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Shrimp and Grits

For the grits:

2 cups chicken broth or stock

2 cups milk

2 tablespoons butter

1 cup of your favorite grits

Salt and pepper, to taste

1-2 dashes of your favorite hot sauce

1- 1 ½ cups grated cheddar cheese


For the shrimp:

1 pound extra jumbo shrimp (U16/20)

1 tablespoon butter

1 tablespoon olive oil

Salt and pepper, to taste

Pinch cayenne pepper



Start by cooking the grits: bring the chicken stock, milk and butter to a simmer in a medium pot. While simmering, slowly pour in the grits, whisking constantly. After the grits are whisked in, bring the mixture back to a simmer then reduce the heat to very low. Cut a round of parchment paper that is a little bigger than your pot, snip a whole in the center to release steam and cover the grits. I like to cook my grits for at least 30-45 minutes over very low heat. If you have time to cook them a little longer, you can. Once the grits have cooked, stir in the hot sauce and cheddar cheese. Taste for seasoning and adjust if necessary. Set aside and keep warm while you make the shrimp.

To cook the shrimp: heat the butter and olive oil in a saute pan over medium heat. Add the shrimp and cook for 3-4 minutes. Season with a little salt and pepper and a pinch of cayenne. Cook the shrimp just until they are cooked through. Serve immediately spooned over the warm grits.