Pappadeaux Shrimp and Grits have become one of the most popular dishes in the South. Pappadeaux Shrimp and Grits Recipe has been around for decades, and today is even a staple at some of the finest restaurants in the South. When we think of grits, we usually think of a dish that is served at breakfast or brunch. But what if you want to make shrimp and grits? With a little imagination, shrimp and grits can be a very versatile dish.
Pappadeaux Shrimp and Grits is an excellent way to save a bit of money on your next pot of gumbo or chicken noodle soup. However, Pappadeaux Shrimp and Grits are also one of the easiest meals to make and one of the least expensive. You can easily keep these shrimp and grits ingredients on hand, which is a huge benefit if you are a busy cook. All you need is a pot, a bowl, some shrimp, some grits, and a large skillet.
Pappadeaux Shrimp and Grits is a favorite Southern Louisiana dish, and it’s easy enough to make at home. This shrimp and grits recipe is a simple, easy-to-make dish that’s full of fresh ingredients and plenty of flavors. Serve it with fried white rice, cornbread, or baked potatoes.
How To Make Pappadeaux Shrimp and Grits
Pappadeaux Shrimp and Grits is a traditional southern-style dish that can be made with or without bacon. It’s most commonly enjoyed with cornbread. Pappadeaux Shrimp and Grits has many different variations, but this particular recipe is one I’ve found to be really good. The shrimp are cooked in a mixture of milk and butter, while the grits are cooked in milk and seasoned with brown sugar. When eaten as a side dish, Shrimp and Grits is a popular side dish for anything from grilled steaks to macaroni and cheese.
Ingredients
Cajun Shrimp
- 5 thick slices bacon, chopped
- Shrimp, (extra-large or jumbo) peeled and deveined, 1 -1½ pound
- Cajun salt, 1 teaspoon
- Garlic (minced), 2 teaspoons
- Smoked paprika, 1 teaspoon
- Red bell pepper (diced), ½ cup
- Parsley (chopped), 2 tablespoons
- 2 green onions, thinly sliced
- Broth (stock works, too), ¼ cup
- ½ lemon (optional)
- Salt and pepper
Grits
- Water, 2 cups
- Milk (or sub with water), 3 cups
- 1 bay leaf
- Salt to taste
- Quick grits, 1 cup
- Unsalted butter, 3-4 tablespoons
- White sharp cheddar cheese (preferably smoked), 1-2 cups
Step By Step Instructions To Make Pappadeaux Shrimp and Grits
Cajun Shrimp
Step 1
Cook bacon until brown and crisp in a large skillet over medium heat. Allow cooking for about 3 to 5 minutes.
Step 2
Transfer the bacon to a plate after removing it from the skillet. About 3 tablespoons of bacon drippings will remain in the pan.
Step 3
To the pan, add about a tablespoon of butter or oil, then shrimp. Sauté shrimp for about three to four minutes, then season with Cajun salt. Keep aside.
Step 4
Next, add garlic, paprika, bell peppers, parsley, and green onions to the pan.
Step 5
You can use up to ¼ cups of broth, according to your preference. Add another 3 minutes to the cooking process.
Step 5
Add shrimp with lemon juice at the last minute if desired, and adjust to taste. Season with salt and pepper and add the crispy bacon.
Step 7
Serve the mix over your grits once it has been removed from heat.
Grits
Step 1
A heavy saucepan should be filled with water, milk, bay leaf, and salt. Boil the mixture.
Step 2
Once you have added the grits to the pot, whisk them in gradually. Be sure to keep stirring to avoid lumps. While removing lumps, you may need to remove the saucepan from the heat.
Step 3
When grits are cooked, they should be under a light simmer, covered, constantly stirring, until the water is absorbed and the grits are thickened. Approximately 15 minutes would be adequate.
Step 4
Add butter and cheese after removing grits from heat. Stir with a whisk until cheese is melted.
Step 5
In a shallow bowl, layer the grits at the bottom, followed by the Cajun shrimp and sauce. Serve immediately.
Conclusion
We hope you enjoyed our shrimp and grits recipe! We know that this dish is a Pappadeaux classic, and we hope that you will find the time to enjoy it for yourself. We are always eager to share our Louisiana recipes with those who are interested in them, so if you have any questions about local cuisine please don’t hesitate to comment down below. Thank you for reading, we really appreciate it!
More Delicious Recipes
Pappadeaux Shrimp and Grits Recipe
Ingredients
Cajun Shrimp
- 5 thick slices bacon, chopped
- 1 -1½ pound Shrimp, (extra-large or jumbo) peeled and deveined
- 1 teaspoon Cajun salt
- 2 teaspoons Garlic (minced)
- 1 teaspoon Smoked paprika
- ½ cup Red bell pepper (diced)
- 2 tablespoons Parsley (chopped)
- 2 green onions, thinly sliced
- ¼ cup Broth (stock works, too)
- ½ lemon (optional)
- Salt and pepper
Grits
- 2 cups Water
- 3 cups Milk (or sub with water)
- 1 bay leaf
- Salt to taste
- 1 cup Quick grits
- 3-4 tablespoons Unsalted butter
- 1-2 cups White sharp cheddar cheese (preferably smoked)
Instructions
Cajun Shrimp
- Cook bacon until brown and crisp in a large skillet over medium heat. Allow cooking for about 3 to 5 minutes.
- Transfer the bacon to a plate after removing it from the skillet. About 3 tablespoons of bacon drippings will remain in the pan.
- To the pan, add about a tablespoon of butter or oil, then shrimp. Sauté shrimp for about three to four minutes, then season with Cajun salt. Keep aside.
- Next, add garlic, paprika, bell peppers, parsley, and green onions to the pan.
- You can use up to ¼ cup of broth, according to your preference. Add another 3 minutes to the cooking process.
- Add shrimp with lemon juice at the last minute if desired, and adjust to taste. Season with salt and pepper and add the crispy bacon.
- Serve the mix over your grits once it has been removed from heat.
Grits
- A heavy saucepan should be filled with water, milk, bay leaf, and salt. Boil the mixture.
- Once you have added the grits to the pot, whisk them in gradually. Be sure to keep stirring to avoid lumps. While removing lumps, you may need to remove the saucepan from the heat.
- When grits are cooked, they should be under a light simmer, covered, constantly stirring, until the water is absorbed and the grits are thickened. Approximately 15 minutes would be adequate.
- Add butter and cheese after removing grits from heat. Stir with a whisk until cheese is melted.
- In a shallow bowl, layer the grits at the bottom, followed by the Cajun shrimp and sauce. Serve immediately.
