Creamy Shrimp And Grits
Southern-style creamy shrimp and grits are made with jumbo shrimp that are perfectly seasoned with Judee’s Creole Seasoning and served over a warm bowl of Judee’s Creamy Parmesan Mushroom Cheese Corn Grits.
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I don’t believe there is anything that says “Welcome to the South” better than a big, hefty bowl of shrimp and grits. There’s a local place in Nashville/Franklin I love to go to and they know how to fix it just right. The shrimp is made with a rich, savory gravy and then spooned over hot and creamy grits. No one should be left out from experiencing the glory of all the South has to offer, so we’ll make it together and savor every bite.
This shrimp and grits recipe is created around gluten-free, allergy-conscious ingredients from Judees | Confidence from Scratch. Judee’s ingredients are verified by the FDA and thrid-party testing facilities to meet the highest standards possible so you can feel confident that everything you make will be safe for the whole family. Judee’s offers more than 30 different mixes and flours that are available online today! Judees | Confidence from Scratch.
Ingredients You Will Need To Make The Best Shrimp And Grits
3 cups chicken broth – Chicken broth delivers so much flavor to any dish. We’re using chicken broth for the grits but also for the shrimp gravy.
2 cups whole milk – Any type of milk would work as a swap. We’re using milk to get the grits as creamy as possible.
5 tbsp unsalted butter
1 cup Judee’s Creamy Parmesan Mushroom Cheese Corn Grits – Not your ordinary grits! These are old fashioned corn grits with flavors of Parmesan and mushroom that come together in a matter of minutes.
1 pound raw, easy peel jumbo shrimp – I love using shrimp with the peel on when making seafood recipes only because it retains the shrimp’s flavorful juices. This recipe can easily be made with peeled shrimp, keep in mind that cooking time will be cut nearly in half.
2 tbsp olive oil
1 tsp Judee’s Creole Seasoning – Contains paprika, garlic, cayenne, spices, brown sugar, salt, and pepper. Judee’s creole seasoning is so versatile and can be used to flavor meats, seafood, popcorn, wings, fries, mac and cheese, and so much more. The shrimp pick up all the flavors of these spices and deliver an amazing dish!
8 bacon strips, cut into 1-inch pieces
1 red bell pepper, diced
1 yellow onion, diced
3 cloves garlic, minced
1 tbsp cornstarch – Cornstarch is used to thicken the gravy. It’s mixed with a little water to create a slurry before being added to the gravy.
4 sliced green onions, for garnish
salt and pepper, to taste
To Make The Shrimp And Grits
To make the most perfect cheesy grits, add 2 cups of chicken broth, milk, and 3 tablespoons of butter to a medium saucepan. Bring it to a boil. Slowly whisk in the corn grits. Reduce heat and simmer for 5-8 minutes until the grits have thickened. Season with salt to taste. Remove the grits from the heat source and set aside.
Drizzle the shrimp with olive oil and season with creole seasoning, set it aside.
Add the sliced bacon to a large skillet over medium heat. Cook until browned. Transfer to a paper towel lined plate. Drain all but 2 tablespoons of bacon drippings from the skillet. Cook the shrimp 3-5 minutes per side until the shrimp is no longer pink. Transfer to a plate.
Add 2 tablespoons of butter to the skillet followed by red bell pepper, onion, and garlic. Sauté for 3 minutes. Add 1 cup of chicken broth and deglaze skillet. Reduce the heat to low.
In a small bowl, whisk the cornstarch together with 2 tablespoons of water. Pour it into the skillet.
Stir until gravy has thickened. This will take about a minute or two. Return the bacon and the shrimp back to the skillet. Stir everything to combine and remove from the heat source. Serve the shrimp over the cheesy grits and garnish with sliced green onions.
Few Sides To Pair This With:
If you make this Shrimp And Grits, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Disclosure: This post is a sponsored post on behalf of Judees | Confidence from Scratch.
Creamy Shrimp And Grits
Southern-style creamy shrimp and grits are made with jumbo shrimp that are perfectly seasoned with Judee’s Creole Seasoning and served over a warm bowl of Judee’s Creamy Parmesan Mushroom Cheese Corn Grits.
Ingredients
- 3 cups chicken broth, divided
- 2 cups whole milk
- 5 tbsp unsalted butter, divided
- 1 cup Judee’s Creamy Parmesan Mushroom Cheese Corn Grits
- 1 pound raw, easy peel jumbo shrimp
- 2 tbsp olive oil
- 1 tsp Judee’s Creole Seasoning
- 8 bacon strips, cut into 1-inch pieces
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp cornstarch
- 4 sliced green onions, for garnish
- salt and pepper, to taste
Instructions
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To make the cheesy grits, add 2 cups chicken broth, milk, and 3 tablespoons butter to a medium saucepan. Bring to a boil. Slowly whisk in corn grits. Reduce heat and simmer for 5-8 minutes until thickened. Season with salt to taste. Remove from heat, set aside.
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Drizzle shrimp with olive oil and season with creole seasoning, set aside.
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Add bacon to a large skillet over medium heat. Cook until browned. Transfer to paper towel lined plate. Drain all but 2 tablespoons bacon drippings from skillet. Cook shrimp 3-5 minutes per side until shrimp is no longer pink. Transfer to plate.
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Add 2 tablespoons butter to the skillet followed by red bell pepper, onion, and garlic. Sauté for 3 minutes. Add 1 cup chicken broth and deglaze skillet. Reduce heat to low.
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In a small bowl, whisk cornstarch together with 2 tablespoons water. Add to the skillet.
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Stir until gravy has thickened. Return bacon and shrimp back to the skillet. Stir to combine. Serve over cheesy grits and garnish with green onions.
Recipe Notes
Recipe note: Feel free to use large shrimp instead of jumbo and peeled/deveined shrimp according to preference and availability. Using shrimp with the peel adds more flavor to the gravy.
