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Shrimp and Grits (Throwdown): A Culinary Showdown Winner

The aroma of Cajun spice, garlic sizzling in butter, and the comforting scent of creamy grits – these are the smells that transport me back to my grandmother’s kitchen. She wasn’t a fancy chef, but she had a knack for soulful Southern cooking, and her shrimp and grits, though simpler than this Throwdown version, were legendary. It was a dish that always felt like a warm hug, and one I’ve been chasing perfection on ever since. When I saw Joe Barnett’s winning recipe from Bobby Flay’s Throwdown, I knew I had to try it. The promise of a complex roux-based sauce and perfectly spiced shrimp was too enticing to resist.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Dietary Type: Gluten-Free

Ingredients

SHRIMP
- 1 1⁄2 lbs medium shrimp (26-30 count), peeled and deveined
- 2 tablespoons Cajun seasoning
- 1 tablespoon paprika
- 1 tablespoon dried Italian seasoning
- Fresh ground black pepper, to taste
GRITS
- 2 cups water
- 2 chicken bouillon cubes
- 2 tablespoons butter
- 1 cup quick-cooking grits
- 1 tablespoon tomato paste
- 3⁄4 cup heavy whipping cream
- 3 1⁄2 ounces extra-sharp cheddar cheese, shredded
SAUCE
- 2 tablespoons butter
- 1 tablespoon garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 1⁄2 cup heavy whipping cream
- 1 teaspoon Worcestershire sauce
- 1⁄2 – 1 teaspoon hot sauce, or to taste

Equipment Needed

Medium saucepan
Large pan or skillet
Small bowl
Wire whisk
Wooden spoon
Serving plates

Instructions

Begin by preparing the shrimp. Ensure they are peeled and deveined. This step is crucial for both taste and texture.
In a small bowl, create the spice mixture. Combine the Cajun seasoning, paprika, Italian seasoning, and black pepper to taste. A pinch of salt can be added if your Cajun seasoning is low in sodium.
Thoroughly coat the shrimp with the spice mixture, ensuring each piece is evenly covered. Set the seasoned shrimp aside to allow the flavors to meld while you prepare the grits.
Now, make the grits. In a medium saucepan, bring the water, chicken bouillon cubes, and 2 tablespoons of butter to a rolling boil. The bouillon cubes add a depth of savory flavor that complements the creamy grits.
Gradually add the quick-cooking grits to the boiling water, whisking constantly with a wire whisk. Continue whisking for about 5 minutes. This is crucial to prevent lumps and ensure a smooth, creamy texture.
Incorporate the tomato paste, heavy whipping cream, and shredded cheddar cheese into the grits.
Continue whisking for an additional 2 to 3 minutes, or until the grits are smooth, creamy, and the cheese is fully melted and incorporated. Set aside, keeping warm. A low simmer, stirring occasionally, will prevent a skin from forming.
Prepare the shrimp. In a large pan or skillet, melt 2 tablespoons of butter over medium heat.
Add the minced garlic to the melted butter and stir for about 30 seconds, until fragrant but not browned. Be careful not to burn the garlic, as it will impart a bitter flavor.
Add the spice-coated shrimp to the pan. Cook the shrimp until they are pink, opaque, and cooked through, about 2-3 minutes per side. Avoid overcooking the shrimp, as they will become tough and rubbery. Remove the cooked shrimp from the pan and set aside in a bowl.
Create the roux-based sauce. Using the same pan in which the shrimp were cooked (this captures all those flavorful pan drippings!), add 3 tablespoons of all-purpose flour to the remaining butter and oil. Stir constantly with a wooden spoon.
Cook the flour and butter mixture for 10-15 minutes, or until the roux develops a medium-tan color. The roux is the foundation of the sauce, and the color is essential for depth of flavor. Stir constantly to prevent burning, scraping the bottom of the pan to ensure even cooking.
Slowly add the chicken stock and heavy whipping cream to the roux, whisking continuously to prevent lumps from forming.
Continue whisking the sauce for approximately 2 minutes, or until it has thickened to your desired consistency. Then, whisk in the Worcestershire sauce and hot sauce. Adjust the amount of hot sauce to your preference for heat.
To serve, place a generous scoop of creamy grits on each plate. Top with the cooked shrimp, and then generously drizzle with the flavorful roux sauce. Garnish with freshly chopped parsley or green onions, if desired.

