Creamy Shrimp and Grits

Recipe from

Coastal Living


2 tablespoons butter
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 cup chicken broth
1 cup heavy whipping cream
1 cup water
1 cup stone-ground yellow grits
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup butter, divided
1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped shallots
1 teaspoon chopped fresh thyme
2 3/4 pounds large shrimp, peeled and deveined (about 64 shrimp)
8 ounces verjuice or dry white wine*
1/2 cup fresh lemon juice
1/2 cup finely chopped tomato
1 tablespoon chopped fresh parsley
Garnishes: julienned prosciutto, crumbled cooked bacon, chopped fresh chives


Melt 2 tablespoons butter in a large saucepan. Add garlic and 1 tablespoon thyme; sauté 1 minute. Add broth, whipping cream, and 1 cup water. Bring to a boil; whisk in grits. Reduce heat to low; cook 10 minutes or until done, stirring occasionally. Season with salt and pepper. Keep warm.

Melt 2 tablespoons butter in a large skillet. Add celery and next 3 ingredients; sauté 30 seconds. Add shrimp, and cook 7 minutes. Remove shrimp from skillet. Add verjuice, and cook 6 minutes over medium heat or until most liquid has evaporated, stirring to loosen browned bits.

Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time. Stir in lemon juice, tomato, and parsley. Serve over grits. Garnish, if desired.

*Verjuice is an acidic, sour liquid made from grapes. It's used like lemon juice or wine to heighten flavor.

Chef Chris Hastings,

Hot and Hot Fish Club, Birmingham, Alabama,

Coastal Living

July 2003
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