Best Shrimp & Grits Recipe by Spice King Keith Lorren

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein option, while canned tuna is often less expensive.

grits

🥗Healthier: quinoa

💰Cheaper: polenta

Quinoa is a nutritious grain alternative, while polenta is typically more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat choice, while margarine can be a budget-friendly substitute.

In a pot, bring 4 cups of hot boiling water to a boil.

Add 1 cup of grits to the boiling water, whisking to prevent lumps.

Let the grits cook slowly, stirring occasionally.

Prepare the other ingredients: chop 2 plum tomatoes, 2 tablespoons parsley, 4 garlic cloves, 1 stalk celery, 1 green bell pepper, 1 red bell pepper, and 1 onion.

Fry 5 strips of bacon in a hot pan until caramelized but not too crispy, then remove from the pan.

Cut Georgia smoked sausage into diagonal strips and add to the bacon drippings in the pan, browning slightly.

Add a little smoked paprika to the sausage while it cooks.

Season 2 pounds of shrimp with Keith Lorren's Seafood Seasoning (about 2.5 teaspoons), a squeeze of lemon juice, and a dash of soy sauce, then let marinate.

Remove the browned sausage from the pan and set aside.

Add 1/4 cup of unbleached flour to the remaining oil in the pan and brown it slightly.

Add 2 bay leaves and 6 all spice berries to the flour mixture, allowing the oil to scent with the spices.

Add the chopped onion, bell peppers, celery, and garlic to the pan, sautéing until they turn golden brown.

Whisk in 2 cups of quality chicken stock into the sautéed vegetables.

Return the sausage to the pot and add a fresh sprig of thyme and a squeeze of lemon juice.

Stir in a spoonful of better than bouillon to enrich the gravy, allowing it to simmer and thicken.

Once the gravy is thickened, add the seasoned shrimp and stir gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens