Fresh shrimp, sauteed in a savory sauce with onions, peppers, garlic and South Louisiana seasonings ladled over creamy, cheesy grits. Heartwarming goodness from the South!
Peel, de-vein and the rinse shrimp; pat dry; sprinkle on some creole seasoning and set aside. Slice the onions and green peppers and chop the garlic. Measure out all other ingredients. Prepare the grits.
Prepare the Grits (See Notes)
Bring 2 cups of water to a heavy boil. Grate cheese and set aside.
Add kosher salt and gradually whisk or stir grits into boiling water, stir or whisk until grits are dispersed and not lumpy.
Lower the heat to a simmer, cover pot and simmer for about 15 minutes. Get started on the shrimp while these cook.
Remove the lid, stir well and taste. If al dente, add the butter and Gruyere cheese. Stir vigorously to combine all ingredients until smooth and creamy. If the grits are a little hard still, leave a low fir on for another 5 minutes.
Replace the cover, remove from heat and let sit until the shrimp are ready.
Prepare the Shrimp and Sauce
Place a large saute pan or cast iron skillet over medium-high heat. Melt 4 tablespoons of butter..
When bubbly, add the sliced onions and peppers-sautée until soft, about 5–6 minutes,
Add the garlic, green onions, and about ¾ of the Herb and Spice Blend. Mix well and continue to sauté until aromatic-about 2 minutes.
Increase the heat to high and add the shrimp; sauté for about 1 minute on each side.
Add the tomato paste and mix it in very well. Continue to saute for another 2 minutes (approximately).
If needed, deglaze the pan with a little of the stock before moving on to the next step.
Mix in about ½ to ¾ cup of the stock (reserve the remainder), the lemon juice, and the Worcestershire.
Stir to combine, then add 2 tablespoons of butter. Shake the pan back and forth; continue to simmer as the butter melts and the sauce slightly thickens. Don’t overcook the shrimp, no more than about 5 minutes.
Taste a few times to check if it needs more spices, remember the shrimp will soak up some spice so it's OK to be a little over-spiced at this stage. Add more of the reserved Herb and Spice Blend or stock, if needed. See Notes on salt.
Stir the cheese grits vigorously then place a healthy spoonful in a shallow bowl or plate, spoon the shrimp over the cheese grits and serve immediately.
Notes
Check out my article Cajun Shrimp and Grits for more details and process photos.You can use your favorite grits and recipe. Head-on shrimp? Buy about 1 ½ to 2 pounds to end up with 1 pound after the shells are removed.Leftover shrimp and sauce mixture can be refrigerated for 3 or 4 days or frozen for a few (2-3) months in an airtight container. Defrost overnight in the fridge. The grits will also last a few days in the fridge, freezing is not recommended. Reheat the shrimp and sauce on the stovetop. A microwave may overcook the shrimp. Reheat the grits in the microwave; mix in a little water and stir every 30-seconds until they are warm and creamy again. Substitutechicken orseafood stock for the shrimp stock. In place of grits, serve over rice, mashed potatoes, polenta, risotto, or french bread! You can also use Quick Grits or any of the many varieties of grit. Just follow the directions on the package.In place of Gruyere cheese, try sharp or mild cheddar cheese, or a combination. For something special, try some smoked cheddar or smoked gouda. Many commercial creole seasonings and stocks contain quite a bit of salt. This recipe was developed using salted butter and stock, but a no-salt creole seasoning. Taste before adding salt so you get it the way you like it.