My friends Ron & Randy invited me over for dinner and Randy shared this recipe with me. Otto’s published it in a Kentucky cookbook and Randy was kind enough to share it with me!
How to Make Shrimp and Grits
This shrimp and grits recipe does have bacon but if you want to make shrimp and grits with no bacon or no cheese – this recipe is good enough you could just leave them out! The shrimp & tomato topping is so flavorful – you will still love it! Also – leaving out the bacon and cheese would make this a pretty healthy recipe!
Can you freeze shrimp and grits?
You can easily cut this recipe in half and make shrimp and grits for two. I would just make the grits in mini loaf pans so it would set up. I actually made the whole grits cake recipe and froze the 2 leftover grit cakes. I would not freeze the shrimp topping. I just made half the shrimp topping and split it into dinner two nights!
What to Serve with Shrimp and Grits?
Normally I would say to make vegetables to serve with shrimp and grits but this recipe is full of vegetables that you don’t need to add anything to it!
If you are not a fan of tomatoes and mushrooms, you could easily swap out other vegetables to this shrimp and grits recipe such as zucchini, yellow/orange peppers or broccoli. I do like the tomatoes because they’re juicy.
Copycat Otto’s Shrimp & Grits
- 3 1/2 cups water
- 2 tbsp butter
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup plus 2 Tbsp yellow grits
- 1/2 cup shredded cheddar cheese
- 1/3 cup blue cheese crumbles
- 1/4 cup chopped cooked bacon (3 slices)
- 1/4 cup chopped green onion (2 onions)
- 1/4 cup flour
- 1/4 cup vegetable oil
- 1 1/2 tbsp olive oil
- 3 Tbsp chopped red onion
- 3 tbsp chopped yellow onion
- 1 cup sliced shiitake mushrooms
- 3 tbsp chopped roasted red pepper
- 1 cup cherry tomatoes, halved
- 16 large shrimp, peeled & deveined
- 1 Tbsp capers
- 1 1/2 tbsp blackening seasoning
- 1 1/2 tbsp minced garlic
- 2 cups dry white wine
- 1 cup thinly sliced spinach leaves
- 3 tbsp diced green onion
- 4 tbsp butter, cut into slices
- 1/4 tsp salt
- 1/4 tsp pepper
How to cook Copycat Otto’s Shrimp & Grits
- grease 9x9x3pan
- in saucepan combine the water, butter, salt and pepper bring to a boil
- gradually stir in the grits and continue to stir until all the water is absorbed and the grits become thick but are still smooth, about 5 min
- add the cheeses, bacon and green onion
- stir until thoroughly mixed
- while hot pour the grits into the prepared pan
- refrigerate to cool and allow the grits to set up (at least a few hours)
- in a large skillet, heat olive oil over high heat
- add red onion, yellow onion and mushrooms
- allow to caramelize slightly, about 5 min
- add the red pepper, tomatoes, shrimp, capers and blackening seasoning.
- stir to coat and keep the skillet moving around
- once the shrimp is seared on both sides, add the garlic and saute for 10 seconds
- stir in the wine to deglaze
- allow wine to reduce for about 3 min until slight thickened
- remove from heat
- stir in spinach, green onion and butter
- stir until butter is melted and sauce appears glossy
- add salt & pepper to taste
- just before serving, cut the grits into four squares
- coat both sides of each cake in flour
- preheat the veg oil in a non-stick skillet over medium high heat
- pan fry the grits cake until golden brown and hot – about 3 min per side
- place one grits cake in a shallow bowl and cover with the shrimp sauce
– You could even put the grits cake into muffin tins or mini loaf pans
– I’m not much of a wine drinker, so I bought a 4-pack of mini-bottles of white wine and use those for cooking
– Always buy raw shrimp! I take the tails off before cooking.
– Be sure to use a non-stick skillet for heating grit cakes
– Don’t have capers? Dice up a few green olives!
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