Southern Art's Wild Caught Georgia Shrimp and Grits Recipe

Sara Hanna


  • 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

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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


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:

1,029 calories

Dietary restrictions:

Low Carb Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 243g 374%
  • Carbs 23g 8%
  • Saturated 131g 653%
  • Fiber 4g 15%
  • Trans 7g
  • Sugars 4g
  • Monounsaturated 67g
  • Polyunsaturated 15g
  • Protein 463g 926%
  • Cholesterol 3,240mg 1,080%
  • Sodium 5,919mg 247%
  • Calcium 4,374mg 437%
  • Magnesium 711mg 178%
  • Potassium 4,519mg 129%
  • Iron 11mg 61%
  • Zinc 41mg 276%
  • Phosphorus 5,759mg 823%
  • Vitamin A 1,675µg 186%
  • Vitamin C 30mg 50%
  • Thiamin (B1) 0mg 31%
  • Riboflavin (B2) 2mg 140%
  • Niacin (B3) 5mg 24%
  • Vitamin B6 1mg 29%
  • Folic Acid (B9) 207µg 52%
  • Vitamin B12 5µg 86%
  • Vitamin D 5µg 1%
  • Vitamin E 6mg 28%
  • Vitamin K 354µg 442%
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