Authentic New Orleans Shrimp and Grits

You are missing out if you have never had Shrimp and Grits in New Orleans. This iconic Southern dish combines perfectly seasoned shrimp with creamy, cheesy grits for a comfort food experience that rivals any five-star restaurant. A chef in New Orleans taught me that this authentic recipe delivers restaurant-quality results in your home kitchen. One bite, and I know you will find this one of your new favorite classic southern dishes.

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Why This Recipe Works

This recipe stays true to authentic New Orleans cooking techniques that maximize flavor. By cooking whole shrimp in the sauce, you extract more shrimp flavor than using just tails. The shrimp are removed once cooked to prevent overcooking while the sauce continues to reduce and intensify.

Unlike many recipes, this version incorporates Romano cheese instead of cheddar cheese when preparing the grits. This cheese stands up beautifully to the well-seasoned broth, creating a perfect harmony of creamy grits and savory, spice-infused shrimp that create an unforgettable meal.

Ingredients

For the Grits

• Stone-ground grits – Creates an authentic, hearty base with perfect texture
• Water – Provides the liquid foundation for cooking the grits
• Whole milk – Adds richness and creaminess to the grits
• Shredded Romano cheese – Contributes savory depth that complements the spicy shrimp
• Unsalted butter – Enhances the creamy texture and adds richness, unsalted butter is preferred, salted butter can be used, but be mindful of seasoning throughout the recipe

For the Shrimp

• Large shrimp with heads and shells – Delivers maximum flavor to the sauce
• Garlic – Provides an aromatic foundation for the sauce
• Worcestershire sauce – Adds umami depth and tanginess
• Light-tasting beer – Creates complexity and brightness in the sauce
• Cajun seasoning – Provides signature Louisiana heat and flavor
• Crab, shrimp & crawfish boil seasoning – Adds authentic seafood spice profile
• Fresh herbs (thyme, oregano, rosemary) – Contribute aromatic complexity

Ingredient Notes and Substitutions

You can substitute it with chicken broth or seafood stock if you prefer to make it without beer.

There are different types of grits; the best type is white corn grits. Yellow corn grits are more like polenta. You also want to use regular stone-ground grits and not quick-cooking grits.

For creamier grits, substitute half of the milk with heavy cream.

You can add some chopped or sliced Andouille sausage. Cook it in a separate pan and then add it to the pan with the sauce.

How to Make Shrimp and Grits New Orleans Style

1. Place grits, water, and milk in a saucepan. Bring to a boil.
2. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
3. Add cheese to grits just before serving. Stir or whisk until the cheese is melted.

4. Rinse the shrimp in cold water. Pinch off heads and place heads in a large skillet with butter.
5. Sauté shrimp heads until the fat in the heads melts and the oil turns red. Remove and discard heads.
6. Peel and devein the shrimp.
7. Add butter and garlic over medium-high heat in a large skillet until the butter is melted and the garlic becomes fragrant.
8. Add Worcestershire sauce, crab boil, Cajun seasonings, herbs, and beer. Stir to combine.

9. When the sauce begins to bubble, add the shrimp to the pan.
10. Flip the shrimp when it begins to turn pink and shrink. Cook for one minute, then remove it.
11. Cook the sauce until it reduces by a third, then remove it from the heat.
12. Add butter and stir until the butter melts into the sauce.
13. Divide grits into four bowls. Spoon the shrimp and sauce equally over the grits in each bowl.
14. Garnish with chopped green onions or parsley if desired.

Recipe Tips

• Store fresh or thawed shrimp in a colander filled with ice and set over a bowl.
• Shrimp should only be rinsed and dried just before cooking.
• For the best flavor, look for shrimp that is local or wild-caught.

What To Serve With Cajun Shrimp and Grits

Some delicious sides to serve with Southern shrimp and grits include collard greens, garlic green beans, sour cream cornbread, or fluffy buttermilk biscuits! You can also serve it with something light, such as a mixed greens salad with a tangy dressing to offset the rich main course!

Storage and Reheating Instructions

How To Store Leftover Shrimp and Grits

For best results, store the shrimp and grits separately in airtight containers in the refrigerator:

• Grits: When stored properly, will last approximately one week
• Shrimp: Should be consumed within 3-4 days

Storing them separately prevents the grits from absorbing too much liquid and the shrimp from overcooking during reheating. If you only loosely wrap the grits, they will dry out, so ensure containers are sealed well.

What Is The Best Way To Reheat Shrimp And Grits?

Reheating Grits:

• Add a splash of milk, broth, or water to the grits when reheating to restore their creamy consistency
• Reheat on the stovetop over medium-low heat, stirring frequently
• Alternatively, microwave in short intervals, stirring between each, until thoroughly heated
• The consistency should be smooth and pourable – not stiff or runny

Reheating Shrimp:

• Remove from heat immediately once warm to prevent overcooking
• Shrimp can be tricky to reheat as microwaving often makes them rubbery
• For best results, allow shrimp to come to room temperature first (about 15-20 minutes)
• Gently reheat in a skillet with a small amount of the sauce or a pat of butter
• Warm over medium-low heat just until heated through – this usually takes only 1-2 minutes

More New Orleans Recipes

• Shrimp Remoulade
• Shrimp Alexander
• Bubba Gump Shrimp New Orleans
• Cheddar’s New Orleans Pasta
• Oyster Soup
• Crawfish Etouffee
• Cajun BBQ
• New Orleans Salad Dressing

Love Southern Cooking? Try these recipes!

• Louisiana Red Beans and Rice
• How to Cook Cajun Rice
• Chick-fil-A Chicken Nugget Recipe
• How to Make Mush

Be sure to check out more of my delicious main dishes and restaurant seafood recipes.