southern favorite: shrimp & grits

How to make shrimp and grits Rebecca Gordon alabama gulf beauties tosseled in a lemony butter sauce
top asiago-kissed stone ground grits

the 411

How To Pull It Off
1.) start the grits
2.) peel & devein the shrimp
3.) mise en place remaining ingredients

by the time the grits are fully cooked
you’ll be ready to saute the shrimp & prepped ingredients
{5 minutes to glory}

Rebecca GordonShrimp & Grits
makes 4 servings

the grits

6 cups water
1 1/2 tsp kosher salt
1 1/2 cups stone ground grits
3/4 cup packed fine & feathery grated asiago
{use a microplane grater… love the one from Carter M. Design}
2 Tbsp butter
freshly ground black pepper to taste

bring water & salt to a rolling boil… whisk in the grits
cook, whisking occasionally, over low-ish heat until tender
{about 30 to 40 minutes}
remove from heat & whisk in the remaining ingredients

the shrimp

6 Tbsp butter
3 small garlic cloves, pressed
1 1/2 lb {21-25 count} fresh shrimp, peeled & deveined
6 small scallions, sliced
1/4 cup chopped fresh flat-leaf parsley
the juice of a lemon
kosher salt & pepper to taste

melt butter in a large non-stick skillet over medium heat
{a sizzle-y melt is good & you should always feel confident about adjusting the heat up or down while you’re cooking}
add the garlic & cook 1 minute
add the shrimp & cook 1 minute
add the remaining ingredients & cook until the shrimp are no longer pink
{about 4 minutes}
serve over the asiago grits
{adjust seasonings before serving}

good to know

stone ground grits
the process retains more corn flavor & it’s more healthy utilizing the whole grain
{try these brands that can be found at Whole Foods & many farm stands}

Logan Turnpike Mill
Blairsville, GA

McEwen & Sons
Wilsonville, AL

there are a ka-gillion ways one can prepare shrimp & grits
bacon * tasso * etc
i just prefer the fresh simplicity of this one

i’ve made acquaintance w/ quite a few of these handsome dishes…
catches good enough to bring home to meet mom


Double the recipe & cook the shrimp in two batches.
Prepare the grits in your slow cooker:
Creamy Slow Cooker Stone Ground Grits


download it
“Grits Ain’t Groceries” Little Milton

Little Milton – Grits Ain't Groceries (Checker)

{watch the video on YouTube… uploaded by souldeep45}

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Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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2 Responses to southern favorite: shrimp & grits

  1. Cynthia Pugh November 2, 2013 at 11:09 am #



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