Girls Raised In The South...G.R.I.T.S! How appropriate! Shrimp and grits is not only a Southern staple, but a favorite comfort food. It's warm and creamy and listed on our menu at least monthly. There are literally thousands of ways to prepare grits, but this is one of my absolute favorites that you can truly enjoy for breakfast, lunch or dinner...although be warned, it's kicked up a notch from mom's classic recipe. Adding multiple cheese, and cooking the grits in chicken stock instead of water makes a huge difference in taste and flavors. Enjoy! —ChefBirdsong
yellow stone ground grits
fresh cracked pepper
Julienned Red & Green Bell peppers
Julienned Mixed Red and Vidalia onion
extra Virgin Olive oil
Extra Jumbo Shrimp, Peeled & Deveined
Salt & pepper to taste
Additional fresh parsley for topping
Diced Fresh Tomatoes
In This Recipe
Prepare grits according to package directions except replace water with equal parts chicken stock for the cooking liquid.
When grits are cooked, add all cheeses, creams, 1 tsp.salt & pepper. Mix well until extra creamy. Keep warm.
Place bell peppers, onions and garlic in a saute pan with 3 tbsp. olive oil and saute until crisp tender. Set aside, but keep warm.
Rinse and dry your shrimp and place flat on a baking sheet. Drizzle with remaining olive oil, lemon juice and sprinkle with salt, pepper, fresh parsley and paprika.
Bake shrimp at 425 until pink, about 5-7 minutes. Timing will vary depending on actual size of the shrimp, so watch carefully to not overcook.
Serve by filling your bowl with grits, adding two-three slices of fresh diced tomato, then topping with the sauteed peppers and onions, then topping with shrimp. Sprinkle with fresh parsley or additional cheese. Serve hot.