New Orleans style Shrimp and Grits in a white bowl.
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4.75 from 4 votes

New Orleans Style Shrimp and Grits

Make delicious New Orleans style shrimp and grits at home with this classic dish. Typically the cooking sauce for the shrimp is thin, but this one is different. This version creates a thick and savory sauce to enjoy with the grits.
Course Main Course
Cuisine Cajun
Keyword Shrimp and Grits
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 924kcal
Author Stephanie Manley



  • 1 cup stone-ground grits
  • 2 cups water
  • 2 cups whole milk
  • 1 cup shredded Romano Cheese


  • 1 tablespoon butter for sauteing shrimp heads
  • 2 pounds large shrimp heads on are preferred
  • 1/4 pound butter
  • 1 tablespoon minced garlic
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup beer Budweiser, Abita, or other light tasting beer
  • 1 tablespoons cajun seasoning like Slap Ya Mamma
  • 1 teaspoon crab, shrimp & crawfish boil
  • 1/2 teaspoon thyme leaves
  • 1/8 teaspoon oregano
  • 1/2 teaspoon rosemary leaves crushed
  • 5 tablespoons butter for finishing dish



  • Add 1 cup of grits to 2 cups of water and 2 cups of milk. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking.
  • Add cheese just before serving, and stir through until the cheese has just melted. 


  • Rinse shrimp in cold water. Pinch off heads and place heads in a large skillet with 2 tablespoons of butter. Sauté shrimp heads until the fat in the heads melts and the oil turns red in color. Remove heads.
  • While the shrimp heads are sauteing, peel and devein the shrimp. 
  • In a large skillet add the 1/4 pound of butter and garlic over medium heat until the garlic becomes fragrant. Add Worcestershire Sauce, crab boil, and Cajun spices. Add the beer and stir.
  • When the sauce begins to bubble, add the shrimp. Flip the shrimp when it begins to turn pink and shrink. Cook for one minute more and remove shrimp. 
  • Continue to cook the sauce until it reduces by 1/3, then remove from the stove. Add the 5 tablespoons of butter and stir until the butter melts into the sauce. The sauce should be thick now.

To Serve

  • Divide grits into 4 equal portions in 4 bowls. Add shrimp equally to each portion. Add sauce equally to each bowl.

Recipe Tips

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


Calories: 924kcal | Carbohydrates: 42g | Protein: 62g | Fat: 54g | Saturated Fat: 32g | Cholesterol: 715mg | Sodium: 2586mg | Potassium: 525mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2480IU | Vitamin C: 12.2mg | Calcium: 764mg | Iron: 6.2mg
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