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Jan 23, 2008 06:21 AM

Looking for Shrimp and Grits

My wife and I will be in New Orleans next week.
Any ideas on where my wife can get shrimp and grits for breakfast?
She is also looking for a place to have really good BBQ shrimp.
Suggestions will be appreciated

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  1. Shrimp and grits isn't really a New Orleans thing . . . it's more of a North Carolina thing from my understanding.

    For BBQ Shrimp, I'd suggest Pascale's Manale. They say (I don't know if it is true or not) that they invented them. All I know is that they are delicious. :)

    Enjoy your stay.

    5 Replies
    1. re: tzurriz

      You're so right; s&g is not a typically New Orleans thing. That said, I did see it on the menu at Elizabeth's this weekened.

      1. re: tzurriz

        Ahhhhhhh!!! As a South Carolina native, NoLa transplant, I have to jump in. Shrimp and Grits is a SOUTH Carolina thing!!! I haven't found anything to match up with my favorites out of Charleston, but I concur with EAT and Dante's as having enjoyable shrimp and grits. The smorgasbord of sausages down here add some great flavors. Luke makes a run at it, but misses the mark b/c it's too fancy. I can also put in a vote for Elizabeth's shrimp and grits which has a brunch that always hits the spot. If you can tell, I'm ornery about shrimp and grits but have given many a try! I have since opted to make my own at home when I get the craving!

        1. re: TigerAtty

          Do you have a recipe? I'm intrigued by the concept, but we don't have such a thing in Cajun Country.

          1. re: TigerAtty

            sorry, my mistake. I got confused. :)

            1. re: tzurriz

              I don't use recipes, but my girlfriend wrote it down as I made it for her birthday:

              Becc’s Birthday Shrimp and Grits

              1. 1 1/2 lbs de-veined, peeled shrimp. Some folks insist on leaving heads and tails on for flavor. I, however, do not.
              2. ½ lemon, juiced
              3. Salt, pepper and Tony’s
              4. 1 cup heavy cream
              5. 2 cups water
              6. 4 cups hot stock or bouillon
              7. ¼ cup butter
              8. 1 cup yellow grits (not instant) (look on the package to determine how many you are making for and then, instead of water, do ½ stock, ¼ cream and ¼ butter)
              9. 6 slices of thick bacon
              10. 1 lb andouille sausage
              11. Olive Oil and old red wine
              12. ¼ cup all-purpose flour
              13. ½ large onion, finely chopped
              14. 1 clove garlic, minced
              15. Chopped Scallions
              16. Shredded Cheddar Cheese

              In a large frying pan over medium high heat, cook bacon and sausage until brown, but not crisp. Remove and pat dry. Coarsely chop when cool. Set aside pan and grease.

              In large saucepan over medium-high heat, combine cream, butter and hot stock; bring to a gentle boil. Add butter and salt and pepper to taste. Slowly add grits, stirring constantly. Reduce heat to medium low. Cook in accord with package directions, stirring occasionally, until grits are tender (mixture will scorch). Thin grits if needed with more warm stock. Remove from heat.

              After starting grits, sprinkle shrimp with tony’s, black pepper and lemon juice; set aside. Add onion and garlic to sausage/bacon pan with about 4 tablespoons of grease. Saute for approximately ten minutes until onion is transparent. Add healthy splash of red wine and olive oil. Add sausage and bacon mixture. In a separate bowl, sift flour into warm, leftover stock, stirring constantly with a wisk in order to prevent clumps. Slowly add this mixture to your pan, stirring constantly. Bring back up to temperature and add shrimp. Continue sauté for 5 to 7 minutes until shrimp are opaque in center (cut to test). Spoon hot grits into bowl and cover with mixture. Top with scallions and cheddar cheese.

        2. Dante's Kitchen in the Riverbend has delicious shrimp and grits. They are open for brunch.

          3 Replies
          1. re: robrob

            I definitely second Dante's. Their shrimp and grits are amazing. Also, MiLa serves fantastic truffled grits under their sweetbreads, and would be a good option if you didn't restrict the search to breakfast.

            1. re: robrob

              Dante's really does have the best grits I've ever put in my mouth. Their shrimp and grits is outstanding.

              1. re: robrob

                Dante's shrimp and grits are definitely good. However, I think blue plate cafe down on prytania has the best though. Commander's does em right, too. As for bbq shrimp, head out to Fat City in Metairie. It's weird to say it, but Crazy Johnny's has the best bbq shrimp I've had in New Orleans.

              2. I don't know if this will help at all but when we were there for the French Quarter Festival last year, the restaurant EAT had a booth near the zydeco stage and they were serving (delicious) shrimp with cheese grits. I don't know if that is on their ususal menu, but it was really good!

                1. Yes, EAT New Orleans (900 Dumaine) has shrimp & grits on their Sat./Sun. brunch menu. Here's the link to their website:

                  2 Replies
                  1. re: philmaur

                    Here's another vote for the version at Eat on Dumaine. The shrimp are in a rich mushroom sauce -- best I've had in years.

                    1. re: pilaf

                      I haven't tried the S&G at Eat, but the space and food is comforting.

                      My fav is still the Shrimp & Grits at NOLA, with the bits of bacon, smoked cheddar grits and Abita reduction.

                      Best BBQ Shrimp would have to be the "Dippin' Shrimp" at Crazy Johnnie's Steak House in Metairie.

                  2. Oceana Grill in the quarter has good BBQ shrimp

                    3 Replies
                    1. re: amykragan

                      What's with all the Oceana talk suddenly? For those not familiar, it's a place on the corner of Bourbon and Conti. I know this because I walk by there on the way to my car sometimes. They have the menu guy outside, and the leaky garbage cans on the Conti St. wall. I've never eaten there, no one I know has ever eaten there. It screams tourist trap. And the talk of beer or wine in their BBQ shrimp is very strange. That might be something, but it ain't BBQ shrimp. So does anybody know the story behind this Oceana place?

                      1. re: uptownlibrarian

                        Looks like a tourist trap to me. Check out the website:
                        Anyplace that serves "gator sausage" and fried cheesesticks on the appetizer menu isn't really shooting for lofty culinary goals.

                        1. re: Hungry Celeste

                          Oceana is certainly not "lofty" restuaruant. But the BBQ shrimp were tasty and the poster didn't seem concerned about it being a fancy place, but more some decent breakfast.