Shrimp ‘n’ grits is something I’ve always wanted to try but, never really got around to it. I’m not from the south so grits have never been a staple in my life. I have to say after trying this recipe from my friend Chad Mehringer they will be a repeat in my life.
I’m already envisioning cheesy grits with all sorts of things so definitely stayed tuned.
Chad shared a picture of this recipe on his Facebook page and I just had to try it. He shared the recipe and I was blown away by how simple it was. You will definitely be able to whip this up pretty quick.
Before I get into the recipe though, I want to tell you a bit about the man behind the recipe. He’s a 47 year old from Indiana with 13 years on the railroads. He is also a veteran and we thank him for serving his country. Chad has always loved Creole food and while traveling he was able to get a taste for Shrimp ‘n’ Grits so he decided to try his hand at home. I would say that he has a knack for getting the spices right on this one!
The recipe is actually pretty simple and it doesn’t take too long to make which is great for a midweek meal when everything is in full chaos! The longest part is marinating the shrimp and while the recipe calls for 2 hours of marinade time, I cut it down to 30 minutes because we were starving and they still came out delightful. I’m sure if you allow the full time then they will be even better! The jalepeños add a nice kick, although I accidentally forgot to pick them up, so I improvised with some chipotle powder with the shrimp and bell pepper to still give that added pepper flavor that you really won’t want to miss.
Speaking of improvising, I also reduced the marinade down into a sauce that we mixed in with the cheesy grits and it took it to a whole other level. I’ve included that step in the recipe under optional since it isn’t necessary but, why not, right?
Without further ado, here is the recipe:
4oz butter (one stick)
2T Old Bay Seasoning
1/8c worcestershire sauce
2t lime juice
2 cloves garlic
2T red wine vinegar
6 servings grits
4 diced jalepeños or 1 bell pepper (if you don’t want the heat)
2c cheddar cheese
(Steps below photos)
- Melt butter, mince garlic and dice jalepeños. In a medium bowl combine butter, old bay seasoning, worcestershire sauce, thyme, lime juice, garlic and vinegar.
- Heat a pan on medium and add shrimp. Cook until cooked through 5-8mins. Remove the shrimp from the pan.
- ***This step is optional: pour any remaining marinade into pan and add jalepeños (or bell pepper) and cook on medium heat to allow the peppers to cook and to reduce the marinade down. Continue cooking until the sauce has reduced and thickened, 5-10mins.*** (If you skip this step then you will add the jalepeños or bell pepper to the grits)
- Start and finish grits as per the directions. Quick grits directions: bring water to a boil. Slowly add grits and any seasoning such as salt to taste and ***if you like a little extra kick, add 1/4t cayenne powder and 1/4t chipotle powder.***(optional)
- Reduce heat to medium and cook grits for 5-7 minutes or until thickened.
- Add cheese and if you made the sauce add now or add the peppers directly to the grits. Stir to combine. Remove from heat.
- Plate and enjoy!