Real New Orleans Shrimp and Grits

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A Southern classic featuring plump shrimp in spicy tomato sauce served over creamy stone-ground grits, embodying authentic New Orleans flavors. This Southern American-inspired seafood recipe, ready in about 50 minutes, pairs stone-ground grits, water, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Southern American cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In saucepan, bring 4 cups water to boil. Gradually whisk in 1 cup stone-ground grits. Reduce heat to low, cover, and simmer 25 minutes, stirring occasionally, until creamy. Stir in 2 tbsp butter until melted. Cover and keep warm.
  2. Step 2: Heat 2 tbsp olive oil in skillet over medium-high heat. Add 1 lb peeled shrimp, cook 2-3 minutes per side until pink and opaque. Remove and set aside.
  3. Step 3: Add 1 medium chopped onion, 2 chopped celery stalks, and 1 chopped bell pepper to skillet. Cook 5 minutes until softened. Add 3 minced garlic cloves, cook 1 minute until fragrant.
  4. Step 4: Stir in 1 tbsp hot sauce and 1 tbsp lemon juice. Return shrimp to skillet, cook 2 more minutes until heated through. Stir in 2 tbsp chopped fresh parsley.
  5. Step 5: Season with salt and black pepper. Serve shrimp and sauce over warm grits.

Related recipes