Shrimp’ n Grits


I first tasted this delectable combination many years ago in Charleston, South Carolina, and I haven’t been able to get enough of it since. Serve this to guests for a special lunch with a crisp green salad or fresh asparagus  in season. Or just it enjoy it with your family, as I often do.

  • Shrimp n Grits
    Serves 6
    1. • Small (approx. 31⁄2 quart) slow cooker
    2. • Lightly greased slow cooker stoneware
    3. Grits
    4. 4 cups water 1 L
    5. 1 tbsp olive oil 15 mL
    6. 1⁄2 tsp freshly ground black pepper 2 mL
    7. 1 cup coarse, stone-ground grits 250 mL
    8. 1 tbsp olive oil 15 mL
    9. 2 cloves garlic, minced
    10. 1 lb medium shrimp, peeled and deveined 500 g
    11. 1⁄4 tsp cayenne pepper 1 mL
    12. 1 tbsp freshly squeezed lemon juice 15 mL
    13. 2 cups tomato sauce 500 mL
    1. 1. Grits: In a saucepan over medium heat, bring water, olive oil and pepper to boil. Gradually add grits, stirring constantly until smooth and blended. Continue cooking and stirring until grits are slightly thickened, about 4 minutes. Transfer to prepared stoneware. Cover and cook on High for 4 hours or on Low for 8 hours, until set.
    2. 2. In a skillet, heat oil over medium heat. Add garlic and cook, stirring, for 1 minute. Add shrimp and cook, stirring, until shrimp firm up and turn pink, about 3 minutes. Sprinkle with cayenne and toss. Add lemon juice and toss. Add tomato sauce and bring to a boil.
    3. 3. To serve, spoon grits onto a warm platter and top with shrimp sauce.
    1. Make sure to buy stone-ground grits made from heirloom corn, which is not genetically modified. Whole-grain stone-ground grits (the tastiest and most nutritious kind) take a long time to cook.
    2. Preparing them on the stovetop requires about 2 hours of attention and frequent stirring. If, like me, you’re a grits lover, having a slow cooker is very advantageous.
    Judith Finlayson




Posted in Fish & Seafood, Gluten-Free, Grains & Legumes, Recipes.


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