Serving up some southern Shrimp ‘N Grits coming to you straight from a native Chattanoogaan recipe file. The shrimp are cooked in a beautiful red creole-based sauce. The grits are loaded with not one, but two cheeses with a creamy thick texture it is beyond delicious.
I love serving this one to friends who claim they do not like grits to watch their surprise when they find out they are correct they do not like grits, they love them. It does not get more southern than this. Thanks for the recipe, Kathy!
In a large pot over medium heat, melt 1/2 stick butter with 1/4 cup olive oil. When heated add 8 – 10 cloves minced garlic and sauté until fragrant. Add 1 chopped shallot, cooking until translucent.
Add 2 cups chicken stock and 1/2 cup heavy cream and bring to a boil. Add 1 cup of a good quality stone ground grits, like Bob’s Red Mill, and reduce heat to medium. Cook for 15 minutes, or until tender, stirring occasionally to prevent burning.
While the grits cook make the shrimp. Drizzle some olive oil in the bottom of a large saucepan and heat over medium-high heat. When hot, add 1 small chopped yellow onion, 1 chopped red bell pepper, 5 cloves of minced garlic, and 1 – 2, depending on how much heat you want, Cajun seasoning. Sauté until the onion and pepper are tender.
👩🍳TIP: I always use *Cedar Oak Farms Cajun Seasoning. It is crafted with ten herbs and spices that offers a deep red blend. This spicy seasoning walks quietly but carries a big stick. A small amount adds that desired kick of heat. If you like it hot, add more and wait for the TKO!
Add 1 pound of large shrimp that has been peeled, deveined, but keep the tail on. If desired, sprinkle the shrimp with more Cajun seasoning. Cook in butter sauce for about 10 minutes, turning shrimp to cook evenly. Add 1/4 cup cooking sherry, 5 chopped plum tomatoes, and 1/4 cup tomato paste, cooking for about 12 minutes, stirring occasionally.
While the shrimp finishes cooking, remove the grits from the heat. Blend 5 ounces of crumbled plain feta cheese and 5 ounces of shredded smoked cheddar cheese. Season with salt and pepper, taste.
Shrimp ‘N Grits:
Spoon a serving of grits on a plate. Using a slotted ladle spoon up some of the shrimp and place it over the grits. I like to add chopped andouille sausage over the top for added heat and it adds another layer of flavor that is irresistible. Spoon up some of the red sauce from the shrimp and spread it over and around the shrimp N’ grits.
- 4 tablespoons melted unsalted butter
- 1/4 cup extra virgin olive oil
- 10 cloves garlic, minced
- 1 shallot, minced
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 cup stone ground corn grits
- 5 ounces plain feta cheese, crumbled
- 5 ounces smoked cheddar cheese, shredded
- Salt and pepper, to taste
- 1 tbsp. olive oil
- 1 small yellow onion, diced
- 1 small red bell pepper, diced
- 5 cloves garlic, minced
- 1 – 2 tablespoons *Cajun seasoning
- 2 pounds large shrimp, peeled and deveined with tail on
- 1/4 cup cooking sherry
- 5 plum tomatoes, chopped
- 1/4 cup tomato paste
In a large pot over medium heat, add the melted butter, olive oil, and garlic. Sauté until fragrant. Add the shallots and cook until translucent. Pour in the chicken stock and heavy cream and bring to a boil. Add the grits reducing the heat to medium, cook for 15 minutes, or until tender, stirring occasionally to prevent burning. Remove from heat and stir in the feta and smoked cheddar. Season with salt and pepper, to taste.
In a large saucepan, over medium-high heat, add olive oil, onion, bell pepper, garlic, and Cajun seasoning. Sauté until the onion and pepper are tender. Add the shrimp and cook for about 10 minutes, turning shrimp to cook evenly. Add cooking sherry, tomatoes, and tomato paste. Cook for about 12 minutes, stirring occasionally.