Shrimp and Grits

Shrimp and Grits

Shrimp and Grits

Shrimp and Grits


  • 36 Cornbread Spoons
  • 36 (21/25) Shrimp, cleaned and deveined
  • 2 Cups Water
  • 2 Cups Milk
  • ½ Teaspoon Salt
  • 1 Cup Regular Grits
  • 3 Tablespoon Butter
  • 1 Tablespoon Chopped Chives


  • Heat 1 Tablespoon Canola oil in a small saute pan over medium heat. Sear shrimp on both sides until golden brown. Season with Sea Salt and finish with unsalted butter. 
  • In same pan over medium heat bring Water, Milk and Salt to a boil. Slowly add Grits whisking constantly to avoid lumps. Cook covered over low heat for 15 minutes, stirring frequently. Remove from heat, stir in butter, and season with salt and pepper. 
  • Fill Cornbread Spoon bowl with a small dollop of grits, top with shrimp, and garnish with Chives. 


  • Serving Size: 36
Category: Savory

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