Shrimp and grits recipe

Cream in da grits, not da shrimp.

There are variations of the dish out there. Really depends on your preference as to whether you want it with or without cream. I have one in the TD recipe book in the sticky above with no cream. It's tomato based and very good. Not as heavy as the cream version, though the grits have cream. It's just one variation. I like with and without cream, with and without a pork product depending on the recipe.

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I do Mr. B's BBQ Shrimp recipe and serve them over grits.

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I do this with leftover bbq shrimp quite often.

I use 1 1/2 cups of half and half and a dollop of butter.

Oh, and of course Geechie Boy grits.

Agree...I like the grits made with half n half, but prefer the shrimp part to be milk/creamless.

I normally use 1/2 and 1/2 with the grits, as well. Was using "cream" somewhat generically.

Cream cheese in the grits


I prefer a BBQ shrimp over the cream cheese grits myself, but that doesn't mean I don't like them other ways as well

city grocery ... search results say it's a place in oxford ... is there a place in LA? ... why is it being referenced since it's in oxford? ... (other than the s/g must be really, really good, which is a good enough reason) ...

i've used emeril's recipe several times and it's turned out great, but i think s/g is that kind of dish that is really difficult to mess up unless you make a big mistake such as over-cooking the shrimp ...

I use this for the shrimp and put it over grits made with half and half

Ingredients
2 pounds jumbo shrimp (16/20 count), peeled and deveined, tails removed
1 1/2 tablespoons chili powder
1 teaspoon cayenne pepper
Kosher salt and coarsely ground black pepper
4 tablespoons unsalted butter
4 large cloves garlic, minced
2 tablespoons honey
2 tablespoons Worcestershire sauce
Juice of 1 lemon (about 3 tablespoons)
4 green onions, greens thinly sliced
Preparation
Combine the shrimp with the chili powder, cayenne, 1/4 teaspoon salt and a pinch of black pepper in a medium bowl. Toss until the shrimp is thoroughly seasoned. Set aside.

Melt the butter in a skillet over medium heat. Add the garlic, honey, Worcestershire and 2 tablespoons water. Stir and sauté to combine, 1 to 2 minutes. Add the shrimp and stir to coat in the pan sauce. Sauté until the shrimp are opaque and just starting to curl, about 5 minutes. Remove from the heat, add the lemon juice and garnish with the green onions. Season with salt and pepper. Serve immediately.

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Best shrimp and grits I've ever had was high quality grits made with onions, garlic, cheddar, gouda, and cream topped with shrimp ettoufe.

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With an over-easy fried egg on top.