Shrimp and Grits

Here’s a recipe for Shrimp and Grits, a favorite dish of many. It came from my friend Tiffany and she says it’s the best. I’m looking forward to trying it. But if you have a chance to make it before I do, let me know how you like it.

Shrimp and Grits      shrimp and grits


  • 4 cups water
  • 2 cups heavy cream
  • 2 cups grits (old fashioned, NOT instant, NOT quick)
  • 1/2 cup butter
  • 2 Garlic cloves, minced
  • 2 Tbsp. Olive oil
  • 1 small onion, diced
  • 1 green onion, chopped
  • 1 tomato, diced
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper
  • 1 lemon, juiced
  • 1 lb. Large shrimp, peeled and deveined
  • 1/2 tsp. Paprika
  • 1 tsp. dried Parsley
  • 1/2 tsp. Hot sauce (like Cholula)
  • 1/4 cup heavy cream


  1. For the grits, bring the water and heavy cream to a boil in a medium pot.

  2. Whisk in the grits, salt and pepper.

  3. Reduce the heat to medium, place the butter on top of the grits, and cover. Continue cooking for about 30 minutes (may take less: 15 min.) stirring frequently

  4. For the shrimp, heat the oil and garlic in a large sauce pan.

  5. Saute the onion, green onion and tomato with the salt and pepper over medium heat until the tomato is softened.

  6. Add the shrimp and pour the lemon juice, paprika and parsley over them. Cook thoroughly.

  7. Add the heavy cream and hot sauce and simmer for a few minutes, allowing the cream to absorb the flavors

  8. Serve over the grits.


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