Joe Barnett’s Shrimp and Grits: A Taste of Southern Comfort

My grandmother, bless her heart, had a way of making every meal feel like a warm hug. Her Shrimp and Grits wasn’t just food; it was a story whispered in every creamy bite, a memory etched in the savory dance of shrimp, grits, and spices. I remember sitting at her kitchen table, the aroma swirling around me, feeling utterly content. Now, every time I make this dish, I’m transported back to that cozy kitchen, sharing a taste of that love with everyone at my table.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4-6
• Dietary Type: Varies (can be gluten-free)

Ingredients

Shrimp

• 1 1⁄2 lbs wild Georgia shrimp, peeled and deveined
• 2 tablespoons Cajun seasoning (recommended: Tone’s Louisiana Cajun seasoning)
• 1 tablespoon paprika
• 1 tablespoon dried Italian seasoning
• Fresh ground black pepper, to taste

Grits

• 2 cups water
• 2 chicken bouillon cubes (recommended: Knorr)
• 2 tablespoons butter or margarine
• 1 cup quick-cooking grits (recommended: Quaker)
• 1 tablespoon tomato paste
• 3⁄4 cup heavy whipping cream
• 3 1⁄2 ounces extra-sharp cheddar cheese

Sauce

• 2 tablespoons butter or margarine
• 1 tablespoon minced garlic
• 3 tablespoons all-purpose flour
• 1 cup chicken stock (or vegetable stock)
• 1⁄2 cup heavy whipping cream
• 1 teaspoon Worcestershire sauce
• 1⁄2 teaspoon hot sauce (recommended: Texas Pete)
• 1 slice sugar-cured country ham

Equipment Needed

• Medium saucepan
• Large saute pan
• Small bowl
• Whisk
• Wooden spatula

Instructions

1. First, peel and devein the shrimp. This is a crucial step for optimal flavor and texture. Pat them dry with a paper towel after rinsing.

2. In a small bowl, combine the Cajun seasoning, paprika, Italian seasoning, and black pepper to taste. This spice blend is the heart and soul of the shrimp’s flavor profile.

3. Sprinkle the spice mixture over the shrimp to coat them well. Ensure each shrimp is evenly covered for a consistent taste. Set the shrimp aside to marinate while you prepare the grits.

4. Next, make the grits. In a medium saucepan, bring the water, chicken bouillon cubes, and 2 tablespoons of butter to a boil over medium-high heat. The bouillon cubes add a depth of flavor that elevates the grits.

5. Slowly add the grits to the boiling water, whisking constantly with a wire whisk for about 5 minutes. This prevents clumping and ensures a smooth, creamy texture.

6. Add the tomato paste, heavy whipping cream, and cheddar cheese to the grits. Continue whisking for another 2 to 3 minutes until the grits become creamy and the cheese is fully melted and incorporated. Don’t be afraid to add more cheese if you desire a richer flavor. Taste and adjust seasoning if needed.

7. Now it’s time to sauté the shrimp. In a large sauté pan, melt 2 tablespoons of butter over medium heat.

8. Add the minced garlic and stir for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it can become bitter.

9. Add the spice-coated shrimp to the pan and cook until they are just done and tender, about 2-3 minutes per side. Don’t overcook the shrimp, as they will become rubbery. They should turn pink and opaque.

10. Remove the shrimp from the sauté pan and set them aside in a bowl, leaving the flavorful drippings in the pan. You can taste one or two to ensure they are cooked through.

11. Now, for the roux. With all those wonderful drippings from the shrimp still in the saute pan, add 3 tablespoons of all-purpose flour.

12. Stir with a wooden spatula to combine the flour and drippings, creating a roux. Cook for 10 to 15 minutes, stirring frequently, until the roux reaches a medium-tan color. This develops a rich, nutty flavor that is essential to the sauce. The color should be similar to peanut butter. Watch carefully to prevent burning.

13. Slowly add the chicken stock (or vegetable stock, for a lighter flavor) and heavy whipping cream to the roux.

14. Whisk together to combine and cook for about 2 minutes, until the sauce thickens slightly.

15. Whisk in the Worcestershire sauce and hot sauce to add depth and a touch of spice to the sauce. Taste and adjust seasonings as needed.

