commander's palace shrimp and grits recipe

Commander’s Palace Shrimp And Grits Recipe – Dish Essence

When crafting the perfect meal to pair with Commander’s Palace Shrimp and Grits, consider serving it with a variety of complementary sides to enhance the dining experience. Garlic bread provides a satisfying crunch that contrasts nicely with the creamy texture of the grits. 

A refreshing green salad, tossed with a light vinaigrette, offers a crisp balance and freshness to cut through the richness of the dish. Coleslaw, with its crunchy texture and tangy vinegar kick, adds a pleasant contrast, while roasted vegetables bring a caramelized sweetness that beautifully complements the flavors of the shrimp and grits. 

Together, these sides create a well-rounded and satisfying meal.

commander's palace shrimp and grits recipe

I remember the first time I tasted Commander’s Palace Shrimp and Grits. It was in New Orleans, a city renowned for its culinary heritage. The moment the dish hit my palate, I found myself immersed in a wave of flavors, each bite telling its own story. 

The buttery shrimp, the creamy, cheesy grits, and that hint of spice took me on a journey that felt both familiar and new.

For anyone who has yet to experience this dish, let me introduce you. It’s not merely food; it’s an experience. A delightful union of textures and flavors, shrimp and grits is a true testament to Southern cooking.

What is Commander’s Palace Shrimp and Grits?

At its core, this dish is comprised of succulent shrimp sautéed in a rich, buttery sauce and served atop a bed of creamy, cheesy grits. 

Originating from the South, particularly New Orleans, it speaks to both comfort and sophistication. Commander’s Palace, a legendary restaurant, has mastered the art of transforming humble ingredients into a plate that excites the senses.

What Does It Taste Like?

Imagine a warm embrace on a chilly evening. That’s what Commander’s Palace Shrimp and Grits brings to the table. The shrimp, tender and bursting with flavor, dance in a pools of savory sauce. The grits are luxuriously creamy, with just the right amount of cheese to give them depth. 

With each bite, you’ll notice the sharpness from the Worcestershire sauce and the fresh pop of herbs. A drizzle of lemon juice brightens the entire dish, making it not only rich but refreshingly vibrant.

Why This Recipe Works

The magic of this recipe lies in some key elements. Let’s break it down:

  • Flavor Depth: The combination of onion, garlic, and Creole seasoning delivers an explosion of taste that infuses into the shrimp. This layering approach ensures that every bite is well-seasoned and memorable.
  • Creamy Grits: Using stone-ground grits creates a hearty base that complements the shrimp. The addition of Gruyère cheese makes it indulgent, turning basic grits into something special.
  • Quick Prep: Despite the restaurant-quality results, the dish comes together surprisingly fast. With a bit of timing and familiarity, even busy home cooks can make this meal.
  • Versatile Ingredients: Most of the ingredients are pantry staples, making it easy to prepare on a whim. If you don’t have fresh shrimp, you can swap in frozen. Don’t have Gruyère? Cheddar works too!

Ingredients for Commander’s Palace Shrimp and Grits

Before you roll up your sleeves, gather the following ingredients:

Shrimp and Sauce Ingredients:

  • 1 pound shrimp, peeled, deveined, and rinsed
  • 6 tablespoons butter, divided
  • 1 medium yellow onion, thinly sliced
  • 4 garlic cloves, roughly chopped
  • 1 small bell pepper, julienned
  • 1 bunch green onions, finely chopped
  • 2 tablespoons concentrated tomato paste
  • 2 tablespoons fresh lemon juice
  • 1 cup homemade shrimp broth (can sub with chicken or vegetable broth)
  • 2 tablespoons Worcestershire sauce

Herb and Spice Medley:

  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 tablespoon Creole seasoning (plus extra for seasoning shrimp)
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon smoked paprika

For the Cheese Grits:

  • 4 cups water, brought to a boil
  • 1 cup stone-ground grits
  • ¼ teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 2 cups aged Gruyère cheese, freshly grated
  • 1 tablespoon heavy cream
commander's palace shrimp and grits

Step-by-Step Instructions

Let’s get cooking! Here’s how to whip up this masterpiece:

Step 1: Prepare the Grits

First, bring 4 cups of water to a boil in a large pot. Add ¼ teaspoon of kosher salt. Gradually stir in the grits, reducing the heat to low. You’ll want to whisk the grits gently to avoid clumps. Monitor them and stir occasionally, cooking for about 20 minutes until thickened. Remove from heat.

Step 2: Make It Creamy

Once the grits are cooked, add 2 tablespoons of unsalted butter, 2 cups of aged Gruyère cheese, and 1 tablespoon of heavy cream. Stir until everything is melted and thoroughly combined. Season with salt to taste. Cover and set aside.

Step 3: Cook the Shrimp

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onion and sauté for about 2 minutes until translucent. Toss in the garlic and bell pepper, cooking for another 3 minutes until fragrant.

Step 4: Season the Shrimp

Season the shrimp with Creole seasoning and cayenne pepper if using. Add the shrimp to the skillet, cooking until they turn pink, about 3-4 minutes.

Step 5: Create the Sauce

Stir in the tomato paste, lemon juice, shrimp broth, and Worcestershire sauce. Allow it to simmer for 3-5 minutes, letting the flavors meld together. Add the chopped green onions right before serving.

Step 6: Serve It Up

Place a generous spoonful of grits on each plate and top with the shrimp mixture. Feel free to garnish with extra green onions or a sprinkle of smoked paprika for an extra kick.

