Shrimp and Grits
By Tiffany Crenshaw
This is my go-to dish whenever friends visit the South and insist they don’t “do” grits. It never fails—those same skeptics are usually the ones calling me the next day asking for the recipe. When we hosted a large go-live in my hometown, I invited our project managers, engagement manager, and all of my leads over for dinner and served this very dish. Every now and then I hear from one of them sharing their own shrimp and grits story. So from my Southern table to yours—enjoy!
Ingredients
1 ½ LB Medium Peeled Shrimp (tails on or off)
1/4 Cup Butter, melted
1/8 Cup Worcestershire Sauce
1/8 Cup Lemon Juice
1 Large Clove Garlic, crushed
½ TBS Old Bay seasoning
½ TBS Coarsely Ground Pepper
½ TBS Cajun Seasoning
½ TBS Hot Sauce
Optional Bacon, one slice per guest and finally sliced green onions
Directions
- Combine ingredients in lightly greased, shallow pan. Toss shrimp to coat and arrange in a single layer. Bake at 350 for 5-10 minutes or until shrimp turns pink, stirring occasionally.
For Cheese Grits
2 Cups Uncooked, Regular Grits
3 Gloves Garlic, minced
1 LB Cheddar Cheese, Cubed
½ Cup Half and Half
1/3 Cup Butter
- Prepare grits per box, add ingredients and stir constantly to avoid lumps.
To Assemble
Divide grits onto warm plates, spoon shrimp over top then drizzle remaining sauce over each serving and garnish with green onions. or Crumble freshly prepared warm bacon on top if desired.
