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Shrimp & Grits

Serves 8 to 10

  • ¼ cup unsalted butter
  • ½ cup finely chopped fresh red and yellow bell pepper blend
  • 1⁄8 cup finely chopped fresh garlic
  • 1 cup finely chopped yellow onion
  • 1 large tomato, diced (approximately ¾ cup)
  • 2 lbs. raw, peeled and deveined shrimp, thawed
  • ½ cup all-purpose flour
  • 1 tbl. Italian seasoning
  • 1 tbl. crawfish, crab, shrimp boil seasoning (Louisiana Fish Fry Brand)
  • 1 tbl. dried basil
  • 1 tbl. Garlic & Herb Seasoning (Frank’s brand)
  • 1 cup plus ½ cup heavy whipping cream, divided
  • 8 ozs. shredded Parmesan cheese
  • 8 ozs. shredded mild cheddar cheese
  • 8 ozs. shredded pepper Jack cheese
  • Cooked grits

1. Melt butter over medium-high heat in an 8-quart stock pot.

2. Add peppers, garlic, onion and tomatoes. Sauté until onions turn translucent, approximately 5 minutes. Add the shrimp and cook until they turn a light pink (about 4-5 minutes).

3. While stirring the mixture, add the flour slowly and continue stirring until blended. Add the rest of the dry seasonings. Stir in 1 cup heavy whipping cream. When mixture starts to simmer, reduce heat to low. Add all of the cheeses and stir. Add remaining ½ cup of heavy cream and continue to stir gently until the cheese is melted (about 8-10 minutes). If a thinner consistency is desired, add more cream, an ounce at a time.

4. Serve over hot cooked grits.