Shrimp and Grits

I doubt if there is anything more iconic and southern than Shrimp and Grits. What started as a humble breakfast meal has recently morphed in to a more upscale dish. 


For some of us southerners, nothing screams comfort as well as Shrimp and Grits.  Because of its versatility, there are many variations to the dish.


It is the perfect cold weather dish. It can be enjoyed during Lent as both breakfast or dinner.  The trick to making the perfect Shrimp and Grits is fresh ingredients. I use stone ground grits and fresh shrimp. It helps that I live along the Virginia coast where Shrimp is readily available.

If you are in a pinch and do not have fresh shrimp in your area, the frozen will work.  Nowadays Shrimp is flash frozen as soon as it is caught. All you have to do is thaw it before you use it.



Shrimp and Grits


4 cups water
1 cup stone ground grits
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups grated cheddar cheese
2 tablespoons olive oil
2 tablespoons butter
1 pound peeled deveined shrimp
1/2 teaspoon Worcestershire sauce
1 teaspoon lemon juice


Bring water to a boil in a large pot. Add grits, salt and pepper. Whisk to combine. Reduce heat to low and cook 15-20 minutes, or until all the water is absorbed. Remove from the heat and stir in the cheese.
In a large frying pan add olive oil and butter. Add shrimp and cook until shrimp is pink 2-3 minutes. Add Worcestershire sauce and lemon juice. Saute another minute or two.
Spoon grits into serving bowl top with grits. Serve immediately.

Peace be with you,