• Shrimp Jambalaya with Grits

    3 votes
    Shrimp Jambalaya with Grits
    Prep: 15 min Cook: 25 min Servings: 4
    by Mary Shaldibina
    35 recipes
    This is light, delicious and very original dinner recipe.


    • 2 Tbsp flour
    • salt and pepper
    • 8 ounces frozen okra, thawed and patted dry
    • 6 Tbsp butter
    • 3/4 c. quick-cooking grits
    • 1 onion, chopped
    • 1 green bell pepper, chopped
    • One 28-once can crushed tomatoes
    • 1/2 tsp cayenne pepper
    • 1/2 lb medium shrimp, chopped


    1. In a medium bowl, season the flour with salt and pepper. Add the okra and toss to coat.
    2. In a large skillet, melt 1 Tbsp butter over medium-high heat. Add the okra and cook, stirring occasionally, until golden, 3 to 5 mins. Transfer the okra to a plate and reserve the skillet.
    3. In a small saucepan, bring 3 cups water to a boil. Stir in the grits, lower the heat, cover and simmer until thickened, about 7 minutes. Stir in 4 Tbsp butter; season with salt and pepper.
    4. Meanwhile, in the reserved skillet, melt the remaining 1 Tbsp butter over medium-high heat. Add the onion and bell pepper and cook, stirring, until browned, about 10 minutes. Stir in the tomatoes and cayenne. Bring to a boil and cook, stirring, until the mixture is slightly reduced, about 5 minutes. Lower the heat to medium, add the shrimp and simmer until the shrimp are just cooked, about 3 minutes. Stir in the okra and season with salt and pepper. Serve over grits.

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    • O.S.
      That was a hit! Very tender, a lot of taste, and beatiful.
      • Sherwin Faden
        Sherwin Faden
        I don't usually even rate my own recipes with 5 stars, but I cannot pass doing so here. I had a chance to eat this dish and it was a double treat. The aroma gets the appetite going and the dish lives up to that aroma. A little spicy, but not overpowering. I was full when I finished, but still wanted more. Best to eat hot before the grits get a chance to cool; dishware that retains heat would be best.

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