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Deep Fried Shrimp and Grits

  • Prep 15 min
  • Total 40 min
  • Ingredients 18
  • Servings 4
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Ingredients

1
pound shrimp, peeled and cleaned
1
teaspoon garlic salt
1
teaspoon fresh chopped fennel (or fresh or dried herbs)
A pinch of cayenne pepper (optional)
1/2
cup vegetable oil

Grits

2 1/2
cups vegetable broth
1
cup grits
Salt and pepper
3
tablespoons butter
1/2
cup heavy cream
Salt

Sauce

2
tablespoons butter
2
tablespoons flour
1/2
cup vegetable broth
1/2
cup tomato sauce
1/4
cup cream
1
teaspoon Worcestershire sauce (optional)
Salt and pepper

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
701.7
% Daily Value
Total Fat
52.4g
81%
Saturated Fat
16.6g
83%
Cholesterol
211.9mg
71%
Sodium
1988.5mg
83%
Total Carbohydrate
38.5g
13%
Dietary Fiber
2.7g
11%
Sugars
2.1g
Protein
20.1g
% Daily Value*:
Vitamin C
4.70%
5%
Calcium
9.80%
10%
Iron
10.80%
11%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

If you want to, add shredded cheddar or parmesan cheese to the grits.

Directions

  • 1 Season the shrimp with garlic salt, herbs, and cayenne. Set aside.
  • 2 Grits: Heat up the broth in a small pot. When it starts to boil, sprinkle in the grits and stir constantly with a wire whisk to avoid any lumps forming. If it feels thick, add a little more broth or water. When cooked according to the instructions on the package, add salt and pepper, butter, and cream, stirring well so that it becomes very creamy. Turn off heat and set aside.
  • 3 Sauce: Melt butter in a medium-sized pan. Add the flour and stir well, until it starts to brown. At this time, add the broth and the tomato sauce, stirring well to avoid any lumps forming. The sauce should have a somewhat thick texture. Finally, add the Worcestershire sauce and salt to taste. Set aside.
  • 4 At last, heat the oil in a small pot and fry the shrimp in batches. You’ll know that they’re ready when the shrimp change color and become pink. Let dry on a paper towel.
  • 5 To serve, add a portion of the grits to each plate, top with shrimp and finish with the sauce. Serve immediately.

A corn product just like polenta and others from around the world, grits originated in the southern United States and have been part of the American diet for centuries. Grits come in two colors, white and yellow, depending on the type of corn they are made from. They also have many traits similar to polenta. In the South, they’re usually eaten for breakfast, either on their own or accompanied by shrimp, fish, gravy, etc. Some people also add a bit of honey and butter. If allowed to cool, grits acquire a firm texture and can be cut into slices and fried or grilled. Shrimp and grits is a popular and delicious dish. It’s hearty and great for those looking for a filling breakfast to start the day. Here’s the recipe so that you can make it yourself. Though, if this kind of breakfast isn’t for you, serve it at lunch. I guarantee you’ll be satisfied for the rest of the day.

Rate and Comment

Morena Cuadra Morena Cuadra
September 20, 2016

A corn product just like polenta and others from around the world, grits originated in the southern United States and have been part of the American diet for centuries. Grits come in two colors, white and yellow, depending on the type of corn they are made from. They also have many traits similar to polenta. In the South, they’re usually eaten for breakfast, either on their own or accompanied by shrimp, fish, gravy, etc. Some people also add a bit of honey and butter. If allowed to cool, grits acquire a firm texture and can be cut into slices and fried or grilled. Shrimp and grits is a popular and delicious dish. It’s hearty and great for those looking for a filling breakfast to start the day. Here’s the recipe so that you can make it yourself. Though, if this kind of breakfast isn’t for you, serve it at lunch. I guarantee you’ll be satisfied for the rest of the day.