Shrimp & Grits
MERMAN'S REVENGE RECIPE
SHRIMP & GRITS
Creamy pimento cheese grits with Cajun-seasoned shrimp, bacon, vegetables, orange and a sweet Honey Habanero finish.
LET'S COOK
DIRECTIONS
START THE GRITS
Combine the butter and chicken stock in a pot and bring to a boil.
WHISK IN THE GRITS
Reduce the heat to low and slowly whisk in the grits, stirring continuously to prevent clumping.
MAKE THEM CREAMY
Add the heavy cream. Season the grits with Honey Habanero Glaze and Cajun Style Seasoning, then stir in the pimento cheese until smooth and creamy. Keep warm.
START THE SHRIMP PAN
Cook the chopped bacon in a separate skillet until the fat renders and the bacon starts to crisp.
ADD THE VEGETABLES
Add the red onion, red bell pepper and celery. Sauté for 3–5 minutes.
BUILD THE SAUCE
Add more Cajun Style Seasoning and Honey Habanero Glaze, then pour in the orange juice and allow the sauce to reduce slightly.
COOK THE SHRIMP
Add the shrimp and a splash of white wine. Cook until the shrimp turn pink and are cooked through. Stir in fresh parsley.
PLATE IT UP
Ladle the creamy grits into bowls, top with shrimp and sauce, and garnish with green onions and additional parsley.
MADE WITH
HONEY HABANERO GLAZE
Sweet heat runs through both the creamy grits and shrimp sauce for a balanced finish.
EXPLORE HONEY HABANERO →
MADE WITH
CAJUN STYLE SEASONING
Cajun Style Seasoning brings savory depth to both the grits and the shrimp mixture.
EXPLORE CAJUN STYLE →
GOOD TO KNOW
TIPS FROM
THE MERMAN
WHISK THE GRITS SLOWLY
Add the grits gradually and keep whisking to help prevent clumps.
LET THE ORANGE REDUCE
Give the orange juice time to reduce slightly before adding the shrimp.
SHRIMP COOK FAST
Once the shrimp are pink and cooked through, finish with parsley and get them onto the grits.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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