Demarle at Home

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Shrimp and Grits

Recipe by This is definitely one of my family's favorites. If you've never had grits, or are of the opinion that you don't care for them, give this recipe a try....you might be surprised! To really deepen the flavors, this can even be "prepped" the day before up to the point of returning the shrimp to the tomato mixture. Just reheat tomato mixture then add shrimp to finish cooking and proceed as above. By GrammyTammy


  • 1 cup quick grits
  • 4 cups water or chicken broth
  • 1 tsp Demarle at Home Sel Gris Sea Salt
  • 4 tbsp butter, divided
  • 2/3 cup finely grated Colby or sharp Cheddar cheese
  • 1/3 cup grated parmesan cheese
  • Freshly ground pepper
  • 2 lb raw shrimp, peeled & deveined
  • 2 tbsp all purpose flour
  • 2 tbsp (more or less) Cajun seasoning
  • 2 - 3 tbsp olive oil, divided
  • 1 cup diced celery
  • 1 1/2 cup diced green pepper
  • 1 1/4 cup diced onion
  • 3 cloves garlic, minced
  • 2 15 oz cans diced tomatoes
  • 3/4 cup chicken broth
  • 1 1/2 tbsp lemon juice (optional)
  • 1 1/2 tsp hot sauce (optional)
  • 1/2 cup sliced green onion for garnish


For the grits (this can be done the day before): Place Flexipan Mini Muffin Tray on perforated baking sheet and set aside. Bring water/broth, salt and 2 tbsp butter to a boil in a 2 quart saute' or saucepan. Slowly stir in grits, reduce heat and simmer until liquid is completely absorbed (30 minutes), stirring occasionally. Remove from heat and stir in remaining butter, cheeses and pepper until well blended. Fill each well of Mini Muffin Tray with grits and set aside to solidify. After grits have solidified, I like to "pop" them out, place on a Silpat and reheat in 450º oven to put a little "color" around the edges (5-10 minutes). For the shrimp: Heat 1 tbsp olive oil in large fry pan. Mix flour with 1 tbsp Cajun seasoning and toss shrimp to coat. Add shrimp to oil and lightly saute' (do not cook completely). Move to bowl and repeat with remaining shrimp. Heat remaining oil over medium heat and saute' celery, pepper and onion until tender (10-12 minutes). Add garlic and saute' additional 2 minutes. Add remaining Cajun seasoning (adjusting to suit your taste), tomatoes, optional lemon juice and hot sauce. Simmer 10-15 minutes to reduce slightly before adding shrimp to finish cooking through. To serve: In a shallow bowl, arrange three grit "muffins" around the the outside, ladle shrimp mixture in the center, garnish with sliced green onions and ENJOY!!

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