Makes about 8 servings

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Hot and Hot Fish Club, Birmingham, Alabama

Ratings & Reviews

laineycooks59's Review

November 14, 2013
I also looked at a bazillion recipes for shrimp and grits. This one is it. Sounds perfect as it has just the right mix for liquid: Chicken stock for flavor, heavy cream for richness, and water to cut them both! I will be making this for Thanksgiving along with all the other delicious dishes. Can't wait to see how it turns out!

reyne54's Review

October 07, 2013

sylviakinnee's Review

February 02, 2013
I had been wanting to make this dish for several months. I believe I picked the right recipe, after looking at @ 20 online. It was wonderful!! Only change I made was adding some smoked garlic Gouda to the grits. I will make this again.

tammyfayecooks's Review

August 02, 2011
Dangerously simple dish to make. The creamy grits were the perfect complement to the bright, lemony, and buttery sauce. I ended up using an extra 1/2 cup of chicken broth to make the grits creamier. This is going into permanent rotation.

Linderloo's Review

August 26, 2010
This is a wonderful flavorful dish, simple yet great for entertaining. I am about to serve it again this weekend for 8. I changed the water from (1) cup to (2). Otherwise the grits cook in 4 minutes and look like scrambled eggs and not creamy. I add a spinach mixed green salad with orange slices and a balsamic ginger and lime evoo. For entertaining I add brushetta as an appetizer. Perfect! I am a Brit and didn't think I could ever eat grits but cooked this way is delish!

emilyfill's Review

March 08, 2010
This is a wonderful recipe! I have made this twice for special occasions. In my opinion, it makes 4 very small portions...it makes 3 normal portions, 2 large portions. The grits seemed to soldify a bit quickly, so I would start them in the middle of preparing the other items and a add a little more liquid.

Lesley227's Review

November 16, 2009
This is the best thing I make and my family asks for it every year when we are at the beach. I make it just as the recipe calls, and I use stone ground grits. Yum, I'm hungry just thinking about it.