Coast Cooking

Coast Cooking: Shrimp and grits make a great combination

Shrimp and grits comes to us by way of the Carolina low country. 

It is another indication that a really good recipe can't be kept locked in a regional closet, and it now can be found all over the USA. 

It can be as simple as plain grits and sautéed shrimp, or you can make it as complicated as you like. 

Some like to use the trinity base, the foundation of Southern food -- onion, celery and bell pepper. 

A bit of fatty pork never hurt anything either, whether it’s bacon , sausage or smoky ham. 

Some people might want to use tomatoes, or you could make a sauce rich with a little cream. 

So, the door is open with this recipe, for almost any interpretation. There is just one steadfast rule; overcook the shrimp and the entire recipe is toast.


1 pound large shrimp

2-3 cloves chopped garlic

1/2 cup broken up fresh pork sausage

Tony Chachere's Creole Seasoning


2 cups chicken broth

1/2 cup cream

1 cup grits  

Combine the cream and chicken stock, bring to a simmer and whisk the grits in. Simmer for 10 to 20 minutes or until done. Sauté the sausage in a large pan until well-browned, remove and set aside. In the same pan add the butter and cook the garlic for one minute. Season the shrimp aggressively with Tony's, and toss in the pan, over high heat, tossing the shrimp until they are done, about 2 minutes. Add the sausage back to the shrimp mixture. Plate the grits, top with the shrimp mixture. Don’t hesitate to add a little more butter if the mixture seems too dry.