by Joy the Baker 77 Comments
This isn’t my first rodeo. I’ve been down this shrimp and grits road before… and I’ve taken you with me. My last encounter with a warm dish of creamy grits and spicy shrimp was served to a gentleman whose only remark was that I had failed to remove the tails from the shrimp before serving them to him. Really, dude? Really!? So ended that short relationship (not really… but sort of… FOR REAL).
I needed a redo. Not for flavor’s sake, just for my own self… and because I totally just wanted a giant bowl of this madness.
New dating rule #37: I graciously and happily remove a cooked shrimp tail for every car door that is graciously opened for me. Respect, yo!
ps. I don’t actually have thirty-seven dating rules. I do, however, have two giant bowls of lunch. Who’s counting (I am).
I made these Shrimp + Grits with my friend Jonathan. I bought the shrimp, he crashed my house with beer, cucumber, and lime… and we shot pictures on the floor by my front door (see Instagram) (we’re really fancy).
Jonathan made a bonkers co*cktail to pair with the Shrimp + Grits… a Cucumber Blonde Bloody Mary. It’s fizzy and refreshing. It’s takes the tomato thickness out of the traditional Bloody Mary and makes this co*cktail truly gulp-able. In addition to being an awesome bringer-of-co*cktails-to-my-house, Jonathan is also an incredible photographer, baker… and he’s obsessed with my cat. All the things I look for in a friend.
If you need some Shrimp + Grits inspiration, you’ve totally come to the right place.
You can count on two things when Shrimp + Grits come out of my kitchen: the grits will be cheesy, and the shrimp will be buttery.
Please don’t call the diet police.
Grits are cooked up with a hearty handful of sharp cheddar cheese and a big pat of butter. Salt and too coarsely ground black pepper make nice additions.
Before cooking up the shrimp, I sautéed spicy Italian sausage with a bit of garlic. The sausage adds another level of flavor and spice with a saltiness that speaks to my heart.
Green onions, a good squeeze of lemon, and fresh parsley are added as bright finishing touches.
This is my comfort. I’d like a pillow made out of Shrimp + Grits.
No… wait. That’s impossible. Instead I’d like a pillow made out of Chocolate Chip Challah, with a side of Shrimp + Grits.
That makes no sense, and yet I’m going to let it stand.
Shrimp + Grits is cornmeal gruel brought to its highest level. It’s warm and comforting, and really… make sure you only take the tails off the shrimp for someone you really love. It’s worth waiting for.
Spicy shrimp + Cold Beer Bloody Mary… such a major win!
Shrimp + Grits
serves 4
Print this Recipe!
4 cups water
1 cup stone ground grits (also known as polenta)
salt and pepper
3 Tablespoons unsalted butter
1 cup sharp cheddar cheese, shredded
1/2 pound spicy Italian sausage (I used two uncooked links)
1 large garlic clove, minced
1 pound shrimp, peeled and deveined without the tails
4 teaspoons fresh lemon juice
2 Tablespoons parsley, chopped
1/2 cup thinly sliced scallions
Bring water to a boil. Add grits to the boiling water while whisking to prevent clumps. Add a bit of salt and pepper. Lower heat, bring to simmer and cover until water is absorbed. Follow the directions on your box of grits or polenta. Cooking times vary, my coarse grits cooked up in about 15 minutes. Once thick, remove from heat and stir in butter and shredded cheese.
In a medium skillet over medium heat, cook up the sausage. Remove the meat from the casing (if it’s in one) and break the meat into small bits with a spoon as it cooks. Once the meat is cooked through, add the garlic and cook for one minute more. Add shrimp and cook until shrimp turn pink. Add lemon juice, scallions, and parsley. Cook for another three minutes.
Spoon the grits into a serving bowl and top with shrimp mixture. Serve happily.
