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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Shrimp and Grits Recipe

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This recipe for Shrimp and Grits, by , is from Sara and Matthew's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mike Mitchusson


For the Grits:

4 c. water
2 tbsp. unsalted butter, divided
6 small cloves of garlic, finely diced
c. heavy cream
tsp. salt
1 c. grits
2 c. cheddar cheese, shredded

For the Shrimp:
6 tbsp. unsalted butter
6 tbsp. all-purpose flour
2 medium green bell peppers, seeded and chopped
2 medium onion, chopped
2 jalapeno peppers, seeded and finely chopped
2 garlic cloves, minced
1 tsp. salt
Freshly ground black pepper to taste
2 c. heavy cream
2 (14 oz.) cans Rotel tomatoes
2/3 c. water
3 tsp. Cajun seasoning (like Slap Ya Mama)
2 lb. large shrimp, peeled and deveined
Tabasco or other hot sauce to taste
Chopped fresh parsley or sliced green onions for garnish

To make the shrimp: saute the garlic in a large skillet with the 1 tbsp. of butter until just tender. Remove the garlic and set aside in a small bowl to be used in the grits later. In the same skillet, melt 6 tbsp. of butter over medium heat. Add the flour and cook, stirring until the mixture is dark and golden, about 5 minutes. Add the bell peppers, onions, jalapenos, and garlic, salt, and pepper. Cook until the vegetables are softened, about 5 minutes. Slowly whisk in the heavy 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. Season the shrimp with the remaining 1 tsp. salt, black pepper, Tabasco sauce, and Cajun seasoning.

To make the grits: bring water to a boil and stir in the heavy cream. Slowly stir in the grits and cook for about 5 minutes, stirring regulary. Add in the reserved cooked garlic, butter, and shredded cheese, just until the cheese is incorporated and fully melted.
Spoon cheese grits into bowls, top with several spoons of the shrimp mixture and garnish with chopped parsley or sliced green onions.

Personal Notes:
Personal Notes:
Living in Baton Rouge, Matt learned to like all Cajun and Creole foods. Shrimp and grits is one of his favorites.




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