Restaurants›State and Lake Chicago Tavern›Shrimp And Grits Recipe

Shrimp And Grits Recipe

Inspired by State and Lake Chicago Tavern
Time40m
Serves4

seasoned jumbo black tiger shrimp, harissa cajun gravy, cheddar grits, herb oil

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Cooking Instructions

1

Prepare the Grits

In a medium saucepan, bring 4 cups of water to a boil. Slowly whisk in the grits and season with salt. Reduce heat to low and cook, stirring frequently, until thickened, about 20 minutes. Stir in the shredded cheddar cheese until melted and smooth.

2

Cook the Shrimp

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the shrimp, harissa, Cajun seasoning, salt, and black pepper. Cook until the shrimp are pink and cooked through, about 3-4 minutes.

3

Make the Gravy

Remove the shrimp from the skillet and set aside. Pour in the chicken broth and simmer for a few minutes, scraping the bottom of the skillet to incorporate all the flavors. Return the shrimp to the skillet and stir to combine.

4

Serve

Spoon the cheddar grits onto plates, top with the shrimp and harissa gravy, and drizzle with herb oil before serving.