I absolutely love me some gloriously creamy shrimp and grits. It has got to be one of my most favorite things to eat in the whole world.
The thing is, usually when I make my creamy yuca purée, I make a nice big batch that lasts a few meals, because it is delicious and it goes with essentially everything. So, when I have leftover yuca purée, I make this shrimp and call it Shrimp and… NOT-Grits.
This is my go-to shrimp recipe for shrimp and grits, and if you want to skip the yuca purée this time, I won’t be upset, just promise me you’ll try it with yuca sometime. Please!
If you are looking for the perfect grits recipe, look no further, my favorite NOLA girl and fellow blogger Brittany from Beyond the Bayou Blog, has got us all covered. In her post, she gives us her delicious herb grits recipe, as well as some great advice, like soaking the stone ground grits overnight, which is simply brilliant and hello! a huuuuge time saver!
Like Britt, I also tend to cook the grits first, then finish with cream, butter, and sometimes a little cheese too. Oh my word! So. Good.
Anyway, this shrimp is delicious however which way you choose to pair it with – even over a little rice. Give it a try! Take a picture and share with me on Instagram by tagging me or using #cookingwithaline
This recipe starts like many other majestic recipes… by melting some butter! Heyaaaa!!
Then, all you have to do is sauté the onions in there, brown the ham, cook the garlic, and the bell pepper. By the way, this right there is one of my favorite smells in the world!
Throw some more butter in the pan and add the shrimp. Give it a little stir…
Then make a little creamy sauce with wine, the stock, and obviously more butter.
Shrimp and Grits… I mean, Yuca Purée
I hope you’re feeling adventurous and excited to try this shrimp recipe over my creamy yuca purée. It is seriously worth it.
Try it! Take a picture and share with me on Instagram by tagging me or using #cookingwithaline
Shrimp and NOT Grits
For the Shrimp Marinade:
- 1 lb of shrimp peeled, deveined
- ½ tsp of smoked paprika
- black pepper to taste
- 1/ tsp Sriracha
- 2 cloves of garlic minced
- 1 tsp of olive oil
- 4 Tbsp of butter
- ½ onion diced
- ½ cup of uncured ham diced
- 1 green bell pepper diced
- 4 cloves of garlic minced
- ½ cup white whine
- ½ tsp Sriracha or more if you like it hot
- ½ cup of chicken stock
- salt and pepper to taste
- About 2 Tbsp minced parsley
- Season the shrimp with a little salt, then combine all the ingredients of the marinade in a medium bowl. Set aside for about 10 mins.
- In a large skillet, melt a tbsp of butter, over medium to high heat.
- Add the onion, and cook until transparent, about 2 mins.
- Add the ham, and cook until it begins to brown, about 4-5 mins.
- Add the garlic, and cook until fragrant, about a minute or 2.
- Add the bell pepper, cook for another 2 mins.
- Make some room in the middle of the skillet, and add another tbsp of butter. To that, add the shrimp and cook for about 2 mins, stir.
- Add the wine and cook until reduced, about 2 mins.
- Add the sriracha, season with salt and pepper to taste and stir.
- Add the stock and let it reduce a little, 2 mins.
- Add the remaining 2 tbsp of the butter, and stir.
- Turn off the heat, and add one tbsp of the chopped parsley.
- Use the remaining parsley to garnish.