• Camorrow D.

Shrimp and Grits

This southern classic is easy to recreate in the comfort of your own home!



1 pound shrimp, peeled and deveined (keep shells for stock)

1 cup Whole Milk

1 ½ cup Shrimp or Chicken Stock

Salt and pepper

¼ tsp red pepper flakes

1 cup quick grits

3 tablespoons butter

2 cups Manchango Cheese (or Cheddar)

6 slices bacon, chopped

4 teaspoons lemon juice

½ cup red bell pepper diced

½ cup green bell pepper diced

1 cup thinly sliced scallions

1 large clove garlic, minced

1 cup spinach


1. Shrimp stock: add the oil to a sauce pan the add shrimp and stir to coat in oil cooking for 1 minute on medium heat until shells turn pink. Once pink add 2 cups of water and bring to a boil for 2 minutes. Reduce heat and allow to simmer for 3-5 more minutes uncovered. Strain, add salt to taste.

2. Bring milk and 1 cup of stock to a boil. Add salt, pepper, and red pepper. Add grits and cook until liquid is absorbed, about 5 minutes. Remove from heat and stir in butter and cheese.

3. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink then remove from pan. Add lemon juice, scallions, peppers, spinach and garlic. Saute for 3 minutes. Add butter and stock and cook for 2-3 minutes more. Return shrimp and bacon to the mixture.

4. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

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