For shrimp & grits, I do a butter and flour based roux as it compliments both the flavors of the shrimp and will blend well with the cheesy grits! Being that shrimp & grits is traditionally a breakfast/brunch meal, butter lends itself to that setting as well. For this dish, I cooked the roux until it resembled rich peanut butter color.

AboutDevin Smith

Thanks for stopping by to feed your soul with the flavors of my hometown, New Orleans, LA! My hope is that you are inspired by the uniqueness of Cajun and Creole cuisine to bring these flavors in your home. Cheers!

Leave a Reply