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When I was born we lived in a trailer park called Cadillac Estates that is mostly burned down now.  Today I am a vegetarian living in Los Angeles learning how to love vegetables.  

  • Writer's picture CJ

Shrimp and Grits

Shrimp and Grits

Growing up we lived in Nashville, TN for a brief period, but I never got around to trying Shrimp and Grits while I lived in the south. However, I was lucky enough to make some friends out here in Los Angeles that lived in the south and they introduced me to the glory that is Shrimp 'N Grits.

This recipe was shared with me by a friend that lives in my building named Toni, who is a magician when it comes to food! I made this recipe for the baby shower that I was lucky enough to host for my dear friends Britt and Jet. This recipe was the hit of the shower and there was A LOT of food at that party! Enjoy:


2 cups whole milk

1/2 to 3/4 cup water as needed

Salt and Pepper to taste

Old Bay Seasoning

A few shakes of Hot Sauce (I Used Frank's, but wished I had Crystals on hand)

1 teaspoon Worcestershire Sauce (more to taste if needed)

1 cup quick grits

6 tbsp butter

4 oz mascarpone cheese

1/2 cup shredded sharp cheddar cheese

1/4 cup shredded or grated parmesan cheese

1 lb shrimp, peeled and de-veined (i used frozen)

(The recipe originally calls for 6 slices of bacon, but I left it out as I was already conflicted about cooking with shrimp)

1/4 cup lemon juice

1 teaspoon lemon zest

2 cloves garlic,diced

1 shallot, diced

1 tablespoons chopped flat leaf parsley

1 cup thinly sliced scallions


1. Bring milk to a boil. Season with salt and pepper. Add grits and cook until milk is absorbed, about 20 minutes. (This took about 6 minutes for me) Add water if grits are too thick. Remove from heat and stir in 4 tablespoons of butter and all cheese.

2. Rinse shrimp and pat dry season with salt, pepper and old bay. Add 1 tablespoon of butter to skillet and allow to heat, add shallot and garlic. Cook for two minutes or until shallots are tender. Remove garlic and shallots from pan. Add a little more butter,Cook shrimp until pink. Add in remaining butter, shallot and garlic mixture. Add lemon juice, lemon zest, hot sauce, Worcestershire sauce, scallions, and parsley. Saute for 3 minutes. If you would like more liquid you can add some low sodium veggie stock.

3. Spoon grits into a serving bowl. Add shrimp and mix well. Serve immediately.

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