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Shrimp & Grits

I've explored cooking various shrimp & grits recipes and have had pretty good outcomes, but nothing that made me just love it. I even tried to recreate my favorite shrimp & grits recipe from Pat O' Briens in New Orleans (they serve it with fried cheese grits that are to die for!) & it was good, not quite the same as theirs.

But this recipe came from a late night craving & a limited choice of ingredients at the house, but somehow I made it work! My family loves it, & I'm sure you will too!



  • 1lb jumbo shrimp

  • 2 tbsp olive oil

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 5 tbsp butter

  • 1 tbsp flour

  • 1 cup water

  • 2 1/2 tbsp Tomato pesto

  • 1 tbsp minced garlic

  • 2 tsp Cayenne pepper

  • tony's Chachere (to taste)

  • 2 tbsp lemon juice

  • 1 tbsp Oregano


  • 1 cup grits

  • 4 cups water

  • 4 oz cream cheese

  • 2oz Parmasean cheese

  • garlic powder

  • salt & pepper



In a large pan, add 1tbsp olive oil and bell peppers, cook on medium heat 2-3 min until they start to get soft. Add the rest of the oil and butter to pan, slowly sprinkle in the flour, mixing together until slightly thickened consistency, pour water in slowly, continuing to stir. Then add tomato pesto to continue to make sauce. (Add more water little by little if sauce is too thick). Finally add all other ingredients to sauce, including shrimp. Cook about 5-6 minutes until shrimp are done.


In a medium sized pot (with a lid), add water and salt, bring to a boil. Pour in grits and stir. Reduce heat, place lid and cook until thickened, stirring occasionally. Add both cheese, garlic powder and pepper. continue to stir, cook another 2-3 minutes.

Serve the tasty shrimp over these creamy, yummy grits & enjoy!


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