Shrimp and Grits

Shrimp and Grits

Southern Living OCTOBER 2006

  • Yield: Makes 4 servings


  • 2 pounds frozen, peeled and deveined large shrimp
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon paprika
  • 1/4 cup butter or margarine
  • 2 garlic cloves, pressed
  • 1 cup chicken broth, divided
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot sauce
  • 2 teaspoons all-purpose flour
  • Hot cooked grits


Thaw shrimp according to package directions.

Combine Cajun seasoning, Italian seasoning, and paprika; toss together seasoning mixture and shrimp.

Melt butter in a large skillet over medium heat; add garlic, and sauté 1 minute. Add shrimp, 3/4 cup broth, Worcestershire sauce, and hot sauce; cook 5 minutes or just until shrimp turn pink. Remove shrimp with a slotted spoon, reserving broth mixture in skillet.

Whisk together remaining 1/4 cup chicken broth and flour until blended; whisk flour mixture into broth mixture in skillet, and cook, whisking constantly, 2 to 3 minutes or until thickened. Add shrimp, and cook 1 minute. Serve immediately over grits.


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