Recipe September 4th: Shrimp and Grits - ABC 33/40 - Birmingham News, Weather, Sports

Recipe September 4th: Shrimp and Grits

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Shrimp and Grits

Makes 4 servings


  • 4 cups water
  • 2 cups heavy cream
  • Salt
  • Freshly ground black pepper
  • 1 cup stone-ground grits  
  • 3 tablespoons butter
  • 1 pound large shrimp, peeled and deveined
  • juice from 1 lemon
  • ½  cup of white wine
  • ½ cup fresh chopped parsley
  • 1  cup thinly sliced scallions
  • 1 cup diced tomatoes
  • 2  large garlic cloves, minced
  • Creole Seasoning


In a heavy-bottomed saucepan, bring water, 1tbsp butter, and 1 cup heavy cream up to a boil. Turn down to low; while simmering whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 20-30 minutes or until grits are done. Season, to taste, with salt and pepper.

Take shrimp and sprinkle Creole seasoning over them.   Heat a large sauté pan over medium-heat. Melt butter, add garlic, shrimp, and sauté until shrimp turn pink and tail curls up (about 3 min). Deglaze the pan with white wine and lemon juice then add parsley and heavy cream to finish shrimp and sauce.  Season, to taste, with salt and pepper.

Spoon grits into a serving bowl add shrimp mixture over the top and garnish with tomatoes and scallions. 

Serve immediately and enjoy.