Shrimp & Grits

Last week I posted a drool-worthy photo of one of my cousin’s favorite meals:


This week I decided to finally post the recipe.  Yes, I am alive.  I have been enjoying my time with the people I care about most and who make me laugh to tears.  Classes begin tomorrow for me and I needed time away to mentally prepare myself for the grueling, no sleep, long hour study sessions.  That does not go without mentioning me being stressed to the max and not having enough time for the people around me.  Yikes bikes.

On a positive note, this recipe, shall you make it, is enough for you to understand why it is a favorite.  It is much more simple than what you think and can be whipped together ahead of time.  Bonus!

I have to warn you…there are LOTS of photos missing from when I made this.  I whipped this up while my cousin and best friend were about 10 minutes away and by the time it came to make the sauce they were here and I was too busy chatting and catching up to snap photos of the sauce.  You get the idea.  Throw a little this and a pinch of that in a pan and – wahlah! ;)

Shrimp & Grits
Recipe type: Main Dish
Soft, cheesy grits are piled with shrimp in a mouthwatering spicy sauce. Comfort food at its best.
For Grits
  • 2 c vegetable broth
  • 1 c yellow stone ground cornmeal
  • 2 c shredded sharp cheddar cheese
  • 1 c soy creamer
For Shrimp
  • 1 lb shrimp, no shells or tails and cleaned
  • ½ lemon, juiced
  • ¼ c chopped parsley
  • 1 clove garlic
  • 1 tbls bay seasoning
  • salt & peper
For Sauce
  • 1 onion, chopped
  • 2 bell peppers, chopped
  • 2 tbls butter
  • 3 tbls flour
  • 1 tbls garlic
  • 1 c vegetable broth
  • 1.5 c soy creamer
  • salt & pepper
  • 1 tsp paprika
  • 1 tsp red pepper flakes
  • 1 tsp cayenne
  • 2 tbls bay seasoning
For Grits
  1. Bring vegetable broth, salt, and pepper to a boil
  2. Add cornmeal and whisk until thick
  3. Add creamer and cheese and bring back to boil until cheese is melted
For shrimp
  1. Combine ingredients in bowl and set aside
For Sauce
  1. Saute peppers, garlic, and onions
  2. Add Shrimp and cook through and set onion mixture aside in bowl
  3. Add butter to pan and melt
  4. Add flour and whisk until flour mixture bubbles
  5. De-glaze pan with vegetable broth
  6. Add in onion mixture and soy creamer
  7. Add salt, pepper, paprika, red pepper flakes, cayenne, and bay seasoning
  8. Bring to boil
  1. Spoon layer of grits into bowl
  2. Top with shrimp mixture
  3. Garnish with chopped green onions


Add cornmeal to boiling liquid and stir until thick and bubbly [note: will splatter!]:

photo 1

Pour soy creamer into grits:

photo 2

Add grated sharp white cheddar:

photo 3

Prepare veggies:

photo 4


photo 5

Add shrimpies:

photo 6

Remove seafood mixture from pan and begin to make sauce:

photo 7

Top grits with shrimp mixture and garnish with fresh green onions:

photo 8


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  1. Ahhhh the sauce on this looks so good, Christina!!! I love it! Looks straight out of a restaurant…

  2. Can you believe that I’ve never made grits? I even lived in Tennessee for a short period of time. You make it sound so easy, I’m going to have to give it a try!

  3. YUM! I’m in the south and I love grits! There is definitely an art to it though…and slow cooker grits are HIGHLY reccommended :) I love your blog! I am a fellow health nut over at . Come visit!

  4. Nice,Christina! Despite what Alton Brown says, grits and polenta and grits are not always the same.I make polenta often and yours is close. I will really try it your way!


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