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Anne Byrn's Favorite Shrimp and Grits

Serves: 4
Hands On Time: 
Total Time: 


1 pound shrimp, peeled, deveined and tails removed
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Pinch cayenne pepper
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 cup finely chopped onion
1/2 cup finely chopped red bell pepper
3 cups water
1 cup heavy cream
1/2 teaspoon hot sauce, or to taste
1 cup white or yellow stone-ground grits
1 to 1 1/2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese


Heat the oven to 375 degrees.

In a medium bowl, combine the shrimp, olive oil, garlic and cayenne. Season with salt and pepper, and toss to evenly coat the shrimp with the spice mixture.

In a large oven-proof skillet, melt the butter over medium heat. Add the onion and pepper and cook, stirring frequently, until softened, 5 to 7 minutes. Stir in the water, cream and hot sauce, increase the heat, and bring to a boil. Reduce the heat to low and whisk in the grits. Cook, stirring frequently, until the grits have thickened, about 5 minutes.

Remove from the heat and stir in the cheddar and Parmesan until melted. Arrange the shrimp in the middle of the grits mixture, pushing them down into the grits. Bake until the shrimp have just cooked through, 8 to 10 minutes. Serve warm.

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