Pappadeaux Shrimp And Grits Recipe

Pappadeaux Seafood Kitchen made this southern classic famous with their own special touch. Their version became so popular that customers kept asking for the secret.

The creamy, cheesy grits paired with perfectly seasoned shrimp became one of their most ordered dishes.

The smoky bacon adds just the right amount of richness. Each bite feels like a warm hug from the South. The mix of textures and flavors keeps people coming back again and again.

This Pappadeaux Shrimp And Grits Recipe tastes buttery, a little spicy, and absolutely satisfying. The cheese melts into the grits and creates pure comfort food Charm.

Today I am sharing this copycat recipe so you can make it at home.

Which Shrimp Is Best for This Recipe?

Size Matters Most: Large or jumbo shrimp work best because they stay juicy when cooked. Smaller shrimp tend to get tough and rubbery quickly.

Fresh vs Frozen: Fresh shrimp from the seafood counter taste incredible, but frozen shrimp work just as well. Just thaw them completely in the fridge overnight before cooking.

Already Cleaned: Buy shrimp that are already peeled and deveined. This saves so much time and effort. You can find them in most grocery stores.

Shell-On Option: Some people prefer cooking shrimp with shells on for extra flavor. You can do this, but your guests will need to peel them while eating.

Count Per Pound: Look for 16-20 count or 21-25 count shrimp. This means you get 16-20 or 21-25 shrimp per pound. These sizes are perfect for this dish.

Wild vs Farm-Raised: Wild-caught shrimp have more flavor but cost more. Farm-raised shrimp work perfectly fine and taste great in this recipe.

Which Grits Should You Choose?

Grits come in different types, and picking the right one matters for texture and cooking time. Here are your best options:

Quick Grits: These cook in about 10-15 minutes and work beautifully for this recipe. They get nice and creamy without taking up your whole day.

Stone-Ground Grits: Regular stone-ground grits taste amazing but need 30-45 minutes of cooking time. Choose these when you have extra time for cooking.

Instant Grits: These are the fastest option, ready in just 5 minutes, but they can turn out gummy sometimes.

Color Choice: White grits or yellow grits both work great here. Yellow grits have a slightly stronger corn flavor, while white grits taste more delicate.

My Top Pick: Quick-cooking yellow grits give good flavor without the long wait. They balance taste and convenience perfectly.

Avoid Flavored Packets: Skip the flavored grits packets because we’re adding our own cheese and seasonings.

Use Broth, Not Water: Always use chicken broth instead of water when cooking your grits. This one change makes them taste ten times better.

Pappadeaux Shrimp And Grits Ingredients

For the Shrimp:

• 2 lbs Large/Jumbo Shrimp: These are the main part of the dish. Thaw completely if frozen. Pat them very dry with paper towels so they sear nicely instead of steaming.
• 6-10 Slices of Bacon: Bacon adds a smoky, salty flavor. The fat left in the pan is used to cook the shrimp, giving them incredible taste. You can use regular bacon, but thick-cut has more flavor.
• 3 tsp Minced Garlic (about 2 cloves): Fresh garlic provides a strong, aromatic kick. It is much better than garlic from a jar. Simply smash the clove with the flat side of a knife and chop it finely.
• 1 tbsp Lemon Juice: Freshly squeezed lemon juice adds a bright, tangy note. It cuts through the richness of the cheese and bacon.
• 2 tsp Worcestershire Sauce: This dark sauce gives a deep, savory, umami flavor. It makes the shrimp taste more complex.
• Salt and Pepper: Simple seasonings that bring out all the other flavors.
• Creole Seasoning: This blend of spices is essential for that classic Louisiana taste. It usually includes paprika, garlic powder, onion powder, and cayenne pepper.

