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Shrimp and Grits

Creamy grits, perfectly fried shrimp and a beurre verde sauce—this take on the New Orleans classic is a guaranteed hit.

Cooking/Prep Time: 25 minutes
Serves 4

Shrimp, Entree

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  • 1 qt. heavy cream
  • 1/2 bunch basil
  • 2 handfuls baby spinach
  • 3 oz. absinthe
  • 1 tsp. salt
  • 1 lb. unsalted butter
  • Pinch of pepper powder
  • 1 lb. Louisiana shrimp
  • 1 cup panko breadcrumbs
  • 1 tsp. shrimp powder mix
  • 1/4 cup masa
  • Creole seasoning to taste
  • 2 cups stone-ground grits
  • 1 qt. whole milk
  • 1/2 bunch oregano
  • 4 cups fresh tomato purée
  • 1 cup tomato paste
  • 1/2 cup shallots, onions, & garlic (combined)


Basil Absinthe Beurre Verde

1.) Reduce the heavy cream in half with absinthe.

2.) Add spinach and cook for about 5 minutes.

3.) Season with salt and pepper powder. 

4.) Blend the sauce and incorporate the butter into it. 

5.) Strain it on a fine mesh strainer.

Breading for the Shrimp

1.) Mix the panko, dried shrimp powder, masa flour, and Creole seasoning.

2.) Toss peeled and deveined shrimp in mixture and pan fry until golden-brown.

Tomato and Grilled Oregano Grits

1.) Boil the milk and heavy cream and keep aside. 

2.) Toss the chopped vegetables in butter and toast the grits for 2 minutes. 

3.) Pour the liquid into the grits mixture, season them, and cook for about 1 1/2 hours on low heat. 

4.) Cook fresh tomato purée and tomato paste in another pan, and add it into grits. 

5.) Grill the oregano leaves, chop them up, and add into grits. 

6.) Check the seasoning and serve it with pan-fried shrimp and sauce.