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Shrimp and Grits


1-2 Pounds
Peeled and deveined
1 Cup
Tri-colored Bell Peppers
1 Cup
2 Teaspoons
1 Teaspoon
Dried or fresh
4 Cups
Substitute a cup of shrimp stock in place of milk
Salt,Pepper,Garlic Powder,Cayenne Pepper
To taste
Cook as directed
1 Cup
Corn starch
1 Teaspoon
Dissolve in a little cold milk

Preparation mode:

When people talk about making shrimp and grits, you are bound to eat so many variations that none are quite the same. I have seen some with a brown sauce, white and some with a yellow tint. Some people put bacon in theirs. My recipe is very simple but you will lick your lips for more. I always cook a large amount of the shrimp sauce because it taste really good and it freezes well. Sometimes I believe simple is better.



Begin by cooking your grits as you normally would. No special way to cook grits.  If you normally eat cheese in your grits, you can do that too. As for the sauce, you will need a stick of butter melted down.  Add your chopped onions,  tri-colored bell peppers,  fresh chopped garlic and parsley. Saute’ until tender for about 10 minutes over medium heat.  Add a cup of flour and stir in with seasoning. Cook together for a few minutes and then gradually start adding your milk. If you find the mixture is still thick, gradually add more milk. I will also add about a cup of shrimp stock to add to the flavor. If you don’t have shrimp stock, add more milk. To your sauce add 1-2 pounds of raw, peeled shrimp. There is no set amount, it’s however much shrimp you want to add. Add 1 heaping teaspoon of corn starch to a little cold milk and dissolve. Pour that into your mixture. It will give your sauce a nice glossy shine. Add salt, pepper, cayenne and garlic powder to taste. You want your sauce to have a salmon color.  Continue to cook on a low fire and simmer for about 5 minutes until sauce is smooth. Take off the stove and let the flavors gel together. Once your grits are cooked, add a generous amount of shrimp sauce on top. Garnish with shallots and serve hot.

Serves 6-8