Appetizers
Emeril Lagasse's NOLA shrimp and grits recipe delivers that perfect balance of spicy, creamy, and cheesy flavors that define New Orleans cuisine. This dish transforms simple ingredients into a restaurant-worthy meal with Emeril's signature Cajun seasoning and velvety roux technique.
The secret lies in slow-cooked shrimp paired with rich, cheesy grits that create a harmonious bite every time.
The creamy grits form the foundation, infused with sharp cheddar and a touch of cream for that signature Louisiana texture. Meanwhile, the shrimp gets a bold Cajun kick—sautéed just enough to maintain its tenderness while absorbing those deep, smoky flavors.
What makes this recipe stand out is how the heat from the shrimp complements the richness of the grits, creating a perfect contrast.
By the time you plate this dish, you'll have golden-brown shrimp resting on a bed of creamy, cheesy grits, topped with fresh green onions and a drizzle of hot sauce for that signature NOLA heat.
The aroma alone will draw everyone to the table, and the first bite delivers a symphony of flavors that's impossible to resist. This is comfort food at its finest, with just the right balance of spice and creaminess.
Whether you're serving this as a weekend brunch or a special dinner, the technique is foolproof and the results are always impressive. The key is patience—letting the roux develop that deep, nutty flavor and cooking the shrimp just until they're tender.
Once you master this recipe, it'll become a staple in your rotation. Let's get cooking!
Ingredients for emeril's nola shrimp and grits
Simple ingredients transform into Emeril's iconic NOLA dish with creamy grits and spicy shrimp harmony.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp (Peeled and Deveined) 🦐 | 1 ½ lb | Fresh or frozen, thawed completely |
| Stone-Ground Grits 🌾 | 1 cup | Uncooked, coarse texture preferred |
| Sharp White Cheddar Cheese 🧀 | 1 cup | Shredded, block preferred for freshness |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for optimal creaminess |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| Cajun Seasoning 🌶️ | 2 tbsp | Emeril's or Tony Chachere's preferred |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced for roux |
| Green Onions 🧅 | ¼ cup | Sliced, white and green parts separated |
| Hot Sauce 🌶️ | 1 tbsp | Crystal or Tabasco preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Vegetable Oil 🫒 | ¼ cup | For sautéing shrimp |
| Lemon Wedges 🍋 | 2 whole | For serving, fresh preferred |
| Parsley 🌿 | ⅛ cup | Chopped, for garnish |
The grits are the heart of this dish, so stone-ground grits are non-negotiable—they cook up creamy and thick. Bob's Red Mill or Anthony's Goods are reliable brands, but the bulk bins at Whole Foods work too. For the cheese, sharp white cheddar like Colby Jack adds that signature tang. If you can't find it, sharp cheddar works in a pinch. The shrimp should be fresh or high-quality frozen—look for wild-caught if possible, especially for that sweet, clean flavor. Trader Joe's or Costco often have great frozen options at a good price.
No Cajun seasoning? Mix 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/4 tsp cayenne, and 1/4 tsp black pepper—it's a solid substitute. For the roux, the butter must be cold and cut into small cubes to prevent burning. If you're short on time, shortcut with 1/4 cup flour instead of a full roux, but the flavor won't be as deep. The green onions can be swapped for chives or scallions, and if you're out of hot sauce, a pinch of cayenne plus a splash of vinegar works in a bind.
The grits reheat beautifully—just stir in a splash of water or cream and warm through. Store leftovers in the fridge for up to 3 days, but the flavor peaks within the first day. For the shrimp, cook only what you need since they're best served immediately. The roux base keeps in the fridge for up to 5 days if stored in an airtight container. Freezing isn't recommended for the roux, but you can freeze the cooked grits for up to 1 month—just thaw and reheat gently. Garnish with fresh parsley and lemon wedges right before serving for that restaurant touch.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to scrub pots. The shrimp sizzles in butter and garlic while the grits simmer below—no extra dishes, just rich, creamy layers that taste like a restaurant.
- Cheese Pulls the Punch: That sharp white cheddar? It’s the star. Melts into the grits like a hug, cutting through the shrimp’s buttery richness while keeping every bite balanced—no overpowering creaminess, just perfect harmony.
