{"id":338176,"date":"2025-12-10T20:59:01","date_gmt":"2025-12-10T20:59:01","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/budget-food\/shrimp-and-grits-with-bourbon-cream\/"},"modified":"2025-12-10T20:59:01","modified_gmt":"2025-12-10T20:59:01","slug":"shrimp-and-grits-with-bourbon-cream","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=338176","title":{"rendered":"Shrimp and Grits with Bourbon Cream"},"content":{"rendered":"


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It\u2019s been years since I last ate at a little bistro\/steak house in Georgia, Aqua Terra<\/a><\/em><\/strong><\/span>. I had their shrimp and grits, and it\u2019s haunted me ever since. I have to give them a shout-out, because that meal is the inspiration for this Shrimp and Grits with Bourbon Cream.<\/p>\n

\"Shrimp<\/a><\/p>\n

Shrimp and Grits with Bourbon Cream<\/p>\n<\/div>\n


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\u00a0<\/p>\n

If you find yourself near Buford, Georgia, go visit. The place is charming, the owner and wait staff, welcoming, and the food and service are fabulous. Although a bit different than their\u2019s my Shrimp and Grits with Bourbon Cream is a close second.<\/p>\n

About Shrimp and Grits with Bourbon Cream:<\/h2>\n

If you\u2019re a Northerner like me, grits might not be in your wheelhouse. I was lukewarm on them until I had cheesy grits; a little white Cheddar is a game-changer. Grits are worth seeking out if they\u2019re not at your grocery.<\/p>\n

There\u2019s nothing better with grits than shrimp, especially when that shrimp comes in a creamy sauce that\u2019s spiked with a little bourbon and gently spiced with the classic flavors of New Orleans: a touch of Cajun or Creole seasoning. There\u2019s a play on the famous \u201ctrinity\u201d too, with the addition of red bell pepper, red onion, and celery.<\/p>\n

Folded into that sauce is Andouille sausage with its own special kick of flavor. At this point, shrimp might seem over the top, but it\u2019s the Holiday season, and there are just a few, seasoned and grilled (indoors, because, well\u2026December), then arranged on top in skewers (or not) as you please.<\/p>\n

This is a meal screaming for a special occasion or a dinner party with a few friends\u2026and if they\u2019re the kind you can\u2019t keep out of the kitchen, even better!<\/p>\n

\"Shrimp<\/a><\/p>\n

Shrimp and Grits with Bourbon Cream<\/p>\n<\/div>\n

Making Shrimp and Grits with Bourbon Cream:<\/h2>\n

The recipe looks long, but it\u2019s fast and straightforward. You\u2019ll need to balance making the grits (try doing them a bit ahead; if they thicken up too much, add a little water), building the sauce, and grilling the shrimp.<\/p>\n

Prep ahead because it goes fast once cooking starts. There is a lull near the end, while the sauce is reducing (about 10 minutes), and it\u2019s the perfect time to toss the shrimp in a grill pan. Skewering them makes it so easy to turn them.<\/p>\n

The Flavorings:<\/h2>\n

The recipe is creamy, with a hint of spice; it\u2019s not a burn-your-taste-buds kinda recipe. Use your favorite Cajun or Creole spice (I used my version of Emeril\u2019s Essence<\/strong><\/span><\/em><\/a>).<\/p>\n

I\u2019ve chosen Bourbon for a Southern vibe, but whiskey is fine, and brandy is marvelous..<\/p>\n

\"Shrimp<\/a><\/p>\n

Season with your fave Cajun blend, as little or as much as you wish.<\/p>\n<\/div>\n

Serve With:<\/h2>\n

Serve the shrimp and sauce over grits. Follow package directions, or make my Instant Cheesy Grits<\/strong><\/em><\/span><\/a>.<\/p>\n

While this is a complete meal, consider a simply dressed green salad to accompany, and of course, a little of that bourbon to sip wouldn\u2019t hurt.<\/p>\n

\"Simple<\/a><\/p>\n

Simple Instant Cheesy Grits<\/p>\n<\/div>\n

Leftover Shrimp and Grits with Bourbon Cream:<\/h2>\n

Store in the refrigerator, the shrimp with sauce and the grits separately, tightly covered, for three to four days. Freezing is not recommended.<\/p>\n