Joy the Baker

Shrimp + Grits + Cocktail

by 76 Comments

shrimp + grits

This isn’t my first rodeo.  I’ve been down this shrimp and grits road before… and I’ve taken you with me.  My last encounter with a warm dish of creamy grits and spicy shrimp was served to a gentleman whose only remark was that I had failed to remove the tails from the shrimp before serving them to him.  Really, dude?  Really!?  So ended that short relationship (not really… but sort of… FOR REAL).

I needed a redo.  Not for flavor’s sake, just for my own self… and because I totally just wanted a giant bowl of this madness.

New dating rule #37:  I graciously and happily remove a cooked shrimp tail for every car door that is graciously opened for me.  Respect, yo!

ps.  I don’t actually have thirty-seven dating rules.  I do, however, have two giant bowls of lunch.  Who’s counting (I am).

shrimp + grits + cocktail

I made these Shrimp + Grits with my friend Jonathan.  I bought the shrimp, he crashed my house with beer, cucumber, and lime… and we shot pictures on the floor by my front door (see Instagram) (we’re really fancy).

Jonathan made a bonkers cocktail to pair with the Shrimp + Grits… a Cucumber Blonde Bloody Mary.  It’s fizzy and refreshing.  It’s takes the tomato thickness out of the traditional Bloody Mary and makes this cocktail truly gulp-able.  In addition to being an awesome bringer-of-cocktails-to-my-house, Jonathan is also an incredible photographer, baker… and he’s obsessed with my cat.  All the things I look for in a friend.

shrimp + grits

If you need some Shrimp + Grits inspiration, you’ve totally come to the right place.

You can count on two things when Shrimp + Grits come out of my kitchen:  the grits will be cheesy, and the shrimp will be buttery.

Please don’t call the diet police.

shrimp + grits

Grits are cooked up with a hearty handful of sharp cheddar cheese and a big pat of butter.  Salt and too coarsely ground black pepper make nice additions.

shrimp + grits

Before cooking up the shrimp, I sautéed spicy Italian sausage with a bit of garlic.  The sausage adds another level of flavor and spice with a saltiness that speaks to my heart.

Green onions, a good squeeze of lemon, and fresh parsley are added as bright finishing touches.

shrimp + grits

This is my comfort.  I’d like a pillow made out of Shrimp + Grits.

No… wait.  That’s impossible.  Instead I’d like a pillow made out of Chocolate Chip Challah, with a side of Shrimp + Grits.

That makes no sense, and yet I’m going to let it stand.

shrimp + grits

Shrimp + Grits is cornmeal gruel brought to its highest level.  It’s warm and comforting, and really… make sure you only take the tails off the shrimp for someone you really love.  It’s worth waiting for.

Spicy shrimp + Cold Beer Bloody Mary… such a major win!

Shrimp + Grits

serves 4

Print this Recipe!

4 cups water

1 cup stone ground grits (also known as polenta)

salt and pepper

3 Tablespoons unsalted butter

1 cup sharp cheddar cheese, shredded

1/2 pound spicy Italian sausage (I used two uncooked links)

1 large garlic clove, minced

1 pound shrimp, peeled and deveined without the tails

4 teaspoons fresh lemon juice

2 Tablespoons parsley, chopped

1/2 cup thinly sliced scallions

Bring water to a boil.  Add grits to the boiling water while whisking to prevent clumps.  Add a bit of salt and pepper.  Lower heat, bring to simmer and cover until water is absorbed.  Follow the directions on your box of grits or polenta.  Cooking times vary, my coarse grits cooked up in about 15 minutes.  Once thick, remove from heat and stir in butter and shredded cheese.

In a medium skillet over medium heat, cook up the sausage.  Remove the meat from the casing (if it’s in one) and break the meat into small bits with a spoon as it cooks.  Once the meat is cooked through, add the garlic and cook for one minute more.  Add shrimp and cook until shrimp turn pink.  Add lemon juice, scallions, and parsley.  Cook for another three minutes.

Spoon the grits into a serving bowl and top with shrimp mixture.  Serve happily.

