Mardi Gras Shrimp and Grits (Printable)
Plump shrimp atop creamy grits finished with vibrant, lightly spicy tomato gravy. A festive Southern celebration dish.
# What You 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 (14.5 ounce) can diced tomatoes, undrained
17 - 1/2 cup chicken or seafood stock
18 - 1/2 teaspoon smoked paprika
19 - 1/4 teaspoon cayenne pepper (optional, for heat)
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
# Steps:
01 - In a medium saucepan, bring milk and/or water with salt to a gentle simmer. Whisk in grits slowly and cook over low heat, stirring frequently, until thick and creamy, approximately 20 to 25 minutes. Stir in butter and cheese if using. Keep warm on low heat.
02 - Toss shrimp evenly with Cajun seasoning, ensuring full coverage. Set aside until ready to cook.
03 - In a large skillet, melt butter over medium heat. Add chopped onion, diced bell pepper, and celery. Sauté until vegetables are tender, approximately 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
04 - Stir in diced tomatoes with their juices, stock, smoked paprika, cayenne pepper, and Worcestershire sauce. Simmer for 8 to 10 minutes, stirring occasionally, until the gravy achieves a slightly thickened consistency. Season with salt and pepper to taste. Keep warm.
05 - In another skillet, heat olive oil and butter over medium-high heat until shimmering. Add shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque throughout. Add minced garlic during the final 30 seconds and toss to coat evenly.
06 - Spoon creamy grits onto serving plates as the base. Ladle tomato gravy generously over the grits. Top with seared shrimp. Garnish with fresh green onions and chopped parsley. Serve immediately while hot.
# Expert Advice:
01 -
- The tomato gravy transforms ordinary shrimp and grits into something that makes people close their eyes when they take that first bite.
- You can prep most components ahead of time, so youre free to join the party instead of being stuck in the kitchen all evening.
02 -
- Never walk away from grits, even for a minute, or youll be scraping cement off your favorite pot.
- The shrimp continue cooking even after you remove them from heat, so pull them just before they seem fully done to avoid that disappointing rubbery texture.
03 -
- Adding a splash of white wine to the tomato gravy right after the vegetables have softened creates an unexpected brightness that cuts through the richness.
- Keep a cup of hot water nearby when making grits, so you can adjust the consistency as they cook without shocking them with cold liquid.