Ms Mickeys

Shrimp and Grits

Creole style shrimp and grits is a dish made with Creole seasoning, shrimp, and grits. It is a popular dish in the Southern United States, and it can be served as a main course or as a side dish. This dish can be made ahead of time and reheated, or it can be made fresh. If you are making it ahead of time, it is best to cook the grits first and then add the shrimp just before serving.
Calories: 423g Per Serving
Serving Size: 4
Preparation: 5 mins
Cook Time: 25 mins
No. of Ingredients: 15
Yield: 1 servings


This dish is thought to have originated in the Low Country of South Carolina, where it was traditionally served alongside grits at breakfast. The shrimp were fried until they became opaque before being topped with bacon grease and onions; green pepper would also be included for spices!

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Nutrition Facts

1 serving per container

Serving Size:


Amount per serving


% Daily Value*

Total Fat


Saturated Fat


Trans Fat






Total Carbohydrate


Dietary Fiber


Total Sugars

Includes 4g Add Sugars


Vitamin D  4mcg
Calcium  448mg
Iron  4mg
Potassium  708mg
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

About Me

Who Is Ms.Mickey

After a long and successful career in the military, S. Kathleen Mickey retired and decided to start her own business. She was determined to make it work, no matter what. And she did – during the pandemic, her business flourished like never before. Now that things are starting to settle down, she’s looking forward to spending more time with her three adult children, all of whom are successful in their own right.
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Shrimp and Grits


  • 1/2 cup uncooked grits
  • 1 cup water
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 Tbsp. butter
  • 1 green onion, chopped
  • 1 garlic clove, minced
  • 1/4 tsp. dried thyme
  • 1/4 tsp. Super Creole Seasoning
  • 1/4 tsp. Extreme Fiery Blend
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 lb. shelled and deveined shrimp, tails intact
  • 1/4 cup dry white wine
  • 1/4 cup chopped fresh parsley


1. In a medium saucepan, bring the grits, water, salt, and black pepper to a boil over medium heat, stirring occasionally.

2. Reduce the heat to low and simmer for 5 minutes, or until the grits are tender.

3. Heat cast iron skillet

4. Stir in the butter, green onion, garlic, thyme, Super Creole Seasoning and Extreme Fiery Blend, and cook for 1 minute.

5. Stir in the flour and milk, and cook, stirring constantly, for 5 minutes, or until the mixture thickens.

6. Add the shrimp and wine, and cook for 3 minutes, or until the shrimp are cooked through.

7. Stir in the parsley, and serve hot.

Calories: 220g Per Serving
Serving Size: 8
Preparation: 5 mins
Cook Time: 30 mins
No. of Ingredients: 13
Yield: 1 servings
The recipe has since changed over time to include different combinations of flavors including dark rum or bourbon which gives the dessert its signature flavor today. Due to the richness of this type of pudding, it is usually served in small portions alongside other dishes during holiday meals or special occasions such as weddings or birthdays. Creole Bread Pudding has become so popular that there are now many variations on how to make it depending on personal preference, such as adding berries or using different types of bread like brioche instead of French bread. Regardless of which variation one chooses to make, it is sure to delight any sweet tooth!
Calories: 220g Per Serving
Serving Size: 8
Preparation: 5 mins
Cook Time: 30 mins
No. of Ingredients: 13
Yield: 1 servings



  1. 1 cup Raisins
  2. 2 Egg yolks
  3. 5 Eggs
  4. 3 cups Brown sugar, packed
  5. 2 tsp Cinnamon
  6. 1 1/2 tbsp Cornstarch
  7. 9 tbsp Granulated sugar
  8. 1/2 tsp Nutmeg
  9. 5 tsp Vanilla extract
  10. 1 Loaf of French Bread
  11. 4 cups Milk
  12. 1/4 cup Rum
  13. 2 tbsp Water


Begin by preheating your oven to 375 degrees F. Grease a 9 X 13-inch baking pan with butter or nonstick cooking spray.

Cut the French bread into cubes and spread them evenly in the greased baking pan. Set aside.

In a large bowl, whisk together the eggs, egg yolks, milk, brown sugar, granulated sugar, cinnamon, cornstarch, and nutmeg until fully combined. Stir in vanilla extract and raisins and mix until blended.

Pour the mixture over the bread cubes and gently stir with a large spoon or spatula to ensure that all the bread cubes are coated. Let stand for 15 minutes so that the bread can absorb some of the liquid mixture.

Once 15 minutes have passed, place into the preheated oven and bake for 30 minutes or until golden brown. Remove from oven and let cool for 10 minutes before serving. Serve warm with rum sauce (see instructions below).

To make rum sauce:  In a small saucepan on medium heat add rum and water. Simmer for about 5 minutes to allow flavors to combine then add granulated sugar and continue stirring until sugar has dissolved completely. Bring mixture to a slow boil then reduce heat to low and let simmer for an additional 8-10 minutes stirring occasionally until desired thickness is reached (make sure not to let it thicken too much). Serve warm over Creole Bread Pudding. Enjoy!