This is a print preview of "Shrimp Jambalaya with Grits" recipe.

Shrimp Jambalaya with Grits Recipe
by Mary Shaldibina

Shrimp Jambalaya with Grits

This is light, delicious and very original dinner recipe.

Rating: 5/5
Avg. 5/5 3 votes
Prep time: Spain Spanish
Cook time: Servings: 4 servings


  • 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.