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Divide grits among 2 serving plates. Line plate edges with shrimp (10 shrimp per serving). Pour sauce over grits. Garnish with green onion tops. For a great wedding idea, use martini glasses to serve shrimp and grits, with the grits on the bottom and shrimp and sauce on top.
- Bubba's Shrimp & Grits
Serve the shrimp gravy over grits. Tip: For creamier grits,...
- Kardea's Charleston Shrimp and Grits
Serve hot shrimp mixture over grits. A classic low-country...
- Bubba's Shrimp & Grits
Serve the shrimp gravy over grits. Tip: For creamier grits, add a small amount of heavy cream. A classic low-country dish with shrimps and a savory gravy.
These classic Shrimp and Grits are simply delicious. In a large saucepan, combine 2 cups water and cream. Bring to a boil over medium-high heat. Gradually add grits, whisking to combine. Reduce heat to low, and simmer, uncovered, stirring often, for 20 to 25 minutes or until grits are done. Remove from heat. Stir in salt and pepper.
Serve hot shrimp mixture over grits. A classic low-country dish with fresh shrimp and creamy grits.
Serve shrimp and sauce over grits, and top with green onion. Shrimp and grits originated as a humble, filling breakfast for fisherman, called simply “breakfast grits.” It didn’t become a “fancy” lunch and dinner dish until the 1980s when it was written about in The New York Times.
Two favorite Southern foods come together for a quick meal anytime in this Shrimp and Creamy Cheddar Grits recipe. For shrimp: In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from skillet, and let drain on paper towels, reserving 2 tablespoons drippings in skillet.
In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in cheese, parsley, and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated Cheddar. Broil 5 minutes, or until lightly browned and heated through. Got a question? Share it with the community!
