Recipe September 4th: Shrimp and Grits

Shrimp and Grits

Makes 4 servings


  • 4 cups water
  • 2 cups heavy cream
  • Salt
  • Freshly ground black pepper
  • 1 cup stone-ground grits {}
  • 3 tablespoons butter
  • 1 pound large shrimp, peeled and deveined
  • juice from 1 lemon
  • 1/2 {}cup of white wine
  • 1/2 cup fresh chopped parsley
  • 1 {}cup thinly sliced scallions
  • 1 cup diced tomatoes
  • 2 {}large garlic cloves, minced
  • Creole Seasoning


In a heavy-bottomed saucepan, bring water, 1tbsp butter, and 1 cup heavy cream up to a boil. Turn down to low; while simmering whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 20-30 minutes or until grits are done. Season, to taste, with salt and pepper.

Take shrimp and sprinkle Creole seasoning over them.{} {}Heat a large saut pan over medium-heat. Melt butter, add garlic, shrimp, and saut until shrimp turn pink and tail curls up (about 3 min). Deglaze the pan with white wine and lemon juice then add parsley and heavy cream to finish shrimp and sauce.{} Season, to taste, with salt and pepper.

Spoon grits into a serving bowl add shrimp mixture over the top and garnish with tomatoes and scallions.{}

Serve immediately and enjoy.