- Weeknight to Weekend: Make it on a Tuesday for a quick protein boost, then double the batch for Sunday brunch. The grits reheat like a dream, and the shrimp stays tender—no sad, rubbery leftovers here.
- Budget Luxury: Shrimp feels fancy, but this recipe stretches it. A pound goes far with grits as the star, and the cheddar adds depth without breaking the bank. Fancy dinner for half the cost? Yes, please.
Step-by-step instructions for Emeril's Nola shrimp and grits
Here's how to build Emeril's signature dish with perfectly spiced shrimp and ultra-creamy cheddar grits.
Cook the Stone-Ground Grits to Creamy Perfection
In a medium saucepan, combine the 1 cup stone-ground grits with 4 cups of cold water. Bring to a boil over medium-high heat while stirring constantly with a wooden spoon to prevent lumps. Once boiling, immediately reduce heat to low and let simmer uncovered for 20-25 minutes, stirring every 5 minutes to prevent sticking.
You'll know they're done when the grits have a thick, creamy consistency similar to polenta. The grits should pull away from the sides of the pan and coat the back of a spoon. If they're too thick, add 2-3 tablespoons of hot water to reach the perfect creamy texture. Keep the pan off the heat while you prepare the shrimp.
Build the Spicy Cajun Roux
In a large skillet, melt the 0.5 cup unsalted butter over medium heat until foaming. Add the 4 cloves minced garlic and cook for 30 seconds until fragrant but not browned. Immediately stir in the 2 tablespoons Cajun seasoning and cook for 1 minute, stirring constantly to prevent burning.
This quick cooking develops the spices' flavors without letting them turn bitter. The roux should be smooth and vibrant red from the Cajun seasoning. Keep the heat at medium—too high will burn the spices before they release their flavor.
Sauté the Shrimp and Green Onions
Add the 1.5 lb large shrimp (peeled and deveined) and the 0.25 cup sliced green onions (white parts only) to the skillet. Cook for 2-3 minutes per side until the shrimp turn pink and opaque. Season immediately with the 1 teaspoon salt and 0.5 teaspoon black pepper while they cook.
Don't overcrowd the pan—cook in batches if needed. The shrimp should sizzle vigorously when they hit the pan. Remove them to a plate and set aside, keeping them warm.
Create the Creamy Cheese Sauce
Return the skillet to medium heat and stir in the 0.5 cup heavy whipping cream. Let it simmer for 1 minute until slightly thickened. Gradually add the 1 cup shredded sharp white cheddar cheese, stirring constantly until completely melted and smooth. If the sauce looks too thick, add 1-2 tablespoons of hot water to reach the perfect creamy consistency.
This is where the magic happens—the cheese should melt into the cream, creating a velvety sauce that coats the back of a spoon. Taste and adjust seasoning with more Cajun seasoning or hot sauce if needed.
Combine and Finish with Fresh Herbs
Return the cooked shrimp and green onions to the skillet with the cheese sauce. Stir gently to coat the shrimp evenly. Add the 1 tablespoon hot sauce and toss to combine. Keep the heat at low for 1-2 minutes just to warm through.
Finally, stir in the 0.125 cup chopped parsley and divide the shrimp and grits mixture among 4 plates. Serve immediately with the 2 whole lemon wedges on the side for squeezing over each portion.
Pro Tips For Making Emeril'S Nola Shrimp And Grits
- Sear Shrimp Fast: DESCRIPTION: Hit the pan on high heat—no waiting for it to warm up. Large shrimp cook in 1-2 minutes per side, and rushing this step keeps them from turning rubbery. I learned this the hard way after overcooking a batch and wondering why they lost that snap.
- Toast Grits Low: DESCRIPTION: After cooking the grits, reduce heat to low and let them sit, uncovered, for 5 minutes. This dries the surface just enough to make them creamy without gummy. Skipping this step means your grits will feel more like glue than comfort food.
- Shred Cheese Coarse: DESCRIPTION: Use a box grater or your hands to tear the sharp white cheddar into uneven chunks—no fine powder. Big pieces melt slower, creating pockets of gooey cheese in every bite. I was skeptical until I tried it, and now it’s non-negotiable.