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Reader Interactions
All Comments
I Made This
Questions
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Judy H
This is now the only shrimp and grits recipe I make. My whole family loves it! The burst of fresh lemon on top is the icing on the cake. The whole thing is just delicious and it’s become a family classic that we will make forever. Since i first made it, my daughter has moved out and now makes it for her family, too! Thank you for a wonderful recipe!
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Gretchen
Well, no another name for grits is not necessarily “polenta”. Those are yellow grits. Shrimp and grits was originally made with white grits as a cheap breakfast dish for lowcountry shrimp boat owners. So cook your stone ground white grits with half milk and half water. And get the yellow color of the finished grits by adding enough cheese!! The sausage addition is interesting as are the other additions.
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Neel
This was really good, and really easy and quick to make. Next time, I might just use one or two less tbsp of butter. Thanks for the great recipe!
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Looks great – can’t wait to try. I was looking for something new and different (for me), and this is it!
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Planning to make this for my grandparents first visit to our home in Houston! They’re from Jackson, so they know their grits :)
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It’s January 2016 and I discovered this recipe this morning. Made it for dinner tonight! Excellent.
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Darlene Duttlinger
I think this is my new favorite dish! What’s not to like? Shrimp, grits, cheese, Italian sausage!!! Just thinking about this dish makes my mouth water. Thank you for posting this recipe.
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Lily @ Life, Love, and Cupcakes
Shrimp and grits is pretty much my favorite comfort food EVER! But I have to admit, I do insist on removing the tails lol
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Shrimp makes everything meal better!
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yeahhhhh, i have the mind of a 10-year old boy (4th pic)
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Moni Hanco*ck
Made this for dinner tonight and it was wonderful. I had never tried grits before and wondered what the fuss about. Now I know! The shrimp and sausage played really well together and the cheese-y goodness of the grits was just the right counterpoint. Thanks for giving me such a wonderful introduction to grits!
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Diane
yum diddy yum yum!!!!!!
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Paige C.
LOVE Rule #37. Preach it!
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gorgeous.
i had the real shrimps and grits last year, cooked by a fantastic southern cook… :)
miss that! but i will try myself.Reply
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Rocio
co*cktail recipe? Please!
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I’m sure it tastes as pretty as it looks! I can’t wait to make it!
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I looooooove me some shrimp and grits. Recently had a killer version at one of Brian Malarkey’s restaurants here in San Diego. You’re version looks great too. And that co*cktail! Love!
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Ladotyk
I was glad to read that you added sausage because at first I was thinking that those grits looked pretty gnarly. (Bulgar grits? She wouldn’t!) This will take me back to a sultry NOLA meal. Thanks!
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Oh Joy… I’ve never had grits before in my life, but you’ve now tempted me to try it! And really, pair anything with shrimp and co*cktails and you can’t go wrong.
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Amy
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I love your photos! This is mouthwatering. Can’t wait to try it!!!
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I have never tried grits, but this looks fantastic! Anything with shrimps in it is a-ok with me
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My boyfriend eats the shrimp tails. That totally makes him a winner right?
Just as a side now, I totally want that co*cktail like woah.
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i have only recently been introduced to the phenomenon of shrimp and grits. what i tried was delicious, but looking at your recipe i think i started in the wrong place. should have waited for joy to do it.
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Kasey @ The Wit of the Staircase
Such a great post! Totes inspired to make this for my fiance when she comes home tomorrow from Scotland. Nothing like a warm, cheesy, shrimpy, succulent dish to great her with.
Also, you should do a floor picnic post. I would be down for that.
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long day behind the computer… thanks for ending it with a smile- see you at potluck end of the month yay!
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“That makes no sense, and yet I’m going to let it stand.” – best. Love the look of this recipe and this post in general, Joy. Thank you!
Heidi xoReply
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This looks delicious! I’m a big fan of pretty much everything shrimp, but shrimp and grits has to top the list. Best shrimp and grits I’ve ever had (which is saying a lot, I’m from Georgia) was at Woodfire Grill in Atlanta if you ever make it out there you should go.
