Low Country Shrimp and Grits

Total Time
Prep 15 mins
Cook 30 mins

I made this recipe after reading a number of shrimp & grits recipes, and not finding one that incorporated all the flavors I wanted, made my own. It turned out quite nicely, so I'm sharing. The sauce is light in terms of volume, rather than being like a soup, and has a lot of different flavors packed into it.

Ingredients Nutrition


  1. For the grits, bring the water and heavy cream to a boil in a medium pot.
  2. Whisk in the grits, salt, and pepper.
  3. Reduce the heat to medium, place the butter on top of the grits, and cover. Continue cooking for about thirty minutes, stirring frequently.
  4. For the shrimp, heat the oil and garlic in a large sauce pan.
  5. Saute the onion, green onion, and tomato with salt and pepper over medium heat until the tomato is softened.
  6. Add the shrimp and pour the lemon juice, paprika, and parsley over them. Cook thoroughly.
  7. Add the heavy cream and hot sauce and simmer for a few minutes, allowing the cream to absorb the flavors. Serve over the grits.
Most Helpful

Used canned San Marzano tomatoes (2 or 3 with some of the sauce in the can), folded a little Gouda into the grits at the end, one shallot 'toe' instead of onion or green onion. Nice!!

angelam1029 June 18, 2012

Easy enough to make for breakfast (had the shrimp peeled & deveined in the fridge). Used about 3 T butter instead of the 1/2 cup & added cream to grits for creaminess. Used 8 pieces of bacon & the resultant fat (about 3 T instead of the olive oil - it is breakfast! LOL). Otherwise made as directed using 1/4 t white pepper, 1/4 t black pepper, 1/2 t cayenne pepper & the paprika. Whoooeee! It was fantastic & on the table in under 20 minutes!

Buster's friend November 20, 2009

Wonderful flavor combination. I peeled and seeded the tomato before dicing. Simmered the sauce uncovered after adding the 1/4 cup cream til the cream was reduced and sauce thickened. Thanks for sharing.

L DJ May 15, 2009