Recipe: Shrimp & Grits

by ELYSIAN Magazine

A Southern staple – fit for a president



1 cup Colonial Mill yellow grits

3 cups chicken stock

1 tsp salt

8 oz. cream cheese

½ cup heavy cream

½ stick of butter


In a medium stock pot, add chicken stock and salt and bring to boil on medium-high heat, whisk in grits and turn down to medium-low, cover, stirring occasionally for 10-15 minutes.

Add cream cheese, heavy cream and butter. Set aside.

Shrimp sauce


3 strips bacon

½ sweet onion diced

½ red pepper diced

4 tbsp all purpose flour

2 tbsp butter

1 cup of beer or white wine

½ cup cream

Salt and ground pepper to taste

1 lb large fresh peeled SC shrimp

½ cup diced fresh tomatoes

Finely chopped parsley.


Render bacon on medium-high heat in a big sauté pan — drain half of the grease — save bacon to crumble on top.

Add butter to pan and sauté onion and peppers about 3-4 minutes.

Whisk in flour, stirring constantly to make a roux to a nutty brown color.

Whisk in wine or beer and cream and bring to a good simmer. Salt and pepper to taste.

Add raw shrimp and cook until the shrimp are pink and done, about 3-5 minutes. Don’t overcook them!

Spoon grits into serving dish.

Ladle shrimp sauce over grits and crumble bacon, diced tomatoes and a little parsley on top.

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