Shrimp and Grits

Shrimp and Grits

Enjoy this easy Southern favorite for your next family dinner.  Or better yet, let me do it for you by hiring your personal chef for your next special occasion!

Recommend pairing with La Crema Chardonnay, Sonoma County CA

  • 3 cups chicken broth 

  • 1 cup high quality grits

  • ½ teaspoon salt

  • ½ teaspoon freshly ground pepper

  • 3 tablespoons butter

  • 2 cups (8 ounces) shredded smoked gouda

  • 1 cup diced tasso ham or 6 slices bacon, chopped

  • 2 pounds medium shrimp, peeled and deveined 

  • 1 tablespoon fresh lemon juice 

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons chopped fresh Italian parsley

  • 6 green onions, chopped

  • 3 garlic cloves, minced

  • Hot sauce to taste- recommend Crystal or Cholula

Bring chicken broth to a boil over medium-high heat; stir in grits. Cook over medium heat, stirring occasionally, 8-10 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients.  Stir in a few dashes of hot sauce as desired.  Set aside, and keep warm.

Cook tasso ham or bacon in a large nonstick skillet over medium-high heat 3-5 minutes or until crisp; remove from pan.

Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, cook 3 minutes. Stir in ham or bacon.  Add hot sauce to taste.

Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.

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