Love your blog, new fan and follower! Hope you can stop by decor-eat sometime.
Corbin
decor-eatReply
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Shawnquellla
That guy was unappreciative and he missed the big picture. Good thing he’s in the past. A young lady in this day in age cared enough for his sorry tail to make him a home cooked, down south, stick to your ribs kinda meal. Instead of stuffing his face so quickly that he could harldy talk or breathe, all he could see are the stinking shrimp tails. What he didn’t understand is unbridled food appreciation leads to more delicious food. He coulda mentioned the shrimps tails later. In a joke. While he was washing the dishes. He deserves to marry a woman who only wants him for his money and only uses the kitchen to microwave.
I made the carrot cake cupcakes recipe you have on a random day I took off in November. I took them as well as frozen yogurt from pinkberry as a treat to my daughter’s daycare. One little girl who abhores vegetables finally makes the connection that there are carrots in her carrot cake and stops eating it -mid cupcake liner. When I left I said I hope you guys enjoyed your treat. She said I only liked the yogurt. Next time can you only bring the frozen yogurt. I leaned down and told her there won’t be a next time if you are not thankful for what you get.
I spent my off day when I could have been getting a pedicure, going on a shapping spree or both, grating carrots for this child to actually say she didn’t enjoy it. The nerve!
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Ann
Love shrimp and grits! Love your Jonathan Winters/Robin Williams stream of thought, as ever a delightful and toothsome blog!
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tracy
those look so yummy…and on the short relationship note, relationships have ended over much less…:)
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Having grown up on the coast of North Carolina, I love shrimp! This is a great and classic dish. Love your version!
Arthur in the Garden!
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WOW, what amazing pictures you made. I am amazed!
Really, really, really, great job!
Regards!
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I feel like you and my fiance must be in cahoots. I just – for the very first time ever – tried grits on Saturday at a campus reception, where they were handing out lovely cups of shrimp and grits. (And yes, that’s the moment when I cursed my picky-eater self for not trying this sooner. It was delicious!)
Anyways – my fiance (after eating two cups) said to me, “we need to try making this ourselves.” To see you post a recipe just two days later seems like too much of a coincidence for me to ignore.
Thanks for sharing. =)
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joythebaker
it’s totally meant to be!
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Savannagal
Boy does that look good. It makes this shriveled up nectarine I’m eating look pretty darn unappetizing.
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Veronique Bryant
The third time (yes third time and I won’t set myself up by mentioning the time span between the first and the third) one of my friends just happened to stop by. I added Andouille sausage to make it “stretch”. The Andouille sausage was a nice addition to the shrimp and grits and gave it that extra layer of flavor. This recipe is probably my number 1 go to dish!!!! Great job as always!
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joythebaker
i LOVE andouille sausage! such a great addition!
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Thats where you shoot your photos? Haha. And the whole time I thought you had some kind of cool little set area with a dark wall and awesome lighting equipment.
Also the first time I had shrimp and grits was at Searsucker for brunch, its served with an egg and it was bomb. I’m scared of making polenta and it turning out gummy but this recipe makes it seem like grits is simpler? Might just have to try it out soon!
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Sue
I’m always sooooo grateful when someone new makes a crack like the tails left on the shrimp as it keeps me from wasting any more time on that person. It really really distinguishes insincere from sincere interest! And lady, you can serve me shrimps with their handles, er tails, on anytime! ; – )
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Emily
You MUST try it next time with a bit of Spanish smoked paprika! Another layer of flavor.
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This looks good, and the pictures are great!
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I don’t want to live in a world where grits aren’t cheesy and shrimp isn’t buttery.
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This is SO happening in my kitchen this week. And I’m keepin the shrimp tails ON!
