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Shrimp and Grits


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  • Cheddar grits:
  • • 1/2 cup quick-cooking grits
  • • 11/4 cups chicken stock
  • • 11/4 cups heavy cream
  • • 4 ounces shredded Cheddar cheese
  • • pinch of kosher salt
  • • pinch of fresh black pepper
  • Shrimp:
  • • 12 shrimp, raw
  • • pinch of kosher salt
  • • pinch of fresh black pepper
  • • pinch of Cajun spice
  • • 1 tablespoon olive oil
  • • 1/2 ounce lemon juice
  • • 1/2 ounce Worcestershire sauce
  • • 1 ounce hot sauce
  • • 4 ounces amber beer
  • • 4 ounces diced butter


Servings 4


Step 1

For cheddar grits:
Bring the cream and stock to a simmer. Slowly add the grits to the simmering liquid, whisking constantly. Lower the heat and let cook 12-15 minutes. Season with salt and pepper. Stir in the cheese. Hold hot until ready to serve.

For shrimp:
Place the shrimp on a plate and season with salt, pepper and Cajun spice. Heat the olive oil in a sauté pan over moderate heat. Carefully place the shrimp in the sauté pan and cook on one side for 1-2 minutes, then turn over and cook for another minute or two.

Remove and place on a paper towel-lined platter. Degrease the pan.
Place the pan back over heat and add the lemon juice, Worcestershire sauce, hot sauce and beer. Reduce heat by 85 percent, then whisk in the butter and turn off heat.

Add the shrimp to butter sauce and let coat for a minute.

Place 2 ounces of cooked grits in center of a service dish. Place 3 shrimp on top of each portion of grits. Spoon the butter sauce from the pan on top of each portion of shrimp and serve.

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