Recipe: Shrimp and Scallops in Garlic Gravy Over Stone-Ground Grits

Southern Kitchen

Serves: 4

Hands On Time: 15 minutes

Total Time: 1 hour and 15 minutes


1 bulb garlic

Salt and freshly ground black pepper


1 1/2 cups water

1 1/2 cups milk

1 tablespoon butter

1 cup stone-ground grits

1 1/2 cups heavy cream, divided

Salt and freshly ground black pepper

Garlic Gravy 

1/2 cup red wine

1 sprig fresh thyme

2 cups chicken stock, preferably homemade

2 tablespoons all-purpose flour, dissolved in 1 tablespoon water

Salt and freshly ground black pepper

1 tablespoon oil

8 medium to large shrimp

8 medium to large sea scallops

1 tablespoon chopped chives


Heat oven to 350 degrees.

Sprinkle garlic head with salt and pepper and wrap in foil. Bake 30 to 40 minutes, or until soft.

To make the grits: Meanwhile, in a large saucepan, combine water, milk and butter over medium-high heat. Bring almost to the boiling point. Stir in grits. Reduce heat to maintain a simmer for 20 to 30 minutes or until grits are soft, stirring frequently. Add 1/2 cup of the cream, and salt and pepper to taste.

To make the gravy: In a medium saucepan, combine red wine and thyme. Add the roasted garlic and cook, over medium heat, until reduced by 2/3. Add chicken stock and whisk in flour-and-water mixture; continue cooking until reduced by 1/3. Add remaining 1 cup cream and bring to a simmer, stirring. Simmer for a few minutes to reduce slightly. Strain and season to taste with salt and pepper.

Heat oil in a large skillet or sauté pan over medium heat. Add shrimp and scallops and cook until halfway done. Add garlic gravy to pan and cook until shrimp and scallops are just cooked through. Serve at once over hot grits in a bowl and garnish with chives.

About the recipe

This wonderful dish of shrimp and scallops in a rich, creamy brown sauce served over grits is an example of how to work culinary magic on contemporary Southern cuisine.

Recipe courtesy of South City Kitchen in Atlanta, Ga.