How to Make New Orleans Shrimp and Grits Recipe

Looking for the ultimate new Orleans shrimp and grits recipe that brings authentic Louisiana flavor right to your kitchen? This classic Southern dish combines creamy, buttery grits with perfectly seasoned Gulf shrimp in a rich, flavorful sauce that captures the essence of New Orleans cooking. Whether you’re planning a special weekend brunch or craving something hearty for dinner, this recipe delivers restaurant-quality results with simple home cooking techniques.

April 10, 2025 ·

Step-by-Step Guide for new orleans shrimp and grits

6 Min, 8 Sec · By dinnersrecipes.com

In this episode of Dinners Recipes, Sofia shares a Southern classic New Orleans Shrimp and Grits. Learn how to make creamy stone-ground grits and flavorful Creole shrimp with tips, customizations, and serving ideas. A comforting dish you’ll want to make again and again!

Quick New Orleans Shrimp and Grits Recipe Overview

Kitchen Tools for New Orleans Shrimp and Grits Recipe

Before diving into this delicious recipe, gather these essential tools:

• Large saucepan for cooking the grits
• Heavy-bottomed skillet (cast iron works best)
• Wooden spoon for stirring
• Sharp knife for prep work
• Cutting board
• Measuring cups and spoons
• Whisk for smooth grits
• Serving bowls

Ingredients

For the Grits:

• 1 cup stone-ground grits (never use instant for authentic flavor)
• 3 cups chicken stock
• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 1 cup sharp cheddar cheese, shredded
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the New Orleans Shrimp:

• 1.5 pounds large shrimp (16-20 count), peeled and deveined
• 2 tablespoons Creole seasoning
• 4 slices thick-cut bacon, diced
• 1 medium onion, finely diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour (optional, for thickening)
• 1/2 cup chicken stock
• 2 tablespoons Worcestershire sauce
• 1/4 cup green onions, thinly sliced
• 2 tablespoons fresh parsley, chopped
• Hot sauce to taste (Crystal or Tabasco work great)
• 1 lemon, cut into wedges for serving

Directions

New Orleans Shrimp and Grits Recipe Preparation Steps

Step 1: Prepare the Shrimp

Season your shrimp with 1 tablespoon of Creole seasoning, tossing well to coat evenly. Set aside to marinate while you prepare the other ingredients.

Step 2: Start the Grits

In a large saucepan, bring chicken stock to a boil. Slowly whisk in the grits, stirring continuously to prevent lumps from forming. Reduce heat to low and simmer, stirring frequently for about 20-25 minutes until thick and creamy.

Step 3: Cook the Bacon

While the grits are cooking, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-6 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.

Step 4: Sauté the “Holy Trinity”

Add the diced onion, bell pepper, and celery (the New Orleans “holy trinity”) to the bacon fat. Cook until vegetables soften, about 5-6 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 5: Create the Sauce

Sprinkle the remaining Creole seasoning into the vegetable mixture. If you prefer a thicker sauce, add 2 tablespoons of flour and cook for 1-2 minutes. Pour in the chicken stock and Worcestershire sauce, stirring to combine. Let the sauce simmer for 2-3 minutes to thicken slightly.

Step 6: Cook the Shrimp

Add the seasoned shrimp to the skillet, cooking for about 2 minutes per side until they turn pink and opaque. Be careful not to overcook them!

Step 7: Finish the Grits

Once the grits are thick and creamy, stir in the heavy cream, butter, and shredded cheese. Season with salt and pepper to taste. Continue stirring until all ingredients are well incorporated and the cheese has melted.

Step 8: Serve Your New Orleans Creation

Spoon the creamy grits into serving bowls, top with the shrimp mixture, and sprinkle with the reserved crispy bacon, green onions, and fresh parsley. Serve with lemon wedges and hot sauce on the side.

New Orleans Shrimp and Grits Recipe Pro Tips

• Always use stone-ground grits for authentic texture and flavor – quick or instant grits simply won’t deliver the same results
• The key to creamy grits is constant stirring and cooking them slowly
• Don’t overcook your shrimp or they’ll become tough and rubbery
• The “holy trinity” (onion, bell pepper, celery) is non-negotiable for authentic New Orleans flavor
• Allow the grits to cool slightly before adding cheese to prevent it from separating
• Pat your shrimp dry before seasoning them for better flavor absorption

Chef’s Notes

For a more authentic New Orleans experience, consider adding andouille sausage along with the bacon. You can also substitute half of the chicken stock with clam juice for a deeper seafood flavor. If you’re sensitive to spice, reduce the amount of Creole seasoning and hot sauce.

Nutrition Facts

What to Serve With New Orleans Shrimp and Grits Recipe ?

