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    Pappadeaux Shrimp and Grits Recipe | The Ultimate Guide

    Posted: Nov 23, 2022 · Last updated: Nov 23, 2022 · by Shai Cohen

    Jump to Recipe Jump to Video Print Recipe

    An iconic southern dish, this Pappadeaux shrimp and grits recipe is an all-time classic. With a savory, creamy, and cheesy taste; this will be your new favorite recipe for holidays. Admittedly, it might be a bit hard, especially if you’re a beginner or inexperienced. But you get to start from somewhere, and there is nothing better than shrimp when it comes to classy dishes.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage and reheating
    • Tips
    • Pappadeaux Shrimp and Grits Recipe

    Ingredients

    1. Base ingredients

    • Shrimp — 1 pound, peeled and deveined.
    • Chicken stock — ¼ cup.
    • Bacon — 6 slices.
    • Garlic — 2 cloves, minced.
    • Onion — 2 pieces, sliced.
    • Red bell pepper — ⅓ cup.
    • Smoked paprika — 1 tbsp.
    • Parsley — 2 tbsp., chopped.
    • Cajun seasoning — 2 tbsp.
    • Salt and pepper — to taste.

    2. The grit

    • Water — 2 cups.
    • Milk — 2 ½ cups.
    • Quick grits — 1 cup.
    • Butter — 3 ½ tbsp.
    • Cheddar — 1 ½ cups.
    • Bay leaf — 1 piece.
    • Salt — to taste.

    Instructions

    Tasty Pappadeaux shrimp and grits recipe
    Tasty Pappadeaux shrimp and grits
    1. Cook the bacon slices in a skillet on high heat.
    1. Remove from the heat, chop the bacon into small pieces and set aside.
    1. Remember to keep the bacon grease, for use later.
    1. Heat some oil in a saucepan, and sauté the shrimp for a few minutes.
    1. Add Cajun seasoning and mix well. Remove from the pan.
    1. Add garlic, onion, red bell peppers, smoked paprika, and parsley to the empty pan.
    1. Pour chicken broth on top. Cook for a few minutes.
    1. Add the browned shrimp back, and cook for another few minutes.
    1. Add milk, water, bay leaf, and salt to another pan, mixing well.
    1. Whisk together cheese and butter. Stir well.
    1. Combine the grit with the cheese mixture.
    1. Place the grits in the bottom of a bowl or a serving plate. Follow by placing the Cajun shrimp on top.
    1. Drizzle the bacon grease over your dish.

    Substitutions

    • Chicken stock — Although the original Pappadeaux shrimp and grits recipe uses chicken stock, there are some substitutions available if you don’t have it. If you don’t mind the flavor that comes with stock, you can simply replace it with water. Beef stock might be a better alternative than water, but keep in mind that it has a more dominant taste.
    • Cajun seasoning — Cajun seasoning is the not-so-secret ingredient that gives Pappadeaux shrimp and grits its unique taste. Without it, your dish will simply lack some much-needed flair. If you’re short on Cajun seasoning, you can make your own at home. You’ll be needing onion powder (1 tbsp.), garlic powder (1 tbsp.), dried basil and oregano (1 tbsp. each), turmeric (⅓ tbsp.), and black pepper. Simply mix these and place the mixture into a jar. If, however, you’re short on ingredients, you can always replace Cajun seasoning with Old Bay, Creole, or Adobo.

    Variations

    Homemade Pappadeaux shrimp and grits
    Homemade Pappadeaux shrimp and grits
    • Dairy-free — For a dairy-free shrimp and grits recipe, vegan butter and coconut butter will do just fine. You can also use olive oil or coconut oil. When it comes to cheddar cheese, there are dairy-free alternatives like tofu cheese and almond cheese, but they will not taste the same.

    Equipment

    • Measuring spoons and cups.
    • Medium-sized saucepan.

    Storage and reheating

    • Store any leftover Pappadeaux shrimp and grits in an airtight container in the fridge.
    • When reheating, simply cover it with foil and pop it into the oven at 275 degrees.

