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


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.  


Calories per serving:

864 calories

Dietary restrictions:

Low Carb Sugar Conscious

Daily value:



  • Fat 40g 62%
  • Carbs 36g 12%
  • Saturated 20g 101%
  • Fiber 3g 12%
  • Trans 1g
  • Sugars 1g
  • Monounsaturated 12g
  • Polyunsaturated 3g
  • Protein 90g 180%
  • Cholesterol 648mg 216%
  • Sodium 1,088mg 45%
  • Calcium 643mg 64%
  • Magnesium 163mg 41%
  • Potassium 1,193mg 34%
  • Iron 4mg 23%
  • Zinc 7mg 49%
  • Phosphorus 1,100mg 157%
  • Vitamin A 254µg 28%
  • Vitamin C 10mg 17%
  • Thiamin (B1) 1mg 40%
  • Riboflavin (B2) 0mg 27%
  • Niacin (B3) 3mg 15%
  • Vitamin B6 0mg 11%
  • Folic Acid (B9) 111µg 28%
  • Vitamin B12 1µg 12%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 5%
  • Vitamin K 118µg 147%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.