New Orleans Shrimp and Grits - Authentic Cajun Recipe
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
924 kcal
-
Course
Main Course
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Cuisine
Cajun
New Orleans Shrimp and Grits - Authentic Cajun Recipe
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Perfectly seasoned shrimp paired with creamy, Romano cheese grits - an authentic NOLA recipe taught by a New Orleans chef!
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Ingredients
Grits
- 1 cup stone-ground grits
- 2 cups water
- 2 cups whole milk
- 1 cup shredded Romano cheese
Shrimp
- 1 tablespoon butter for sauteing shrimp heads
- 2 pounds large shrimp heads on are preferred
- 1/4 pound butter
- 1 tablespoon minced garlic
- 2 tablespoons Worcestershire sauce
- 1/2 cup beer Budweiser, Abita, or other light tasting beer
- 1 tablespoon Cajun Seasoning
- 1 teaspoon crab, shrimp & crawfish boil
- 1/2 teaspoon thyme leaves
- 1/8 teaspoon oregano
- 1/2 teaspoon rosemary leaves crushed
- 5 tablespoons butter for finishing dish
Instructions
Grits
- Add 1 cup of grits to 2 cups of water and 2 cups of milk. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking.
- Add cheese just before serving, and stir through until the cheese has just melted.
Shrimp
- Rinse shrimp in cold water. Pinch off heads and place heads in a large skillet with 2 tablespoons of butter. Sauté shrimp heads until the fat in the heads melts and the oil turns red in color. Remove heads.
- While the shrimp heads are sauteing, peel and devein the shrimp.
- In a large skillet add the 1/4 pound of butter and garlic over medium heat until the garlic becomes fragrant. Add Worcestershire Sauce, crab boil, and Cajun seasoning, thyme, oregano, and rosemary. Add the beer and stir.
- When the sauce begins to bubble, add the shrimp. Flip the shrimp when it begins to turn pink and shrink. Cook for one minute more and remove shrimp.
- Continue to cook the sauce until it reduces by 1/3, then remove from the stove. Add the 5 tablespoons of butter and stir until the butter melts into the sauce. The sauce should be thick now.
To Serve
- Divide grits into 4 equal portions in 4 bowls. Add shrimp equally to each portion. Add sauce equally to each bowl.
Notes
- For authentic New Orleans flavor, look for head-on shrimp at seafood markets or Asian grocery stores. The fat in the heads creates the signature red-tinged butter that forms the foundation of the sauce. If you can only find headless shrimp, the recipe will still work, but you'll miss some of the deep flavor that makes this dish special.
Nutrition Information
Show Details
Calories
924kcal
(46%)
Carbohydrates
42g
(14%)
Protein
62g
(124%)
Fat
54g
(83%)
Saturated Fat
32g
(160%)
Cholesterol
715mg
(238%)
Sodium
2586mg
(108%)
Potassium
525mg
(15%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
2480IU
(50%)
Vitamin C
12.2mg
(14%)
Calcium
764mg
(76%)
Iron
6.2mg
(34%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 924 kcal
% Daily Value*
| Calories | 924kcal | 46% |
| Carbohydrates | 42g | 14% |
| Protein | 62g | 124% |
| Fat | 54g | 83% |
| Saturated Fat | 32g | 160% |
| Cholesterol | 715mg | 238% |
| Sodium | 2586mg | 108% |
| Potassium | 525mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 2480IU | 50% |
| Vitamin C | 12.2mg | 14% |
| Calcium | 764mg | 76% |
| Iron | 6.2mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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