
Shrimp and Grits
I'm a big fan of savory breakfasts, and Shrimp and Grits are one of my favorite breakfast foods of all time. Most recipes rely heavily on the shrimp for flavor, but I've loaded up my grits with umami-rich ingredients like milk, butter, cheese, and chicken stock, so this version of the southern classic has a one-two punch of flavor on flavor.
Why this recipe works
- Cooking grits in water makes them taste... well... watery. Cooking them in milk makes them rich and creamy, but they still taste pretty bland. To take this grits recipe to the next level, I cook the grits in a 50:50 blend of chicken stock and milk. Along with the cheese that gets added at the end, the chicken stock loads the grits up with umami producing amino acids.
- Adding a ton of cheese to the grits at the end, not only adds a cheesy flavor it also adds fat, which gives the grits a rich, creamy texture.
- Smoked paprika works with the ham to give the shrimp a smoky flavor.
- By adding the ham, aromatics, and shrimp at different times, you're able to draw the maximum amount of flavor from each ingredient, without overcooking the shrimp.
- A squeeze of lemon added at the end not only brings out the sharpness of the cheddar in the grits, but it also brightens up the whole dish, keeping it from getting too rich and cloying.
What are the ingredients for Shrimp and Grits?
Here are the key ingredients for making the best Shrimp and Grits, and how to pick the right ones, including potential substitutes.
Shrimp Marinade
- Olive oil - I like using olive oil for this dish because it adds a nice flavor while being a bit healthier than other oils.
- Garlic - Garlic cloves make just about everything better, and it goes with shrimp like peanut butter and jelly. The Spanish even have a dish called Garlic Shrimp!
- Smoked paprika - Speaking of Spain, they produce delicious smoked paprika that gives an awesome smoky flavor to anything you add it to, and I prefer the flavor over cayenne pepper. We're gonna sauté the shrimp with smoked ham later, but adding some smoked paprika to the marinade backs the ham up.
- Shrimp - You don't need fancy shrimp here. I buy smallish shrimp with 26/30 pieces per pound. You can go larger or smaller, but just be aware: the cooking times will change a bit as the size of the shrimp changes.
Cheesy Grits
- Chicken stock - Homemade chicken stock is always best, but for cooking grits, canned chicken broth or even bouillon cubes will work.
- Whole milk - Fat is flavor, so if you want creamy grits, use whole milk. By this logic, you're probably thinking that heavy cream would work even better. Some people might like this, but using cream is a little over the top of me, especially since there's a lot of cheese and butter that get added in at the end.
- Grits - I used your run-of-the-mill stone-ground grits. Old fashioned grits will take longer to cook than the quick cooking variety and have more texture. Just make sure to read the package instructions and adjust the cooking time. I'm not super picky here, and if you're in an area that doesn't sell grits, Polenta will work just fine (though the texture and flavor is not exactly the same).
- Cheddar cheese - I used to be really particular about using aged white cheddar for grits, but my local market hasn't carried the stuff lately, so I've been making cheese grits with sharp red cheddar, and it's still really good. Honestly, I think you can use just about any cheese that's got a lot of flavor and will melt here (Sharp cheddar cheese, Gruyere, Comte, Fontina, and Swiss are all good options).
- Butter - Remember what I said about fat being flavor? A pat of butter added to grits at the end not only keeps them from drying out, but it also adds a nice richness. I use cultured unsalted butter (a.k.a. European butter) because it has more diacetyl (the compound that makes butter taste like butter) than uncultured butter, but use what you have on hand.
Cajun Shrimp
- Tasso ham - The ham is here to add salt, smoke, and umami. Ideally, you'll want to use Cajun Tasso ham, but this works with just about any heavily smoked cured pork, including bacon, and Andouille sausage.
- Aromatics - Aromatic vegetables, like onions and red bell peppers, caramelize as you sauté the shrimp, adding boatloads of flavor and a mellow sweetness to the dish. The peppers not only add color, but they also work with the paprika to add a sweet pepper flavor.
- Lemon - I like to finish my shrimp and grits off with a squeeze of lemon juice, which brightens everything up, making it all a little less heavy.
- Garnish - I usually use chopped parsley to garnish, but chives or green onions are both excellent alternatives.
How to Make Shrimp and Grits
Because you want to give the shrimp a bit of time to marinate, I usually start by getting them in the marinade, and then I move on to cook the grits. The grits require some passive cooking time, so that's when I go back and finish off the shrimp.
Smoky Cajun Shrimp
The first thing you need to do is clean and devein the shrimp. I've posted an article on How to Clean and Devein Shrimp which you can check out for more details, or just watch the video below.
