Shrimp and Grits

3 Mar

IMG_4366_1Though shrimp and grits have long been a staple in the deep South, my first taste came when we visited the Charleston, South Carolina area.  It was on the menu at every restaurant we visited that week, and I soon became a big fan!  When we returned home, I set out to come up with my own version of shrimp and grits (or shrimp ‘n grits to be more accurate!).  I used my sister’s famous cheese grits recipe, and a shrimp recipe that originated at a seafood restaurant in our area.  Each of these can be prepared separately and used apart from one another, but the shrimp/grits combination is really, really good!

Ingredients for Baked Cheese Grits:

6 cups chicken broth

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

2 cups quick grits (not instant)

16 oz. cheddar, cubed

1/4 cup milk

4 large eggs, beaten

1 stick butter

8 oz. grated sharp cheddar

Directions for Cheese Grits:

Preheat oven to 350 degrees.  Grease a 4- quart casserole dish.

In a saucepan, combine the chicken broth, salt, pepper, and garlic powder and bring to a boil.


Once the broth is boiling, slowly stir in the 2 cups of grits, using a whisk to blend out the lumps as you add the grits.  Stir until smooth and no lumps remain.  Reduce the heat to simmer.


Continue to simmer until the grits have thickened, about 8-10 minutes or so.



Remove from heat and add the cubed cheese, butter, and milk.  Stir until cheese has melted completely.



Beat the eggs with a fork then stir some of the hot grits mixture into the beaten egg a little at a time as you continue to mix with a fork to temper the eggs.  Keep mixing the hot mixture into the eggs until you have at least 2 cups or so of the mixture.



Now you are ready to mix the egg/grits mixture into the rest of the grits in the saucepan.


Stir until combined, then pour into the greased casserole dish.


Sprinkle the grated cheese on top, and place in preheated oven.  Bake for 35-40 minutes or until set.


Ingredients for Sauteed Shrimp:

1 stick butter

3-4 green onions, chopped

1 cup sliced fresh mushrooms

1 teaspoon garlic powder or 1 clove garlic minced

1/8 teaspoon Zatarain’s liquid crab boil (do not omit, it’s a tiny amount but it makes a big difference)

1 1/2 pounds frozen fresh shrimp, peeled, deveined, tail off, thawed (available at Kroger)

Directions for Sauteed Shrimp:

Melt butter in the skillet and add green onion, fresh mushrooms, garlic and crab boil.


IMG_4358_2Saute until mushrooms are just about tender.

IMG_4360_1Add the thawed shrimp and continue to cook for an additional 5 minutes or so until shrimp are done.

IMG_4362_1Once shrimp is done, serve it hot over the baked cheese grits.




One Response to “Shrimp and Grits”

  1. Tia | A Caffeinated Brunette March 3, 2014 at 8:39 pm #

    yummy! i can’t wait to try it!
    xx Tia

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: