This dish is a true Southern delight, our riff on Louisiana-style spicy shrimp combined with cheesy grits just the way we make ’em at The Lady & Sons. It’s amazing how easy this is to whip up. Make it for your family, and they’ll swear you spent all day tied to the stove.
Ingredients
Serves 4 to 6
Grits
Shrimp
Step 1
To make the grits: Combine 4 cups of water, the milk, and salt in a large saucepan over medium-high heat. Bring the mixture to a boil and slowly whisk in the grits. Reduce the heat to medium-low. Cover the saucepan and simmer, stirring occasionally, for about 15 minutes, or until thickened. Stir in the cheddar cheese. Cover and keep warm over a low heat.
Step 2
To make the shrimp: Melt the butter in a large skillet over medium heat. Add the flour and cook, stirring, until the mixture is dark and golden, about 5 minutes. Add the bell peppers, onions, jalapeños, garlic, 1/2 teaspoon of the salt, and pepper. Cook until the vegetables are softened, about 5 minutes.
Step 3
Slowly whisk in the cream. Once the cream is fully incorporated, slowly whisk in the tomatoes and 2/3 cup of water. Stir in the shrimp and cook, stirring occasionally, until the shrimp are just opaque, about 5 minutes.
Step 4
Season the shrimp with the remaining 1 teaspoon salt, pepper, and Tabasco. Serve the shrimp over the grits and garnish with the Parmesan cheese and parsley.
Nutrition Per Serving
Reprinted with permission from The New York Times, Food & Wine, Travel & Leisure,andReal Simpleand has collaborated on twenty-one books.
Leave a Review
评论(2)
Back to TopSo annoyed you don’t offer a print option any more. Ugh.
Some people still like to print things …
2/14/2022
This recipe was one of the best shrimp and grits I've made. I cut all the ingredients in half because it was just 2 of us eating. Having said that, I ended up having to add a little bit more flour to thicken up the 'gravy' at the end, once everything was in the pot. I also added cayenne. I used crumbled cooked bacon & chopped green onions on top of the finished product, like a garnish, along with a cheese blend that had parmesan cheese in it. It was REALLY tasty & surprisingly not too hot, perfect actually. I really liked the flavor of the green peppers, and I'm not even a huge green pepper fan. This recipe definitely makes the other 'simple' shrimp and grits recipes I've tried in the past seem boring.
mollyeconley
Wilmington, NC
2/10/2016
The){kind=link}