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The Flying Biscuit Café Shrimp and Grits Recipe
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The Flying Biscuit Café Shrimp and Grits Recipe

Make this Straight-From-the-Restaurant The Flying Biscuit Café Shrimp and Grits Recipe at home. A Southern Favorite Recipe from one of the South's Favorite Restaurants.
Prep Time30 minutes
Active Time45 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Lunch, Main Course
Cuisine: American, Cajun and Creole, Southern
Keyword: Seafood, Shrimp, The Flying Biscuit Café
Yield: 4 People

Ingredients

Grits

  • 6 cups Water
  • 2 cups Half-and-Half
  • Salt to taste
  • 1/4 teaspoon White Pepper
  • 2 cups Quick-Cooking Grits
  • 1/2 cup grated Sharp White Cheddar Cheese
  • 4 tablespoons cubed Unsalted Butter

Shrimp

  • 1 tablespoon Olive Oil
  • 2 cloves Garlic minced
  • 1/2 cup diced Onion
  • 1/2 cup diced Celery
  • 1/2 cup diced Carrots
  • One 14 1/2 ounce can diced Tomatoes
  • 1/2 teaspoon Hot Pepper Sauce of choice
  • 1/4 teaspoon Worcestershire Sauce
  • 1/4 cup diced Roasted Red Bell Peppers
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon crushed Red Pepper Flakes
  • 1/4 cup Basil cut chiffonade
  • 1/4 teaspoon freshly ground Black Pepper to taste
  • Salt to taste
  • 2 pounds Shrimp peeled and deveined, tails left on (as stated in The Flying Biscuit Café shared recipe) or removed (as we like to do).

Instructions

Grits

  • In medium saucepan, combine water, half-and-half, salt and white pepper.
  • Place on stovetop over medium heat and bring to a boil.
  • Slowly pour grits into boiling water while whisking entire time to prevent bottom from scorching.
  • Reduce heat to low. Cook, continuing to whisk often, until thick and completely smooth, about 10 minutes.
  • Whisk in cheddar cheese until melted. Whisk again to combine.
  • Turn heat off and allow grits to rest for 5 minutes.
  • Add butter. Stir until completely melted, smooth and silky.

Shrimp

  • In deep sauté pan, heat olive oil over medium heat.
  • When oil is hot and shimmering, add garlic, onion, celery and carrots. Cook until tender.
  • Add tomatoes, hot pepper sauce, Worcestershire sauce, roasted red peppers, paprika, crushed red pepper flakes, basil, black pepper and salt. Stir to incorporate spices. Reduce heat to medium-low heat and simmer 20 minutes.
  • Add prepared shrimp. Continue to cook over medium-low heat about 4 minutes, until shrimp are pink and tails curl. Do not leave shrimp unattended so as to not overcook.

Shrimp and Grits

  • Ladle hot creamy grits into individual serving bowls.
  • Ladle hot shrimp with some sauce over grits.
  • Serve hot.

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