A Southern Staple, Elevated
Shrimp and grits are a sacred staple in Southern kitchens, with roots that trace back to coastal communities where fresh shrimp and stone-ground grits were always on hand. But what happens when you take this beloved classic and give it the royal treatment? You get Crispy Shrimp and Grits with Jumbo Lump Crab Cream Sauce—a rich, indulgent dish that’ll have folks talking long after the plates are cleared.
This recipe layers bold textures and deep flavors: crispy, marinated jumbo shrimp; creamy cheddar and gouda grits; and the pièce de résistance—a luscious crab cream sauce that brings a luxurious coastal flair. Perfect for date night, brunch with the crew, or anytime you want to show out in the kitchen, this meal delivers comfort and elegance on the same plate.
What You Need: 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 unsalted butter
- 1 tbsp garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp smoked paprika
Creamy Cheesy Grits
- 2 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup old-fashioned grits
- 1/2 cup shredded mild cheddar
- 1/4 cup shredded gouda cheese
- 2 tbsp unsalted butter
- 1/2 tsp salt
- 1/2 tsp pepper
Garnish
- Fresh chopped parsley
Step-by-Step: How to Make It
1. Marinate the Shrimp
In a large bowl, mix the shrimp with buttermilk and Papi Cuisine Deluxe Breading. Let them soak for at least 20 minutes to lock in flavor and tenderness.
2. Make the Crab Cream Sauce
Heat olive oil over medium in a pan. Add bell peppers and shallots, cooking for 2–3 minutes until edges brown. Stir in butter and garlic, cooking until the garlic is fragrant—about 1–2 minutes.
Add heavy cream and let it simmer. Gently fold in the crabmeat and season with oregano, salt, pepper, and smoked paprika. Let the sauce thicken for 4–5 minutes while stirring occasionally, keeping the crab meat intact. Set to low to keep warm.
3. Cook the Creamy Grits
In a pot, bring chicken broth and milk to a slight boil. Slowly whisk in grits, cover, and cook for 8–10 minutes, stirring occasionally. Once thickened, reduce to medium-low and stir in cheddar, gouda, butter, and heavy cream. Season with salt and pepper. Cook until rich and creamy (about 18–20 minutes), then keep warm on low.
4. Fry the Shrimp
Heat vegetable oil in a deep pot to 330°F. Dredge marinated shrimp in Papi Cuisine Deluxe Breading, shake off the excess, and fry for 2–3 minutes until golden and crispy. Drain on paper towels.
5. Assemble Your Plate
Spoon a generous helping of creamy cheesy grits onto each plate. Top with fried shrimp, then spoon the crab cream sauce over everything. Finish with a sprinkle of fresh parsley.
Extra Tips
- Don’t skip the marinade. The buttermilk tenderizes the shrimp and adds that Southern tang that sets this dish apart.
- Use high-quality crabmeat. It makes a difference. Jumbo lump crab adds texture and sweetness to the cream sauce.
- Grits matter. Go for old-fashioned, stone-ground grits for the best texture and flavor.
This recipe is soul food meets fine dining, bringing the heart of the South to a luxurious new level. Whether you’re impressing your guests or simply feeding your inner foodie, this one’s for the books.
About the Creator
This recipe was crafted by kingcooks, known for bold flavors and Southern-inspired gourmet dishes that blend tradition with indulgence. For more food inspiration, follow them on Instagram: @kingcooks