    Tips

    • Fresh or frozen? — This Pappadeaux shrimp and grits recipe could be made with either fresh or frozen shrimps, with some differences. Finding fresh shrimp might be hard, especially if you’re not located in a coastal area. It will also be expensive. Frozen shrimp will do the job, just make sure that it’s not precooked and that you unfreeze it completely before cooking.
    • Short on time? — If you’re short on time, you can always go with precooked shrimps. But keep in mind that it just won’t be the same with using raw shrimp, especially since the flavor and the texture will differ noticeably.
    Tasty Pappadeaux shrimp and grits

    Pappadeaux Shrimp and Grits Recipe

    This Pappadeaux shrimp and grits recipe is easy to follow and yields a delicious, authentic dish!
    4.96 from 65 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Course Breakfast, Main Course
    Cuisine International
    Servings 4 people
    Calories 720 kcal

    Equipment

    • Measuring spoons and cups
    • Medium sized saucepan

    Ingredients
      

    Base ingredients

    • 1 pound shrimp peeled and deveined
    • ¼ cup chicken stock
    • 6 slices bacon
    • 2 cloves garlic minced
    • 2 pcs. onion sliced
    • ⅓ cup red bell pepper
    • 1 tbsp. smoked paprika
    • 2 tbsp. parsley chopped
    • 2 tbsp. Cajun seasoning
    • Salt and pepper to taste

    The grit

    • 2 cups water
    • 2 ½ cups milk
    • 1 cup quick grits
    • 3 ½ tbsp. butter
    • 1 ½ cups cheddar
    • 1 pc. bay leaf
    • Salt to taste

    Instructions
     

    • Cook the bacon slices in a skillet on high heat.
    • Remove from the heat, chop the bacon into small pieces and set aside.
    • Remember to keep the bacon grease, for use later.
    • Heat some oil in a saucepan, and sauté the shrimp for a few minutes.
    • Add Cajun seasoning and mix well. Remove from the pan.
    • Add garlic, onion, red bell peppers, smoked paprika, and parsley to the empty pan.
    • Pour chicken broth on top. Cook for a few minutes.
    • Add the browned shrimp back, and cook for another few minutes.
    • Add milk, water, bay leaf, and salt to another pan, mixing well.
    • Whisk together cheese and butter. Stir well.
    • Combine the grit with the cheese mixture.
    • Place the grits in the bottom of a bowl or a serving plate. Follow by placing the Cajun shrimp on top.
    • Drizzle the bacon grease over your dish.

    Video

    Notes

    • Fresh or frozen? — This Pappadeaux shrimp and grits recipe could be made with either fresh or frozen shrimps, with some differences. Finding fresh shrimp might be hard, especially if you’re not located in a coastal area. It will also be expensive. Frozen shrimp will do the job, just make sure that it’s not precooked and that you unfreeze it completely before cooking.
     
    • Short on time? — If you’re short on time, you can always go with precooked shrimps. But keep in mind that it just won’t be the same with using raw shrimp, especially since the flavor and the texture will differ noticeably.

    Nutrition

    Nutrition Facts
    Pappadeaux Shrimp and Grits Recipe
    Amount per Serving
    Calories
    720
    % Daily Value*
    Fat
     
    36
    g
    55
    %
    Saturated Fat
     
    16
    g
    100
    %
    Trans Fat
     
    0.1
    g
    Polyunsaturated Fat
     
    4
    g
    Monounsaturated Fat
     
    11
    g
    Cholesterol
     
    265
    mg
    88
    %
    Sodium
     
    843
    mg
    37
    %
    Potassium
     
    1030
    mg
    29
    %
    Carbohydrates
     
    57
    g
    19
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    15
    g
    17
    %
    Protein
     
    48
    g
    96
    %
    Vitamin A
     
    7171
    IU
    143
    %
    Vitamin C
     
    26
    mg
    32
    %
    Calcium
     
    636
    mg
    64
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Best shrimp and grits recipe, Cheesy shrimp and grits recipe, Shrimp and grits recipe
    Tried this recipe?Let us know how it was!

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    Shai Cohen portrait

    Shai Cohen

    He loves to cook and experiment with new recipes. He has a BA in computer science and a BA in English. He spends most of his free time traveling around the world discovering new cuisines.

    More about Shai Cohen →

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