Shrimp Jambalaya with Grits Recipe

click to rate
3 votes | 21472 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.


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%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)



  • O.S.
    That was a hit! Very tender, a lot of taste, and beatiful.
    I've cooked/tasted this recipe!
    • 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.
      I've cooked/tasted this recipe!
      2 people like this review

      Leave a review or comment