Reader Interactions

Comments

  1. Judy H

    This is now the only shrimp and grits recipe I make. My whole family loves it! The burst of fresh lemon on top is the icing on the cake. The whole thing is just delicious and it’s become a family classic that we will make forever. Since i first made it, my daughter has moved out and now makes it for her family, too! Thank you for a wonderful recipe!

    Reply

  2. Neel

    This was really good, and really easy and quick to make. Next time, I might just use one or two less tbsp of butter. Thanks for the great recipe!

    Reply

  6. Darlene Duttlinger

    I think this is my new favorite dish! What’s not to like? Shrimp, grits, cheese, Italian sausage!!! Just thinking about this dish makes my mouth water. Thank you for posting this recipe.

    Reply

  10. Moni Hancock

    Made this for dinner tonight and it was wonderful. I had never tried grits before and wondered what the fuss about. Now I know! The shrimp and sausage played really well together and the cheese-y goodness of the grits was just the right counterpoint. Thanks for giving me such a wonderful introduction to grits!

    Reply

  17. Ladotyk

    I was glad to read that you added sausage because at first I was thinking that those grits looked pretty gnarly. (Bulgar grits? She wouldn’t!) This will take me back to a sultry NOLA meal. Thanks!

    Reply

  18. kiki

    Oh Joy… I’ve never had grits before in my life, but you’ve now tempted me to try it! And really, pair anything with shrimp and cocktails and you can’t go wrong.

    Reply

  23. anna

    i have only recently been introduced to the phenomenon of shrimp and grits. what i tried was delicious, but looking at your recipe i think i started in the wrong place. should have waited for joy to do it.

    Reply

  24. Kasey @ The Wit of the Staircase

    Such a great post! Totes inspired to make this for my fiance when she comes home tomorrow from Scotland. Nothing like a warm, cheesy, shrimpy, succulent dish to great her with.

    Also, you should do a floor picnic post. I would be down for that.

    Reply

  27. Corbin

    This looks delicious! I’m a big fan of pretty much everything shrimp, but shrimp and grits has to top the list. Best shrimp and grits I’ve ever had (which is saying a lot, I’m from Georgia) was at Woodfire Grill in Atlanta if you ever make it out there you should go.

    Love your blog, new fan and follower! Hope you can stop by decor-eat sometime.

    Corbin
    decor-eat

    Reply

  28. Shawnquellla

    That guy was unappreciative and he missed the big picture. Good thing he’s in the past. A young lady in this day in age cared enough for his sorry tail to make him a home cooked, down south, stick to your ribs kinda meal. Instead of stuffing his face so quickly that he could harldy talk or breathe, all he could see are the stinking shrimp tails. What he didn’t understand is unbridled food appreciation leads to more delicious food. He coulda mentioned the shrimps tails later. In a joke. While he was washing the dishes. He deserves to marry a woman who only wants him for his money and only uses the kitchen to microwave.

    I made the carrot cake cupcakes recipe you have on a random day I took off in November. I took them as well as frozen yogurt from pinkberry as a treat to my daughter’s daycare. One little girl who abhores vegetables finally makes the connection that there are carrots in her carrot cake and stops eating it -mid cupcake liner. When I left I said I hope you guys enjoyed your treat. She said I only liked the yogurt. Next time can you only bring the frozen yogurt. I leaned down and told her there won’t be a next time if you are not thankful for what you get.

    I spent my off day when I could have been getting a pedicure, going on a shapping spree or both, grating carrots for this child to actually say she didn’t enjoy it. The nerve!

    Reply

  29. Ann

    Love shrimp and grits! Love your Jonathan Winters/Robin Williams stream of thought, as ever a delightful and toothsome blog!

    Reply

  33. lee

    I feel like you and my fiance must be in cahoots. I just – for the very first time ever – tried grits on Saturday at a campus reception, where they were handing out lovely cups of shrimp and grits. (And yes, that’s the moment when I cursed my picky-eater self for not trying this sooner. It was delicious!)

    Anyways – my fiance (after eating two cups) said to me, “we need to try making this ourselves.” To see you post a recipe just two days later seems like too much of a coincidence for me to ignore.

    Thanks for sharing. =)

    Reply

  34. Savannagal

    Boy does that look good. It makes this shriveled up nectarine I’m eating look pretty darn unappetizing.

