Southern shrimp and grits

This unuasual appetiser will definitely have a striking effect on any gourmet. The taste is more than delicious!

Recipe notes:

1-Do not sub instant grits here.

2-You MUST have an ovensafe skillet. (Don’t worry about buying anything fancy, make sure everything is metal (handles, enforcements, etc.) and that there is no rubber. The one I have is Wolfgang Puck (a gift from mom and dad which they actually tried to take back this weekend, lol).

3-You can substitute smoked cheddar or smoked gouda for the extra-sharp cheddar.


    • 2 tbs unsalted butter
    • 1 onion, minced ( about 1 cup)
    • 1 tea salt
    • 2 garlic cloves, minced
    • 1 tes minced canned chipotle chile in adobo sauce
    • 3 1/2 c water
    • 1/2 c heavy cream
    • 1 cup old-fashioned grits
    • 6 oz extra sharp white cheddar, shredded (about 1 1/2 c)
    • 3 large eggs, lightly beaten
    • 4 scallions, thinly sliced (+ 1 to add for garnish just before serving)
    • 1/4 tea pepper (again, I like the large pepper flakes for appearance)
    • 1 1/2 pound extra large shrimp (21 to 25 ct)

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