Mardi Gras Shrimp and Grits (Printable)
Plump shrimp, creamy grits, and spicy tomato gravy combine in this festive Southern celebration dish.
# What You’ll Need:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups whole milk or 2 cups milk plus 2 cups water
03 - 2 tablespoons unsalted butter
04 - 1/2 teaspoon kosher salt
05 - 1/2 cup sharp cheddar cheese, grated (optional)
→ For the Shrimp
06 - 1 pound large shrimp, peeled and deveined
07 - 1 tablespoon Cajun seasoning
08 - 1 tablespoon olive oil
09 - 1 tablespoon unsalted butter
10 - 2 cloves garlic, minced
→ For the Tomato Gravy
11 - 2 tablespoons unsalted butter
12 - 1 small yellow onion, finely chopped
13 - 1 small green bell pepper, finely diced
14 - 1 celery stalk, finely diced
15 - 2 cloves garlic, minced
16 - 1 can (14.5 ounces) diced tomatoes, undrained
17 - 1/2 cup chicken or seafood stock
18 - 1/2 teaspoon smoked paprika
19 - 1/4 teaspoon cayenne pepper, optional
20 - 1 teaspoon Worcestershire sauce
21 - Salt and freshly ground black pepper, to taste
22 - 2 green onions, sliced for garnish
23 - Fresh parsley, chopped for garnish
# How to Prepare:
01 - In a medium saucepan, bring milk and water with salt to a gentle simmer. Whisk in grits and cook over low heat, stirring frequently, until thick and creamy, about 20 to 25 minutes. Stir in butter and cheese if using. Keep warm.
02 - Toss peeled and deveined shrimp evenly with Cajun seasoning.
03 - In a large skillet, melt butter over medium heat. Add chopped onion, diced bell pepper, and celery. Sauté until vegetables are softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
04 - Stir in diced tomatoes with juices, chicken or seafood stock, smoked paprika, cayenne pepper, and Worcestershire sauce. Simmer for 8 to 10 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste. Keep warm.
05 - In another skillet, heat olive oil and butter over medium-high heat. Add seasoned shrimp in a single layer and cook 1 to 2 minutes per side, until pink and opaque. Add minced garlic during the final 30 seconds and toss to coat.
06 - Spoon creamy grits onto serving plates. Ladle tomato gravy over grits and top with seared shrimp. Garnish with sliced green onions and chopped fresh parsley. Serve immediately.
# Expert Advice:
01 -
- The slow-cooked stone-ground grits transform into a silky canvas that catches every drop of that vibrant tomato gravy - its like comfort in a bowl with a kick of Southern charm.
- The whole thing comes together in under an hour, yet tastes like something that simmered all day - perfect for impressing friends without being stuck in the kitchen during your own gathering.
02 -
- Never walk away from your grits - I learned this the hard way when I once returned to a cement-like disaster that required soaking the pot overnight.
- The shrimp will continue cooking from residual heat after leaving the pan, so always pull them off when they still look slightly underdone - that perfect tender texture is worth the leap of faith.
03 -
- Save some pasta water from your next spaghetti night and store it in the freezer - a few tablespoons added to your tomato gravy gives it a silky texture and depth that elevates the whole dish.
- When cleaning the shrimp, save those shells in a freezer bag - once you collect enough, simmer them with aromatics for a homemade seafood stock that will take your next batch of this recipe to restaurant-quality heights.