Nashville Inspired Shrimp and Grits

3 cloves garlic, minced
2 teaspoons Cajun seasoning
Salt and pepper to taste
2 teaspoons cayenne pepper
6-10 raw shrimp, peeled and deveined (tail on)
4 ounces shredded Mexican style blend cheese
1 lemon
1/8 teaspoon Worcestershire sauce
2 tablespoons half and half
1 cup chicken stock
1/4 cup quick grits
1 tablespoon brandy
4 tablespoons unsalted butter
1/2 of a medium yellow onion, diced
2 slices bacon
1 teaspoon cilantro, chopped finely
1 stalk green onion, chopped finely


First, start by slicing up your bacon into tiny pieces and cooking in frying pan until crispy. Once done, set aside for later.

For the shrimp and gravy:

Save the bacon drippings in that frying pan, and to that same frying pan, add 2 tablespoons butter over medium heat. Once butter has melted, add in yellow onion and green onion. Cook for 5-7 minutes or until onions are tender and sweet. De-glaze bottom of pan with that splash of brandy.

Once the alcohol has cooked off and the liquid has reduced, add your shrimp to the frying pan, along with 1 teaspoon of Cajun seasoning, 1 teaspoon of cayenne pepper, salt and pepper to taste, and all of the garlic. Cook shrimp for 1.5 minutes per side, on that same medium heat.

Once shrimp is done, add that pinch of Worcestershire sauce and toss with the shrimp. Squeeze in the juice from half of your lemon and the zest from the entire lemon. If your sauce is looking thin, reduce it on medium heat for 5-10 minutes or until it has thickened up. Once thickened, add in your cilantro.

For the Grits:

In a medium-sized saucepan, bring your chicken stock up to a boil. Once boiling, add in the quick grits. Whisk continuously while adding the grits slowly to the pot, then once you are sure they are not sticking together or to the bottom of the pot, you can let boil for 5-6 minutes, stirring only occasionally.

Once grits are done, add 2 tablespoons of butter and 2 tablespoons of half and half. Stir together. Now add 1 teaspoon of Cajun seasoning, 1 teaspoon of cayenne pepper and then a pinch of salt and pepper. Once combined and tasting great, add in 4 ounces of shredded cheese and let it melt into the grits while stirring.

Serving it up:

Serve by spooning your grits onto a plate or into a bowl and placing some of your shrimp and gravy on top. Garnish with some bacon bits, a lemon slice, and more freshly chopped cilantro and/or green onion. Enjoy!

Published by kalishcooking

I love to cook!

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