Southern Art's Wild Caught Georgia Shrimp and Grits Recipe

Sara Hanna

Ingredients

  • 3 Pounds  fresh wild shrimp, heads on
  • 1 Cup  stone-ground grits
  • 3 Tablespoons  Vermont butter
  • 2 Cups  shredded, aged Cheddar cheese
  • Andouille sausages, sliced
  • 2 Tablespoons  chopped parsley
  • 1 Cup  sliced scallions
  • clove garlic, chopped
  •   Salt and pepper, to taste

More Recipes

by Art Smith

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:

722 calories

Dietary restrictions:

Low Carb Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Alcohol Free

Daily value:

36%

Servings:

4
  • Fat 236g 363%
  • Carbs 50g 17%
  • Saturated 138g 691%
  • Fiber 4g 15%
  • Trans 1g
  • Sugars 5g
  • Protein 144g 288%
  • Cholesterol 683mg 228%
  • Sodium 4,300mg 179%
  • Calcium 3,640mg 364%
  • Magnesium 192mg 48%
  • Potassium 1,113mg 32%
  • Iron 7mg 37%
  • Zinc 18mg 117%
  • Phosphorus 2,746mg 392%
  • Vitamin A 7,695IU 154%
  • Vitamin C 30mg 50%
  • Thiamin (B1) 0mg 30%
  • Riboflavin (B2) 2mg 121%
  • Niacin (B3) 5mg 27%
  • Vitamin B6 1mg 36%
  • Folic Acid (B9) 170µg 42%
  • Vitamin B12 5µg 82%
  • Vitamin D 5µg 1%
  • Vitamin E 3mg 16%
  • Vitamin K 348µg 435%
  • Fatty acids, total monounsaturated 72g
  • Fatty acids, total polyunsaturated 11g
See detailed nutritional info Have a question about nutritional data? Let us know.

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