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tara's shrimp and grits

(1 rating)
TaraCooks avatar
Recipe by
Tara Guthrie
@TaraCooks
Sanford, NC

Shrimp and grits is one of my favorite southern dishes to make. I always like to try it at different restaurants to see the various ways to make it, and then tweak my own recipe. My favorite version of this dish is that made at Clawson's Restaurant in Beaufort, NC. My recipe is based on the Clawson's version, but with a few tweaks I have added from other recipes.

(1 rating)
yield 3 to 4
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For tara's shrimp and grits

  • 1 can
    chicken broth (16 oz.)
  • 4
    servings of cooked grits (not instant)
  • 1 md
    sweet onion, chopped
  • 1 lg
    red bell pepper, diced
  • 1 pkg
    fresh sliced mushrooms (8 oz.)
  • 2 clove
    fresh garlic, pressed
  • 1 oz
    real bacon recipe pieces (1/3 of 3 oz. pkg.)
  • 1 lb
    fresh medium shrimp, peeled and deveined
  • 4 oz
    colby & monterrey jack cheese, shredded (i use the marbled in the block.)
  • dash of tabasco sauce, to taste
  • 1 stick
    butter or margarine

How To Make tara's shrimp and grits

  • 1
    Cook grits according to package directions for 4 servings, only substitute the chicken broth for part of the water, and add water to make enough liquid for package directions.
  • 2
    While grits are cooking, sauté garlic, onion, red bell pepper, and mushrooms in about 3 tablespoons of butter or margarine in a large deep skillet until tender. Add shrimp and bacon bits. You may need to add a little more butter or margarine after adding the shrimp. Cook until shrimp are completely pink.
  • 3
    When grits are done, stir in some butter or margarine (to taste – I use about 1/2 stick) until melted.
  • 4
    Make a bed of grits on individual plates or on a serving platter. Top grits generously with shredded cheese, reserving some extra cheese. Spoon the shrimp mixture over bed of grits and top with remaining shredded cheese. Add a few dashes of Tabasco sauce to taste before serving. Makes about 3 large or 4 small servings. Serve with sautéed vegetables such as zucchini or yellow squash and rolls.
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