Shrimp and Cheesy Grits

OH.MAH.GAWD. This is delicious. I could eat the grits all by themselves. I couldn’t get stone ground grits so I used Bob’s Red Mill Organic Corn Grits. I also ran out of chicken stock for that last 3/4 cup so I used sherry wine. This is some seriously good food.

This is a fantastic recipe and was a huge hit at last night’s dinner party. It’s right up there with John Besh’s traditional, tomato based recipe, but it’s heartier and refreshingly different.

I also made a vegetarian version for a friend, using vegetable stock for the grits, and topping them sauteed mushrooms and wilted kale (with garlic, butter, vegetable stock, cayenne pepper). I was really pleased with how it turned out. Tasted great!

This was my first attempt at grits…and I loved it…of course, added a little Italian twist. The changes were actually from my son’s girlfriend from down South.

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LOVED this recipe! Nice, creamy, and easy and no tomatoes 🙂 As always, I made a few changes but they were simple.

I love the richness of this recipe. The dry brine on the shrimp is an excellent trick for any shrimp dish. MY only change to this recipe is I use mushroom stock instead of chicken stock, and simmer with the shrimp shells as noted. I use a lot of mushrooms, so I save stems and any extra in a freezer bag until I have enough to make stock. I do the same with veggie scraps to make veggie stock.


1/2 cups chicken broth
1 1/2 cups evaporated milk

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