Shrimp and Grits is my absolute favorite brunch dish. If I see it on any menu, I have to order it. It’s just instinct! However, I’ve found that lately, these brunch spots get it all wrong. Every single shrimp and grits dish I’ve ordered has been lackluster, to say the least. The seasonings aren’t there, the flavors are one note & flat, and I’m just dissatisfied every time. I fell in love with shrimp & grits in 2016 when I took a trip to Miami and ate breakfast at the Front Porch Cafe. They served shrimp & grits with red eye gravy, and I swear, I haven’t been able to find them as good ever since. So, I decided to come up with my own recipe; one that’ll have you making this dish in your own kitchen until the end of time! It really is that good.
Shrimp and Grits Ingredients
The ingredients list might seem lengthy, but trust me, it’s not. Every ingredient plays a different role and adds so much love to the shrimp and grits. Here’s what you’ll need
- Shrimp: I used 1 pound of Jumbo Shrimp (size U16-20)
- Seasonings: To season the shrimp, I used kosher salt, black pepper, garlic powder, smoked paprika, and dried thyme.
- Oil: You can use any oil that can withstand high heat, such as avocado oil, canola oil, grapeseed oil, or vegetable oil. I used avocado oil for this recipe.
- Onions & Peppers: Green and Red Bell Peppers, Serrano peppers, and yellow onions are used as the base for the gravy. I mince them up super tiny so there won’t be large chunks in the gravy, and so they sauté quickly.
- Unsalted Butter & AP Flour: The butter and flour make the roux needed to make the gravy. You can use regular all purpose flour (which I’ve done before and works well), however, I’ve been using Wondra AP Flour which ensures a perfect lump free gravy.
- Stock: This part is up to you! You can use seafood stock or shrimp stock to amplify the shrimp flavor, or you can use chicken stock if thats what you have on hand. I’ve tried both & they are equally delicious.
- Cilantro: Added at the end for that fresh herby bite.
- Grits: You can use your favorite grits for this recipe and just follow the package directions to make them. I make my grits with water, and add milk and butter during the last minute of cooking to make them creamy.
- Season shrimp with kosher salt, black pepper, garlic powder, smoked paprika, dried thyme, and a teaspoon of avocado oil. Set to the side.
- Heat up a skillet and drizzle enough avocado oil (or whatever oil you’re using) in it to sear the shrimp. Once the skillet and oil are hot, add in the shrimp in a single layer. Sear for two minutes per side and remove from the skillet.
- Add unsalted butter into the same skillet and melt. Add in all of the minced onions and peppers and sauté until they start to become translucent, about five minutes. Sprinkle in flour and mix until incorporated. Cook for about one minute, and slowly begin to pour ad stir in the stock. It will look thick and lumpy in the beginning, just continue to add in the stock in batches and stir to combine without stopping.
- Once you’ve added in all of the stock and the gravy is smooth, cook for another minute or two and add the shrimp back in with its juices that accumulated. Add in the cilantro and mix to combine everything.
- Serve the shrimp with its gravy over the prepared grits.