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+ servings

Shrimp and Grits

Sue Lau
No ratings yet
Prep Time 25 mins
Cook Time 35 mins
Course brunch, Main Dish
Cuisine American, Creole, Southern
Servings 3



  • 1 pound large shrimp (peeled and deveined)
  • 1 red bell pepper (diced)
  • 1 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 tablespoon minced fresh Italian parsley
  • 1 teaspoon minced mint leaves
  • 2 tablespoons olive oil
  • 1/3 cup dry white wine
  • 2 cups whole canned tomatoes (chopped)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon each salt and black pepper
  • 3/4 teaspoon Cajun spice


  • 2 cups water
  • 3/4 cup regular grits (not instant)
  • 1/4 teaspoon salt
  • 6 tablespoons butter
  • 1/2 cup milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 1-1/2 teaspoon Tabasco sauce or Louisiana pepper sauce



  • Saute bell pepper, onions, garlic, parsley and mint in oil until the onions become translucent.
  • Stir in the wine, tomatoes, Worcestershire sauce, salt and pepper, and Cajun spice, bringing to a boil.
  • Reduce heat, cover and simmer for 15 minutes low heat.
  • Stir in the shrimp and cook a few minutes more, or until shrimp curl and become opaque.
  • Keep shrimp mixture warm (a one quart crockpot is excellent).


  • Bring water and salt to a boil; stir in grits.
  • Remove pan from heat and rest, covered, for 15 minutes.
  • After resting, stir in butter, milk, garlic, white pepper and Tabasco.
  • Bring to a boil, then reduce heat to low and cook for about 10 minutes more, whisking and stirring frequently to prevent lumps.
  • Serve shrimp over grits.


From the kitchen of palatablepastime.com
Keyword Shrimp recipes
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