Shrimp and Grits

It's shrimp AND grits.
Prep: 30
Cook: 20
Serves: 4


  • x cups chicken stock – follow instructions for grits
  • 2 cups heavy cream
  • 2 1/2 cups raw yellow grits
  • 2 teaspoons old bay
  • 2 cups shredded white new york aged cheese
  • 1 pound peeled shrimp 30-40 count
  • 1 cup dice tomatoes
  • 1 teaspoon white pepper
  • 1/4 cup grean onions
  • 1/4 pound button whipped with 1 tablespoon hot sauce
  • 1 teaspoon salt


  1. In a sauce pot over high heat, bring the chicken stock to a simmer
  2. then add the cream, grits, and seafood seasoning.
  3. Reduce the heat to medium-low and continue to cook until the mixture has thickened and all the liquid has been absorbed, 15 to 20 minutes.
  4. Reduce the heat to low, add the cheese, and stir thoroughly to blend, 4 to 5 minutes.
  5. Remove the grits from the heat and keep warm. In a saute pan over medium heat, add the grapeseed oil and shrimp, and cook, stirring, until the shrimp are faint pink in color, 4 to 5 minutes.
  6. Add the tomatoes, salt, white pepper, and green onions and cook for an additional 2 minutes.
  7. Turn the heat off and add the flavored butter.
  8. Allow the butter to melt and coat the shrimp, then remove the pan from the stove.
  9. Divide the grits among the plates and spoon the shrimp-tomato mixture over the top and serve.