Shrimp and Grits

This is a great simple recipe that I am going to serve for Easter Brunch. The recipe was in an old Saveur magazine that I received from my friend Laurie Smith, cookbook photographer extraordinaire! We get wonderful grits from Callaway Gardens called Speckled Heart grits. The recipe says it serves 4 but I think there are enough grits to serve at least 6-8 and then I would double the shrimp to serve 8. We ate grits for two to three meals after we ate it with the shrimp.

Serves 4


1 T. salt

2 cups coarse ground grits

3 cups (you may only need 2  1/2 cups) milk


4 slices of bacon, cut crosswise into 1″ pieces

1 lb. medium shrimp, peeled

1 small clove garlic, peeled and chopped

1/4 cup white wine or sherry (I used sherry and loved the flavor)

1/2 cup heavy cream

2 T. minced fresh parsley leaves

For the grits: Bring 4 cups of salted water to a boil in the top part of a double boiler over high heat(FYI-I never knew you could put the top part of a double boiler on the burner but my all clad double boiler was perfect-I have an old Farberware double boiler and the top part is too thin to stick on a burner). Meanwhile, fill the bottom pot of the double boiler about halfway with water and bring to a boil over high heat then reduce to medium. Gradually pour the grits into the salted water in the top part of the double boiler, stirring constantly. Fit the top onto the bottom pot of the double boiler. As the grits absorb the liquid and thicken, about 2+ minutes, add 2 cups of milk and cook, stirring frequently until grits are tender and creamy, about 45 minutes. (Thin with some of the remaining milk if grits become too thick) Cover pot and reduce heat to low while preparing the shrimp.

Fry the bacon in a medium skillet until browned and crisp. Remove bacon to a paper towel to drain. Discard all of the bacon fat except for a thin film to cover the bottom of the pan.

Increase the heat to high and add the shrimp, garlic, and 3/4 of the bacon, sauté and stir until the shrimp are pink, about 3 minutes. Add the wine and scrape any of the brown bits stuck to the bottom of the pan with a wooden spoon and cook until the alcohol has evaporated and reduced slightly, about 2 minutes. Add the cream and cook, stirring constantly until sauce has thickened about 2 minutes more.

Divide the grits between 4 bowls and spoon shrimp and sauce over grits. Garnish with reserved bacon and chopped parsley.

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