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Shrimp and Rice Grits

½ cup butter
½ cup finely chopped onion
½ cup finely chopped bell pepper
½ cup finely chopped celery
4 cloves minced garlic
¼ cup flour
1 quart warm chicken stock
½ cup heavy whipping cream
1.5 pounds shrimp, peeled, deveined, and seasoned with Creole seasoning
3/4 cup Parmesan cheese, plus more to taste
4 chopped green onions, divided
Creole seasoning, salt, and pepper

Melt butter in a Dutch oven over medium high heat.
Add onion, bell pepper, celery, and garlic and sauté until tender.
Sprinkle flour over the vegetables and cook, stirring constantly, about 5 minutes.
Add warmed chicken stock, one ladle at a time, until fully incorporated. To make sauce thicker reduce the amount of chicken stock.
Stir in cream and bring sauce to a simmer.
Add shrimp and green onions (minus 2 tablespoons) and cook until shrimp turn pink. Stir in Parmesan cheese.
Season to taste and serve over Delta Blues Rice Grits.
Top each serving with remaining green onions and Parmesan.

photo by Jennifer Johnson |
The Coastal Table