Shrimp and Grits with Succotash

Chef Norman's Shrimp and Grits with Succotash is as pleasing to the palate as it is appealing to the eye – no surprise that it's a real hit on the Florida panhandle. I agree with John, who says that Shrimp and Grits with Succotash "is well suited for home cooks and the ingredients are fairly flexible. The tasso ham can be substituted with any spicy sausage such as andouille. Any type of tomatoes and any type of beans can be used." John insists on using stone-ground grits because they have "the flavor and aroma of fresh corn."

Yield: Makes 4 servings.
Recipe from Oxmoor House

More From Oxmoor House


  • 4 cups water
  • 1 teaspoon salt
  • 1 cup uncooked stone-ground yellow grits
  • 1/2 cup unsalted butter, divided
  • 1/4 cup (1 ounce) freshly grated Parmesan cheese
  • 2 tablespoons olive oil, divided
  • 3/4 cup fresh lima beans
  • 1/4 cup chopped onion
  • 2 tablespoons chopped celery
  • 2 tablespoons chopped carrot
  • 1/2 cup water
  • 3/4 cup fresh corn kernels
  • 24 large raw shrimp, peeled and deveined
  • 1/2 cup diced tasso ham
  • 1/4 cup diced shallot
  • 2 tablespoons white wine
  • 3/4 cup grape tomato halves
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon Tabasco sauce
  • Salt to taste
  • Ground white pepper to taste


  1. Bring 4 cups water and 1 teaspoon salt to a boil in a medium, heavy saucepan; gradually whisk in grits. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often. Remove from heat, and add 1/4 cup butter and Parmesan cheese, stirring until cheese melts; cover and keep warm.
  2. Heat 1 tablespoon oil in a sauté pan or large skillet over medium-high heat; add lima beans, onion, celery, and carrot; sauté 2 minutes. Add 1/2 cup water; cover, reduce heat, and simmer 15 minutes. Add corn; cook, uncovered, 3 to 5 minutes. Remove vegetables from pan; keep warm.
  3. Add remaining 1 tablespoon oil to pan, and heat; add shrimp, and cook 1 to 2 minutes on each side. Add ham and shallot; cook 2 minutes. Add white wine, and cook to deglaze pan (stirring to loosen particles from bottom of skillet). Add lima bean mixture and tomato halves to pan. Cook 1 to 2 minutes or until heated through. Stir in remaining 1/4 cup butter, lemon juice, and Tabasco sauce; season to taste with salt (about 1/4 teaspoon) and white pepper. Serve shrimp and succotash over hot grits.
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