs Grits
The main differences between Grits and Hominy are taste, texture, ingredients, preparation, use, and nutritional information. Hominy, created from dried corn soaked in an alkaline solution then either dried again or canned after being soaked, is sweeter and has traces of lime, while grits, which are also derived from dry corn, are creamier and smoother. The process of making hominy breaks down the B vitamins for easier absorption in the body. Hominy can be whole kernel or coarse ground , but fore this recipe , ground.
Instapots cook grits in 4 minutes. Soooo easy.
May I ask how you do it? Do they stick?
The best cooking channel on TH-cam
I like that you used your stove. Tired of watching ppl cook on induction burners.
I would love to try this but have a family member that has a shellfish allergy. Can't have any shellfish in my house at all. Is there anything I can substitute? I know it won't taste quite the same.
i love shrimp and grits but that's was lot cheese...any who looks great
Add Louisiana smoked sausage and it's off the chain the best in South just a little Cajun twist 🪢
I use the shrimp tails in the water to flavor it .
Soooo good
That looks fantastic - thanks
Love this guys kitchen
two tablespoons of Worcestershire source will take this over the top!!
Wonderful amazing and fantastic recipe looks delicious 😋 enjoy your meal 👍
* Chef’s kiss * times 1,000 🤤💯
Personally, I like andouille sausage MUCH better with shrimp and grits than bacon, but that's my personal preference of course
Can I use Cornmeal inplace of Grits
I like mushrooms sauteed in mine too
I believe editing and production style change a bit.. it is great.. but older style was more personal and like closer to the audience
Do Brits have the same foods as Americans or is it different
A friend from SC sent me a bag of “the best grits” in the World… Palmetto Farms. They are white corn and I’ve been searching for just the right recipe to make shrimp and grits….. I FOUND IT!! Thank you John, I can’t wait to make your recipe. ❤
I made this last night, followed the recipe exactly, and it was the best shrimp and grits I’ve ever eaten. I have eaten at Nola in New Orleans, all over the south and in my own kitchen with different recipes. This was the BEST!
Any new savory vegetarian dishes in the works?
"Sure I heard o' grits... I just actually never seen a grit before."
Farmed shrimp or the natural sea shrimp?
Southern belle here. I LOVE shrimp and grits! I also love cheese so I like to try different cheeses in my grits vs the same ol' cheddar. Gouda grits my current favorite; probably cause I love goat cheese. :)
Excellent method! It amazes me how many different approaches to shrimp and grits you find. Some people use cream in their shrimp gravy, which I just don't understand. I'm sure it's awesome.
Wonderful recipe, the only thing I would add would be a jalapeño or two. Looks incredible, thanks for sharing.
Delicious thank you
This looks great! I just made a similar dish on my channel. Hope to be like John someday
As a southerner, thank you for not making instant grits. I personally use white grits because it is what we serve for breakfast/brinner. My mom and I use a process similar to making risotto to make grits. Basically bring equal amounts of your liquid and grits to a slow, gentle boil. Turn down heat to simmer. Put on the lid and slowly add additional liquid (water) until the grits are soft and creamy. Most southerners don’t add stock to their grits but I admit that it would bring a welcome savory-ness to the dish. For the shrimp gravy, I add finely chopped Vidalia onions and mini-sweet peppers but omit parsley. I am sure yours is divine!!
There is also an Italian version of this meal with pancetta and Italian spices instead of cajun. This looks so yummy, though I must try this version, too. Thanks!
As a UK resident, I’ve never had grits. But could I theoretically grind up polenta so I can make grits? Or will I have to keep an eye out at international grocery shops.
Ok John… I’m loving the shrimp & grits. It looks excellent. I may just have to do 1 myself.
Just made this today. And this was a delicious recipe and I want to thank you for showing this to all of us. It is definitely very delicious!! 🤤
You can look at grits like a blank canvas you can paint with spices, fats, and proteins, or you can find their beauty in their simplicity. I'm the latter.
Thank you, It was a hit. I am going to fix it for the men at church on Saturday morning for men's fellowship breakfast.
I have been eating New Orleans shrimp and grits since I was a wee lad. Like since the Nixon administration. I love all of your choices here. Keep up the good work. I do like to use the shells for the broth before I add it to the mix.
What is Grits, i'm German and dont find it in the Translator.
Ground corn
❤
OMG I wish I could dive right through the I pad screen and straight into those grits and 🦐 shrimps!!! It looks absolutely amazing.
Thank you for sharing with us I really enjoyed watching and listening.
Have a great week John
🦐Tina 🦐
I add the grits right away when the liquid is still cold and never had a problem with clumping and lumping. Is there a reason why you boil the liquid first? It tastes the same as when added to boiling liquid.
I love you say use 3 cloves of garlic or so (considering you also tell us that the measurement you give on garlic is the minimum) so considering 5 or would that over power the dish?
Shrimp and grits, aka shrits.
Have you ever thought of baking the grits and cheese mixture and serving it with bacon and eggs.
Great video. I live in Cyprus and they have polenta here. I'm making this over the weekend for sure.
this is delicious.😋❤ I love shrimp and grits. I rarely eat it together. I like to add butter and sugar to my grits.
Do yellow versus white grits have a different flavor? Also what if I don’t want cheese with it throw off the texture?
fold in the cheese David
This is one of my favorite dishes -- I can't wait to make this recipe!
I love all your recipes, but this shrimp and grits are wonderful!
Living in SC this is my go to dish to order at any restaurant that serves it. Plus I love making it. We are inland, but still close enough to the coast to be able to get head on shrimp. Using the heads and shells to make shrimp stock to use in either the grits or freeze for soup. I love trying different variations.
every time you grate/cut anything while staring at the camera instead of what you're doing i worry that you're going to grate/cut your hand
Seriously I have never seen yellow grits only white did you make a mistake.
All this looks so good
Love shrimp and grits wjth andouille sausage as well.
I am sold!!!!
i really want to make this recipe now. Lovely video and thank you.
I'll have to try this version! I've never purchased stone ground grits.
I truly love your stuff and I just don't watch, I cook.
My family loves shrimp and grits...
Could you replace the shrimp with sausage?
Love your videos! I love shrimp! Thank you so much 🫶🫶
You do make savory dishes l. Yay all I've seen is dessert recipes.
Thanks so much for this recipe, John! I will be making it for my mom and sister
I use a smoked Gouda in my grits plus milk and water.