Heavenly Shrimp & Parmesan Grits

READY IN: 50mins
Recipe by Christy Luster

For my mom's birthday this year I wanted to make something special for her. After searching tons of cookbooks for the "just right" combination of shrimp and grits I have developed this concoction with the help of the Tabasco cookbook and the Best of Bayou Cuisine. Happy Birthday Mom!

Top Review by Luby Luby Luby

Great dish! I used 2 Tbsp butter (for flavor) and 2 Tbsp olive oil. I sauteed the mushrooms until soft then added all ingredients except the shrimp. I simmered for about 3 minutes, added shrimp and sauteed until the shrimp were pink then added the scallions. It is true about the milk overflowing onto the stove and it does make quite a mess.

Ingredients Nutrition


  1. Parmesan Grits:.
  2. Bring milk and broth to a boil.
  4. Add grits and cook according to package directions.
  5. Remove from heat and stir in the cheese and the Tabasco.
  6. (If you prefer firmer grits: Add to the above 1 cup milk, and 2 large beaten eggs; then bake for at 350 for 30 minutes).
  7. Shrimp:.
  8. Heat large skillet until very hot, add olive oil.
  9. When oil is thoroughly heated, toss in shrimp to cover bottom of pan.
  10. Before stirring, season with salt and pepper (this will season shrimp in particular, but the rest of the dish as well).
  11. Stir until shrimp begin to turn pink all over (let pan return original hot temperature).
  12. Stir in minced garlic and mushrooms.
  13. Add lemon juice and wine, stir for 30 seconds or until everything is well coated.
  14. Toss in sliced scallions and stir for about 20 seconds.
  15. Serve over grits!

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