Shrimp ’n’ Grits

Close up of Nina's Shrimp and Grits

This is comfort food. We use it as an appetizer and it makes a nice impression in the long-stem glass. Great for brunch, too.


1 pound medium size fresh shrimp*
2 cups Quaker 5-Minute Grits
4 cups water
1 tablespoon salt
1 ½ cups whole milk or heavy cream
4 tablespoons butter


Boil water and salt. Add grits. Cook for 5 minutes. Stir occasionally. It should be very thick. Add 1 ½ cups whole milk or heavy cream. And simmer until it’s thick and the consistency is done, then add butter.

*Shrimp should always be fresh! But if you can only get frozen shrimp, be sure to cook the shrimp before you add it to your pot. Frozen shrimp are imported and pumped up with water to look nice. The water pumped into the shrimp will ruin your meal. So, cook the shrimp separately with Zatarain’s seasoning, then add it to your dish.

In a separate pot, sauté shrimp in butter, salt and pepper. Shrimp only take about 5-10 minutes. Serve in a long-stemmed glass. Add grits and top with shrimp and butter. Add crispy bacon on top as an option. Serve.