Shrimp and Grits

It’s kind of a prerequisite- If you’re from the south you MUST love grits. When cooked properly they’re creamy, smooth, and O SO GOOD! Now I know I’ve given you an awesome grits recipe before. You can check it out HERE. But this is different. This is a dinner recipe. Yes, grits for dinner. But not just any grits, SHRIMP AND GRITS! It’s a delicious, salty combination of two of my favorite things. Give it a try. It’s easy, fast, gluten free, and cheap!

Shrimp and Grits



1lb. of medium shrimp, peeled and deveined

1 cup of slow cooking grits

1/4 cup of onion, diced

1 clove of garlic, minced

2 cups of water

1 cup of whole milk

1 tablespoon of butter

2 tablespoons of olive oil

1/2 cup of cheddar cheese



seafood seasoning, optional

celery tops, chopped


Season the shrimp heavily with salt, pepper and seafood seasoning. In a large pan, saute the shrimp in oil until lightly golden. The less you fidget with them, the quicker this will happen. Remove the cooked shrimp and allow them to rest on a paper towel. In the same pan, saute the onions for 1-2 minutes. Add the garlic and saute for an additional 30 seconds, as the garlic will burn easily. Add the water to the pan, scraping an drippings from the bottom to flavor the water. Add the grits and stir slowly, and constantly for 2 minutes on medium high heat. Add the milk, stir to combine, lower the heat to low, and cover for 10 minutes. Season with salt and pepper if needed. Remove from heat, stir in the cheese and butter, and top with the shrimp and celery tops.

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