- Whisk Cream Cold: DESCRIPTION: Chill the heavy whipping cream in the fridge for 10 minutes before adding it to the butter-cream mixture. Cold cream blends smoother and doesn’t separate when heated, giving you a silky sauce instead of a broken one. Trust me, this small step makes a real difference.
Common mistakes when making this recipe
Overcooking the Shrimp
Shrimp cook in a flash—just 2-3 minutes per side—so keeping an eye on them is critical. I’ve seen many home cooks walk away for even 30 seconds, and suddenly, you’ve got rubbery, dry shrimp instead of tender, juicy bites.
The moment they turn pink and opaque, remove them from heat immediately. Overcooking also happens when you crowd the pan—leave space between shrimp so they sear evenly. 🦐
Skipping the Roux
The roux is the flavor foundation, and skipping it or rushing it will leave your dish flat. I’ve tried shortcuts like just melting butter and adding spices, but the results lack depth.
The key is cooking the butter until it’s foaming but not browned, then adding garlic and Cajun seasoning for 1 minute—no longer, or the spices will turn bitter. If you’re impatient, at least let the spices bloom for 30 seconds before adding shrimp. 🌶️
Underseasoning the Grits
Grits can taste bland if you only season them with salt at the end. The secret is to add salt and pepper to the cooking water (1 tsp salt) and let it infuse as they simmer.
I also like adding a pinch of black pepper to the finished grits before mixing in the cheese sauce. If your grits taste flat, don’t just add more salt—try a splash of hot sauce or a pinch of garlic powder to wake up the flavors. 🧂
Using the Wrong Cheese
Sharp white cheddar is non-negotiable for that authentic NOLA tang, but many home cooks reach for mild cheddar or even mozzarella. Mild cheddar will make your grits taste bland, while mozzarella won’t melt smoothly.
If you can’t find sharp white cheddar, Colby Jack is a decent substitute. Always shred your own cheese—pre-shredded varieties contain anti-caking agents that prevent smooth melting. 🧀
Ignoring the Resting Time
Freshly cooked grits continue to thicken as they sit, so don’t rush to mix in the cheese sauce. Let the grits rest off the heat for 5 minutes after cooking. This also prevents the cheese from turning grainy when added.
I’ve seen people dump cold cheese into hot grits, and it clumps up like glue. Patience here ensures that creamy, velvety texture we all love. ⏳
Overmixing the Final Dish
Once you combine the shrimp and grits, gentle stirring is key. Overmixing can break down the shrimp’s texture, making them mushy. Stir just enough to coat the shrimp evenly in the cheese sauce, then let them rest for 1-2 minutes before serving.
If you’re worried about uneven heating, cover the skillet for 30 seconds to let the heat distribute gently. 🍽️
Nutrition facts
Frequently asked questions
Can I substitute butter with oil for the roux?
While you can use oil for the roux, butter adds depth of flavor that's key to Emeril's style. If you must substitute, use 1/4 cup vegetable oil plus 2 tablespoons melted butter—just don't skip the butter entirely. The fat content is crucial for that velvety texture in the cheese sauce.
How do I make this dish vegetarian?
Swap the shrimp for 1.5 lbs of crumbled firm tofu or chickpeas (drained and rinsed). For extra flavor, marinate the tofu in 1 tbsp Cajun seasoning + 1 tbsp soy sauce for 15 minutes before cooking. The cheese sauce and grits prep remain exactly the same.
Why did my grits turn out grainy?
Grainy grits usually mean you didn't stir enough while cooking or used instant grits instead of stone-ground. Always use stone-ground grits and stir constantly for the first 2 minutes to prevent clumping. If they're still grainy after cooking, blend them briefly with an immersion blender for a smoother texture.
Can I make this ahead of time?
Yes! Cook the grits and roux separately up to 2 days ahead. Store them in airtight containers in the fridge. When ready to serve, reheat the grits with a splash of water or cream, then combine with the shrimp cooked fresh. The flavors actually improve overnight!
What's the best way to reheat leftovers?
For best results, reheat in a skillet over low heat with a splash of heavy cream. Stir constantly to prevent sticking, adding 1-2 tablespoons of water if needed to restore creaminess. Microwaving can make the grits watery—always use stovetop heat for leftovers.