Complete your New Orleans feast with these perfect accompaniments:

• Traditional collard greens with vinegar
• Crusty French bread for sopping up the delicious sauce
• Simple green salad with vinaigrette
• Cornbread muffins
• Fried green tomatoes
• Ice cold sweet tea or a crisp lager beer

Personalize Your Dishes

Adapt this new Orleans shrimp and grits recipe to suit your dietary needs or preferences:

• Dairy-Free Option: Substitute coconut milk for heavy cream and use a dairy-free cheese alternative or omit cheese entirely
• Gluten-Free: This recipe is naturally gluten-free if you skip the flour thickener (just simmer the sauce longer)
• Lower Calorie Version: Use reduced-fat cheese, milk instead of cream, and turkey bacon instead of regular bacon
• Seafood Variations: Add crawfish tails, crab meat, or scallops for a deluxe seafood medley
• Vegetable Additions: Incorporate roasted cherry tomatoes, sautéed mushrooms, or wilted spinach

What Not to Do When Making New Orleans Shrimp and Grits Recipe

Avoid these common mistakes for the perfect New Orleans shrimp and grits:

• Never use instant grits – the texture and flavor simply can’t compare to stone-ground
• Don’t add cold dairy products directly to hot grits – warm them slightly first to prevent curdling
• Avoid overcooking the shrimp – they only need a few minutes until just pink
• Don’t skip the “trinity” vegetables – they’re essential for authentic flavor
• Never rush cooking the grits – patience yields the creamiest results
• Don’t forget to taste and adjust seasonings before serving

Frequently Asked Questions

How to Make New Orleans Shrimp and Grits Recipe

Recipe by dinnersrecipes.comCourse: Main courseCuisine: Creole, SouthernDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

38

minutes

Calories

615

kcal

This New Orleans Shrimp and Grits recipe brings bold Southern flavor straight to your table. Creamy, cheesy stone-ground grits are topped with juicy Cajun-spiced shrimp, sautéed garlic, and savory andouille sausage for a rich, comforting dish that’s perfect for brunch or dinner. It’s a classic Creole favorite with a spicy kick and irresistible texture easy to make, hard to forget.

Ingredients

• 1 cup stone-ground grits (never use instant for authentic flavor)

• 3 cups chicken stock

• 1 cup heavy cream

• 4 tablespoons unsalted butter

• 1 cup sharp cheddar cheese, shredded

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1.5 pounds large shrimp (16-20 count), peeled and deveined

• 2 tablespoons Creole seasoning

• 4 slices thick-cut bacon, diced

• 1 medium onion, finely diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 4 garlic cloves, minced

• 1 tablespoon tomato paste

• 2 tablespoons all-purpose flour (optional, for thickening)

• 1/2 cup chicken stock

• 2 tablespoons Worcestershire sauce

• 1/4 cup green onions, thinly sliced

• 2 tablespoons fresh parsley, chopped

• Hot sauce to taste (Crystal or Tabasco work great)

• 1 lemon, cut into wedges for serving

Directions

• Season your shrimp with 1 tablespoon of Creole seasoning, tossing well to coat evenly. Set aside to marinate while you prepare the other ingredients.
• In a large saucepan, bring chicken stock to a boil. Slowly whisk in the grits, stirring continuously to prevent lumps from forming. Reduce heat to low and simmer, stirring frequently for about 20-25 minutes until thick and creamy.
• While the grits are cooking, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-6 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
• Add the diced onion, bell pepper, and celery (the New Orleans “holy trinity”) to the bacon fat. Cook until vegetables soften, about 5-6 minutes. Add the minced garlic and cook for another minute until fragrant.
• Sprinkle the remaining Creole seasoning into the vegetable mixture. If you prefer a thicker sauce, add 2 tablespoons of flour and cook for 1-2 minutes. Pour in the chicken stock and Worcestershire sauce, stirring to combine. Let the sauce simmer for 2-3 minutes to thicken slightly.
• Add the seasoned shrimp to the skillet, cooking for about 2 minutes per side until they turn pink and opaque. Be careful not to overcook them!
• Once the grits are thick and creamy, stir in the heavy cream, butter, and shredded cheese. Season with salt and pepper to taste. Continue stirring until all ingredients are well incorporated and the cheese has melted.
• Spoon the creamy grits into serving bowls, top with the shrimp mixture, and sprinkle with the reserved crispy bacon, green onions, and fresh parsley. Serve with lemon wedges and hot sauce on the side.

Notes

• For a more authentic New Orleans experience, consider adding andouille sausage along with the bacon. You can also substitute half of the chicken stock with clam juice for a deeper seafood flavor. If you’re sensitive to spice, reduce the amount of Creole seasoning and hot sauce.