Shrimp and Grits from the Wall Street Journal

Use Pencil Cob Grits, sold at, in this classic take on the Southern standby from Trevor Higgins at Roost in Greenville, S. Carolina

Yield: 4 servings
Community Recipe from


  • 4 cup(s) water
  • 2 cup(s) milk
  • 8 tablespoon(s) butter
  • 2 teaspoon(s) salt
  • 2 cup(s) stone-ground grits
  • 1 cup(s) shrimp or chicken stock
  • 1 tablespoon(s) bacon fat
  • 1 cup(s) red bell pepper julienned
  • 1/2 cup(s) tasso ham or smoked country ham
  • 1 teaspoon(s) chopped garlic
  • 1 pound(s) jumbo shrimp peeled & deveined
  • 3 tablespoon(s) heavy cream
  • 4 teaspoon(s) scallion greens thinly sliced


  1. To make the grits: Bring water, milk, butter & salt to a simmer. Slowly stir in the grits and simmer, stirring often, until grits are tender and just thick enough to adhere to a spoon, approx. 30 to 45 minutes. If grits become too thick before they are fully cooked, add more water, 1/4 cup at a time.
  2. To make the shrimp: In a sauce pan, reduce the shrimp or chicken stock by half. Meanwhile, heat bacon fat in a high-sided pan, add bell pepper & saute until pepper wilts. Add ham, garlic & the shrimp. Cook, stirring, 1 minute. Add the reduced stock and heavy cream. Cook over high heat until shrimp are just cooked through & the sauce is thick enough to lightly coat the back of a spoon, about 3 to 5 minutes more. Serve the shrimp mixture and sauce over the grits. Garnish each portion with 1 teaspoon sliced scallion greens.
June 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp and Grits from the Wall Street Journal Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy