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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.