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Recipe : Entry # 1623
Stephanie Huffaker
Recipe Title
Shrimp and Grits
Recipe Theme
Main Dishes
Central Alabama EC
4 chicken broth
1 cup quick-cooking grits, uncooked
2 garlic cloves, minced
1/2 medium onion, chopped
1 pound small shrimp, peeled and cleaned, veins removed
2 tablespoons butter
1 cup shredded cheddar cheese
1 can diced tomatoes, drained
1 teaspoon Worcestershire sauce
1/2 teaspoon red pepper flakes
Start by putting the broth, salt and grits in the pot. Most of the cooking needs to happen to these three ingredients. Cook on low for 6-8 hours. Sauté the onion and garlic in the 2 tablespoons butter until it’s all tender. Then add the shrimp for another 4-5 minutes of sautéing or until the shrimp are no longer pink. Add this mixture to the grits along with the cheese, red pepper flakes and can of diced tomatoes. Cook for another hour on low.  If you want to spice it up a bit, add a few drops of tobasco sauce.