Shrimp and grits is a classic Southern comfort food dish that combines creamy grits with succulent shrimp in a rich, savory gravy The gravy is really what brings this dish together and takes it to the next level A properly made gravy enhances the flavor of the shrimp and complements the creamy grits perfectly.
As someone who grew up eating shrimp and grits in the South I’ve had my fair share of poorly made, bland gravies that ruin the dish. After years of testing and tweaking recipes I’ve finally perfected my technique for how to make the best gravy for shrimp and grits.
In this article, I’ll share my tips and tricks for making a flavorful, velvety gravy that brings this iconic Southern dish to life. Whether you’re new to making shrimp and grits or looking to improve your gravy game, read on for my step-by-step guide to gravy perfection.
Choosing the Right Shrimp
While the gravy is obviously the star of the show here you can’t make great shrimp and grits without great shrimp. When shopping for shrimp, opt for wild-caught or sustainably farmed shrimp if you can. Large shrimp like Gulf shrimp or tiger shrimp work very well as they’ll hold up nicely when simmered in the gravy.
I prefer to use medium (21-25 count) or large (16-20 count) shrimp that have been peeled and deveined. This prep work makes them easy to incorporate into the gravy. Just pat the shrimp dry before using to prevent them from releasing too much moisture into the gravy as they cook.
Start With a Simple Roux
A classic French roux is the base of most great gravys, including the gravy for shrimp and grits. All you need is equal parts butter and flour cooked together.
The roux adds richness from the butter and thickens the gravy thanks to the flour. For a smoother, more velvety texture, I like to cook the roux slowly over medium-low heat for 10-15 minutes.
This allows the raw flour taste to cook out. Make sure to whisk the roux frequently as it cooks to prevent burning. You’ll know the roux is done when it turns a deep brown color.
Build Deep Flavor
Once the roux has darkened, it’s time to turn it into a rich gravy base. The key is building complex, robust flavor.
First, sauté the classic Cajun trinity of bell pepper, onion, and celery. Then mix in garlic, bay leaves, Creole seasoning, and other spices like cayenne or black pepper.
You can also add smoked sausage, like andouille, for an extra meaty, smoky flavor. Cook the vegetables and sausage until softened and fragrant.
Deglaze and Simmer
The next step is to deglaze the pan with some chicken or seafood stock to loosen up all those flavorful browned bits stuck to the bottom.
Make sure to scrape the pan well as the stock simmers to incorporate every last bit of flavor into the gravy. Let the gravy simmer gently for 10-15 minutes to thicken and meld the flavors.
Finish With Cream
For an ultra rich, silky gravy, I like to stir in a splash of heavy cream at the end. The cream contributes a luscious texture and adds a touch of richness. Just bring the gravy back up to a simmer after adding the cream to fully incorporate it.
Add the Shrimp
Once your gravy has simmered and thickened, it’s time to mix in the star of the show – the shrimp!
I prefer to cook the shrimp separately in a bit of butter or olive oil until just opaque. This prevents them from overcooking and becoming rubbery, which can happen if you simmer them too long in the gravy.
Then, add the seared shrimp into the gravy just until warmed through, about 1 minute. You’ll end up with plump, juicy shrimp nestled in the velvety, flavor-packed gravy.
Gravy Tips and Tricks
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Cook the roux slowly to develop richer flavor. Don’t rush this step!
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Sauté the aromatics until soft and fragrant to build a flavor base.
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Deglaze the pan well with broth or stock to get up all the browned bits.
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Let the gravy simmer gently to meld flavors and reach the desired consistency.
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Finish with a bit of cream or butter to enrich the gravy.
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Fold in seared shrimp at the very end to prevent overcooking.
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Taste and adjust seasoning as needed. Add hot sauce for a kick!
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If the gravy is too thick, thin it with more stock. If it’s too thin, mix in a bit more roux.
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The gravy can be made 1-2 days in advance for easy shrimp and grits prep.
Gravy Variations
While the basic roux-based gravy is a classic, you can mix things up with different add-ins and flavors. Get creative with these gravy variations:
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Bacon – Render some chopped bacon first for a smoky gravy.
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Sausage – Mix in smoked kielbasa or Italian sausage.
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Spices – Play with Cajun spices, chipotle chili powder, curry powder, etc.
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Herbs – Add fresh thyme, rosemary, sage or parsley.
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Seafood – Mix in crabmeat or crawfish for extra richness.
