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Shrimp and Grits

Shrimp and Grits

Serves: 4

Hands On Time: 

Total Time: 


3 cups whole milk
1 1/2 cups water
1 1/2 cups grits
1/4 cup plus 2 tablespoons heavy cream
3 tablespoons butter
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil
1 medium onion, halved lengthwise and thinly sliced
Salt and freshly ground black pepper
1 pound shrimp, peeled and deveined
1/4 cup sliced roasted red pepper
1 garlic clove, finely chopped
1/2 teaspoon crushed red pepper flakes
1/4 cup cream sherry
1 tablespoon butter
1 teaspoon chopped fresh parsley


To make grits: In a small saucepan, bring the milk and water to a boil. Whisk in the grits and cook, stirring constantly, until thickened and cooked through, 30 to 45 minutes. Whisk in the heavy cream, butter, season with salt and pepper, and keep warm.

Meanwhile, make the shrimp. In a skillet over medium heat, heat olive oil. Add the onion and a dash each of salt and pepper. Cook, stirring occasionally, until onions are caramelized to a golden brown, about 30 minutes (this is a slow caramelization but you can cook them in less time). Remove onions from the pan and set aside.

Increase the heat to high and add the shrimp. Cook for 30 seconds, then turn shrimp and add the carmelized onion, red pepper, garlic and red pepper flakes. Cook for 30 seconds to 1 minute, until the shrimp is mostly pink, then add the cream sherry (be careful of flare-ups). Reduce the sherry by half, about 1 minute, and add the butter and parsley. Remove from heat and season to taste with salt and pepper.

Serve over warmed grits.


Per serving, entire recipe: 645 calories (percent of calories from fat, 39), 34 grams protein, 60 grams carbohydrates, 2 grams fiber, 27 grams fat (13 grams saturated), 240 milligrams cholesterol, 1,180 milligrams sodium.

About the recipe

The surprise twist in executive chef Andrew Smith's shrimp and grits is the cream sherry he uses to deglaze the pan. Taylor's cream sherry, to be exact. "You've got a little sweetness from the sherry and the sweetness from the red pepper and caramelized onions," he said. "It's a real nice take on shrimp and grits, and yet at the same time, it's familiar."

Total time listed above includes 1 hour of prep time for the grits. Be sure to have all your ingredients ready to go (and the grits prepared) before you put shrimp to pan. It cooks quickly.

We used Logan Turnpike Mill's Stone Ground Grits in this recipe. 

Recipe courtesy of Atkins Park in Atlanta, Ga.