Shrimp Jambalaya with Grits Recipe

Touch Hearts to Rate
3 votes | 21474 views

This is light, delicious and very original dinner recipe.

Prep time:
Cook time:
Servings: 4 servings


Cost per serving $1.99 view details


  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.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Jun 26 »
Today - Jun 26
Jun 27 - Jul 03
July 4 - 10
July 11 - 17
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 209g
Recipe makes 4 servings
Calories 366  
Calories from Fat 165 45%
Total Fat 18.8g 24%
Saturated Fat 11.23g 45%
Trans Fat 0.0g  
Cholesterol 132mg 44%
Sodium 213mg 9%
Potassium 385mg 11%
Total Carbs 33.79g 9%
Dietary Fiber 3.0g 10%
Sugars 2.45g 2%
Protein 16.16g 26%



  • O.S.
    December 1, 2009
    That was a hit! Very tender, a lot of taste, and beatiful.
    I've cooked/tasted this recipe!
    • Sherwin Faden
      January 16, 2010
      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.
      I've cooked/tasted this recipe!
      2 people like this review

      Leave a review or comment