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shrimp and grits

Crispy Shrimp and Grits with Jumbo Lump Crab Cream Sauce

Golden, crispy shrimp, velvety grits, and a luxurious crab cream sauce—this dish brings the soul of the South to your table with an indulgent twist. Marinated in buttermilk and coated in Papi Cuisine Deluxe Breading, these shrimp are fried to crispy perfection, layered over cheesy grits, and finished with a creamy crab sauce for a rich. Shrimp and grits is such comforting meal that’s equally suited for cozy nights or special occasions.

Why You’ll Love This Recipe

  • Southern Comfort with a Coastal Flair: This isn’t just any shrimp and grits—the addition of a buttery crab cream sauce elevates each bite with a blend of bold flavors and textures.
  • Perfect for Entertaining: Restaurant-worthy yet easy to prepare, this dish is ideal for wowing guests or treating yourself to an extra-special meal.
  • Layers of Flavor: Each element—crispy shrimp, creamy grits, and crab sauce—works together to create a harmonious, unforgettable dish.

Ingredients You’ll Need

  • Shrimp: Jumbo, marinated in buttermilk and coated in Papi Cuisine Deluxe Breading for an ultra-crispy texture.
  • Jumbo Lump Crab Cream Sauce: Made with real jumbo lump crabmeat, heavy cream, bell peppers, shallots, garlic, and spices for a rich, decadent topping.
  • Cheesy Grits: Old-fashioned grits combined with mild cheddar, gouda, and a touch of butter for a creamy, comforting base.

Step-by-Step Instructions

Marinate the Shrimp
In a large bowl, mix buttermilk, shrimp, and Papi Cuisine Deluxe Breading until the shrimp are well-coated. Allow to marinate for 20 minutes to tenderize and infuse flavor.

Prepare the Crab Cream Sauce
In a medium pan over medium heat, add olive oil, then sauté bell peppers and shallots until slightly browned. Add butter and garlic, cooking until fragrant. Pour in the heavy cream, stirring as it comes to a gentle simmer. Add crabmeat, seasoning with oregano, salt, pepper, and smoked paprika. Cook for a few more minutes until the sauce thickens. Reduce heat and keep warm.

Cook the Cheesy Grits
In a deep pot over medium heat, bring chicken broth and milk to a slight boil. Stir in grits, cover, and cook, stirring occasionally, until thick and creamy. Reduce heat, add shredded cheddar and gouda, butter, and heavy cream, stirring until melted and smooth. Season with salt and pepper and keep warm.

Assemble the Dish

  1. Heat vegetable oil to 330°F in a deep pot.
  2. Dredge the marinated shrimp in Papi Cuisine Deluxe Breading, shake off excess, and fry until golden brown and crispy.
  3. To serve, spoon creamy grits onto a plate, layer with crispy shrimp, and drizzle generously with the crab cream sauce. Garnish with fresh parsley.

Tips for Perfect Shrimp and Grits

  • For Extra Crisp Shrimp: After dredging, let the shrimp rest for a few minutes before frying for an even crispier crust.
  • Avoid Overcooking the Crab: Gently stir the crab cream sauce to keep the crabmeat tender and intact.
  • Keep Grits Creamy: Stir frequently while cooking to prevent grits from clumping and to maintain a smooth, creamy texture.

Reheating Creamy Cheesy Grits

  1. Stovetop: Add a splash of milk or broth and reheat over low heat, stirring gently to bring back the creamy consistency.
  2. Microwave: Place in a microwave-safe dish, add a little milk or broth, and heat in 30-second intervals, stirring each time until heated through.

Storage and Freezing Suggestions

  • Refrigerate: Store shrimp, sauce, and grits in separate airtight containers for up to 3 days.
  • Freezing: Freeze the crab cream sauce and grits separately in airtight containers for longer storage. Reheat the sauce gently to avoid breaking, and refresh the grits with extra milk or broth when reheating.

Indulge in the comforting flavors of the South with a touch of luxury in every bite of this Crispy Shrimp and Grits with Jumbo Lump Crab Cream Sauce—perfect for treating yourself or impressing a crowd!

shrimp and grits
Print Recipe

Crispy Shrimp and Grits with Jumbo Lump Crab Cream Sauce

Prepare to savor a comforting Southern classic with a decadent twist—Crispy Shrimp and Grits with Jumbo Lump Crab Cream Sauce. This dish takes the beloved flavors of creamy, cheesy grits and crispy fried shrimp to a whole new level with a rich, creamy crab sauce. Each bite layers tender, marinated jumbo shrimp with creamy grits loaded with cheddar and gouda, all topped with a luxurious crab sauce featuring sweet bell peppers, garlic, and a hint of smoked paprika. Perfectly indulgent and endlessly satisfying, this recipe is ideal for impressing guests or simply treating yourself to an unforgettable meal.
Prep Time30 minutes
Cook Time30 minutes
Servings: 4 servings
Author: kingcooks

Ingredients

  • Vegetable oil for frying

Shrimp Marinade

  • 1 lb jumbo shrimp cleaned peeled and deveined
  • 1 cup buttermilk
  • 1 tbsp Papi Cuisine Deluxe Breading

Crispy Breading

  • 1 cup Papi Cuisine Deluxe Breading
  • Jumbo Lump Crab Cream Sauce
  • 8 oz jumbo lump crabmeat
  • 2 cups heavy cream
  • 1 cup bell peppers diced
  • 1/4 cup shallots minced
  • 2 tbsp butter unsalted
  • 1 tbsp garlic minced
  • 1 tbsp olive oil
  • 1 tsp oregano dried
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 tsp smoked paprika

Creamy Cheesy Grits

  • 2 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup grits old fashion
  • 1/2 cup mild cheddar shredded
  • 1/4 gouda cheese shredded
  • 2 tbsp butter unsalted
  • 1/2 tsp salt
  • 1/2 tsp pepper

Garnish

  • Parsley freshly chopped

Instructions

Shrimp Marinade

  • In a large bowl add all ingredients listed under “Shrimp Marinade” and mix thoroughly. Set aside to marinate for 20 minutes.

Jumbo Lump Crab Cream Sauce

  • To a pan over medium heat, add olive oil and sauté bell peppers and shallots until edges start to brown. About 2-3 minutes. Once slightly browned, add butter and garlic. Cook until the butter melts and the garlic is fragrant. About 1-2 minutes.
  • Next, pour in the heavy cream and continue to stir until it comes to a simmer. Once achieved, add the lump crabmeat and season with dried oregano, salt, pepper and smoked paprika.
  • Continue to cook for 4-5 minutes while gently stirring until the sauce thickens being cautious to not break up the crabmeat too much. Once thicken, turn to low to keep warm.

Creamy Cheesy Grits

  • To a deep pot over medium heat, bring chicken broth and milk to a slight boil. Once achieved, add the grits and stir to combine. Cover and allow to cook for 8-10 minutes stirring occasionally. Once the grits thicken and absorb most of the liquid, turn the temperature to medium low.
  • Stir in the shredded cheddar and gouda cheese. Add butter, heavy cream and continuously stir as the grits thicken. Season with salt and pepper to taste. This entire cooking process takes 18-20 minutes. Once cooked, set to low to keep warm.

Assemble

  • Heat a pot of oil to 330F.
  • Dredge the marinaded shrimp in Papi Cuisine Deluxe Breading. Shake off any excess and fry for 2-3 minutes until the shrimp are golden brown and cooked through.
  • Serve on a bed of the creamy cheesy grits and top with the jumbo lump crab cream sauce. Garnish with parsley and enjoy!