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Deep Fried Shrimp and Grits

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  • Prep 15 min
  • Total 40 min
  • Ingredients 18
  • Servings 4
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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.
Morena Cuadra
Updated Sep 20, 2016
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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

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.

Expert Tips

  • tip 1
    If you want to, add shredded cheddar or parmesan cheese to the grits.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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