Shrimp and grits was not a household staple meal for me growing up. Nope. I actually had my first bowl at a resort in Chicago during a very chilly Easter weekend. It was so good and all I could think about was getting back in my own kitchen and recreating the dish. Several tries later, I promise I have finally gotten the recipe just right, well, for the taste buds of my family and me. This Creamy Shrimp and Jalapeño Cheddar Grits is lovingly crafted to tantalize and deliver deliciousness and comfort at the same time.
Things to Know When Making Shrimp and Grits
I have made so many variations of shrimp and grits, I come up with new combinations in my sleep. What remains the same for all of my shrimp and grit combinations is that I use larger shrimp. I love the juiciness and heartiness that it delivers. This dish makes you feel as if you are eating a gourmet meal at a 5 star restaurant. The shrimp are the only real splurge, so if you can, do it! When preparing the shrimp, you will want to pat them dry and soak up any remaining moisture. Often times, I will even squeeze fresh lemon on them before I put them in the pan to cook.
Typically, I cook with instant grits unless I make it to the local farmers market and am able to find stone-ground grits. The trick to wonderful tasting instant grits is to get the thought out of your mind that they will be finished at the time it states on the box. Making grits creamy and filling require a cooking time of at least 35 minutes. Minimum. For the full recipe, click on the title above for Jalapeño Cheddar Grits.
- 2 tbsp of butter
- 2 tbsp of flour
- ¼ cup of red bell pepper
- ¼ cup of yellow bell pepper
- 1/2 onion, chopped
- 2 crushed garlic cloves
- 1 jalapeño, chopped
- 1 - 1/2 cup of whipping cream
- 1 pound 16/20 shrimp peeled and deveined
- 1 Tbsp of freshly squeezed lemon juice
- Cajun seasoning to taste (approx. a spoonful)
- Heat medium size skillet on medium high heat and add butter.
- Once butter is melted add the flour and whisk until it is blended. Stir for 4-5 minutes.
- Add pepper and onions and cook for about 5 minutes. Once onions are translucent, add the garlic.
- Add the whipping cream and stir until the mixture is creamy.
- Once that is blended, pour in the lemon juice and stir. Cook for 4-5 minutes.
- Add the shrimp and your favorite Cajun seasoning to taste.
- Cook for an additional 5 minutes or until the shrimp is pink and done.
Grits: Find the recipe for the Jalapeno Cheddar Grits here - https://christyirene.com/how-to-make-jalapeno-cheddar-grits/
Cook grits as directed on package. What I do differently is use half the water required and replace it with milk. And I add a ½ cup of shredded cheese. It comes out so creamy this way.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 51mgSodium: 882mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 2g
As always I do hope that you enjoy this recipe. Creamy Shrimp and Jalapeño Cheddar Grits have become a household staple. One that I take such pride in making that I hope that when my children think back to their childhood, this is a memory that makes them smile. It’s a labor love to get the desired consistency. Take your time, turn on some music, and allow all of these wonderful flavors to meld together. You will be so glad that you did. Thanks for stopping by and remember to:
Paint your palate with the tastes that bring you joy.