The pappadeaux shrimp and grits recipe has long been one of my favorite Creole dishes. With its savory, comforting flavors and hearty portions, it’s the ultimate soul food that satisfies. As a chef and Louisiana native, I’ve perfected my technique for shrimp and grits over the years and can’t wait to share my secrets with you.
Why I Love This Dish
Shrimp and grits holds a special place in my heart because it reminds me of home. It brings me back to weekend brunches with my family where we’d gather around piping hot bowls of the velvety grits studded with plump shrimp and infused with rich, smoky flavors. I love how the textures come together – the creaminess of the grits contrasts perfectly with the snappy shrimp. And the medley of seasonings like garlic, lemon, spices, and hot sauce give it a robust, complex flavor. It’s a hearty, stick-to-your-ribs kind of meal that will leave you satisfied for hours. This pappadeaux shrimp and grits recipe delivers on all fronts!
How to Make Pappadeaux Shrimp and Grits
Making restaurant-quality shrimp and grits at home is easier than you think! The secret lies in the slow cooking method for the grits and using fresh, quality ingredients.
Ingredients:
- Cajun Trinity:
- 1 bell pepper
- Onion
- Celery
- 6-8 ounces Andouille sausage
- 4 thick-cut pieces of bacon
- 1 tablespoon butter
- 1 tablespoon lobster base (or chicken/vegetable base)
- 2 tablespoons flour
- 2 cups chicken stock
- Cajun seasoning (to taste)
- 2 cups smoked Gouda cheese
- 2 cups chicken stock
- 2 cups whole milk
- 1 cup old-fashioned grits
- Extra-large jumbo shrimp
- Cajun seasoning (for shrimp)
- 1 tablespoon butter or cooking oil
- Jumbo lump crab meat
- Fresh chopped parsley
- Fresh squeezed lemon juice
Instructions:
- Prepare Cajun Trinity:
- Dice bell pepper, onion, and celery.
- Roughly chop them to similar sizes.
- Prepare Andouille Sausage and Bacon:
- Dice Andouille sausage.
- Slice bacon into bite-sized pieces.
- Cook bacon in a skillet over medium-low heat until fat is rendered.
- Remove bacon, then brown Andouille sausage in the rendered fat.
- Remove Andouille sausage with a slotted spoon.
- Cook Cajun Trinity:
- Add Cajun Trinity to the skillet.
- Mix and add 1 tablespoon of butter.
- Stir in 1 tablespoon of lobster base.
- Add a couple of tablespoons of flour.
- Pour in 2 cups of chicken stock.
- Bring to a boil, then simmer until thickened.
- Add back Andouille sausage.
- Prepare Grits:
- In a separate pot, combine 2 cups chicken stock and 2 cups whole milk.
- Bring to a boil and add 1 cup of old-fashioned grits.
- Stir, cover, and cook according to package instructions.
- Season with Cajun seasoning, butter, and smoked Gouda cheese.
- Season and Cook Shrimp:
- Season extra-large jumbo shrimp with Cajun seasoning.
- Heat a skillet, add 1 tablespoon of butter or oil.
- Cook shrimp on both sides until dark and internal temperature reaches 145°F.
- Assemble:
- Plate grits, add gravy, and arrange shrimp.
- Top with crumbled bacon, jumbo lump crab meat, and fresh chopped parsley.
- Drizzle fresh squeezed lemon juice over the top.
- Serve:
- Enjoy the flavorful and delicious Shrimp and Grits!
I like to garnish my shrimp and grits with extra green onion, hot sauce, and lemon wedges for even more flavor in every bite. This pappadeaux shrimp and grits recipe is so creamy, spicy, and irresistible!
Special Notes and Tips
Here are some of my top tips for taking your pappadeaux shrimp and grits recipe above and beyond:
- Use fresh or frozen shrimp – never canned. The texture makes a big difference.
- Look for coarse stone ground grits for the most flavor and heartiness. Instant won’t cut it!
- Stir the grits often as they cook to prevent sticking and scorching.
- Finish the grits with some sharp cheddar for a nice tang.
- Balance the heat by adding hot sauce to taste. I like it spicy!
- Garnish with chopped green onions, bacon crumbles, or diced tomatoes.
Taking these extra steps guarantees your shrimp and grits turn out perfectly creamy and packed with flavor in every bite. This is a next level Creole classic you’ll crave again and again!
Recipe Variations to Try
Once you master the classic, try one of my favorite variations for an exciting flavor twist:
- Shrimp and Smoked Grits – Add 1 cup smoked gouda to grits along with cream and butter. Use smoked paprika on shrimp.
- Cajun Surf n Turf – Use half shrimp, half sautéed andouille sausage.
- Cheesy Shrimp and Grits Bake – Prepare recipe in casserole dish, top with panko breadcrumbs and more cheese, bake until golden.
- Shrimp and Lobster Grits – Treat yourself by swapping half the shrimp weight with lobster meat. Luxurious!
