Appetizers
Emeril Lagasse's shrimp and grits recipe delivers the perfect balance of creamy grits and perfectly seasoned shrimp with that signature Louisiana kick. This dish transforms a simple breakfast staple into a restaurant-worthy meal that starts with buttery, velvety grits and finishes with spicy, golden shrimp that stick to every bite.
The secret lies in slow-cooked grits and a Cajun-spiced shrimp that's never overcooked—just tender and packed with flavor.
What sets this recipe apart is Emeril's technique for achieving foolproof grits texture—no lumps, no grittiness, just a smooth, creamy base that soaks up every drop of the shrimp's buttery sauce.
The shrimp gets its signature color and heat from a precise blend of Cajun seasoning, garlic, and cayenne, then finishes with a touch of cream that ties everything together. This isn't just comfort food; it's a technique that transforms simple ingredients into something extraordinary.
By the time you're done, you'll have a plate of golden shrimp resting on a bed of creamy grits, all topped with a rich, spicy sauce that's impossible to resist.
The aroma alone will have everyone gathering around your table, and the first bite delivers that perfect combination of heat, creaminess, and buttery richness. This is the kind of dish that makes weeknight dinners feel like a celebration.
The best part? This recipe comes together in about 45 minutes with minimal prep—ideal for when you want something impressive without spending all day in the kitchen.
Whether you're serving it as an appetizer or a main course, Emeril's shrimp and grits never fails to deliver that restaurant-quality experience at home. Let's get cooking!
Ingredients for emeril's shrimp and grits
Fourteen ingredients transform into Emeril's legendary buttery grits and spicy shrimp masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Stone-Ground Grits 🍚 | 1 cup | Uncooked, quick or regular texture |
| Large Shrimp 🦐 | 1 ½ lb | Peeled, deveined, tail-on preferred |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into small cubes |
| Heavy Cream 🥛 | 1 cup | Full-fat for maximum creaminess |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced for intense flavor |
| Cayenne Pepper 🔥 | 1 tsp | Adjust for heat preference |
| Emeril's Original Essence Seasoning 🌶️ | 1 ½ tbsp | Or Cajun seasoning blend |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain for even seasoning |
| Fresh Lemon Juice 🍋 | 2 tbsp | From 1 medium lemon |
| Chicken Stock 💧 | 1 ½ cups | Homemade or high-quality store-bought |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Green Onions 🧅 | 3 whole | Thinly sliced, for garnish |
| Hot Sauce 🌶️ | 1 tbsp | Louisiana-style preferred |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For sautéing shrimp |
The grits are where the magic starts. Stone-ground grits from Bob's Red Mill or your grocery store's bulk section give that authentic, velvety texture—none of that instant grits nonsense. If you're using quick grits, cut the cooking time by half, but trust me, the extra time is worth it. For the shrimp, tail-on, headless is ideal for presentation, but don't stress if you can't find them that way. Look for jumbo or large shrimp—16/20 count is perfect. The butter? Plugrá or Land O'Lakes unsalted—cold and cubed so it melts into the grits like a dream. And that heavy cream? Full-fat only—none of that skim nonsense here.
No Emeril's seasoning? Make your own blend with 1 tbsp paprika, 1 tsp each of dried thyme, oregano, and garlic powder, plus 1/2 tsp black pepper and cayenne to taste. The garlic is non-negotiable—freshly minced for maximum punch. Short on chicken stock? Clarified butter plus water works in a pinch, but the stock adds depth. The lemon juice should be freshly squeezed—none of that bottled stuff. For the shrimp, don't overcook—they should turn pink and opaque in just 2-3 minutes per side. And if you're feeling fancy, toss in a splash of white wine or beer with the shrimp for extra richness.
This dish reheats beautifully—just add a splash of water or stock to loosen the grits. Keeps in the fridge for 3-4 days, but honestly, it's even better the next day as the flavors meld. For a restaurant-quality presentation, serve the shrimp directly on top of the grits, then drizzle with the sauce and garnish with the parsley and green onions. Double the recipe if you're feeding a crowd—it disappears fast. And save those shrimp shells! Freeze them for homemade stock later.
Why You'll Love This Recipe
- Weeknight-Friendly Magic: I swear by this dish when I’ve got 20 minutes and zero energy—just boil the grits, sauté the shrimp, and stir in that creamy garlic butter. No fancy steps, just pure satisfaction with minimal effort.
- Creamy-Garlicky Bliss: That first bite of tender shrimp over velvety grits, kissed with garlic and butter? It’s the kind of flavor combo that makes you close your eyes. The heavy cream turns the grits into a dreamy base, while the shrimp adds that perfect salty crunch.