    Reply

  35. Veronique Bryant

    The third time (yes third time and I won’t set myself up by mentioning the time span between the first and the third) one of my friends just happened to stop by. I added Andouille sausage to make it “stretch”. The Andouille sausage was a nice addition to the shrimp and grits and gave it that extra layer of flavor. This recipe is probably my number 1 go to dish!!!! Great job as always!

    Reply

  36. J.S. @ Sun Diego Eats

    Thats where you shoot your photos? Haha. And the whole time I thought you had some kind of cool little set area with a dark wall and awesome lighting equipment.

    Also the first time I had shrimp and grits was at Searsucker for brunch, its served with an egg and it was bomb. I’m scared of making polenta and it turning out gummy but this recipe makes it seem like grits is simpler? Might just have to try it out soon!

    Reply

  37. Sue

    I’m always sooooo grateful when someone new makes a crack like the tails left on the shrimp as it keeps me from wasting any more time on that person. It really really distinguishes insincere from sincere interest! And lady, you can serve me shrimps with their handles, er tails, on anytime! ; – )

    Reply

  42. Rachael B

    That looks so decadent without being heavy and horrible. Maybe I’ll stop by Whole Foods pick up some mega yummy shrimp and make this tonight. Something about grits and shrimp makes me feel wildly southern (even if I just walk around saying it like “grits an shramp”). My hubby will most certainly make me take the tails off – but maybe I should strike up the car door thing with him. It’d be nice to see some chivalry :)

    Reply

  43. Laura

    Filing this away in my brain for when my boyfriend goes away and I can cook shrimp. Got to make the most of having the house to myself to eat food that he hates and watch The Bachelor!

    Reply

  45. Sarah R

    Who can’t take their own shrimp tails off? Red flag. This looks like awesome though! I’m thinking I’ll adapt this sans sausage.

    Reply

  46. mary-kate

    not trying to be negative, but raw meat/seafood directly next to other ingredients?? beautiful picture joy, but very poor food safety

    Reply

    • Christina

      I don’t think it’s poor food safety at all. You aren’t eating those other ingredients raw, everything still has to be cooked.

      Reply

    • joythebaker

      i’ve worked in the food service industry for years, so i know a good deal about food safety. half the battle is temperature. the meat and fish were kept cold before cooking and, most importantly… everything on that tray was cooked at a heat that would kill any weirdo bacteria. but! the food was all kept at the proper temperature, so there probably wasn’t any weirdo bacteria to begin with. food is safe. cool, thanks!

      Reply

  48. Katy @ Katyskitchen

    I’ve actually never tried grits before. This looks so delicious, I love that there’s a cocktail to pair perfectly with it. I cannot believe that gentleman made that comment to a lunch served by Joy the Baker herself!!

    Reply

  50. Melissa

    Looks delicious! You really make me excited to cook and bake, Joy. Great pics, so colorful :-) I shall add this to my ‘makin it’ list.

    Reply

  53. DessertForTwo

    You & I are on a New Orleans kick! In fact, I think we just missed each other there by a few days. Did you see Food & Wine this month with their New Orleans spread? Let’s keep this parade going! :)

    Reply

  55. Candice @ The Savory and The Beautiful

    Oh how I’ve created those similar kinds of rules. My problem used to be that I just wanted to make all my dates a warm bowl of something when in reality certain ones only deserved the stale lime tortillas in my cabinet and that last single semi hard slice of kraft cheese in the back of my fridge. Soooo I’m totally high-fiving your #37th rule!

    Reply

  57. bhive

    Looked at Jonathan on Instagram, couldn’t resist. L-O-V-E a boy who wears saddle shoes, or a girl for that matter. Maybe it’s the saddle shoes.

    Reply

  59. Jayne

    Oh, to have good friends to cook with and enjoy food on the floor with. I need a friend like that. Also, I need to get down on grits. I have cornmeal. Not sure of it’s expired but I have them and I really should make this.

    Reply

  64. Lana

    Why am I up past midnight looking at food?! I have to be up in less than 6 hours. This looks amazing! Also, where did you get those gorgeous dishes?

    Reply

  65. Ali Federwitz

    when you post at midnight on Sunday, it’s 7am on Monday for me. Good morning, it’s going to be a great week!

    Reply

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