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a bowl of New Orleans shrimp and grits
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4.95 from 17 votes

New Orleans Shrimp and Grits - Authentic Cajun Recipe

Perfectly seasoned shrimp paired with creamy, Romano cheese grits - an authentic NOLA recipe taught by a New Orleans chef!
Course Main Course
Cuisine Cajun
Keyword Shrimp and Grits
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 924kcal
Author Stephanie Manley

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.

Video

Recipe Tips

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

Calories: 924kcal | Carbohydrates: 42g | Protein: 62g | Fat: 54g | Saturated Fat: 32g | Cholesterol: 715mg | Sodium: 2586mg | Potassium: 525mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2480IU | Vitamin C: 12.2mg | Calcium: 764mg | Iron: 6.2mg
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