There are some dishes that just stay with you. Not because they were fancy or plated like art, but because they hit a nerve. For me, New Orleans style shrimp and grits is one of those meals. I don’t remember the exact place I first had it—somewhere loud, humid, probably late—but I remember scraping the bowl and thinking, Why does this feel like comfort and celebration at the same time?
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That’s the magic of shrimp and grits. It’s humble. It’s rich. It doesn’t pretend to be anything other than what it is. And honestly, this version is the one I make when I want that feeling again, without buying a plane ticket or putting on real pants.
Why you’ll Love this New Orleans Style Shrimp and Grits?
I’ve made shrimp and grits a dozen different ways, and I’ll be honest—not all of them were winners. Some were too heavy. Some were bland (tragic). Some tried way too hard. This New Orleans style shrimp and grits recipe lands right in the middle, and that’s why I keep coming back to it.
You get creamy, cheesy grits that don’t feel gluey. Shrimp that are buttery and seasoned but still taste like shrimp. Bacon that adds crunch and salt without stealing the show. It’s bold, but not loud. Comforting, but not boring. And maybe it’s just me, but that balance feels especially good these days when everything else feels… a little much.
Ingredient Notes
Before you jump in, let’s talk ingredients—not in a preachy way, just in a learned-this-the-hard-way kind of way.
- Grits: Regular grits are perfect here. You don’t need anything fancy, but you do need patience. Rush them and they’ll punish you.
- Sharp Cheddar Cheese: Sharp cheddar actually brings flavor. Mild cheese kind of disappears, and then you’re left wondering why your grits feel flat.
- Shrimp: Big shrimp are worth it. They stay juicy and feel substantial. Frozen shrimp are totally fine—just dry them well.
- Cajun Seasoning: Paprika, Old Bay, cayenne—this is where the New Orleans soul comes in. Adjust the heat. You’re the boss.
- Bacon: Adds crunch and that smoky depth that makes people ask, “What did you put in this?”
- Fresh Herbs: Parsley and green onions aren’t just for looks. They keep everything from feeling too rich.
How to Make New Orleans Style Shrimp and Grits?
- I always start with the grits. They need a little time, and honestly, I like easing into the recipe instead of rushing. Bring the water to a boil, salt it well, then slowly whisk in the grits. Turn the heat down and let them simmer, stirring now and then. They’ll thicken up after a few minutes. Once they’re soft, stir in butter, black pepper, and sharp cheddar cheese. Taste them. Adjust. This part is personal, and I don’t follow a strict rule here.
- While the grits are doing their thing, I season the shrimp. Paprika, garlic powder, thyme, oregano, Old Bay, cayenne. It should smell amazing already. I melt butter in a skillet—bonus points if it’s the same one I cooked bacon in—and cook the shrimp quickly. About three minutes per side. When they’re pink and curled, they’re done. Overcooked shrimp are sad shrimp.
- To serve, I spoon the grits into bowls, pile the shrimp on top, then finish with bacon, green onions, parsley, and parmesan. This is not the moment to be subtle.
Storage Options
If you’ve got leftovers, separate the shrimp and grits if you can. Grits thicken in the fridge, but a splash of water or milk brings them right back. Shrimp reheat best gently—low heat, no rushing. Everything keeps for about three days, but truthfully, New Orleans style shrimp and grits are best fresh. Some foods just are.
Variations & Substitutions
One thing I love about shrimp and grits is how flexible it is. This version is classic, but there’s room to play.
- No shrimp? Andouille sausage works beautifully.
- Want extra creamy grits? Swap part of the water for milk.
- Craving heat? Add more cayenne or a splash of hot sauce.
- Skipping bacon? Smoked paprika keeps that smoky vibe.
- Different cheese? Gouda or pepper jack are fun twists.
There’s no single “right” version, and that’s kind of the point.
What to Serve With New Orleans Style Shrimp and Grits?
This dish can absolutely stand on its own, but if you want to round it out:
- A simple green salad with a lemony dressing
- Cornbread (always a yes)
- Sautéed greens like spinach or collards
- A cold beer or a crisp white wine
Nothing fussy. Just balance.
FAQ:
Can I make this ahead of time?
You can prep parts of it, but it’s best fresh. Grits don’t love waiting around.
Are grits the same as polenta?
They’re cousins, not twins. Polenta is usually firmer and coarser.
Is this spicy?
It’s warm, not fiery. You control the heat.
Can I use instant grits?
You can. I prefer regular grits for texture, but no judgment here.
If you’ve been craving something comforting, flavorful, and just a little indulgent, this New Orleans style shrimp and grits recipe might be exactly what you need. It’s the kind of meal that slows you down without asking you to try too hard.
If you make it, tell me—did you go heavy on the bacon, or did you try to be responsible?
New Orleans Style Shrimp and Grits
Ingredients
For the Grits
- 3¼ cups water
- ¾ cup grits
- 1 tsp salt
- ½ tbsp butter
- ½ tsp black pepper
- ⅓ cup sharp cheddar cheese freshly grated
For the Shrimp
- 1 lb large shrimp peeled and deveined
- 2 tsp butter
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp Old Bay seasoning
- ¼ tsp cayenne pepper
Garnishes (Optional)
- 2 tbsp chopped parsley
- ¼ cup grated Parmesan cheese
- ¼ cup chopped green onions
- ¼ cup cooked bacon chopped
Instructions
- In a medium saucepan, bring the water to a boil. Add the salt, then slowly whisk in the grits to prevent clumping. Reduce the heat to low and simmer, stirring occasionally, until thickened and tender, approximately 4–5 minutes.
- Remove the grits from the heat and stir in the butter, black pepper, and grated cheddar cheese until smooth and fully incorporated. Cover and set aside to keep warm.
- Pat the shrimp dry with paper towels. In a bowl, season the shrimp evenly with paprika, garlic powder, thyme, oregano, Old Bay seasoning, and cayenne pepper.
- Heat the butter in a large skillet over medium heat. Add the shrimp in a single layer and cook for approximately 3 minutes per side, or until opaque and fully cooked.
- To serve, spoon the prepared grits into bowls and top with the cooked shrimp. Garnish with parsley, Parmesan cheese, green onions, and chopped bacon as desired. Serve immediately.
Notes