Then you just need to mix all the marinade ingredients together and toss them together with the shrimp. While they marinate, you can go ahead and start making the grits, or you can prep this up to a day in advance and keep it in the fridge(but be sure to keep it in a sealed container or your whole fridge will end up smelling like garlic).
Once the grits are off the heat and steaming, I start the shrimp by browning the ham. This not only releases some delicious pork fat to fry the other ingredients in, but it also creates a bunch of flavor compounds thanks to the Maillard reaction.
The onions and peppers go into the pan with the browned ham and get sautéed until they're translucent and just starting to get tender. You don't want to overdo it here, or they'll burn by the time the shrimp is cooked through.
Then the shrimp goes in, along with any marinade left in the bowl. You want to make sure you spread the shrimp out into a single layer so they cook through evenly. When they're cooked through on one side, just flip them over and cook the shrimp through.
Cheddar Cheese Grits
I don't want to spend my Sunday mornings stirring a sputtering pot of grits, so I've come up with an easy way to make ultra-creamy grits that only requires periodic stirring. This not only makes it easier, but it also frees up some time to work on the shrimp.
The first thing I do is bring the chicken stock and milk to a full boil, and then I stir in the grits. The cornmeal absorbs a ton of liquid in the next minute or so; it's very important to keep stirring the grits at first to keep them from forming hard clumps.
Once the mixture starts to thicken, you can turn down the heat, cover the pot with a lid, and let it simmer for ten minutes. You'll still want to stir it about once every three minutes to keep things from burning, but it's a lot better than twenty minutes of non-stop stirring.
Then, I just keep the pot covered with a lid, and let the grits steam for another ten minutes off the heat to finish cooking it through. This gives you some time to cook the shrimp.
I just reheat the grits and melt in the cheese, adding a handful at a time. You don't want to dump all the cheese in at once or the fat in the cheese might separate. To finish it off, I add a pat of butter and stir it into the grits.
To plate it up, just spoon the grits into two serving bowls, and then top the cheesy grits with the shrimp and ham.
Grits are made from coarse ground cornmeal, which is then boiled with water, stock, or milk to make a thick porridge. They're a common breakfast food and can be paired with savory or sweet seasoning. They make a wonderful side dish to roasted meats, or you can top them with other flavorful items, as in my Artichokes and Cheesy Grits.
The dish most likely originated from a Native American preparation of corn, where it was dried, then treated with a calcium solution (a process called Nixtamalization) and stone ground before being cooked. This process unlocks the nutrition in the corn, making it much more nutritious. The uncooked ground corn has a course "gritty" texture, which is where the name comes from.
There's a bit of confusion around this since they are both course-ground cornmeal. The primary differences lie in the type of corn used to make it and the processing of the corn. Polenta is made with flint corn, whereas grits are made with dent corn. Since dent corn contains more starch than flint corn, grits have a more gummy texture than polenta. Grits are made from ground hominy, which is commonly white corn that's been treated with a lye solution. This process changes the flavor, texture, and nutritional profile of the corn. Polenta is made from untreated yellow corn.
If you're feeling bold, there's nothing better than a poached egg on top of a bowl of Shrimp and Grits for brunch. Add a little hot sauce (I recommend Tabasco), and you can call it a day. If you must put some vegetables on the table, how about some Chili Lime Grilled Corn Salad?
Other Easy Shrimp Recipes
- Shrimp Po' Boy
- Gambas al Ajillo (Garlic Shrimp)
- Coconut Shrimp
- Shrimp and Avocado Pasta
📖 Recipe
Units
Ingredients
shrimp marinade
- 1 tablespoon olive oil
- 14 grams garlic (2 large cloves, finely minced)
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 300 grams shrimp (peeled and deveined)
cheddar grits
- 1 ½ cups low sodium chicken stock
- 1 ½ cup whole milk
- 85 grams grits (~½ cup)
- 80 grams cheddar cheese (~1 cup grated)
- 1 tablespoon cultured unsalted butter
Cajun shrimp
- 1 tablespoon olive oil
- 90 grams Tasso ham (or bacon, cut into ⅓-inch cubes)
- 90 grams onion (½ small onion, diced)
- 65 grams red bell pepper (½ red bell pepper, diced)
- ½ Lemon (to taste)
- Flat-leaf parsley (for garnish)
Instructions
- Make the marinade for the shrimp by stirring together the olive oil, garlic, smoked paprika, salt, and black pepper. Add the shrimp and toss to coat evenly.
- To cook the grits, add the chicken stock and milk to a pot and bring the mixture to a boil.
