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Sunday SupperToday, the Sunday Supper Tastemakers are sharing a collection of Easy Mardi Gras Recipes for you to enjoy at home. Mardi Gras, or Fat Tuesday, is on February 28th this year. It is a celebration that begins on or after Three Kings Day, the Christian feasts of the Epiphany. The name means Fat Tuesday in French to reflect on the practice of the last night of eating rich, fatty foods before fasting for Lent!
Shrimp and Grits has its roots in the Low Country of South Carolina and Georgia, but you are sure to find many fusion type recipes using New Orleans Creole Shrimp with grits, and many recognize Shrimp and Grits as Mardi Gras fare, so I decided to put my own little spin on this classic. I hope you enjoy it, along with all the Sunday Supper Recipes we are sharing today. You'll find the complete list of recipes at the bottom of this page.
The TasteYou can be sure anyone who loves Shrimp and Grits has a very strong opinion of how they should taste. In my recipe, I love how the spicy Spanish style garlic shrimp contrasts with the coolness of the cheesy, white corn grits. I also really love the textural contrast you get from the silky grits with the crunch of the shrimp. Another great bonus with this recipe is the aroma! The Spanish garlic shrimp smells so good y'all, and the sauce tastes out of this world! I just love tearing off a big hunk of french bread and dipping it into the olive oil based sauce. It is soooo good! Instead of dipping bread this time, I decided that sauce would be perfect with cheesy grits. I hope you love it as much as we do!
Recipe Prep Tips
- Get the grits going first.
- While the grits are cooking it allows time for mincing the garlic, seeding and slicing the peppers, chopping the parsley, and preparing the olive oil so everything is handy. It's a good idea to have everything prepped and ready to go as the shrimp cook quickly.
- Click here to view step-by-step directions for making the Spanish Garlic Shrimp
- Add the cheese to the grits right before serving.
- Serve by dividing grits evenly into 4 serving bowls and top each with shrimp and sauce mixture. Divide the shrimp and sauce evenly among the serving bowls. Serve immediately.
- I don't like to save leftover grits. I've never had good luck using them as leftovers, however if you have leftovers, I recommend to store the grits and shrimp separately as the grits won't hold up well if stored in the sauce.
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Cook time: 20 mins.
Prep Time: 10 mins.
Easy Shrimp and Grits Recipe
Sweet shrimp swimming in a slightly spicy, intensely garlicky olive oil sauce over cheesy grits with a smooth creamy texture that coats your palate deliciously. An easy recipe perfect for Mardi Gras, but easy enough to enjoy any night of the week.
- 1 cup white hominy grits
- 3 cups water
- 2 teaspoons salt
- 2 cups half and half cream
- 1 cup shredded sharp cheddar cheese
Spanish Garlic Shrimp
- 1 pound medium raw shrimp, peeled, deveined, and tails removed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 cup olive oil
- 3 fresh red Thai chili peppers, seeded and sliced into thin strips
- 2 tablespoons freshly minced garlic
- 1 tablespoon freshly chopped parsley
- Bring 3 cups water, 1 cup grits, and 2 teaspoons salt to a boil in a heavy saucepan with a lid. Stir in 2 cups half-and-half, cover, and reduce heat to maintain a simmer. Simmer until grits are thickened and tender, 15 to 20 minutes, stirring every 5 minutes. Set aside and keep warm.
- While grits are simmering, Season shrimp with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly cracked black pepper and set aside. Use this time to seed and slice the peppers, mince the garlic, and chop the parsley, as well as measure the oil to have handy.
- When the grits are done, remove from heat and let stand, covered, for 5 minutes. While the grits are resting, prepare the shrimp.
- Heat a cast iron skillet over mid-high heat and add 1/2 cup olive oil. Test the oil is hot by dropping in a few of the chiles. If they sizzle, the oil is ready. Add the remaining chilies and saute about a minute until the peppers start to soften.
- Add the 2 tablespoons of minced garlic and saute about 30 seconds. The garlic will smell amazing! Add the seasoned shrimp and saute about 1 1/2 - 2 minutes until cooked through. The shrimp will take on a slightly pink color and be opaque. Remove from heat.
- Stir 1 cup shredded cheddar cheese into the grits until smooth. Divide the grits evenly into 4 serving bowls. Divide shrimp and sauce mixture evenly over top of the grits in the serving bowls. Garnish with fresh parsley. Serve and enjoy.
Prep Time: 10 mins.
Total time: 30 mins.
Easy Mardi Gras Recipes for Sunday Supper
- Andouille and Crawfish Pimento Cheese Fries by Soulfully Made
- Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
- Mardi Gras Muffaletta Dip by For the Love of Food
- Piquant Shrimp Balls by Food Lust People Love
- Trinidadian doubles by Caroline’s Cooking
- Andouille and Chicken Gumbo by Delaware Girl Eats
- Bananas Foster French Toast by A Mind “Full” Mom
- Bananas Foster Baked Oatmeal by Cooking With Carlee
- Blackened Shrimp Pasta by Seduction in the Kitchen
- Cajun Courtbouillon by Culinary Adventures with Camilla
- Cajun Pasta Carnivale by Palatable Pastime
- Chicken and Shrimp Gumbo by The Freshman Cook
- Creamy Cajun Chicken Pasta by Wholistic Woman
- Creole Beef and Rice Bowls by Renee’s Kitchen Adventures
- Easy Shrimp and Grits Recipe by Life Tastes Good
- Gluten Free Gumbo by Cricket’s Confections
- Gumbo Z’herbes by Monica’s Table
- Hawaiian Jambalaya by Shockingly Delicious
- Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventures
- Slow Cooker Jambalaya by The Crumby Cupcake
- Spicy Jambalaya Flatbread by My Life Cookbook
- Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
- Vegetarian Muffaletta Sandwich by Hardly A Goddess
- Creole Potato Salad by Cosmopolitan Cornbread
- Easy Buttermilk Cornbread by The Wimpy Vegetarian
- Muffaletta Wedge Salad by Shaken Together
- New Orleans Brandy Milk Punch by Tara’s Multicultural Table
- Not So Dirty Rice by Simple and Savory
- Red Beans and Rice by Cindy’s Recipes and Writings
- Bananas Foster by That Skinny Chick Can Bake
- Basic Bread Pudding by What Smells So Good?
- Bourbon Vanilla Cherries Jubilee by Pies and Plots
- Mardi Gras Cheese Ball by Hezzi-D’s Books and Cooks
- Easy Mini King Cake Bites by Family Around The Table
- New Orleans Mardi Gras Beignets by Big Bear’s Wife
- Pecan Praline Cookies by Sunday Supper Movement
- Traditional Mardi Gras King Cake by Curious Cuisiniere
- White Chocolate-Raspberry Bread Pudding by Gourmet Everyday