Southern Art's Wild Caught Georgia Shrimp and Grits Recipe

Staff Writer
Southern Art's Wild Caught Georgia Shrimp and Grits Recipe
Sara Hanna

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

4
Servings
814
Calories Per Serving
Deliver Ingredients

Ingredients

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

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.  

Southern Shopping Tip

Southern food is a mixture of Native American, Creole, and European influences. Staples of this comfort food include corn (in all its forms), honey, chicken, pork, and seafood, all easily found at any neighborhood grocery store.

Southern Cooking Tip

Southern and comfort food is often rich and heavy, be sure to include lots of greens and vegetables with these dishes.

Nutritional Facts

Total Fat
42g
64%
Sugar
1g
N/A
Saturated Fat
21g
100%
Cholesterol
529mg
100%
Protein
68g
100%
Carbs
39g
13%
Vitamin A
430µg
48%
Vitamin B12
4µg
75%
Vitamin B6
0.8mg
37.6%
Vitamin C
7mg
12%
Vitamin D
1µg
N/A
Vitamin E
5mg
27%
Vitamin K
89µg
100%
Calcium
602mg
60%
Fiber
3g
12%
Folate (food)
115µg
N/A
Folate equivalent (total)
202µg
51%
Folic acid
51µg
N/A
Iron
3mg
16%
Magnesium
118mg
29%
Monounsaturated
12g
N/A
Niacin (B3)
9mg
45%
Phosphorus
1198mg
100%
Polyunsaturated
4g
N/A
Potassium
649mg
19%
Riboflavin (B2)
0.5mg
29%
Sodium
2606mg
100%
Thiamin (B1)
0.7mg
44.2%
Trans
1g
N/A
Zinc
6mg
41%

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