In The Kitchen - Dinner
September 4, 2020

Shrimp, Grits, & Plantains

Savor the taste of the south and the islands with this spicy shrimp, grits, and plantain recipe sure to please.

12 min read

Speaking of comfort food, like we did in my post for salted caramel scotchies, I'm still needing a little comfort in my life and nothing gives comfort like the taste of home. For me, that means a taste of the Caribbean or something deep southern friend.  

And sometimes, life calls for a little of both, so it's time for pastechis and a little shrimp & grits island-style. Rum fried plantains, anyone? 

This recipe blends a southern favorite, shrimp and cheesy grits, with a dash of the tropics as it’s topped with rum sugared plantain slices.  Each element can stand on its own, and when layered together - just wow!  (Plus, these rum dipped plantains are great on pancakes or bread pudding!)

Shrimp, Grits, & Plantains

Servings
6 - 8
Prep Time
30 min
Cook Time
45 min
Ingredients
21
Total Time
1 hr 15 min

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Equipment

  • Saucepan or Dutch oven (Staub and Le Creuset are my go-tos)
  • Skillet
  • Slotted spatula
  • Tongs

Ingredients

Grits

  • 1 cup grits
  • 2 cups chicken broth
  • 2 cups milk or heavy cream
  • 1 cup cheese (cheddar, pepper jack or a blend)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Shrimp

  • 2 pounds shrimp
  • 6 slices bacon (optional)
  • 1 pound andoille sausage (optional)
  • 1 green pepper, chopped
  • 1 cup green onion, chopped
  • 1/4 cup parsley, chopped
  • 1/4 cup (4 tablespoons) butter
  • 1/4 cup flour
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon Slap Ya Momma seasoning
  • 1 teaspoon garlic powder
  • pinch (1/8 teaspoon) cayenne
  • pinch of pepper
  • 1-2 teaspoons salt

Plantains

  • 1 teaspoon brown sugar
  • 1-2 Tablespoons rum
  • 1 plantain, sliced

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Instructions

Grits

  • In a large suacepan or Dutch oven, combine the broth, butter, cream, salt, and  pepper and bring to a boil.
  • Slowly add in the grits, reduce heat and cook for ~15 minutes.
  • Slowly stir in cheese.  Set aside but keep warm.

Shrimp

  • In a skillet, cook the bacon on medium high heat until crispy.  Set aside the  bacon on a plate lined with a paper towel. Drain some of the drippings but leave about half in the skillet.
Shrimp cooking
  • Repeat the process to brown the sausage in the saucepan with the drippings, and set aside the sausage, once again saving some of the drippings .
  • Repeat the process to saute the shrimp until they are pink and opaque.  Set aside.
  • In the same skillet, sautee the vegetables until almost tender, stirring occasionally.  
  • Add in the spices, flour, bacon, sausage, and shrimp and cook for another ~ 2 minutes, stirring ocassionally until thickened.

Plantains

  • In a small bowl, mix bown sugar and rum.
  • Dip plantain slices into mixtue and cook in a small skillet on medium heat (~1-2 minutes each side)
Plantains on cooker

Spoon shrimp over a bed of grits and top with plantains! (I love to serve this on blue willow dishes like this plate and bowl for  beautiul pops of color.)

Shrimp, Grits, and Plantains in bowl

For more great recipes, check out one of my favorite cookbooks, Jubilee, or my In the Kitchen page.  Stay safe and bake on!

XOXO,

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