Gulf Coast Shrimp and Grits

Enjoy chef Wesley True's delicious shrimp and grits recipe

A flavorful tomato sauce pairs beautifully with creamy, Parmesan grits in Alabama Chef Wesley True’s delicious take on classic shrimp and grits.



1 1/2 cups milk

1/4 cup unsalted butter

1 1/2 cups uncooked quick-cooking grits

1 tablespoon unsalted butter

4 garlic cloves, minced

3 shallots, minced

3/4 cup dry white wine

1/2 cup freshly grated Parmesan cheese

2 tablespoons minced fresh chives

1 1/2 teaspoons salt

1/4 teaspoon black pepper

Shrimp Sauce:

30 unpeeled, jumbo raw shrimp (2 1/25 count)

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1/4 cup extra virgin olive oil, divided

3 garlic cloves, chopped

1 tablespoon minced shallots

1 pt. cherry tomatoes, halved

1 tablespoon fresh lemon juice

1 1/2 teaspoons drained capers

1/4 teaspoon ground red pepper

Dash of hot sauce

3 tablespoons unsalted butter, cubed

1 tablespoon chopped fresh chives


Prepare grits. Preheat oven to 350°. Bring milk, 1/4 cup butter and 4 cups water to a boil in an ovenproof  Dutch oven over medium-high heat. Whisk in grits; bring mixture to a boil, whisking occasionally. Cover and bake 45 minutes or until grits are creamy, whisking every 15 minutes.

Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat; add 4 garlic cloves and 3 shallots, and sauté 3 1/2 minutes or until shallots are translucent. Add wine, stirring to loosen particles from bottom of skillet. Cook, stirring often, 4 minutes or until liquid is reduced by two-thirds; fold into hot cooked grits. Stir in cheese and next 3 ingredients.

Prepare shrimp sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with 1/8 teaspoon each salt and pepper.

Cook shrimp, in 2 batches, in 2 tablespoons hot oil in a large skillet over medium-high heat 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skillet.

Sauté 3 garlic cloves and 1 tablespoon minced shallots in remaining 2 tablespoons hot oil in skillet over medium-high heat 1 minute. Add tomatoes and next 4 ingredients. Cook, stirring often, 5 to 7 minutes or until tomatoes begin to break apart. Remove from heat. Stir in shrimp and 3 tablespoons butter. Serve with chives.

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