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New Orleans shrimp and grits recipe

New Orleans shrimp and grits

This article provides a comprehensive guide to making New Orleans shrimp and grits, including its origins, ingredient selection, cooking techniques, and serving suggestions. It also offers tips for variations, healthier alternatives, and storage options.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 450 kcal

Ingredients
  

  • 1 pound large fresh shrimp: Deveined and peeled.
  • 1 cup stone-ground grits
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 4 tablespoons butter
  • 3 cloves garlic: Minced.
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon fresh thyme: Chopped.
  • 1 bunch green onions: Sliced.
  • Juice of 1 lemon
  • Salt and pepper: To taste.

Instructions
 

  • Prepping the Shrimp:
    Rinse the shrimp under cold water and pat dry. Add a dash of salt, a sprinkle of pepper, and a touch of paprika
  • Cooking the Grits:
    In a saucepan, bring chicken broth to a boil. Gradually whisk in the grits, reduce heat, and simmer until thick and creamy. Stir in butter, heavy cream, and cheddar cheese until melted and smooth.
  • Combining Ingredients:
    Sauté garlic in butter until fragrant, then add the seasoned shrimp. Cook until pink and opaque. Squeeze in some lemon juice and sprinkle with fresh thyme.