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Veggies – Stir in corn, diced tomatoes or greens.
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Citrus – Brighten with a squeeze of lemon or lime juice.
Serving Suggestions
A stellar gravy deserves an equally delicious base. Here are some of my favorite ways to serve shrimp and gravy:
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Creamy stone ground grits – The classic choice! Cook grits in broth and butter for maximum creaminess.
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Fluffy biscuits – The gravy soaks right in for an indulgent twist.
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Crusty bread – Great for dipping into the flavorful gravy.
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Polenta cakes – Crispy exterior with a creamy, cheesy interior.
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Cheesy baked grits – For a casserole-style meal.
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Cajun rice – Jambalaya or dirty rice complete the Louisiana theme.
However you choose to enjoy it, a properly made roux-based gravy really takes this iconic Southern dish to the next level. Use my tips to whip up the perfect rich, velvety gravy that complements juicy Gulf shrimp and creamy grits. Just be prepared for everyone to beg you for the recipe! Once you master the art of shrimp and grits gravy, you’ll never settle for a bland, lackluster attempt again.
Step 1: Make the Shrimp
To begin, heat a large nonstick skillet over medium heat and add the bacon. Cook, stirring occasionally, until crisp, about 7 minutes.
Add the shrimp to the skillet and sprinkle with the Cajun seasoning and salt. Turn the heat up to medium-high and stir the shrimp every now and then for about two minutes, or until they are mostly pink but not quite cooked through.
Transfer the shrimp and bacon mixture to a bowl and set aside. Place the skillet back on the heat (do not wash) and melt the butter. Add the light green scallions, celery, bell pepper, and garlic.
Cook, stirring occasionally, until the vegetables soften, about 4 minutes. Sprinkle in the flour.
Whisk in the chicken broth, Worcestershire sauce, and hot sauce, then mix everything together well. Bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, 5 to 7 minutes.
Step 2: Make the Grits
Remove the skillet from the heat and set aside while you make the grits. In a medium saucepan set over medium heat, combine the milk and salt. Bring to a boil and then, whisking constantly, slowly pour the grits into the bubbling broth.
It will take about 5 minutes of whisking often as the heat is turned down to low for the grits to become thick and creamy. Stir continuously to prevent sputtering. Remove the pan from the heat and stir in the cheese.
Taste and adjust the salt, if necessary. Remove the pan from the heat and cover with a lid to keep warm until ready to serve.
Step 3: Finish the Shrimp
Place the veggie/sauce mixture back on the stove. Bring to a simmer over medium heat. Put the shrimp, bacon, and any juices that gathered in the bowl back into the skillet and mix them well.
Cook, stirring frequently, until the shrimp are cooked through, a few minutes. Season to taste with salt and pepper. Add a few dark green scallions to the shrimp; you might not need all of them.
Divide the grits among serving bowls. Spoon the shrimp and sauce over the grits and serve. Pass the hot sauce, if desired.
THE BEST SHRIMP AND GRITS W/ CAJUN GRAVY RECIPE! | #SHRIMP #GRITS | DETAILED RECIPE
How do you cook Shrimp N Grits?
Authentic original Charleston favorite shrimp recipe usually served as ‘shrimp n grits.’ Serve over fresh hot grits, rice, or biscuits. Place the bacon in a large skillet over medium heat. Fry until browned, then remove to paper towels to drain. Add the butter to the bacon grease.
Is it good to have grits?
Grits is typically a porridge made out of corn meal. As corn kernels are highly processed to turn into fine powder, simple carbohydrates are present dominantly in grits. Hence, its not recommended for individuals with insulin sensitivity, diabetes and obesity. Besides, grits can be consumed occasionally only, say 30 grams of serve per week.
What is shrimp and grits?
Shrimp and grits is a cuisine that comes together from mixed cultures, traditions, and influences. Southern shrimp and grits was traditionally a simple fisherman’s breakfast. Living in the lowcountry is a dream and I love seeing early morning fisherman out casting their shrimping nets.
What to eat with shrimp grits?
Whisk together the grits on the stovetop. Serve the shrimp mixture over the cheesy grits. This easy gravy for shrimp and grits pairs nicely with any of the following sides: Omit the shrimp and serve this tomato gravy on its own over cheese grits, rice, or buttermilk biscuits. Instead of bacon, use tasso ham or andouille sausage to flavor the gravy.