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:

1,130 calories

Dietary restrictions:

Low Carb Sugar Conscious

Daily value:

57%

Servings:

4
  • Fat 62g 96%
  • Carbs 37g 12%
  • Saturated 33g 165%
  • Fiber 3g 12%
  • Trans 2g
  • Sugars 2g
  • Monounsaturated 17g
  • Polyunsaturated 4g
  • Protein 106g 212%
  • Cholesterol 715mg 238%
  • Sodium 1,510mg 63%
  • Calcium 1,086mg 109%
  • Magnesium 181mg 45%
  • Potassium 1,243mg 36%
  • Iron 4mg 23%
  • Zinc 10mg 64%
  • Phosphorus 1,410mg 201%
  • Vitamin A 426µg 47%
  • Vitamin C 10mg 17%
  • Thiamin (B1) 1mg 41%
  • Riboflavin (B2) 1mg 43%
  • Niacin (B3) 3mg 15%
  • Vitamin B6 0mg 12%
  • Folic Acid (B9) 128µg 32%
  • Vitamin B12 1µg 21%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 8%
  • Vitamin K 119µg 149%
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