Shrimp and Grits

Susan Vu
Susan Vu
September 8, 2023
Perfectly creamy grits usually require a watchful eye and lots of stirring, but not these virtually no-stir grits. Coarse-ground grits get combined with chicken stock and butter, then steamed to perfection in the Anova Precision Oven. After they come out of the oven, cheddar cheese and heavy cream are stirred in to make the grits extra decadent. For the shrimp part of this Southern classic, extra-jumbo shrimp get coated in a garlic and lemon-laced spicy butter sauce, then folded up into foil packets and steamed alongside the grits. The dual cooking of both the shrimp and creamy grits means you can have dinner on the table in less than an hour. If coarse-ground grits prove hard to find, you can also use coarse ground yellow corn polenta as a substitute.
Prep Time
Cook Time
Shrimp and Grits
3 cups
low-sodium chicken stock
1 cup (6 oz)
coarse-ground white grits
5 Tbsp
unsalted butter, divided (2 Tbsp cold and 3 Tbsp melted)
Kosher salt and freshly ground black pepper
1.5 lb
shelled and deveined extra-jumbo (16/20) shrimp, tail-on
The zest and juice of 1 large lemon, about 6 1/2 oz (1 Tbsp zest and 1/4 cup juice)
1 Tbsp
Louisiana hot sauce, plus additional for serving
3 cloves
garlic (9g), minced
1 tsp
sweet paprika
3 oz
extra-sharp white cheddar cheese, grated (about 1 cup)
¼ cup
heavy cream
scallions (white and green parts, about 3/4 oz), thinly sliced (a scant 1/2 cup)

1. Preheat the Oven

Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear

2. Combine the Ingredients for the Grits

While the oven is heating up, in an oven-safe medium saucepan, stir together the chicken stock, grits, the 2 tablespoons of cold butter, 1/2 teaspoon salt, and several grinds of black pepper.

3. Start Cooking the Grits

Place the saucepan of grits in the oven and cook for 15 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear
00:15 Timer

4. Prep the Shrimp

Meanwhile, tear four large pieces of heavy-duty aluminum foil (12-inches by 20-inches) and arrange two pieces of foil on top of each other creating two foil stacks. Fold up the sides slightly on each stack of foil so that they resemble oblong bowls (this will help to contain the butter and lemon juice within the foil). Divide the shrimp, melted butter, lemon zest, lemon juice, hot sauce, garlic, paprika, and 1/2 teaspoon of salt between the two foil bowls. Stir gently to coat the shrimp in the butter and seasoning.

5. Seal the Foil Packets

With the long side of one of the foil bowls facing you, fold the two opposite sides of the foil in towards the middle so the edges meet. Roll or fold these edges downward to create a seal. Roll or fold the two open sides inward to tightly seal the packet. The folded foil packet should measure roughly 8-inches by 3-inches. Repeat to make a second foil packet.

6. Cook the Shrimp

After 15 minutes, place the two foil packets on the other side of the saucepan. Cook in the oven until the grits are tender and the shrimp are just cooked through, about 25 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear
00:25 Timer

7. Stir the Cheese and Heavy Cream into the Grits

Remove the grits and the shrimp from the oven. Whisk the cheddar cheese and the heavy cream into the hot grits. Stir in water, a few tablespoons at a time, if desired, for a more pourable, thinner consistency. Season to taste with salt and pepper.

8. Finish the Shrimp

Carefully open up the foil packets of shrimp and stir a quarter of the sliced scallions into each packet.

9. Garnish and Serve

Divide the hot grits between 4 shallow bowls then top with the shrimp and some of the cooking liquid. Garnish with the remaining scallions and serve immediately alongside additional hot sauce.
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