Jun 09 2026
Restaurants›McGregors Butcher & Bistro›Shrimp And Grits Recipe

Shrimp And Grits Recipe

Inspired by McGregors Butcher & Bistro
Time1h
Serves4

3 Jumbo Shrimp, Cheesy Grit Cakes, Creole Veloute, Scallions

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Ingredients

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Shrimp

Cheesy Grit Cakes

Creole Veloute

Garnish

Method

Shrimp

  1. 1

    Prepare the Shrimp

    In a large bowl, toss the jumbo shrimp with olive oil, minced garlic, paprika, salt, and black pepper. Allow to marinate for at least 15 minutes.

  2. 2

    Cook the Shrimp

    Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.

Cheesy Grit Cakes

  1. 3

    Prepare the Grits

    In a saucepan, bring 4 cups of water to a boil. Add the grits and salt. Reduce the heat and simmer for 20-25 minutes, stirring occasionally until thickened.

  2. 4

    Finish the Grits

    Remove from heat and stir in butter, cheddar cheese, and black pepper until melted and combined. Allow to cool slightly.

  3. 5

    Form Cakes

    Once the mixture is cool enough to handle, shape the grits into cakes, about 1/2 inch thick. Place them on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes.

  4. 6

    Cook the Grit Cakes

    Heat a non-stick skillet over medium heat and add a bit of oil. Cook the grit cakes for 3-4 minutes on each side until golden brown.

Creole Veloute

  1. 7

    Make the Roux

    In a saucepan over medium heat, melt 2 tablespoons of butter. Add the flour and whisk continuously for about 2-3 minutes until it turns a light golden color.

  2. 8

    Add Broth

    Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer and cook for about 5 minutes until thickened.

  3. 9

    Season the Sauce

    Stir in the Creole seasoning, salt, and black pepper to taste. Cook for an additional 2 minutes before removing from heat.

Assembly

  1. 10

    Plate the Dish

    On each plate, place a cheesy grit cake, top it with cooked shrimp, and drizzle with Creole veloute. Garnish with chopped scallions before serving.

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