Expert Tips & Tricks

Spice it up (or down): Adjust the amount of Cajun seasoning and hot sauce to suit your spice preference. A pinch of cayenne pepper can also be added to the spice mixture for an extra kick.
Grits Texture: For even creamier grits, consider using a combination of water and milk or chicken broth for cooking.
Cheese Choice: Experiment with different types of cheddar cheese for varying levels of sharpness. Smoked cheddar or Gruyere can also add interesting flavor dimensions.
Roux Patience: The roux is the backbone of the sauce. Don’t rush the cooking process; a well-developed roux provides depth and richness.
Shrimp Perfection: Ensure shrimp are completely dry before seasoning and cooking for a better sear.

Serving & Storage Suggestions

Serve this Shrimp and Grits Throwdown immediately for the best flavor and texture. Garnish with fresh parsley or green onions for a pop of color.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the grits and sauce separately over low heat, adding a splash of milk or cream to the grits to restore their creamy consistency. The shrimp are best reheated gently to prevent them from becoming rubbery. Microwaving is possible, but it can affect the texture. This dish is not recommended for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	562.4 kcal	N/A
Calories from Fat	311 g	55%
Total Fat	34.7 g	53%
Saturated Fat	20.4 g	101%
Cholesterol	279.8 mg	93%
Sodium	692.6 mg	28%
Total Carbohydrate	29.6 g	9%
Dietary Fiber	1.1 g	4%
Sugars	1.7 g	6%
Protein	32.6 g	65%

Variations & Substitutions

Dairy-Free: Substitute the heavy whipping cream with coconut cream or unsweetened almond milk for a dairy-free option. Use plant-based butter for cooking.
Spicy Kick: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the spice mixture for a more intense heat. Consider using Andouille sausage for extra spice.
Vegetarian: Replace the shrimp with grilled or sauteed portobello mushrooms marinated in Cajun seasoning for a vegetarian alternative. Use vegetable broth instead of chicken stock.
Low-Carb: Substitute cauliflower rice for the grits for a lower-carb version.
Seafood Medley: Add other seafood like scallops or crawfish to the shrimp for a more complex flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use stone-ground grits instead of quick-cooking grits?
A: Yes, but you will need to adjust the cooking time. Stone-ground grits typically require a longer cooking time and more liquid. Follow the package instructions for best results.

Q: How do I prevent lumps in the grits?
A: The key is to add the grits slowly to the boiling water while whisking constantly. Continue whisking for the first few minutes of cooking to prevent lumps from forming.

Q: Can I make the grits ahead of time?
A: Yes, you can make the grits a few hours in advance. To prevent them from drying out, add a splash of milk or cream and stir well before serving.

Q: What can I substitute for Cajun seasoning?
A: If you don’t have Cajun seasoning, you can create your own blend using paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, and black pepper.

Q: How do I know when the shrimp are cooked perfectly?
A: The shrimp are done when they turn pink and opaque and form a “C” shape. Avoid overcooking them, as they will become tough and rubbery.

Final Thoughts

This Shrimp and Grits Throwdown recipe is a true culinary masterpiece – a harmonious blend of Southern comfort and sophisticated flavors. I encourage you to try this recipe and experience the magic for yourself. Don’t be afraid to experiment with the spice levels and cheese choices to create a dish that perfectly suits your palate. This dish would be great with crusty bread or a side salad. And be sure to share your creations and feedback – I’d love to hear how you made this Throwdown winner your own!

Shrimp and Grits (Throwdown) Recipe