Southern Art's Wild Caught Georgia Shrimp and Grits Recipe

Southern Art's Wild Caught Georgia Shrimp and Grits Recipe
Staff Writer

Sara Hanna

This recipe comes from Chef Art Smith's Atlanta restaurant, Southern Art. Featuring plenty of butter, chopped sausage, and scallions amongst the grits and shrimp, this savory dish is an update on a classic Southern staple. 

Click here to see 24 Southern Dishes That You Need to Know How to Make

Directions

Peel the shrimp and remove the heads and the veins. Rinse the shrimp and pat dry.

Make a quick stock by bringing the shrimp shells and 6 cups of water to a boil. Cook for 25 minutes to let the flavors develop, then drain.

Sautée the Andouille sausage in a large pan until browned, then add the shrimp.

Cook until the shrimp turn pink. Add the chopped parsley and garlic and cook for one minute. Add 1 cup of the shrimp stock and cook for two minutes, then add the sliced scallions.

Bring 4 cups of the shrimp stock to boil. Add the salt and pepper. Add the grits and cook for about 20 to 25 minutes until the stock is absorbed. Remove from heat and add the butter and cheddar cheese. Scoop the grits into a serving bowl. Add the shrimp stew on top and serve immediately.  

Nutrition

Calories per serving:

1177 kcal

Daily value:

59%

Servings:

4
  • Carbohydrate, by difference 52 g
  • Protein 100 g
  • Total lipid (fat) 65 g
  • Vitamin A, IU 704 IU
  • Vitamin A, RAE 195 µg
  • Vitamin B-12 7 µg
  • Vitamin B-6 2 mg
  • Vitamin D 1 IU
  • Vitamin E (alpha-tocopherol) 3 mg
  • Vitamin K (phylloquinone) 3 µg
  • Alanine 4 g
  • Arginine 4 g
  • Ash 13 g
  • Aspartic acid 6 g
  • Calcium, Ca 792 mg
  • Carotene, beta 34 µg
  • Cholesterol 270 mg
  • Choline, total 76 mg
  • Cryptoxanthin, beta 3 µg
  • Cystine 1 g
  • Fatty acids, total monounsaturated 26 g
  • Fatty acids, total polyunsaturated 6 g
  • Fatty acids, total saturated 28 g
  • Fatty acids, total trans 4 g
  • Fatty acids, total trans-monoenoic 3 g
  • Fiber, total dietary 3 g
  • Folate, DFE 3 µg
  • Folate, food 3 µg
  • Folate, total 89 µg
  • Glutamic acid 9 g
  • Glycine 4 g
  • Histidine 2 g
  • Iron, Fe 22 mg
  • Isoleucine 3 g
  • Leucine 5 g
  • Lutein + zeaxanthin 18 µg
  • Lysine 5 g
  • Magnesium, Mg 133 mg
  • Methionine 2 g
  • Niacin 26 mg
  • Pantothenic acid 3 mg
  • Phenylalanine 3 g
  • Phosphorus, P 1639 mg
  • Phytosterols 6 mg
  • Potassium, K 1444 mg
  • Proline 3 g
  • Retinol 192 µg
  • Riboflavin 2 mg
  • Selenium, Se 59 µg
  • Serine 2 g
  • Sodium, Na 2698 mg
  • Sugars, total 10 g
  • Thiamin 1 mg
  • Threonine 3 g
  • Tocopherol, gamma 2 mg
  • Tryptophan 1 g
  • Tyrosine 2 g
  • Valine 3 g
  • Water 334 g
  • Zinc, Zn 14 mg
Powered by USDA