Notes

Before you dive in, keep these tips in mind:

  • Use Fresh Shrimp: Fresh shrimp enhances flavor. If unavailable, frozen shrimp will suffice; just ensure it’s thawed properly.
  • Potency of Creole Seasoning: This can vary widely. Taste your shrimp mixture and adjust as needed.
  • Swap the Cheese: Gruyère gives a sophisticated flavor, but feel free to use cheddar if you prefer.
  • Grit Consistency: For thicker or thinner grits, adjust the water accordingly.
  • Leftover Grits: If you have grits left over, they can be refrigerated and reheated for breakfast or a different dish.
commander's palace shrimp and grits copycat recipe

Nutrition Information

commander’s palace shrimp and grits recipe nutrition facts

How to Store the Leftovers?

Leftovers are a blessing with this dish. Store any remaining shrimp and grits in an airtight container in the refrigerator. They’ll last for about 3 days. Reheat gently on the stove, adding a splash of water or broth to prevent them from drying out.

Sides for Commander’s Palace Shrimp and Grits

Choosing the right side can make a meal shine. Here are some fantastic options:

Fried Green Tomatoes: Crispy on the outside, tart and juicy inside. This Southern staple pairs beautifully and adds a new texture to the dish.

Cornbread: This classic adds a slight sweetness and complements the savory flavors of the shrimp.

Collard Greens: A hearty side that can soak up the juices from the shrimp. Their earthiness balances the richness of the main dish.

Pickled Vegetables: A tangy counterpoint that clears the palate. Their crunch and acidity brighten up the meal.

Alternative Ingredient Choices

Not every pantry is stocked the same. Here are some easy swaps:

  • Shrimp: In a pinch, use chicken or firm tofu. Both can absorb great flavors and keep the dish hearty.
  • Butter: If you prefer a lighter option, substitute with olive oil or ghee.
  • Gruyère Cheese: As mentioned, cheddar works well. You could also try pepper jack for a spicy twist.
  • Grits: Instant grits save time and still taste great.
commander's palace shrimp and grits

Commander’s Palace Shrimp And Grits Recipe

Erin Rains
When crafting the perfect meal to pair with Commander’s Palace Shrimp and Grits, consider serving it with a variety of complementary sides to enhance the dining experience.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings
Calories 457 kcal

Equipment

  • Large pot

Ingredients
  

  • 1 pound shrimp peeled, deveined, and rinsed
  • 6 tablespoons butter divided
  • 1 medium yellow onion thinly sliced
  • 4 garlic cloves roughly chopped
  • 1 small bell pepper julienned
  • 1 bunch green onions finely chopped
  • 2 tablespoons concentrated tomato paste
  • 2 tablespoons fresh lemon juice
  • 1 cup homemade shrimp broth
  • 2 tablespoons Worcestershire sauce
  • Herb and Spice Medley:
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 tablespoon Creole seasoning plus extra for seasoning shrimp
  • ½ teaspoon cayenne pepper optional
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon smoked paprika
  • For the Cheese Grits:
  • 4 cups water brought to a boil
  • 1 cup stone-ground grits
  • ¼ teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 2 cups aged Gruyère cheese freshly grated
  • 1 tablespoon heavy cream

Instructions
 

  • First, bring 4 cups of water to a boil in a large pot. Add ¼ teaspoon of kosher salt. Gradually stir in the grits, reducing the heat to low. You’ll want to whisk the grits gently to avoid clumps. Monitor them and stir occasionally, cooking for about 20 minutes until thickened. Remove from heat.
  • Once the grits are cooked, add 2 tablespoons of unsalted butter, 2 cups of aged Gruyère cheese, and 1 tablespoon of heavy cream. Stir until everything is melted and thoroughly combined. Season with salt to taste. Cover and set aside.
  • In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onion and sauté for about 2 minutes until translucent. Toss in the garlic and bell pepper, cooking for another 3 minutes until fragrant.
  • Season the shrimp with Creole seasoning and cayenne pepper if using. Add the shrimp to the skillet, cooking until they turn pink, about 3-4 minutes.
  • Stir in the tomato paste, lemon juice, shrimp broth, and Worcestershire sauce. Allow it to simmer for 3-5 minutes, letting the flavors meld together. Add the chopped green onions right before serving.
  • Place a generous spoonful of grits on each plate and top with the shrimp mixture. Feel free to garnish with extra green onions or a sprinkle of smoked paprika for an extra kick.

Notes

  • Use Fresh Shrimp: Fresh shrimp enhances flavor. If unavailable, frozen shrimp will suffice; just ensure it’s thawed properly.
  • Potency of Creole Seasoning: This can vary widely. Taste your shrimp mixture and adjust as needed.
  • Swap the Cheese: Gruyère gives a sophisticated flavor, but feel free to use cheddar if you prefer.
  • Grit Consistency: For thicker or thinner grits, adjust the water accordingly.
  • Leftover Grits: If you have grits left over, they can be refrigerated and reheated for breakfast or a different dish.

Nutrition

Calories: 457kcal
Keyword commander’s palace shrimp and grits recipe
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Frequently Asked Questions

Conclusion

Commander’s Palace Shrimp and Grits is more than just a meal. It brings warmth, satisfaction, and a taste of Southern charm to your table. 

Whether you opt for the traditional recipe or make it your own, this dish promises to impress. For those family gatherings or cozy dinners, it’s a sure-fire crowd-pleaser.

So, gather the ingredients, bring your enthusiasm, and let’s create food memories that will last a lifetime. Bon appétit!

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