Shrimp and Grits
Shrimp n’ Grits is a southern staple that I love to make when entertaining friends or family, especially for those who may have never enjoyed this dish.
In fact, many people have a different perspective about grits. For example, I remember telling my father-in-law (who is from Delaware) about Shrimp n’ Grits for the first time. He asked if I served the grits with grape jelly because that was the only way he liked them! However, after he tried my recipe, he asks me to cook grits any time we are together!
This recipe is originally from my father, but I tweaked the recipe slightly because Rob likes the addition of sausage and other fixings.
Here's a few recommendations:
Shrimp: Purchase shrimp from your local seafood market. While frozen shrimp from the grocery store will suffice, you will appreciate the fresh taste by using fresh shrimp. Also, make sure you peel the shrimp and remove the tails before cooking. One of my pet peeves is ordering shrimp at a restaurant with the tails on; it makes it harder to eat and enjoy.
Grits: Use stone ground grits. Since they are coarse-ground, stone ground grits have a rich taste and a thick and creamy texture. The longer they cook, the creamier they become. Enjoy!!
<< Back to Appetizer Recipes
<< Back to Seafood Recipes
Ingredients / Directions: Printable PDF
- 2 lbs Large Shrimp- peeled, cleaned & deveined
- 1 clove elephant Garlic, minced
- 1 medium Onion, sliced thin
- 1 package of sliced Mushrooms
- 1 Tbsp of Olive Oil
- 2 Tbsp Butter, halved
- Salt, Pepper, and Cavender's
- 1 cup Grits
- 2 cups Water
- 2 cups Half and Half
- On medium high heat, add olive oil to a lightly greased large skillet. First, add the garlic and sauté about one minute. Then, add the onions and your seasonings; cook 2-3 minutes.
- Once the onions have cooked down, add mushrooms. Then add shrimp, and cook 5-7 minutes. Top with butter.
- For the grits, bring 2 cups of water to a boil in a medium size pot. Add the 2 cups of half and half and bring that to a boil (watching carefully, as the milk will boil over easily).
- Add one cup of grits and your seasonings, and turn the eye to medium low heat. Stir the grits occasionally so they do not stick to the bottom.
- Cook for 15-20 minutes. Add butter & serve.