The possibilities are endless when riffing on shrimp and grits. Improvise with different cheeses, spices, veggies, and luxury ingredients to invent your own signature version.
Serving Suggestions
I love serving these shrimp and grits family-style in a big bowl for sharing with crispy, buttery garlic toast on the side to soak up all that delicious sauce.
Some other tasty accompaniments include:
- Skillet cornbread or jalapeño cornbread muffins
- Collard greens or roasted broccoli
- Tomato and mozzarella salad
- Crispy fried okra or sweet potato fries
A nice sauvignon blanc or American pale ale pairs perfectly with the dynamic flavors of shrimp and grits. An enjoyable meal starts with good company and conversation around the table – this recipe provides a craveable foundation for that Creole hospitality.
Storing and Reheating Leftovers
Like many dishes, these shrimp and grits taste even better the next day!
To store, allow to cool completely and transfer to airtight containers. The shrimp and grits can keep in the fridge for up to 4 days.
To reheat, add a splash of cream or water. Gently warm the grits over medium-low, stirring often until hot and creamy. Then add the chilled shrimp and continue heating just until warmed through, about 2 more minutes.
I like to add an extra shake or two of hot sauce when reheating – it perks all the flavors right up!
Proper storage is key for keeping this pappadeaux shrimp and grits recipe tasting freshly-made. The flavors meld together even more given time. Yum!
Frequently Asked Questions
Can I prepare the grits ahead of time?
Yes! Cook grits completely the day before. Let cool, then refrigerate 8 hours or overnight. To use, add cream and reheat over medium, thinning out with extra liquid as needed until hot and creamy again before adding shrimp.
Can I use frozen shrimp?
I recommend thawing frozen shrimp first by placing in a colander under cool running water 15 minutes. Thoroughly pat dry before sautéing. Cook just until warmed through.
Is there a quick version?
While I don’t recommend quick or instant grits, you can speed things up by cooking the shrimp first. Set aside while preparing the grits, then mix everything together at the end.
Can I use bacon fat instead of butter?
Absolutely! Rendered bacon fat adds incredible depth of flavor. Use instead of or along with the butter listed. Crumble reserved cooked bacon over the finished dish too.
What beverage pairs best with shrimp and grits?
I’m partial to a crisp American pale ale or Belgian white ale. The citrusy hops and yeasty flavors complement the spices and butteriness beautifully. A nice sauvignon blanc wine would work well too.
Have more questions? Feel free to reach out! I’m always happy to chat shrimp and grits.
Pappadeaux Shrimp and Grits Recipe
Description
Dig into my homemade version of the Pappadeaux shrimp and grits recipe – an iconic Creole dish loaded with plump garlic shrimp and creamy, cheesy stone-ground grits spiced to perfection in true Louisiana style.
Ingredients
Instructions
- Prepare Cajun Trinity:
Dice bell pepper, onion, and celery.
Roughly chop them to similar sizes. - Prepare Andouille Sausage and Bacon:
Dice Andouille sausage.
Slice bacon into bite-sized pieces.
Cook bacon in a skillet over medium-low heat until fat is rendered.
Remove bacon, then brown Andouille sausage in the rendered fat.
Remove Andouille sausage with a slotted spoon. - Cook Cajun Trinity:
Add Cajun Trinity to the skillet.
Mix and add 1 tablespoon of butter.
Stir in 1 tablespoon of lobster base.
Add a couple of tablespoons of flour.
Pour in 2 cups of chicken stock.
Bring to a boil, then simmer until thickened.
Add back Andouille sausage. - Prepare Grits:
In a separate pot, combine 2 cups chicken stock and 2 cups whole milk.
Bring to a boil and add 1 cup of old-fashioned grits.
Stir, cover, and cook according to package instructions.
Season with Cajun seasoning, butter, and smoked Gouda cheese. - Season and Cook Shrimp:
Season extra-large jumbo shrimp with Cajun seasoning.
Heat a skillet, add 1 tablespoon of butter or oil.
Cook shrimp on both sides until dark and internal temperature reaches 145°F. - Assemble:
Plate grits, add gravy, and arrange shrimp.
Top with crumbled bacon, jumbo lump crab meat, and fresh chopped parsley.
Drizzle fresh squeezed lemon juice over the top. - Serve:
Enjoy the flavorful and delicious Shrimp and Grits!
Conclusion
As you can see, this cherished Louisiana staple holds a special place in my chef’s heart and heritage. There’s no better homey meal than piping hot bowls filled with plump, seasoned shrimp nestled into creamy, cheesy stone-ground grits. I hope my version of the classic pappadeaux shrimp and grits recipe inspires you to gather round the kitchen soon to sauté up some Gulf goodness.
With my tips and techniques for making these shrimp and grits truly sing with flavor, you’ll be hooked after one savory, satisfying spoonful. This meal takes me right back home to Louisiana every time. Now it can transport you there too – no ticket required! Just don’t forget the hot sauce.
