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The Flying Biscuit Café Shrimp and Grits Recipe
The Flying Biscuit Café’s Shrimp and Grits is a Southern-inspired culinary delight, featuring perfectly seasoned and sautéed shrimp served over creamy, stone-ground grits, topped with a flavorful tomato-cayenne sauce and garnished with scallions, creating a harmonious blend of savory and comforting flavors.
Make this Straight-From-the-Restaurant The Flying Biscuit Café Shrimp and Grits Recipe at home. A Southern Favorite Recipe from one of the South’s Favorite Restaurants.
Photo by aimee castenell
The Flying Biscuit Café Shrimp and Grits
A The Flying Biscuit Café Copycat Recipe
The Flying Biscuit Café grates Sharp White Cheddar Cheese into its Grits. The creamy, silky grits are then layered with savory Shrimp cooked in a variety of spices and seasonings, including Paprika, Worcestershire Sauce and Hot Sauce.
Straight-From-the-Restaurant
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The Flying Biscuit Café Shrimp and Grits from 2020 is a Straight-From-the-Restaurant Recipe.
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The Flying Biscuit Café Shrimp and Grits Recipe
Make this Straight-From-the-Restaurant The Flying Biscuit Café Shrimp and Grits Recipe at home. A Southern Favorite Recipe from one of the South's Favorite Restaurants.
Prep Time30 minutes mins
Active Time45 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Appetizer, Lunch, Main Course
Cuisine: American, Cajun and Creole, Southern
Keyword: Seafood, Shrimp, The Flying Biscuit Café
Yield: 4 People
Ingredients
Grits
- 6 cups Water
- 2 cups Half-and-Half
- Salt to taste
- 1/4 teaspoon White Pepper
- 2 cups Quick-Cooking Grits
- 1/2 cup grated Sharp White Cheddar Cheese
- 4 tablespoons cubed Unsalted Butter
Shrimp
- 1 tablespoon Olive Oil
- 2 cloves Garlic minced
- 1/2 cup diced Onion
- 1/2 cup diced Celery
- 1/2 cup diced Carrots
- One 14 1/2 ounce can diced Tomatoes
- 1/2 teaspoon Hot Pepper Sauce of choice
- 1/4 teaspoon Worcestershire Sauce
- 1/4 cup diced Roasted Red Bell Peppers
- 1/4 teaspoon Paprika
- 1/4 teaspoon crushed Red Pepper Flakes
- 1/4 cup Basil cut chiffonade
- 1/4 teaspoon freshly ground Black Pepper to taste
- Salt to taste
- 2 pounds Shrimp peeled and deveined, tails left on (as stated in The Flying Biscuit Café shared recipe) or removed (as we like to do).
Instructions
Grits
In medium saucepan, combine water, half-and-half, salt and white pepper.
Place on stovetop over medium heat and bring to a boil.
Slowly pour grits into boiling water while whisking entire time to prevent bottom from scorching.
Reduce heat to low. Cook, continuing to whisk often, until thick and completely smooth, about 10 minutes.
Whisk in cheddar cheese until melted. Whisk again to combine.
Turn heat off and allow grits to rest for 5 minutes.
Add butter. Stir until completely melted, smooth and silky.
Shrimp
In deep sauté pan, heat olive oil over medium heat.
When oil is hot and shimmering, add garlic, onion, celery and carrots. Cook until tender.
Add tomatoes, hot pepper sauce, Worcestershire sauce, roasted red peppers, paprika, crushed red pepper flakes, basil, black pepper and salt. Stir to incorporate spices. Reduce heat to medium-low heat and simmer 20 minutes.
Add prepared shrimp. Continue to cook over medium-low heat about 4 minutes, until shrimp are pink and tails curl. Do not leave shrimp unattended so as to not overcook.
Shrimp and Grits
Ladle hot creamy grits into individual serving bowls.
Ladle hot shrimp with some sauce over grits.
Serve hot.
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Photo of “shrimp and grits” is by aimee castenell and is used by permission under the Attribution-ShareAlike 2.0 Generic (CC BY-SA 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-sa/2.0/legalcode. Thank you, aimee castenell. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe courtesy of The Flying Biscuit Café, found on the websites Foodservice Director and WBRC TV 6, Birmingham, AL, among others. Additional Information Courtesy of Wikipedia and is used by permission.
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