Shrimp and Grits



To pair with the collards I made earlier this week, I chose shrimp and grits. Shrimp and grits are another one of those typical Southern dishes. But I always shied away from making it because I could only find recipes that were loaded with butter and cream. As an experiment, I decided to omit nearly all of both in the shrimp and the grits, and you know what, it turned out pretty dang good. So I might not get five stars from Paula Deen, but oh well. My cholesterol level thanked me for it instead.

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I used our green onions instead of a large white one. But large white onions will work, too.


For the shrimp:
1 lb shrimp, shelled and de-veined
1 bell pepper, chopped
1 bunch green onions (or one onion), chopped
1 clove garlic, minced
1 T paprika
1/4 t cayenne pepper
1 T herbs of Provence
1 T coconut oil (or other oil)
1/4 c white wine
1 T Worcestershire sauce
1 c chicken stock

1 c corn grits (or polenta)
3 c water
1 T butter


First, start your grits. Bring 3 cups of water to a boil in a small stock pot. Add the salt and pepper. Next throw in the grits. Turn down to a simmer, and stir occasionally for 20 minutes. Don’t turn off the heat until you’re ready to serve, otherwise it will become hard.

Next, shell the shrimp and rinse. Coat with the paprika, herbs, cayenne, and S&P. Heat the T of coconut oil in a large skillet over medium high heat. Throw in the seasoned shrimp. Cook 2 minutes on each side. Remove from skillet. Next throw in the pepper, onion, and garlic. Saute for 5-7 minutes. Add the wine, chicken stock, and¬†Worcestershire. De-glaze the pan with the liquid. Throw the shrimp back in momentarily–just to heat them up–and then it’s ready to serve.

It’s great with collards or a big green salad.

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