Shrimp Heaven

I LOVE shrimp and, this morning, woke up craving a taste of this delightful little shellfish that has been a staple of the East Asian diet since the 7th century (Marco Polo mentioned it in his writings). Today, Americans eat more of it than anyone else — more than 200 million pounds each year.

My first encounter with shrimp grits was in Charleston, South Carolina. When I realized how simple it is to make at home, I was forever hooked. Here is my recipe:


Shrimp Grits




¼  cup oil (olive)
1 cup escallions (sliced thin w/greens)
1 tbs garlic (minced)
1 tsp pepper (crushed red)
2 tbs parsley
2 tbs lime juice
2# shrimp (shelled; keep tails)


Grits - Cheesy

6 cups water
1 cup grits (slow cook version)
¼ cup butter
2 cups sharp cheddar cheese (shredded)




HEAT olive oil in a skillet
ADD everything in order given – except shrimp
SAUTE for about 5 minutes
ADD shrimp
COOK until done (about 10 minutes)


BOIL water in a saucepan
ADD grits (slowly; stirring constantly)
REDUCE heat to very low & COOK until grits are done (about 15 minutes)
ADD butter & cheese


1 Comment

  1. 18 January 2015 at 5:14 pm

    Nice! Yum.

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