Monday, September 9, 2013

Shrimp & Grits


Can you believe that I have lived in the south for over three years and never had grits until last night? They never appealed to me because they look like cream of wheat (yuck). Since I do love shrimp I figured shrimp and grits, a southern favorite, would be a great introduction for me. Rhonda McCanless shared this recipe on facebook a few weeks ago. Her family loved it and I can see why, it is fantastic! I didn't stray too far from the recipe. I added a little less mushrooms (Jeff isn't a fan of them cooked) and probably more green onion. The time frame of cooking was right on... the shrimp was done to perfection. I had all the ingredients chopped, measured and ready to dump in at just the right time. The sauce and grits melded together beautifully. I savored every bite.

Here is a link to the recipe: Shrimp and Grits

Seagrove potter neighbors, Meredith Heywood and Tom Gray both filled me on FB about the deliciousness of yellow grits. Tom even told me about a mill, not far from here, where you can have them ground to your liking. I think it's time for a field trip.

Y'all have a happy Monday!


  1. Those look delicious. It's been a long time since I've had any shrimp and grits but you now have me inspired.

  2. You know that man that follows me around is from the north- but he was introduced to grits while in Florida as a kid.
    He was the bigger fan when we married.
    With hands on instructions from my dear mother I can make you some fabulous grits.
    I have to check your recipe against mine.
    I have tried shrimp and grits many places when we travel.
    There is a place close by where I had some of the best I have eaten out.... we do love our grits.

  3. My wife is southern too....and introduced me to grits also! pretty versatile....

  4. Meredith, this recipe came from cooking light magazine, so it's probably a little lighter than a more traditional southern recipe.

  5. Beautifully presented and looks oh so delicious, but I am just wondering (shyly - I really should know). But what are grits, creamed cornmeal? Like shrimp on pasta but on a corn base instead? I'll have to learn all of this soon. I'm dipping my foot into grits with the hope of lots of southern gusto real soon.

  6. Linda, It's a great question! I didn't really know either. Here is what wikipedia says:

    They sort of have the pasta texture, with a corn flavor. they really picked up the spicy flavor in the shrimp sauce. I really didn't think I would like them.


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