There are many ways to season and cook shrimp and grits. Traditional Lowcountry breakfast shrimp and grits is usually a simple combination of buttery sauteed shrimp seasoned with salt and pepper and served over creamy grits.
This spicy version of shrimp and grits is made with Creole flavors. Tomatoes, Creole seasonings, bacon, sliced green onions, and mushrooms make it a hearty dish to serve over creamy grits or grits cakes. Spice the shrimp up as much or as little as you like, and feel free to make it with additional chopped vegetables. Sauteed green or red bell pepper, chopped onions, and chopped celery would be excellent additions.
- 4 strips bacon (diced)
- 6 to 8 ounces fresh mushrooms (sliced)
- 1 1/2 pounds shrimp (peeled and cleaned)
- 2 tablespoons butter (if needed)
- 1/2 cup green onions (sliced)
- 1 tablespoon chopped fresh parsley
- 1 can (14 1/2 ounces) tomatoes (diced)
- 1/2 teaspoon Creole seasoning
- Dash garlic powder
- 1/4 teaspoon ground black pepper
- Dash of salt, to taste
- Optional: dash ground cayenne pepper or Tabasco
- In a large skillet over medium heat, cook the bacon until cooked but not crisp. With a slotted spoon, remove the bacon to paper towels to drain. Set aside.
- Add the mushrooms to the drippings in the skillet and cook, stirring, until just tender.
- Add the shrimp to the skillet. If there aren't enough drippings in the skillet, add some butter. Cook, stirring, for 1 minute.
- Add the sliced green onions and parsley; continue cooking for about 1 minute.
- Add the diced tomatoes, Creole seasoning, and a dash of garlic powder. Bring to a boil and simmer for about 1 to 2 minutes, or until shrimp is cooked through and liquid has reduced and slightly thickened.
- Add freshly ground black pepper.
- Add salt and cayenne pepper or Tabasco, to taste.
- Serve over creamy grits, cheese grits, polenta, or grits cakes. Garnish with the diced cooked bacon.
Reader Comments and Suggestions
- "My wife based her version of shrimp and grits on this recipe. She added more ingredients (mushrooms, green onions, etc) but the base of this recipe is good. We will definitely have this dish again." Abraham
- "I am not a big fan of grits, but I am now. Many friends have been trying to get me to try this combination and at last I did — what a great dish I have missed. This is a must try — a keeper." D.J.
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