Shrimp and Grits
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
Sweet wild-caught Georgia white shrimp pair with stone ground grits for a traditional southern shrimp and grits.
  • 1 pound wild Georgia white shrimp, peeled and deveined
  • ½ cup tasso ham (I couldn't find tasso, so I used 4 sliced of uncured peppered bacon instead)
  • ½ cup chopped green onions
  • 1 cup whole-kernel white corn
  • 1 cup diced tomatoes
  • 1 clove garlic, grated
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried thyme
  • 1 cup half-and-half
  • 1 cup asiago cheese, divided
  • 4-6 servings of stone-ground grits, prepared according to package directions
  1. Prepare grits according to package instructions. For more flavor, replace the cooking water with chicken stock.
  2. Chop meat (either tasso ham or bacon) into small pieces and saute in a large skillet over medium heat until crispy and all of the fat has rendered out.
  3. Drain all but 1 tablespoon of the fat from the pan and add the green onions. Saute until wilted
  4. Add the corn, tomatoes, garlic, cayenne and thyme. Stir to heat through.
  5. Add the shrimp and saute until just cooked through
  6. Add ¾ cup of the half-and-half and ¾ cup of the cheese. Stir to combine and remove from the heat.
  7. Add the remaining half-and-half and cheese to the grits and stir to combine. Taste both the shrimp mixture and the grits for seasoning. Add salt and pepper to taste.
  8. Serve shrimp mixture spooned over grits. Garnish with additional green onions and cheese.
  9. Enjoy!
Recipe by Honest Cooking at