- Add the grits and quickly stir them into the milk and stock. Continue stirring the mixture until it starts to thicken slightly (about a minute).
- Turn the heat down all the way and cover the pot with a lid. Let this simmer for 10 minutes, being sure to stir it every 3 minutes or so to keep it from burning.
- When the 10 minutes are up, give it one last stir, cover it with the lid, and remove the pan from the heat. Let this steam without opening the lid while you prepare the shrimp.
- For the shrimp, heat a frying pan over medium high heat until hot. Add the olive oil and ham(or bacon) and fry it until it starts to brown.
- Add the onions and bell peppers and sauté the mixture until the onions are soft and translucent.
- Add the shrimp mixture, along with any remaining marinade, and spread the shrimp in a single layer in the pan.
- When the shrimp is half cooked, toss the shrimp to flip them over, and then flip over any shrimp that got missed.
- Let these fry until the shrimp is cooked through and the onions have started to brown.
- To finish the grits, turn the heat back on, and then add the grated cheese in 3 additions, stirring until the cheese is fully incorporated after each addition.
- When the cheese is incorporated, stir in the butter.
- Serve the shrimp and grits in a bowl and garnished with chopped parsley or scallions and a squeeze of lemon.
oksana says
Right now started to do it for lunch:) Later will tell you how is it:)
Oksana says
Just made it for lunch. It is amazing tasty and super easy. My second favorite (the first is Japaneese hamburger:))
Marc Matsumoto says
Hi Oksana, wow that was quick! I'm glad to hear you enjoyed it! This is one of my favorites as well.
Terri Crews says
I am retired and have enjoyed getting back to cooking for my children and 11 grandchildren. Today I watched your video on shrimp and grits - which is my next planned Sunday dinner. I have always studied cooking/baking as a hobby BUT I learned new techniques I had never heard of or tried in your short video! I loved the pace, your clear instructions and the why’s of doing it. Thank you and look forward to many more of your videos.
Marc Matsumoto says
Hi Terri, wow 11 grandkids, that's awesome! I'm glad to hear you were able to learn a few things in this video. It's my belief that learning techniques (along with the "why") is the best way to make anyone a better cook which is why I'm always on the lookout for these small things that make a difference. Thanks for taking the time to drop by and leave me a note!
Cassie says
Hi! This is the best looking shrimp and grits recipe I've found so far. I can't wait to try it out... and that tip with the toothpick to devein them is genius!
So about the baking soda brine. I think I might have an answer for you as to why they stay so crispy. Baking soda changes the PH in the flesh of the shrimp which not only plumps them up, making them firmer and crispier, but also makes them resistant to overcooking... hence... better shrimp. 🙂
Marc Matsumoto says
Thanks Cassie, I hope you enjoy this! As for the baking soda, I understand the effects, but I was hoping to learn more about why it works. I think the plumping is due to the sodium trying to reach equilibrium between the solution and the cells in the meat (similar to how brining chicken works); but I haven't been able to find a clear explanation for the firm texture that brining in an alkali solution imparts. I've also tried it with Potassium Carbonate (pH of 11.5), which is even more effective, so I'm pretty sure it has to do with the alkalinity of the solution.
Vlad says
The shrimp was great, the grits a little watery. I'd use just a cup of each liquid next time!
LindaLe'a Harvell says
Oh, I've made this before and we're having it again tonight! I have added light cheddar as well. Absolutely beautiful to look at and yummy to eat the green scallions gives it just the right color with the red pepper.
Marc Matsumoto says
Happy to hear you've been enjoying this LindaLe'a! Thanks for stopping by to let me know!
Kathy Stroup says
This was so DELICIOUS! I can't believe I waited so long to try this. I used Anson Mills Antebellum White Grits, which take a bit longer to cook, so I adjusted the times. They were so creamy! I added my homemade chicken stock and finished them with some Canadian Black Diamond Extra Sharp 3 Year Aged White Cheddar and Kerrygold butter. Very Extra! The shrimp was just some frozen ones, and I had some sausage in the freezer I decided to use. Added some bacon fat to the pan. It was a divine combination. The squeeze of lemon at the end really made all the flavors pop. I used Meyer lemon. It was really quick and easy, and it tasted as good as a dish you would order at a fancy bistro. Thanks for getting me to try this! I'm sure it will be appearing regularly in my menu.
Marc Matsumoto says
I'm so happy to hear you enjoyed this. This is one of my favorite dishes/recipes and now I'm going to have to order some more grits to make this😆 Thanks for leaving a list of the specific ingredients you used. I'm going to try and look for them the next time I'm in the US. You could probably tell from the photo, but I used Meyer lemons for this too!