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Shrimp & grits


Yields 4 servings


  • 2 cups chicken broth
  • 2 cups water
  • Pinch of salt
  • 1 cup corn grits
  • 2 Tbsp butter
  • 1 cup shredded cheddar
  • ¼ cup grated parmesan
  • Fresh ground black pepper
  • 1 lb of cold water shrimp (peeled and deveined)
  • ½ cup diced green onion
  • ½ fresh lemon, juiced 
  • 1 tsp summer savoury


  1. In a medium saucepan, bring chicken broth and water to a boil and season with salt. Reduce heat to the mixture in at a simmer, whisk in grits. Simmer until grits have absorbed the liquid and are very tender. Stir in butter and cheese and season with fresh ground black pepper.
  2. In a medium-high skillet add butter and garlic. When the butter starts to burn, add shrimp, sauté approximately 3–4 minutes, adding summer savoury and lemon juice. Spoon shrimp over top of grits.

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