Breakfast and Brunch

Shrimp and Grits

What’s for dinner at my house tonight…

Two recipes that you can make together or individually and they will still be great. IMG_0435

Buttery Stone-Ground Grits


  • 1 teaspoon salt, plus more for seasoning
  • 1 cup stone-ground or old-fashioned grits
  • Pepper
  • 6 tablespoons unsalted butter, cubed
  • 3/4 cup heavy cream, divided


Bring 4 cups salted water to a boil in a medium pot. Slowly add the grits, stirring constantly to avoid lumps.

Add 1 teaspoon salt and partially cover. Reduce the heat to medium and cook about 15 minutes, stirring occasionally.

Uncover the pot and stir in the butter and 3 tablespoons of the cream. Continue to stir, adding the remaining cream, a few tablespoons at a time, until the mixture thickens and begins to sputter slightly, about 15 minutes. Taste and add more salt, if desired.

 Butter Braised Shrimp


  • 4 tablespoons (1/2 stick) unsalted butter
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 pound large shrimp, peeled and deveined


Combine the butter, lemon juice, salt, and pepper in a large skillet over medium heat.

Cook the mixture, stirring constantly, until the butter melts, about 1 minute.

Stir in the shrimp. Cover the pan and reduce the heat to medium-low. Cook, stirring occasionally, until the shrimp are just opaque, about 5 minutes.


*I garnished mine with spinach (frozen) and chopped grape tomatoes (fresh).

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