Shrimp & Grits Recipe

Prepare the Grits

In a saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt.

Gradually whisk in 1 cup of grits. Reduce heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally until thickened.

Once the grits have thickened, stir in 2 tablespoons of butter and 1 cup of smoked Gouda cheese until melted and well combined.

Sauté the Vegetables

In a large skillet, melt 2 tablespoons of butter over medium heat.

Add the chopped onion, bell pepper, and celery. Sauté for 5-7 minutes until softened.

Cook the Crawfish

Add minced garlic and cook for another minute until fragrant.

Stir in 2 tablespoons of tomato paste and cook for 2 minutes.

Pour in 2 cups of chicken broth, followed by 1 tablespoon of Cajun seasoning, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir well.

Add 1 pound of crawfish tails and simmer for 10-15 minutes until flavors meld.

Finish by garnishing with sliced green onions.

Prepare the Shrimp

In a bowl, combine 1 pound of jumbo shrimp with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper.

Toss to coat the shrimp evenly. Preheat the grill over medium heat.

Grill the shrimp for 2-3 minutes on each side until they are opaque and cooked through.