This shrimp and grits variation layers bold Southern comfort with a rich brown-eyed gravy inspired butter. Savory shrimp are seasoned and cooked until tender, then paired with creamy, peppery grits.
Featured Standouts
Shrimp
The star of the dish is undoubtedly the shrimp. When properly cooked, the shrimp provides a distinct sweetness and a characteristic briny flavor that cuts through the richness of the rich grits. It serves as the primary protein and is fundamentally responsible for grounding the dish, acting as the perfect counterpoint and pairing with the creamy, savory grits.
Chicken Bouillon Powder
More than just a seasoning, the chicken bouillon powder is crucial for building a deep, complex savory flavor that permeates every element of the dish. It provides a robust, umami-rich base that elevates the gravy-inspired elements, ensuring a profoundly satisfying taste experience that goes beyond simple saltiness.
Brewed Coffee
This is perhaps the most unconventional, yet essential, ingredient. The addition of brewed coffee is not meant to overpower, but rather to infuse the gravy-inspired butter with a subtle, dark, and complex roasted depth. This slight bitterness and aromatic quality enhance the overall richness and complexity of the sauce, giving the “red eye” component its distinctive character.
Half-and-Half
For achieving the perfect consistency and mouthfeel, half-and-half is indispensable. Its combination of milk and cream fat content transforms the simple cornmeal into ultra-creamy, smooth, and utterly luxurious grits. This rich base provides the ideal canvas for the savory, flavorful shrimp and grits.
Butter
Butter plays a dual role: it is the primary source of richness and texture, and the critical binding agent. Its emulsified fat content ties all the disparate savory flavors from the bouillon, the coffee, and the shrimp together into a cohesive, velvety sauce.
TIPS & TRICKS FOR THE BEST SHRIMP & GRITS W/BROWN-EYED GRAVY INSPIRED BUTTER
Pat Shrimp Dry Before Seasoning
This is a crucial step often overlooked. Moisture on the surface of the shrimp inhibits the Maillard reaction (browning), resulting in a steamed, rubbery texture instead of a beautiful, caramelized sear. Use paper towels to thoroughly blot the shrimp until they are completely dry before you apply any seasoning.
Do Not Overcook Shrimp
Shrimp cooks incredibly fast. Overcooked shrimp becomes tough, rubbery, and loses its delicate flavor. Cook them on medium-high heat for only 2-3 minutes per side.
Visual Doneness Cues
Cook the shrimp just until they turn a vibrant pink color and are opaque all the way through. The moment the center loses its translucency, remove them from the heat immediately. They will continue to cook slightly from residual heat.
Whisk Grits Frequently and Vigorously
The starch in grits (especially stone-ground varieties) is prone to clumping as it heats. To ensure a luxurious, smooth, and creamy texture, you must whisk the grits almost continuously, particularly during the initial 5-10 minutes of cooking. This separates the grains and prevents them from settling and sticking to the bottom of the pot.
The Right Liquid Addition
Start by adding the grits to cold or room-temperature liquid (water, milk, or broth). Bringing the mixture to a boil while whisking, then reducing the heat to a low simmer, is the best method to control the texture.
Add Butter at the Very End
The distinctive “Brown-Eyed Gravy Inspired Butter” is best incorporated right before serving. Adding a high-quality butter at the end ensures its delicate aromas, richness, and nutty flavor are preserved, rather than being cooked out or absorbed too quickly. Stir it in off the heat until it is just melted and emulsified into the grits.
Taste and Adjust Salt AfterAdding Bouillon
Many recipes call for a stock or bouillon cube to enhance the savory depth of the grits or the butter sauce. Since bouillon already contains a significant amount of sodium, adding salt prematurely can lead to an over salted dish.
Build the Flavor Base First
Incorporate the bouillon or stock, taste the dish, and then adjust with additional salt and pepper as needed to achieve perfect balance. This phased approach ensures the dish is seasoned perfectly without the risk of over-salting.
Inclusive Adaptations
Lactose Intolerance
Substitute all dairy products with suitable alternatives. Utilize a dairy-free butter (such as a plant-based spread or margarine) in the place of traditional butter, and opt for a plant-based cream (like cashew, oat, or soy cream) to achieve the rich, creamy texture typically provided by heavy cream or milk in the grits and sauce.
Vegetarian Alternative
For those who do not eat shrimp, a delicious and hearty substitute is sautéed mushrooms. Choose a mix of mushrooms (cremini, shiitake, or oyster) for depth of flavor. Prepare them with the same seasoning and sauce components as the original recipe to maintain the intended profile. For a fully vegetarian option, ensure the bouillon used is vegetable-based.
Heart-Conscious Diets
Manage sodium intake by using low-sodium or no-salt-added bouillon or stock for cooking the grits and preparing the sauce. Additionally, be mindful of the salt added during seasoning and consider incorporating more herbs and spices to boost flavor without relying on sodium.
Mobility Needs
To reduce the amount of time spent standing and stirring over a hot stove, prepare the grits using a slow cooker. This method allows for a “set it and forget it” approach, significantly minimizing the active stovetop standing and stirring typically required for perfectly creamy grits.
Easier Texture Tolerance
For individuals with texture aversions or those who benefit from mixed foods being separated, serve the dish deconstructed. This involves plating the elements separately: a mound of plain grits, the cooked shrimp (or mushroom substitute), and the sauce spooned to the side or lightly drizzled, allowing the diner to mix the components to their preferred level. This approach offers control over the final texture and composition of each bite.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Saucepan
Skillet
Whisk
Mixing bowl
Spatula
Similar Ingredients To
Red Chili Lime Fried Shrimp
Cajun Black Pepper Shrimp
Za’atar Broiled Shrimp & Potatoes + Orange Pink Peppercorn Cocktail Sauce
Enjoy This Recipe With
GRILLED SHRIMP W/ CAJUN BUTTER
GARLIC BUTTER SHRIMP SCAMPI
CAJUN BARBECUE CRAB LEGS
Recipe
Shrimp & Grits with Brown-Eyed Gravy Inspired Butter
Ingredients
Method
- Cook the Grits:
- In a saucepan, combine the vegetable stock, half-and-half, 2 teaspoons salt, and sugar. Bring the mixture to a simmer.
- Slowly whisk in the grits, continuing to whisk until the mixture comes to a boil.
- Stir in the melted butter and black pepper to create a creamy grits base.
- Cover and let the grits simmer for about 20 minutes, stirring occasionally. Add more stock if the mixture thickens too much. Season with additional black pepper to taste.
- Prepare the Shrimp Mixture:
- Season the peeled and deveined shrimp with 2 teaspoons of salt and 2 teaspoons of black pepper. Set aside.
- In a small bowl, combine the chicken bouillon powder and brewed coffee, stirring until dissolved.
- Mix the coffee and bouillon mixture into the softened stick of butter. Set this “red-eye gravy butter” mixture aside.
- Cook the Shrimp:
- Add olive oil to the pan add in mushrooms, saute for 5 minutes, till golde.
- Add the seasoned shrimp to a hot skillet and cook until they are pink and just opaque (fully cooked).
- Remove the shrimp from the heat. Stir in the reserved brown eye butter mixture, allowing it to melt and coat the shrimp.
- Serve:
- Spoon a generous amount of creamy grits into a bowl.
- Either fold the cooked shrimp into the buttery mixture or spoon the shrimp and sauce mixture over the grits.
- Finish with extra cracked black pepper for depth.