Eddie Hernandez' Shrimp and Grits

Main Course

Recipe courtesy of Turnip Greens & Tortillas

Serves 4

  • 2 tablespoons butter
  • 4 large tomatoes, chopped
  • 2 jalapeños, stemmed and minced
  • ½ teaspoon salt
  • 1¼ pounds peeled and deveined raw shrimp
  • 1 recipe Creamy Grits (recipe follows)
  • 2 tablespoons chopped fresh parsley for garnish


Creamy Grits

  • 1 quart heavy cream
  • 1 cup quick grits (not instant)
  • ¼ cup sugar
  • 1½ teaspoons salt, plus additional as desired
  • Eddie Hernandez' Shrimp and Grits
  • Eddie Hernandez' Shrimp and Grits
  • Click image to enlarge



Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the tomatoes and jalapeños and cook until soft, about 5 minutes. Transfer to a food processor and puree with the salt until smooth.

Melt the remaining 1 tablespoon butter. Add the shrimp and cook until just pink, about 3 minutes. Add the tomato mixture and cook for another minute or two. Taste and adjust the seasonings as desired. 

To serve, divide the grits among 4 plates or large bowls. Top with the shrimp and sauce. Garnish with the parsley

Creamy Grits

Bring the cream to a boil in a large saucepan over medium high heat. Watch carefully so it doesn't boil over. While continually whisking, add the grits and cook, whisking, for 5 minutes. Add the sugar and salt and cook, whisking frequently, for an additional 5 to 10 minutes, until the grits are tender. Serve hot.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive