Southern Art's Wild Caught Georgia Shrimp and Grits Recipe

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.  

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...