- Brunch or Dinner Fix: Honestly, this works for both—serve it with a poached egg for brunch or swap in some greens for a hearty weeknight dinner. The stone-ground grits hold up perfectly, so it’s just as good cold the next day (yes, really).
- Budget Meal Stretch: Between us, shrimp and grits feels fancy but costs less than takeout. A pound of shrimp and a bag of grits feed four easily, and leftovers reheat like a champ. My wallet—and my taste buds—thank me every time.
Step-by-step instructions for Emeril's shrimp and grits
Here's how to create Emeril's legendary spicy, creamy shrimp and grits with that signature buttery crust.
Prepare the Perfect Grits Base
Bring the 1.5 cups chicken stock to a rolling boil in a medium saucepan. Slowly whisk in the 1 cup stone-ground grits while maintaining a steady boil. Reduce heat to low and stir frequently for 20-25 minutes until the grits reach a thick, creamy consistency. You'll know it's ready when it pulls away from the sides of the pan and forms a smooth, velvety texture.
During the last 5 minutes of cooking, stir in the 0.75 cup unsalted butter, 1.5 tbsp Emeril's Original Essence Seasoning, and 1.5 tsp Diamond Crystal Kosher Salt. Keep the mixture moving to prevent lumps from forming. The butter will melt into the grits, creating that luxurious, velvety texture that makes this dish unforgettable. Once fully incorporated, transfer the grits to a warmed serving dish and cover to keep warm.
Sauté the Shrimp with Bold Flavors
Heat the 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the 1.5 lb large shrimp in a single layer and cook undisturbed for 1-2 minutes per side until they develop a golden crust. Don't overcrowd the pan—this ensures proper searing and prevents steaming.
In the last 30 seconds of cooking, add the 6 cloves minced garlic cloves and 1 tsp cayenne pepper to the shrimp. Stir gently to coat everything in the aromatic, spicy mixture. Remove the shrimp from the skillet and set aside on a plate. The residual heat will finish cooking the shrimp while keeping them tender and juicy. Keep the skillet warm for the next step.
Create the Creamy Shrimp Sauce
Return the skillet to medium heat and add the 1 cup heavy cream. Let it simmer gently for 2-3 minutes until slightly thickened. Stir in the 2 tbsp fresh lemon juice and 1 tbsp hot sauce, then pour in the 1.5 cups chicken stock you reserved earlier. Bring to a gentle simmer and let it reduce by about one-third, which should take 4-5 minutes. This reduction intensifies the flavors and creates a rich, velvety sauce.
Here's the thing—this sauce should coat the back of a spoon with a luxurious, almost custard-like consistency. If it's too thin, simmer for another minute. If it's too thick, whisk in a splash of warm water or stock. The sauce is the soul of this dish, so don't rush this step. Once perfect, pour the sauce over the warmed grits, gently folding it in with a spatula to combine.
Assemble and Garnish for Maximum Impact
Return the shrimp to the skillet and warm through for 1 minute, allowing them to absorb the creamy sauce. Spoon the shrimp and sauce mixture back over the grits, creating that signature layered presentation. The contrast between the buttery grits and the spicy shrimp sauce is what makes this dish so incredible.
Finish with the 0.25 cup chopped fresh parsley and 3 whole green onions, thinly sliced. The bright green garnishes cut through the richness and add a fresh, vibrant touch. Serve immediately while the grits are still creamy and the shrimp is piping hot. This dish shines when enjoyed right away, so don't let it sit—everyone at the table will be begging for seconds!
Pro Tips For Making Emeril'S Shrimp And Grits
- Toast the Grits Dry: Before adding liquid, cook the stone-ground grits in the dry skillet for 2-3 minutes—just until they smell nutty and the edges turn golden. I learned this the hard way: skipping this step leaves your grits bland and gluey, no matter how much butter you add later.
- Peel Shrimp Like a Pro: Use a sharp paring knife to slice along the belly curve of the shrimp, then pull the shell off in one motion—no peeling required. I used to waste time peeling them individually, but this method cuts the time in half while keeping the tail intact for presentation.
- Don’t Rush the Cream: Simmer the heavy cream and garlic cloves low and slow—about 5 minutes—until the mixture just starts to thicken slightly. Rushing this step turns your sauce into a thin, watery mess instead of a rich, velvety binder for the shrimp.
