Shrimp and Grits
This recipe is absolutely, positively amazing. Beware, the shrimp are super hot. If you like flavor, just not too much heat, you can cut down on the red pepper flakes and cayenne a bit. I found this recipe on the internet and made lots of changes to suit to my family’s taste.
I went on a search after having shrimp and grits for the first time at a recipe in Acworth, Georgia, called Henry’s. I fell in love with the dish and thus began my search for Henri’s copycat recipe so I could make this delicious meal. After so much time, and no return visit to Henry’s, I honestly have no idea whether this tastes like their shrimp and grits, but I can tell you, I love this meal! The original recipe called for about 5 different steps for the grits, which I thought was just crazy. Grits are easy, and this is a pretty involved recipe so no need to add more steps, so I just make regular ole cheese grits!
- 1 pound large shrimp (peeled, deveined, tails removed)
- 3 tablespoons butter
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoon butter
- 3 tablespoon all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1 tablespoon minced garlic
- 1 8-ounce bottle clam juice
- 1/2 cup heavy cream
- 1 teaspoon hot sauce
- Water (or chicken broth)
- Shredded cheddar cheese
Melt your butter in a skillet over medium-high heat, add your shrimp and spices to the pan. Cook shrimp on medium high heat, moving them around constantly for about 3 minutes, then remove shrimp from pan and set aside to stay warm.
Follow the directions on your container of grits, and add cheese and salt and pepper, to suit your taste, after cooking.
- The sauce for this dish is really what makes it so amazing. After the shrimp come out of the pan, you’ll have some bits of seasoning still in the pan. Leave all that in there! With your burner on medium, add your butter for the sauce and scrape up any little bits. Once the butter is melted, add the garlic and stir. Let it cook and soften for a minute or two.
- Next, add your flour to the pan and combine it with the butter and garlic. Cook it for just a minute or two. It should start to turn a very light tan. This is your roux for the sauce.
- Add your clam juice to the roux slowly and stir. It will steam and hiss but should stay pretty thick.
- Mix in your cream, hot sauce, and Worcestershire sauce. At this point, taste the sauce and add a pinch of salt and pepper if the sauce needs it. It should have the consistency of a gravy. If it looks too thin, let it simmer for another minute or two. If it looks too thick, add a bit more liquid (clam juice or cream).
- For serving, add a big serving of cheesy grits to a bowl then top with six or seven shrimp, then add some sauce on top and garnish with a few dashes of hot sauce.