Classic shrimp and grits are a Southern specialty now enjoyed across the United States. While we love the traditional version, this dish is wonderfully adaptable. By blending North African spices and a harissa-inspired red chile sauce with stone-ground grits, we created Red Chile Spiced Shrimp and Grits — a vibrant, easy dinner that adds exciting international flavor to a beloved classic.
North African Flavors
We enjoy incorporating global flavors into familiar dishes. In this recipe we draw inspiration from North African cuisine, using two bold elements: a harissa-inspired red chile sauce and Ras El Hanout-spiced grits. Combined, they transform shrimp and grits into a layered, aromatic meal that still honors the Southern original.
The harissa-inspired red chile sauce captures the spirit of traditional harissa — a vibrant spicy paste from North Africa — while using ingredients that are easy to source locally. This red bell pepper–forward sauce is milder and fruitier than some jarred harissas, but still delivers a lively heat and bright acidity that pairs beautifully with shrimp.
Using store-bought harissa
If you prefer, canned or jarred harissa can be used in place of the homemade sauce to marinate the shrimp. Either approach yields a delicious, spicy result.
Ras El Hanout Spiced Grits
Ras El Hanout is a classic North African spice blend with many regional variations. For these grits we use a fragrant mix that deepens color and adds warm spice notes that complement the chile-marinated shrimp. You can use a commercial blend if available, or make a simple homemade version from whole and ground spices.
Homemade Ras El Hanout
If you’d like to make your own, try this two-part blend. First grind the whole spices, then combine with the ground spices.
First grind:
- 2 green cardamom pods
- 5 whole cloves
- 1 teaspoon dried cilantro
- 1 teaspoon whole coriander seeds
- ½ teaspoon whole cumin seeds
- 2 teaspoons whole black peppercorns
- 1 teaspoon whole mustard seeds (brown or yellow)
- 1 teaspoon dried orange peel
- 1 teaspoon whole fennel seeds
- 8 allspice berries
Second, combine:
- ½ teaspoon ground cinnamon
- ½ teaspoon paprika (sweet or hot)
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground mace
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
Instructions: Grind the whole spices to a coarse-fine consistency in a spice grinder or mortar, then mix in the ground spices. Store in an airtight container and use within a couple of months for peak flavor.
Grits
For this recipe we like yellow stone-ground grits from South Carolina for their texture and visual appeal, though white stone-ground grits will work equally well. Stone-ground grits retain more texture and flavor than instant varieties and make a more satisfying base for the spiced dish.
Quick grits can be used but require shorter cook times, while instant grits are precooked and generally have a less desirable texture. Polenta, made from a different corn variety, can also substitute and will produce a lovely result, though it is technically not grits.
Tips for Delicious Grits
- Whisk the grits into boiling water immediately after adding them to prevent lumps.
- Stir frequently during cooking to keep them from sticking to the pot.
- Follow the liquid-to-grits ratio on your package as a guideline and add more water if you prefer a looser consistency.
Stone-ground grits need time to cook and will thicken as they rest. Stir in butter at the end and taste for salt and pepper before serving.
Enjoy!
Red Chile Spiced Shrimp and Grits is a lively, aromatic take on a classic Southern meal. The harissa-inspired sauce brightens the shrimp while Ras El Hanout adds complex warmth to the grits. If you try this version, consider garnishing with sliced green onion tops or chopped parsley and serve extra sauce on the side for those who like more heat.
Below is a concise recipe summary including ingredients, instructions, and notes so you can recreate this dish at home.
📖 Recipe
Red Chile Spiced Shrimp and Grits
A flavorful twist on classic Southern shrimp and grits using a harissa-inspired red chile sauce and Ras El Hanout-spiced grits.
Prep Time: 1 hr — Cook Time: 35 mins — Total Time: 1 hr 35 mins
Servings: 4 — Calories: 448 kcal (approx.)
Ingredients
Harissa Inspired Red Chile Sauce
- 2 large red bell peppers (about 500 g), trimmed and seeded
- 10 serrano peppers (about 115 g), trimmed and seeded
- 2 cloves garlic, peeled and halved
- 2 lemons, zest and juice
- 2 teaspoons kosher salt
- 1 bay leaf
- 2 teaspoons ground coriander
- ½ cup + 3 tablespoons water (165 ml)
- ¼ cup olive oil (60 ml)
For the Shrimp
- 1 pound large shrimp (U-20), peeled and deveined
For the Grits
- 4 ¾ cups water
- 2 tablespoons Ras El Hanout
- ½ teaspoon kosher salt
- 1 cup stone-ground grits, yellow or white
- 2 tablespoons unsalted butter
- Kosher salt and black pepper to taste
Garnish (optional)
- Green onion tops
- Parsley
- Additional harissa sauce if desired
Instructions
Make the Red Chile Sauce
- Cut the red bell peppers into medium chunks. Place peppers, serranos, garlic, lemon zest and juice, salt, bay leaf, coriander, and water in a saucepan. Cover and bring to a boil, then reduce heat and simmer for 25 minutes.
- Carefully transfer the hot mixture to a blender and blend until smooth. Return the blended sauce to a large sauté pan and stir in the olive oil. Cook over medium-low heat, stirring frequently, until most water evaporates and the sauce thickens, about 30 minutes. Watch closely to avoid scorching.
Prepare the Shrimp
- Place the shrimp in a zip-top bag with ⅓ cup of the red chile sauce. Refrigerate 1–2 hours to marinate. When ready to cook, remove shrimp from the marinade and heat a large skillet over medium heat. Add shrimp and cook until opaque and cooked through, about 4–6 minutes.
Prepare the Grits
- Bring the water, Ras El Hanout, and salt to a boil in a large pot. Gradually stir in the grits, reduce heat to low, and cover. Stir often to prevent sticking and cook for about 30 minutes until tender. Stir in butter and adjust seasoning with salt and pepper.
- Serve grits in shallow bowls, top with spicy shrimp, and garnish with green onion or parsley. Offer extra sauce on the side for added heat.
Notes
- You can substitute store-bought harissa for the homemade sauce if desired.
- Green bell pepper may be used in the marinade for a milder, green-colored sauce.
- When blending hot liquids, start the blender on low and keep the lid vented or covered safely to prevent splattering.
Nutrition (approx.)
Calories: 448 kcal | Carbohydrates: 46 g | Protein: 21 g | Fat: 22 g | Sodium: 1814 mg
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