For the Grits:

• 1 cup Uncooked Quick Grits: These form the creamy foundation of the dish. They cook quickly to a perfect consistency.
• 3 cups Chicken Broth: Using broth instead of water is the biggest secret to flavorful grits. It makes them taste rich and savory from the inside out.
• 3 tbsp Butter: Real, unsalted butter adds richness and a silky finish to the grits. Margarine will not give the same quality of flavor.
• 2 cups Shredded Cheddar Cheese: Cheese makes the grits creamy and tangy. Shredding a block of cheese yourself is better than buying pre-shredded cheese. Pre-shredded cheese is coated to prevent clumping, which can make your grits less smooth.
• 3 tbsp Fresh Parsley: This green herb is used as a garnish. It adds a fresh color and a mild, clean flavor that looks and tastes great.
• 1/2 tsp Salt and Pepper: Added to the grits to suit your personal taste.

Must-Have Kitchen Appliances

1. Medium Saucepan: For creamy grits.
2. Large Skillet or Cast Iron Pan: For bacon and shrimp.
3. Wooden Spoon or Whisk: Prevents grits from sticking.
4. Sharp Knife: For chopping garlic and parsley.
5. Cutting Board: Keep ingredients organized.
6. Cheese Grater: If shredding cheddar yourself.
7. Garlic Press: Quick mincing.
8. Serving Bowls: For a nice presentation.

How To Make Pappadeaux Shrimp and Grits

Step 1 | Prep Your Ingredients

Start by getting everything ready. Chop your garlic, wash and pat dry your shrimp, and measure out all your ingredients.

This makes cooking so much smoother. If your shrimp are frozen, make sure they’re completely thawed and patted dry with paper towels.

Step 2 | Cook the Bacon

Place your bacon slices in a large skillet over medium heat. Cook them slowly until they’re nice and crispy, about 6-8 minutes.

Flip them once halfway through. Remove the bacon to a paper towel-lined plate and set aside. Don’t pour out that bacon grease – we need it for the shrimp!

Step 3 | Start the Grits

While the bacon cooks, pour your chicken broth into a medium saucepan. Bring it to a gentle boil over medium-high heat.

Once it’s boiling, slowly whisk in your grits. This prevents lumps from forming. Reduce the heat to low and keep stirring regularly.

Step 4 | Season Your Shrimp

Pat your shrimp completely dry and season them with salt, pepper, and Creole seasoning. Don’t be shy with the seasonings – shrimp can handle a lot of flavor. Toss them gently with your hands to coat evenly.

Step 5 | Finish the Grits

Your grits should be getting creamy now. Keep stirring them every few minutes so they don’t stick to the bottom.

Cook for about 10-15 minutes total until they’re thick and creamy. Stir in the butter, salt, pepper, and half of your cheese. Taste and adjust seasonings.

Step 6 | Cook the Shrimp

Heat that bacon grease in your skillet over medium-high heat. Add the minced garlic and cook for just 30 seconds until it smells amazing.

Add your seasoned shrimp in a single layer. Don’t overcrowd them! Cook for 2-3 minutes without moving them.

Step 7 | Flip and Finish

Flip your shrimp when the bottom turns white and looks cooked about halfway up. Cook another 1-2 minutes on the other side.

Add the lemon juice and Worcestershire sauce. Toss everything together and remove from heat immediately.

Step 8 | Final Assembly

Stir the remaining cheese into your grits until melted and creamy. Crumble your crispy bacon into bite-sized pieces.

Spoon the cheesy grits into serving bowls, top with the seasoned shrimp, and sprinkle with bacon pieces and fresh parsley.

Recipe Perfection Tips

These extra tips will help you avoid common mistakes and make your dish even better.

• Dry Shrimp are Good Shrimp: Always pat thawed shrimp dry with paper towels. Wet shrimp will steam instead of getting a nice sear in the pan.
• Don’t Overcook the Shrimp: Shrimp cook very quickly. They are done when they form a loose “C” shape. If they curl into a tight “O,” they are likely overcooked and can become rubbery.
• Whisk Those Grits: The most important step for creamy, non-lumpy grits is to whisk them constantly as you first add them to the boiling broth.
• Taste as You Go: Before you serve, taste your grits and add more salt or pepper if you think they need it. Taste a shrimp to see if it needs more Creole seasoning.
• Bacon Fat is Flavor Gold: Never throw away the bacon grease after cooking. It is packed with smoky, salty flavor and is the perfect oil to cook your shrimp in.

