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Shrimp and Grits

January 24, 2011

A week ago Sunday the hubs and I had his buddy from law school, Hayes, and his precious bride, Katelyn over for dinner.  This is such a sweet and fun couple to be around, and we were thrilled to finally host them at our house after they kindly have had us over twice.  They are originally from Greenville, and the two of them gave us our very first tour of the city, and I am so thankful to have them nearby!  To repay their generosity I wanted to do something really delicious.  I flipped through my “dying to try this recipe” pile and found two recipes for Shrimp and Grits with pictures that instantly make your mouth water.  I was surprised how quickly I decided what to make.  It usually takes forever…

So the recipes were very different, but I decided to combine the two to make a smashing hit.  Overall I think it turned out well, but I had to tweak the lemon juice amount because it had more of an overwhelming presence than just a hint.  I also adapted for quick cooking grits, because I cannot stand the thought of waiting nearly an hour for the grits to be ready.  Here is the revised, combined recipe:

Shrimp and Grits

Adapted from Hominy Grill’s recipe featured in Southern Living, May 2009
and Coastal Living July 2003

i n g r e d i e n t s :


4 tbsp butter
4 1/2 cups milk
3 cups chicken broth
1 1/2 cups water
2 tsp salt
1/2 tsp hot sauce
1 garlic clove, pressed
2 cups quick-cooking grits
1 10 oz. block sharp white Cheddar cheese, grated


1.25 lbs peeled, deveined, medium size raw shrimp
2 tbsp all-purpose flour
6 bacon sliced, chopped
3 tbsp red bell pepper, finely chopped
3 garlic cloves, crushed
Juice of half a lemon
1/2 cup thinly sliced green onions
2 tsp hot sauce
1/2 tsp salt

d i r e c t i o n s :

1. Bring 2 tbsp butter, milk, salt, hot sauce, garlic, chicken stock and water to a boil in a medium-size dutch oven over medium-high heat. Gradually whisk in grits and bring to a boil.  Reduce heat to medium-low and simmer, stirring occasionally, 10 to 15 minutes or until thickened.  Stir in cheese and remaining butter.  Serve immediately.

2. While your grits are simmering, cook bacon in a medium skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon and drain on paper towels, reserving dripping in skillet.

3. Rinse shrimp well before using.  Pat dry with paper towels.  Toss shrimp with flour in a plastic bag until coated, shaking to remove excess.

4. Saute bell pepper in hot drippings 4 minutes or just until tender.  Add shrimp and saute 3 to 3 1/2 minutes or just until shrimp turn pink.  Add garlic and saute one more minute (don’t brown the garlic).  Add lemon juice, onions, hot sauce and salt.  Serve immediately over grits.  Sprinkle with bacon bits.

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One Comment leave one →
  1. Julie Putnam permalink
    February 23, 2011 12:50 pm

    This recipe looks delicious, and I really appreciate the printable recipe card! I can’t wait to try it out!

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