Shrimp and Grits
Oswald Rivera
Oswald Rivera

Shrimp and Grits

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  • 1 ¼ cups milk
  • ½ cup instant white grits
  • ½ cup light cream
  • 4 tablespoons butter (about ½ stick)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 pound raw shrimp, peeled and deveined
  • ¼ cup larger beer (do not use dark beer or ale)
  • Juice of I lemon
  • 6 cloves garlic, chopped
  • 1 tomato, chopped
  • 2 teaspoons fresh chopped tarragon (or 1 teaspoon dried)


    Bring milk and grits to a boil in a heavy saucepan, whisking constantly. Reduce heat and simmer until tender, stirring frequently, about 5 minutes. Stir in light cream and 2 tablespoons butter. Season to taste with salt and pepper. Set aside and keep warm.

    Heat olive oil in a medium skillet over medium-high heat. Add 1 onion, finely sliced; and sauté until golden. Add shrimp and cook for 1 minute. Add beer, lemon juice, and garlic. Simmer until shrimp is just opaque in center and sauce is slightly reduced, about 2 minutes. Stir in tomato, tarragon, and remaining 2 tablespoons butter.

    You can serve by either placing grits in one large platter topped with shrimp and sauce. Or you can divide grits among 4 plates, each topped with the shrimp.


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