Top Rated Shrimp and Grits Recipes

Shrimp and Grits Dip
Easy, cheesy, and loaded with shrimp — who doesn’t want to dig into that bowl of dip? This quick and easy recipe from Every Day with Rachel Ray is a guaranteed crowd-pleaser and comes together with just a handful of ingredients in about 15 minutes.Click here for more of our best dip recipe.
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4.5

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
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4.5

Mexican Shrimp and Grits
This Mexican-inspired twist on a traditional Southern comfort dish is perfect for brunch, lunch, or dinner. Pleasantly chewy hominy stands in for the usual grits, and Mexican chorizo and poblano pepper lends a bit of heat and smokiness to the broth for this dish.
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by
possumqueen
This is a well-seasoned savory Shrimp and Grits recipe.
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by
martsalmon
Ingredients: Ingredients For the grits: 3 cups milk 3 cups heavy cream 1 cup stone-ground white cornmeal 2 tablespoons unsalted butter Kosher salt Freshly ground black pepper For the shrimp: 2 tablespoons extra-virgin olive oil 1 medium white onion, ...
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Kristen Williams
The secret ingredient in this version of this southern classic? Evaporated milk.
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by
gmgaston
Ingredients: Cheddar grits: • 1/2 cup quick-cooking grits • 11/4 cups chicken stock • 11/4 cups heavy cream • 4 ounces shredded Cheddar cheese • pinch of kosher salt • pinch of fresh black pepper Shrimp: • 12 shrimp, raw • pinch of kosher salt • ...
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Texas_Chef_09
Ingredients: 1 pound medium fresh shrimp, shells left on 6 cups water 1 teaspoon salt, divided 3/4 cup white grits 3 tablespoons butter 6 ounces pepper jack Velveeta cheese, cubed 1/2 pound chorizo sausage, casings removed 3 tablespoons olive oil, ...
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mystic_river1
This is the traditional South Carolina breakfast staple. Yellow or white grits are your preference.Truly delicious easy and fast...especially if you peel and refrigerate the shrimp the day before.
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Irene Smith, Covington, Georgia, Southern Living APRIL 2005
Prep: 20 min., Cook: 15 min. Leave the tails on the shrimp you use as a garnish for an attractive presentation.
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www.epicurean.com
Bring 5 c. water to a boil and cook the shrimp 3-5 minutes, until pink. Drain and rinse in cold water; peel and devein. Bring 3 1/4 c. water to a boil with the salt and stir in the grits. Cover, reduce heat, and simmer for 10 minutes. Remove from ...
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bsherrill
Ingredients: 1 Pound Large Raw Shrimp, peeled and deveined* 1 Cup Heavy Cream 2 Cups Water 1 1/2 Cups Hot Stock (shrimp, chicken, or vegetable) 1/4 Cup Butter Salt and Black Pepper to Taste 1 Cup Stone-ground Grits** 3 Tablespoons Fresh Lemon Juice ...
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