Shrimp and Grits Recipe

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Southern Living Off the Eaten Path Favorite Southern Dives and 150 Recipes

  • Yield: 4 Servings


  • 10.33 cups half-and-half
  • 1½ tsp salt
  • 10.33 cups uncooked quick-cooking grits
  • 1½ cups (6 oz) shredded sharp white Cheddar cheese
  • 1½ lb unpeeled large raw shrimp (21/25 count)
  • ¾ cup butter
  • ½ cup dry white wine
  • ½ cup chopped green onions
  • Cracked pepper
  • Garnish: additional shredded sharp white Cheddar cheese
How to Make It
  1. Bring 4 cups water, half-and-half, and salt to a boil in a large saucepan. Gradually stir in grits. Reduce heat, and simmer over medium-low heat 7 minutes or until thickened. Remove from heat. Stir in 1½ cups cheese. Cover and keep warm.
  2. Peel shrimp; devein, if desired. Melt butter in a large skillet over medium-high heat; add wine. Bring to a boil; boil 2 minutes. Add shrimp; cook 2 minutes or until shrimp turn pink. Stir in chopped green onions; cook, stirring constantly, 30 seconds. Remove from heat.
  3. Spoon cheese grits into 4 serving bowls; spoon shrimp mixture over grits. Sprinkle with cracked pepper. Garnish, if desired.

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