The Ultimate Guide: Making Killer Gravy for Shrimp and Grits (Southern Style!)

- Add equal parts flour to the fat in pan- Cook over medium-low heat, stirring constantly- Continue cooking until roux turns golden brown (about 10-15 mins)- Don't rush this step - it's crucial for flavor!

Why this recipe works

• It’s comforting and soul-satisfying food!
• The taste of the grits is enhanced with cheese and butter to make it decadent.
• Cajun seasoning makes shrimp delicious!
• These grits are indulgently savory, creamy, cheesy, and buttery in taste. It will easily become your family favorite.

• Shrimp – large shrimp are best for this recipe. Peel, and devein shrimp. I highly recommend fresh shrimp, they are best, avoid using frozen shrimp. If you must use frozen shrimp, ensure to thaw fully, and drain excess liquid completely before use.

For an aesthetic look, I left the tail on the shrimp. Remove the tail if you feel it’s messy to eat shrimp with the tail. If you can’t get large shrimp use medium-sized shrimp. Avoid using small shrimps.

• Seasoning for shrimp – to give it a southern taste I prefer to use Cajun seasoning, you may also use creole seasoning for shrimp. The shrimp is coated in Cajun seasoning and seared in bacon fat to perfection.
• Bacon – use good bacon, thinner crispy bacon is my preference. You can use thick bacon slices for a meaty bite.
• Butter – for a better richer taste. If you prefer to reduce calories subs butter with olive oil.
• Green onion – for aroma and flavor. use the white part to sauté in butter and the green part of the onion for garnish.
• Garlic – to enhance flavor. Use fresh garlic for the best taste.
• Red bell peppers – I used fire-roasted bell peppers. You can use fresh bell peppers as it is or go the canned peppers too. Feel free to substitute red bell peppers with Calabrian peppers. You can also try adding sun-dried tomatoes for flavor variation.
• Smoked paprika – adds mild heat and flavor to the shrimp.
• Chicken stock – to make gravy/sauce from the drippings of bacon and shrimp.
• Heavy cream – for the sauce.
• Worcestershire sauce – adds flavor to the sauce.
• Lemon juice – for a touch of zingy flavor.
• Grits – pick stone-ground white cornmeal if available near you. You can use yellow grits if white grits are hard to find. Avoid using instant grits, quick grits are ok.
• Chicken stock – grits are pretty bland in taste. Flavor it while cooking by using stock and a bit of salt.
• Water – use all stock or half water and stock.
• Salt – season grits with salt, it will be bland if not seasoned.
• Butter – to make it slightly rich and tastier.
• Cheese – cheesy grits are so yummy. If can skip the cheese if you don’t want grits cheesy.

Step 1: Boil chicken stock and water in a large saucepan. Season it with salt.

Step 2: Slowly pour the grits while whisking them to avoid clumpy grits. Cook on medium-low heat whisking frequently for 5-7 minutes or until creamy. Refer to package instructions for how long to cook grits.

Step 3: Cook until grits are cooked and thickened.

Step 4: Turn off the heat. Add butter and white cheddar cheese. Whisk until cheese is melted. Keep aside.

Step 5: In a large skillet cook sliced bacon on medium heat.

Step 6: Once the bacon is browned, remove the crispy bacon using a slotted spoon onto a bowl.

Step 7: Use the bacon grease in the pan to cook the shrimp. Note – if there is not enough bacon grease, add 1-2 teaspoons of cooking oil to the pan to cook shrimp. Place shrimp on the pan. Sprinkle Cajun seasoning over it.

Step 8: Using a spatula spread the seasoning over the shrimp to coat evenly. Cook for 2 minutes, then flip and cook on the other side for another 2 minutes. Remove shrimp onto a plate.

Do not overcrowd the pan while cooking shrimp, cook in batches if needed. Divide the seasoning or add more cajun or even creole seasoning in batches.

Step 9: Add butter to the pan. Sauté the white part of the green onion for 30 seconds.

Step 10: Add minced garlic and sauté it for a few seconds.

Step 11: Sauté fire-roasted red bell peppers (can use fresh red bell peppers).

Step 12: Mix in smoked paprika and cook for 20 seconds.

Step 13: Pour chicken stock, and quickly mix to blend.

Step 14: Cook until sauce thickens.

Step 15 & 16: When sauce thickens, pour heavy cream, Worcestershire sauce, mix well. If the gravy/sauce turns thick adjust the consistency by adding 1 or 2 tablespoons more stock.

Step 17: Reduce heat to low, and add crispy bacon, cooked shrimp, and freshly squeezed lemon juice. Mix everything to coat the shrimp in the sauce. Let it cook for 2 minutes.

Step 18: Taste and adjust seasoning as needed.

Serve hot grits on a plate, and top it with shrimp and some of the gravy from the shrimp. Garnish with green onion. Enjoy while it’s still hot.

You can also serve it with creamy polenta for a filling breakfast or dinner.

Tips for best results

• Choose the right grits. Stone-ground white grits are best, you can also use quick grits. Avoid instant grits.
• Grits are quite bland. Add flavor to it by cooking it in stock and season with salt.
• Avoid clumpy grits. Slowly pour the grits into boiling water while whisking. This will get rid of the clumps.
• Use large shrimp, for a better eating experience.
• Do not overcook shrimp. It will turn rubbery.
• Serve the dish as soon as it’s made, it tastes best.

It’s best to serve this dish as soon as it’s made. If you do have leftovers and prefer to store them, store them in an airtight container in the refrigerator for 3 days. Remember shrimp does not reheat well, it will overcook and turn rubbery.

Reheat in a microwave-safe bowl at 50% power in 30-second intervals.

While some label grits are polenta, they are different. Traditionally grits are made of coarsely ground white corn and polenta is made of finely ground yellow corn. Grits are a regional specialty of South America where as polenta is a traditional Italian dish.

I highly recommend fresh shrimp, they are best, avoid using frozen shrimp. If you must use frozen shrimp, ensure to thaw fully, and drain excess liquid completely before use.

It’s best to serve this dish as soon as it’s made. If you do have leftovers and prefer to store them, store them in an airtight container in the refrigerator for 3 days. Remember shrimp does not reheat well, it will overcook and turn rubbery.

Reheat in a microwave-safe bowl at 50% power in 30-second intervals.

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THE BEST SHRIMP AND GRITS W/ CAJUN GRAVY RECIPE! | #SHRIMP #GRITS | DETAILED RECIPE

FAQ

What kind of gravy for shrimp and grits?

For shrimp and grits, a creamy Cajun or Creole gravy is a popular choice. This often involves a roux (a mixture of butter and flour) to thicken the gravy, and may include ingredients like andouille sausage, onions, bell peppers, garlic, and a flavorful broth.

What are grits and gravy made of?

It’s typically made with pan drippings mixed with flour and stock. Bacon and sausage are popular gravy bases for grits. You can add black coffee to the pan drippings to make Southern red-eye gravy.

What pairs best with shrimp and grits?

• Fried Green Tomatoes
• Deviled Eggs
• Angel Biscuits
• Cornbread
• Corn Pudding
• Coleslaw