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Rachael B
That looks so decadent without being heavy and horrible. Maybe I’ll stop by Whole Foods pick up some mega yummy shrimp and make this tonight. Something about grits and shrimp makes me feel wildly southern (even if I just walk around saying it like “grits an shramp”). My hubby will most certainly make me take the tails off – but maybe I should strike up the car door thing with him. It’d be nice to see some chivalry :)
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Filing this away in my brain for when my boyfriend goes away and I can cook shrimp. Got to make the most of having the house to myself to eat food that he hates and watch The Bachelor!
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Jamie @ green beans & grapefruit
That’s how it’s done!
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Sarah R
Who can’t take their own shrimp tails off? Red flag. This looks like awesome though! I’m thinking I’ll adapt this sans sausage.
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mary-kate
not trying to be negative, but raw meat/seafood directly next to other ingredients?? beautiful picture joy, but very poor food safety
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Christina
I don’t think it’s poor food safety at all. You aren’t eating those other ingredients raw, everything still has to be cooked.
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joythebaker
i’ve worked in the food service industry for years, so i know a good deal about food safety. half the battle is temperature. the meat and fish were kept cold before cooking and, most importantly… everything on that tray was cooked at a heat that would kill any weirdo bacteria. but! the food was all kept at the proper temperature, so there probably wasn’t any weirdo bacteria to begin with. food is safe. cool, thanks!
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So great!!! If you ever find a way to have a pillow of Shrimp and Grits, let me know. I want to rest my head there, too. It’s quite possibly my favorite food.
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I’ve actually never tried grits before. This looks so delicious, I love that there’s a co*cktail to pair perfectly with it. I cannot believe that gentleman made that comment to a lunch served by Joy the Baker herself!!
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the title of this post alone made my heart skip a beat… then adding sausage?! girl, you’re too much!
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Melissa
Looks delicious! You really make me excited to cook and bake, Joy. Great pics, so colorful :-) I shall add this to my ‘makin it’ list.
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This look delicious! I the the sausage, shrimp and grits! It is like the perfect combo!
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I love this co*cktail..
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You & I are on a New Orleans kick! In fact, I think we just missed each other there by a few days. Did you see Food & Wine this month with their New Orleans spread? Let’s keep this parade going! :)
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Looks great – can’t wait to try. I was looking for something new and different (for me), and this is it!
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Candice @ The Savory and The Beautiful
Oh how I’ve created those similar kinds of rules. My problem used to be that I just wanted to make all my dates a warm bowl of something when in reality certain ones only deserved the stale lime tortillas in my cabinet and that last single semi hard slice of kraft cheese in the back of my fridge. Soooo I’m totally high-fiving your #37th rule!
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Love struck.
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bhive
Looked at Jonathan on Instagram, couldn’t resist. L-O-V-E a boy who wears saddle shoes, or a girl for that matter. Maybe it’s the saddle shoes.
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Sara {Home is Where the Cookies Are}
I love the addition of the Italian sausage to the shrimp mixture. Seems like the perfect thing to add to an already fab dish!
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Oh, to have good friends to cook with and enjoy food on the floor with. I need a friend like that. Also, I need to get down on grits. I have cornmeal. Not sure of it’s expired but I have them and I really should make this.
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Mmmmmm I love the look of this, its fab!! Ive never tried it but I think Im going to have to make this for sure!! Yum!!
http://www.eatplaydreamlive.blogspot.com
x
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I just have to say that reading your work makes me laugh, a lot. Shrimp look great too.
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oooo-weee love me some shrimp!
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I don’t eat shrimp or meat but I could certainly help you out with the bloody mary. Looks awesome! And I love the bowls you used and your photos are beautiful, Joy!
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Lana
Why am I up past midnight looking at food?! I have to be up in less than 6 hours. This looks amazing! Also, where did you get those gorgeous dishes?
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Ali Federwitz
when you post at midnight on Sunday, it’s 7am on Monday for me. Good morning, it’s going to be a great week!
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