Best Ways to Serve This Dish

This southern comfort food works perfectly as a complete meal. The creamy grits provide a hearty base while the shrimp and bacon bring smoky richness.

Simple sides make it feel even more special. A green salad with light vinaigrette cuts through the richness. Steamed green beans or roasted asparagus add fresh vegetable flavor.

Warm French bread lets you soak up every bit of the cheesy grits. Hot sauce on the side adds extra heat. Sweet iced tea completes the southern experience.

Pappadeaux restaurant serves this dish in a large, shallow bowl. They arrange the shrimp in a neat circle on top and sprinkle bacon over everything. Fresh parsley adds bright green color.

They serve it piping hot so the cheese stays melty. Sometimes they add a lemon wedge on the side for extra brightness.

Make-Ahead and Storage

1. Make-Ahead: You can cook the grits a day in advance. Let them cool, store them in a sealed container in the fridge, and gently reheat them on the stove with a splash of broth or milk to loosen them up. You can also cook the bacon and chop your vegetables ahead of time.

2. How to Store: Keep the shrimp and grits in separate airtight containers in the refrigerator. They will stay good for up to 2 days.

3. How to Reheat: Reheat the grits slowly in a saucepan over low heat, adding a little liquid to bring back their creaminess. Reheat the shrimp gently in a skillet over medium heat just until warm.

Be careful not to overcook the shrimp when reheating. The microwave can work, but it may make the shrimp rubbery.

Pappadeaux Shrimp And Grits Recipe FAQs

1. How do I know when the shrimp are done?

Look for pink color and opaque flesh. They curl into C shape, not tight O which means overcooked. Cook 2-3 minutes per side max.

Touch test: firm but bouncy. Cut one open if unsure, inside white. High heat sears outside quick. Pull off heat early as they cook more from warmth. This prevents chewy texture. Practice with a few first.

2. My grits turned out too thick. What did I do wrong?

Grits thicken as they cool. If your grits are too thick after cooking, you can easily fix them. Just stir in a little more warm chicken broth, water, or even a splash of milk.

Add the liquid a tablespoon at a time, stirring until you get the creamy consistency you want.

3. What if my grits get lumpy?

Whisk hard when adding to boiling broth. Stir constant first 5 minutes. If lumps form, blend with immersion tool. Use fine grits. Low heat after.

Add liquid bit by bit if thick. Practice makes smooth. This fixes common issue.

4. How can I keep shrimp from turning rubbery?

Shrimp cook very quickly, usually within 2–3 minutes per side. Remove them from heat as soon as they turn pink and opaque. Overcooking is the main reason shrimp become rubbery.

5. Can I make it for a crowd?

Scale up easy – double ingredients for more. Cook grits in a big pot, shrimp in batches. Prep ahead to avoid rush. Serves four base, but stretches.

Use a slow cooker for grits to keep warm. Bacon multiplies fine. Great for parties as it’s impressive yet simple. Guests love the Southern vibe.

6. What other cheese works besides cheddar?

Cheddar is traditional, but other cheeses like Gouda, Colby Jack, or Monterey Jack can be used. Smoked cheeses also add a deeper flavor to the dish.

7. Can I use water instead of chicken broth for the grits?

Yes, you can use water, but the grits will not be as flavorful. The chicken broth adds a deep, savory taste that makes the grits delicious on their own.

If you use water, you will need to add more salt and butter to make up for the lost flavor. I highly suggest using broth for the best results.

The Pappadeaux Shrimp And Grits Recipe is a comforting Southern classic that blends creamy grits with bold, seasoned shrimp.

This homemade version gives you the same rich flavors that made the restaurant dish so well-loved.