- Salt the Butter First: Melt the unsalted butter and immediately add a generous pinch of salt (about ¼ teaspoon per 2 tablespoons) before tossing it into the grits. This ensures even seasoning—no afterthought salt sprinkles that disappear into the creamy chaos.
Perfect pairings for this dish
Creamy Grits Sides
Start with cornbread—its slightly sweet, crumbly texture contrasts beautifully with the rich, spicy shrimp. I love using a stone-ground cornbread mix from Bob’s Red Mill, baked with a touch of honey and jalapeño for extra depth.
Another winner is hushpuppies, those crispy, golden fried balls that soak up the creamy sauce like a dream. 🍚
For a lighter option, try collard greens sautéed with smoked bacon and a splash of apple cider vinegar. The tangy, smoky flavors balance the richness of the shrimp and grits perfectly.
If you’re serving this as an appetizer, crusty sourdough bread with a side of whipped honey butter lets guests build their own bites.
Spicy Shrimp Add-Ons
Add crispy fried okra for a Southern twist—toss it with Cajun seasoning and a pinch of smoked paprika before frying. The okra’s crunch cuts through the creamy grits while adding another layer of flavor.
For extra heat, serve spicy pickled jalapeños on the side so guests can adjust the kick to their taste. 🌶️
Andouille sausage, sliced and pan-seared, adds a smoky, savory element that pairs surprisingly well with the shrimp. I like to crisp it up in a skillet with garlic powder and a splash of beer for depth. For a vegetarian touch, grilled zucchini with a sprinkle of feta cheese and lemon zest works beautifully.
Beverage Pairings
A bold Southern red wine like Cabernet Sauvignon from Napa Valley stands up to the dish’s heat and richness. I recommend a 2018 Robert Mondavi Reserve—its dark fruit and oak notes complement the shrimp’s spice and the grits’ creaminess.
For beer lovers, a hazy IPA with citrusy hops balances the dish’s bold flavors without overpowering them. 🍷
If you prefer something lighter, a sparkling lemonade with a hint of rosemary adds a refreshing contrast. For a non-alcoholic option, sweet tea with a splash of peach nectar is a Southern classic that cleanses the palate.
And if you’re feeling fancy, a bourbon old-fashioned with a dash of Angostura bitters adds a smoky, sophisticated touch.
Garnish Upgrades
Swap the parsley for chopped chives or micro cilantro for a brighter, more herbaceous finish. I also love adding toasted pumpkin seeds for crunch—toss them in a dry skillet for 2-3 minutes until golden. For a pop of color, thinly sliced radishes add a crisp, peppery bite. 🌿
Drizzle the finished dish with truffle oil for a luxurious touch, or add a sprinkle of crumbled blue cheese for a tangy contrast. If you’re feeling adventurous, top with crispy fried shallots for an extra layer of flavor and texture. These upgrades turn a classic dish into something truly special.
Nutrition facts
Frequently asked questions
Can I use instant grits instead of stone-ground grits?
While you can use instant grits in a pinch, the texture won't be as luxurious. Instant grits cook in 5 minutes but tend to be grittier and less creamy. For Emeril's signature velvety texture, stone-ground grits are essential—they break down slowly for that perfect, smooth consistency. If you must use instant, reduce the stock by half a cup and stir in an extra 2 tablespoons of butter to compensate.
How do I adjust the heat level in this recipe?
The cayenne and Cajun seasoning provide the heat, so reduce the cayenne to ½ teaspoon for mild or omit it entirely for a milder dish. For extra heat, add ½ teaspoon of hot sauce or a pinch of red pepper flakes to the shrimp. Always taste as you go—you can always add more heat, but you can't take it out!
What’s the best way to reheat leftovers?
Reheat in a skillet over low heat with a splash of water or stock to loosen the grits. Cover for 3-4 minutes until warmed through. Avoid microwaving—it turns the grits rubbery. For shrimp, reheat just until warmed (about 1 minute) to prevent overcooking. Add a pat of butter and a pinch of salt to restore richness.
Can I make this dish ahead of time?
Cook the grits and shrimp sauce separately, then refrigerate for up to 2 days. When ready to serve, reheat the grits with extra stock or water, then warm the shrimp and sauce together. The flavors actually improve overnight as they meld. Pro tip: Store components in airtight containers to prevent drying.
What’s the secret to perfectly cooked shrimp?
Cook shrimp over medium-high heat for just 2-3 minutes per side until they turn pink and opaque. Overcooking makes them rubbery! Use a meat thermometer—shrimp should reach 145°F internally. Add garlic and cayenne in the last 30 seconds to infuse flavor without burning. Pat them dry before cooking for a better sear.