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    You are in: Home / Recipes / Shrimp and Grits Recipe
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    Shrimp and Grits

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Yungbruh22's Note:

    Joe Barnett's Shrimp and Grits from Throwdown With Bobby Flay.

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    Units: US | Metric


    • 1 1/2 lbs wild georgia shrimp
    • 2 tablespoons cajun seasoning (recommended -- Tone's Louisiana Cajun seasoning)
    • 1 tablespoon paprika
    • 1 tablespoon dried Italian seasoning
    • fresh ground black pepper




    1. 1
      First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
    2. 2
      Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks.
    3. 3
      Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.
    4. 4
      The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
    5. 5
      And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes.
    6. 6
      To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

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    Ratings & Reviews:

    • on November 11, 2009


      This is to die for! So rich, and a horrifying amount of calories and fat, but soo sinfully delicious! I did not have wild Georgia shrimp or sugar cured ham, so I used regular shrimp and ham. For the hot sauce I used Louisiana's Pure Crystal Hot Sauce. I can only eat a small helping, but that is enough. The recipe fed my family of five, plus a small green salad. My 3 teen girls and my husband all loved it and said it was a keeper. I saw the Throwdown on the Food Network. I had lived and traveled in the South for a short time and loved grits, and have always loved shrimp, but had never heard of combining them. After the show was over I had to find the recipe, was thrilled to find both of them here! The second time I made this I tried to cut some of the fat, so I used skim milk instead of the heavy whipping cream, and only put enough skim milk to get the grits texture right, and used only one tablespoon of butter. I sauteed the shrimp in a little soybean oil instead of butter, and used skim milk in the roux as well. It wasn't quite as sinfully rich, but my family did not notice that I had changed anything and still loved it. I'm going to continue to experiment to lower the calories but keep the flavor. Shrimp and grits is my new favorite combination!

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    • on March 02, 2012


      great, wonderful, had to make to changes out of garlic so added 2T chopped shallots and cannot get country ham where i live so used canadian bacon. was wonderful can not imagine being any better.

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    • on December 03, 2011


      After travelling to Charleston SC this summer and sampling Shrimp and Grits for the first time ever at the Southend Brewery, I fell in love and needed to replicate the recipe at home. This was my first attempt since the spices seemed to match the taste I had experienced at the restaurant. It was easy and phenomenal. I made a couple of changes/additions d/t my desire for the meal to taste like the restaurant fare: I added a chopped tomato to the sauce, added green onions and crumbled bacon for a topping (left out the ham), and needed a lot more liquid for the grits to be soft and creamy - added 2% milk till I had the deisred consistency. I LOVED it and will make again. Will experiment like Salad bunet with lower-cal options. Thanks for a great recipe.

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    Read All Reviews (4)


    Nutritional Facts for Shrimp and Grits

    Serving Size: 1 (445 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 783.8
    Calories from Fat 456
    Total Fat 50.7 g
    Saturated Fat 30.2 g
    Cholesterol 374.9 mg
    Sodium 1876.7 mg
    Total Carbohydrate 44.4 g
    Dietary Fiber 1.5 g
    Sugars 2.6 g
    Protein 37.3 g

    The following items or measurements are not included:

    dried Italian seasoning

    country ham

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