Recipe Detail

Andy and Cindy's Shrimp and Grits

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Rating : 5

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Number of Servings:


  1. Shrimp
  2. 4 pounds - 16/20 shrimp, peeled and deveined
  3. 1/4 pounds - smoked bacon, diced
  4. 2 - large vine-ripe tomatoes or equal amount of cherry or grape tomatoes, diced 1/2-inch
  5. 1 - large bell pepper, seeded and diced
  6. 2 - large fresh jalapenos, seeded and diced
  7. 1/2 - medium red onion, diced
  8. 2 bunches - green onion, thinly sliced (use white and green of onion, reserving handful for garnish)
  9. 6 cloves - to 8 cloves fresh garlic, minced
  10. 1 - large shallot, minced
  11. 1 bunches - flat leaf parsley, minced
  12. 1 teaspoons - to 2 tsp. favorite blackening or Cajun seasoning
  13. 1/4 cups - dry white wine
  14. 1/2 cups - to 1 cup favorite stock (chicken or fish)
  15. 2 tablespoons - to 3 Tbsp. unsalted butter
  16. - salt and pepper, to taste
  17. Grits
  18. 1 1/2 cups - coarse ground yellow grits
  19. 6 cups - stock or water
  20. 4 tablespoons - unsalted butter
  21. 1/2 cups - to 1 cup heavy cream
  22. - salt, to taste


For grits:

Bring stock and butter to a hard boil in medium saucepan. Add grits and stir vigorously for about a minute, until grits bloom. Reduce heat to simmer; continue approximately 20-25 minutes, stirring every few minutes as to not stick to pan. Add cream to desired consistency. Grits should be thick enough to almost stand a spoon. Cover and keep warm. You may need to add a little liquid before you serve. Add white cheddar cheese if you like.

For Shrimp:
Render bacon in heavy bottomed large sauté pan until just crisp. Add peppers, onions, garlic, shallot, parsley and mix. Cook 1-2 minutes on medium high heat until tender. Add shrimp and blackening seasoning to taste, As shrimp begins to turn pink, add wine; reduce/denature by half. Add stock: reduce by half, cooking approximately 2 minutes. Add tomatoes. Reduce heat to simmer; finishing with butter to achieve nice nappe.

To serve, portion grits onto plate or bowl; evenly distribute shrimp mixture. Garnish with green onions. Enjoy!


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