16. Lastly, prepare the country ham. Cook the slice of sugar-cured country ham in a separate sauté pan until lightly browned and crispy. Cut the ham into small cubes.

17. To serve, place a few heaping spoonfuls of steaming cheese grits onto a plate. Top with several sizzling shrimp, drizzle the wonderful roux sauce over the shrimp, and sprinkle with a few cubes of crispy country ham. Serve immediately and enjoy!

Expert Tips & Tricks

• For extra creamy grits, consider using milk or half-and-half instead of water.
• To prevent the grits from sticking to the bottom of the saucepan, use a heavy-bottomed pan and stir frequently.
• If you want a smoky flavor, add a pinch of smoked paprika to the shrimp spice blend.
• Make the grits ahead of time and reheat them gently over low heat, adding a splash of milk or cream to restore their creamy texture.
• If the sauce becomes too thick, add a little more chicken stock or cream to thin it out.
• Don’t overcrowd the pan when sautéing the shrimp; cook them in batches if necessary.
• For a vegetarian version, substitute vegetable stock for the chicken stock and omit the ham.

Serving & Storage Suggestions

Serve Shrimp and Grits immediately while the grits are hot and creamy and the shrimp is tender. Garnish with chopped green onions or parsley for a pop of color.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a little milk or cream to the grits to restore their creamy texture. The shrimp may become slightly tougher upon reheating, so avoid overcooking. I don’t recommend freezing the dish due to the dairy content in the grits and sauce, as the texture may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	783.8 kcal	N/A
Calories from Fat	456 g	58%
Total Fat	50.8 g	78%
Saturated Fat	30.2 g	151%
Cholesterol	374.9 mg	124%
Sodium	1876.7 mg	78%
Total Carbohydrate	44.4 g	14%
Dietary Fiber	1.6 g	6%
Sugars	2.6 g	10%
Protein	37.4 g	74%

Variations & Substitutions

• Spicy Shrimp and Grits: Add a pinch of cayenne pepper to the shrimp spice blend or use a spicier hot sauce in the sauce.

• Cheesy Grits Variations: Experiment with different types of cheese in the grits, such as Gruyere, pepper jack, or goat cheese.

• Vegetarian Shrimp and Grits: Omit the ham and use vegetable stock. You can also add sautéed mushrooms or roasted vegetables to the sauce for added flavor.

• Creamy Grits Without Cream: Use whole milk or half-and-half instead of heavy cream for a slightly lighter version. You can also use a plant-based cream alternative.

• Gluten-Free Shrimp and Grits: This recipe is naturally gluten-free if using certified gluten-free grits. Ensure that the Cajun seasoning and Worcestershire sauce are also gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Thaw them completely before cooking and pat them dry to remove excess moisture.

Q: What kind of grits should I use?
A: Quick-cooking grits are recommended for this recipe, but you can also use stone-ground grits if you prefer. Stone-ground grits will require a longer cooking time.

Q: Can I make this dish ahead of time?
A: You can prepare the grits and sauce ahead of time and reheat them gently before serving. Cook the shrimp just before serving to ensure they are tender.

Q: How do I prevent the grits from becoming lumpy?
A: Whisk the grits constantly while adding them to the boiling water and continue whisking until they are cooked through. This will prevent clumping.

Q: Can I add other vegetables to this dish?
A: Absolutely! Sautéed bell peppers, onions, and mushrooms would be delicious additions to the sauce.

Final Thoughts

Shrimp and Grits is more than just a meal; it’s an experience. It’s a comforting, flavorful, and versatile dish that can be enjoyed any time of day. Don’t be afraid to experiment with different variations and substitutions to create your own signature version. Whether you’re sharing it with family or enjoying a quiet meal by yourself, I hope this recipe brings a little bit of Southern comfort to your table. I encourage you to try this recipe and share your feedback. Consider pairing it with a crisp white wine or a refreshing iced tea for a complete and satisfying meal. Happy cooking!