Access to cajun shrimp pasta page has been denied because we believe you are using automation tools to browse the website. The best Southern Shrimp and Grits with perfect Cajun spices, rich sauce.

If you have never had Shrimp and Grits in New Orleans you are missing out. You can recreate this dish at home now. Save this recipe to make whenever you are craving the comfort of a New Orleans classic meal. Next to beignets and po boys, I can’t think of a food that defines New Orleans for me as much as shrimp and grits. Georgia named grits as its state food. Grits originated with the way the Native American Muskogee tribe prepared Indian corn.

It’s believed that when West African Slaves received food allowances that included grits, they would catch shrimp and other fish and cook them with the grits. 1982, the chef at Crook’s Corner, a restaurant in Chapel Hill, North Carolina, forever changed the lowly status of shrimp and grits. The grits were combined with Cheddar and parmesan cheese and topped off with jumbo shrimp, mushrooms, bacon, and a few other ingredients. If you don’t live in the South you may not have had this corn-based cereal in a magical way. By using half water and half whole milk the grits are creamy and flavorful. When you prepare them with just water, the corn doesn’t open up as it does with milk. The most famous barbecue shrimp is prepared at Pascale’s Manale.

Barbecue shrimp are cooked in a Cajun-spiced garlic and beer marinade. If you are ever in New Orleans, I would highly recommend going to this old school restaurant. White table cloths, attentive service, and spectacular food is the way to spend an evening. Barbecue shrimp is shrimp that is cooked in a cajun-spiced, garlic, and beer marinade. Typically the cooking sauce is thin, but this one is different. This version creates a thick and savory sauce to enjoy with the grits. Place grits, water, and milk in a saucepan.

Reduce heat to low and simmer for 30 minutes, stirring occasionally. Add cheese to grits just before serving. Pinch off heads and place heads in a large skillet with butter. Sauté shrimp heads until the fat in the heads melts and the oil turns red in color. In a large skillet, add butter and garlic over medium heat until butter is melted and the garlic becomes fragrant. Add Worcestershire sauce, crab boil, Cajun spices, and beer. When the sauce begins to bubble, add the shrimp.