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Shrimp and Grits


  • 36 (21/25) Shrimp, cleaned and deveined
  • 2 Cups Water
  • 2 Cups Milk
  • ½ t Salt
  • 1 Cup Regular Grits
  • 3 T Butter
  • 1 T Chopped Chives


  • Heat 1 T Canola oil in a small saute pan over medium heat. Sear shrimp on both sides until golden brown. Season with Sea Salt and finish with unsalted butter.
  • In same pan over medium heat bring Water, Milk and Salt to a boil. Slowly add Grits whisking constantly to avoid lumps. Cook covered over low heat for 15 minutes, stirring frequently. Remove from heat, stir in butter, and season with salt and pepper. 
  • Fill Cornbread Spoon bowl with a small dollop of grits, top with shrimp, and garnish onto cutlery with Chives.