Shrimp And Grits Recipes, Hints & Videos

Shrimp And Grits Recipes, Hints & Videos

Grits have been a mainstay of Southern cooking since before America became a country. The Native Americans made a version of grits using maize that was mushy and delicious. One of Sir Walter Raleigh's men; Arthur Barlowe, kept notes on the Indian cuisine in Roanoke and found their corn "very white, faire, and well tasted." In other words, he really liked it. He was also served a boiled corn dish which they called "rockahomine". The name was later changed to hominy and has remained a popular food throughout the south to this day.

Shrimp and grits has been a breakfast meal in  South Carolina; particularly in Charleston for decades. Served during the shrimping season, this simple dish consists of grits and shrimp cooked in a little bacon grease or butter and served hot. Recently, this down-home dish has been championed by Southern chefs everywhere and is now being served at breakfast, lunch and dinner. But whether it's dressed up or down, there's no denying it's delicious and filling any time of day.

Shrimp and Grits Recipes
Chef Robert Stehling's Shrimp and Grits

Savory shrimp over creamy grits is the ultimate Southern dish.


3 slices bacon, chopped

1 lb. shrimp, peeled and deveined

2 Tbs. flour

2 Tbs. peanut oil

1 C. sliced mushrooms

1 large clove garlic


2 Tbs. fresh lemon juice

Thinly sliced green onions for garnish


Fry bacon until crisp, remove from pan and reserve; pour off all but 1 Tbs. of fat. Gently toss shrimp with flour until lightly coated; remove excess flour.

Add peanut oil to pan with bacon fat and heat over medium high heat. Add shrimp and sauté until half-cooked. Add mushrooms and toss. When they begin to cook, stir in reserved bacon, add garlic with a press but do not let brown. Then very quickly stir in Tabasco and lemon.

Cook until shrimp are pink on both sides and mushrooms are golden brown. Season with salt, add green onions and then remove from heat. Spoon shrimp mixture over grits. Serve immediately.

Harbor House Shrimp and Grits

This classic Southern dish comes complete with Cajun seasonings for an extra kick. A great, creamy dish to serve if you like grits.


1/2 C. yellow grits

1/4 C. white grits

2 tsp. salt

2 C. water

3 C. Half & Half

2 lb. shrimp, peeled

1 lb. Italian sausage

1/3 C. chopped red pepper

1/3 C. chopped green pepper

1/3 C. chopped onion

1 tsp. minced garlic

2 Tbs. butter

1/3 C. self-rising flour

1 can beef broth or chicken broth

1/2 C. water

1 Tbs. Worcestershire sauce

Cajun seasoning

Italian seasoning


To cook grits, bring water and salt to a boil. Add grits and stir, reducing heat to simmer. Add Half & Half. Continue to simmer, stirring occasionally. If grits become too thick, add more Half & Half. Chop peppers and onion and set aside. Slice Italian sausage and cook in a large frying pan. Add garlic, peppers and onion to drippings in frying pan. Add shrimp and cook until pink. Sprinkle flour on vegetables and shrimp and stir. Add beef or chicken broth and stir until thickened. Water may be added if this becomes too thick. Add Worcestershire sauce and season with Cajun and Italian seasonings.

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Shrimp and Grits

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