Creole Shrimp and Grits + A Giveaway! A fresh, faster, delicious spin on a Southern food classic from the Add A Pinch cookbook. You’ve got to try this recipe!
After spending time in Nashville, TN and Charleston, South Carolina last year, I fell in love with Southern food. It started with biscuits, working with White Lily flour and eating at Adele’s, one of Jonathan Waxman’s restaurants in Nashville.
So when I found out one of my blogger friends, Robyn Stone, was coming out with a Southern food cookbook, I couldn’t wait to get my hands on it! Add A Pinch is filled with delicious, easier, faster, fresher Southern classics.
So far, I’ve made the Citrus Shrimp, I can’t wait to make Robyn’s Spinach and Artichoke Stuffed Mushrooms, her Sunday Roasted Chicken, Creamy Artichoke Chicken and her Georgia Peach Crisp, pictured below from pages 208-209.
Robyn’s book is beautifully photographed. . like you will want to make and eat every single recipe in this cookbook!
I love how Robyn describes her book: “The book is filled with family-friendly recipes that solve the dilemma of what’s for supper! You’ll find that the recipes are indeed easier, faster and fresher Southern classics with tips on sharing dishes with others and entertaining, how to recreate leftovers into another meal your family will love, tips on how to make recipes even easier, and a few simple swaps to lighten up many of those favorite Southern dishes.”
Each recipe is coded with specific icons to tell you if the recipe is 10 ingredients or fewer, can be prepared in 30 minutes or less, freezer friendly and slow cooker favorites! I love it and this makes looking at each recipe so much easier! Especially if you need to flip through quickly to find a 30 minutes or less recipe on a weeknight. It’s brilliant!
So, of course, I had to make Robyn’s creamy shrimp and grits! I used quick cooking grits but Robyn also shares how to make grits (using stone-ground grits) in your slow cooker!
I had shrimp and grits the last time I was in Charleston and I knew I had to make Robyn’s recipe. and you guys. . this was SOOOOO GOOD!
You guys have to try this shrimp and grits recipe and be sure to enter the giveaway down below! One lucky person will win a copy of Robyn’s book. . and even if you don’t win, I think you should buy this book! It’s filled with so many great recipes . . did I mention Parmesan Garlic Biscuit Rolls, Grandmother’s Chicken and Dumplings and a Buttermilk Praline Cheesecake?! Go get this book!
Creole Shrimp and Grits
For the shrimp:
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 cup chopped celery
- 6 medium plum tomatoes chopped
- 1 green bell pepper cored, seeded and chopped
- 1 garlic clove minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds medium shrimp peeled and deveined
For the creamy grits:
- 6 cups water or chicken stock
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups quick-cooking grits
- 1/4 cup freshly grated Parmesan cheese
For the shrimp:
- In a medium skillet set over medium heat, heat the olive oil. Add the onion, and celery and cook, stirring, until tender but not browned, about 3 minutes. Add the tomatoes, bell pepper, garlic, Worcestershire sauce, chili powder, salt and pepper and cook, stirring, for 5 more minutes. Add the shrimp. Cover and cook until the shrimp are opaque and cooked through, 5 minutes.
For the creamy grits:
- In a large saucepan set over medium-high heat, bring the liquid (chicken stock or water) and the salt to a boil. While whisking constantly, slowly pour the grits into the boiling water. Reduce the heat to low and simmer, whisking often, until the grits become thick and creamy, about 5 minutes. Remove from the pan from the heat, stir in the cheese.
- Divide the grits among serving dishes. Spoon the shrimp over the grits and drizzle with the pan sauce.
Recipe printed here with permission from the author.
open to residents within the United States only