Shrimp is one of my favorite dishes, and in southern Louisiana, it’s a staple. Even though it’s a bit early yet for shrimp season, Norm found a shrimper selling his yield on the side of the road recently. Ah! I wish I had been there – I would have purchased every pound that he had! Maybe next time.

Anyway, I decided to make a good old-fashioned South Louisiana dish – Shrimp and Grits.

Shrimp and Grits

Yield: 4 servings


6 tablespoons grits
2 cups water
salt and pepper to taste
1 tablespoon butter
1/4 cup grated Parmesan cheese

2 lbs. peeled and de-veined shrimp
1/4 cup butter (1/2 a stick)
salt, pepper, and cayenne to taste
2 cloves garlic
1 tablespoon dried parsley
juice of one lemon
1/2 cup water or vegetable broth

  • To make grits, bring 2 cups water to a boil over high heat.
  • Slowly add 6 tablespoons of grits – one tablespoon at a time – stirring constantly to avoid clumping. Lower heat to medium-low.

Shrimp and Grits

  • Add one tablespoon butter, salt, pepper, and Parmesan cheese.
  • Simmer until thickened, about 5 minutes. It is done when thick, not soupy.
  • Remove from heat and set aside.
  • For the shrimp, melt 1/4 cup butter over medium heat.
  • Add shrimp, salt, pepper, cayenne, and garlic.

Shrimp and Grits (2)

  • Sauté shrimp until pink, about 2 minutes on each side.
  • Add parsley, lemon juice, and vegetable broth. Simmer on low for about 5 minutes.

Shrimp and Grits (3)

Spoon grits onto plate.

Shirmp and Grits (4)

Spoon shrimp and sauce over grits. Garnish with Parmesan cheese.

Shrimp and Grits (5)

Easy to make and even easier to devour! Bon appétit, chers!

Shrimp and Grits (6)