Shrimp and Grits: New York Style
- Sydney Marchese
- Jun 9
- 3 min read
Welcome to SydsaChef Cooking Club, this recipe is part of my current series, Friends for Brunch: The Recipe Series.
This recipe series is part of my first e-book launch Friends for Brunch: A Legit Guide which will be available June 28th. This e-book will not only include these delicious brunch recipes but a template and resources to help you through hosting at your house. Friends for Brunch: A Legit Guide will include grocery lists, four menus packages and a step by step timeline for prep, cooking and serving. So you can know the brunch you start cooking is the brunch you can finish cooking!
Recipes videos posted directly on Instagram and TikTok @sydsachef
Shrimp and Grits: New York Style
“I’ve never had a grit, but these are probably better”
Recipe Type: Brunch Recipes, A Full Brunch, A Light Brunch, A Late Brunch, New Brunch Recipes
Recipe Details: Free Recipe, Shrimp Recipe, Breakfast and Brunch Recipes
My Shrimp and Grits: New York Style are not your southern style shrimp and grits! Mostly because I’ve never had actual grits, but I still love the idea. My Shrimp and Grits: New York Style still keeps the integrity of the classic recipe. With perfectly seasoned shrimp and creamy mashed corn. Then to bring it a real brunch flare, I top my New York Style Shrimp and Grits with crispy bacon.
This Shrimp and Grits: New York Style is a perfect brunch recipe and is guaranteed to have grit lovers and haters band together in harmony. If you make this recipe leave a comment below.
Shrimp and Grits: New York Style Recipe
Serves: 4-6
Prep Time: 10 minutes
Cook / Active Time: 25 minutes
Assembly Time: 5 minutes
Ingredients:
8 oz. of Bacon, diced and crisped
Shrimp:
12 - 16 Jumbo Shrimp, cleaned and peeled with tail on
1 - 2 tbsp. Olive Oil
1 tsp. Garlic, minced
1 tsp. Dried Parsley
½ tsp. Salt
½ Pepper
½ tsp. Chili Powder
½. Tsp. Red Pepper Flakes
Pinch of Cumin
Corn:
1 ½ cups of Frozen Sweet Corn, divided
1 tsp. Garlic, minced
1 tsp. Paprika
½ tsp. Salt
¼ cup Water
Directions:
Cook bacon: dice the 8 oz. of bacon into small ½ inch pieces and add to a cool aluminum pan. Turn on medium heat, and cook for 7-10 minutes until bacon is dark and crispy. Drain bacon and set aside, leaving a bit of bacon fat in the pan to cook the shrimp in later.
Cook the corn grits: in a small sauce pot add 1 cup of the frozen corn, with the garlic, paprika, salt and water. Place pot on the stove over medium low heat and allow corn to thaw, about 3 minutes. When corn is thawed, use a hand held blender to loosely blend the corn. It does not need to be blended into complete paste, allowing a few kernels to remain intact. Once blended add the roaming ½ cup of whole corn kernels and stir to combine. Cook corn for another 2 minutes, to evaporate most of the liquid. Set aside until assembly.
Cook the shrimp: in a small bowl with shrimp add the olive oil, garlic, salt, pepper, chili powder, red pepper flakes and a pinch of cumin. With the same pan you cooked the bacon, turn on the heat to medium and allow to heat for a minute. Then add shrimp and cook on both sides for 2 - 3 minutes per side. Shrimp should be white and pink when fully cooked.
Assemble the Shrimp and Grits: In a large shallow bowl or plate, lay down the mashed corn grits. Place each piece of shrimp on top and sprinkle cooked crispy bacon on top. Serve immediately.
Tips & Tricks for the Shrimp and Grits: New York Style
Make the dish pescatarian:
Simply remove the bacon from the recipe.
You don’t have a hand held blender:
You can take the corn out of the pot to blend in a food processor, regular blender.
Or use a hand held potatoes masher, though this will take longer.
Friends for Brunch: A Legit Guide
This recipe will be included in my e-book Friends for Bunch: A Legit Guide coming out June 28th. This Shrimp and Grits: New York Style Recipe will have companion recipes that come together to make a delicious brunch spread.
Follow @sydsachef to receive the additional Free Brunch Recipes from this series.
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