Shrimp and grits is a very simple dish and there are hundreds of recipes. When I goggled it to write this post, I got 495,000 results! I found recipes with cheese and cream, tasso and andouille, leeks and tomatoes. The only constants seemed to be the grits, shrimp, and some type of red pepper spice.
My shrimp and grits recipe has evolved through the years from a few spicy shrimp on top of a bowl of creamy grits, to the recipe you see here. This recipe was inspired by a bowl of shrimp and grits that I had many years ago at a restaurant in Santa Fe, New Mexico. It was the best shrimp and grits I had ever had. Very traditional in flavor, but had more sauce than the shrimp and grits I was use to. I loved that sauce! It really made the dish for me because it helped to incorporate the grits into the dish rather than just being a platform for the shrimp. About a year later I returned to that restaurant for the purpose of ordering another bowl and trying to dissect it, but unfortunately, the restaurant was not longer there. So at this point I was left to my memory (good luck there), and my taste buds.
This shrimp and grits recipe combines the flavors of Louisiana and the southwest in a pretty traditional southern dish. Don’t be intimidated by the list of ingredients. It really is an easy dish to throw together and takes less than 45 minutes. It tastes like it cooks for hours.
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Every time we get together, we talk food, cook food, and eat food; therefore, the perfect friend to get this series started.
