Harbor House Shrimp and Grits


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

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  • 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

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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.

From: Harbor House B&B, Georgetown, SC

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