Recipe | Classic Shrimp & Grits

This recipe is inspired by former MasterChef contestant, Captain Jamie Hough. Captain Jamie cooks up the best Shrimp & Grits in all of Charleston. Him and I did a cooking demonstration at the Wine under the Oaks festival at Boone Hall in 2022. After watching him finesse Shrimp & Grits, I felt like I had to step up my game. Here’s the result!

Ingredients List

• 1 cup grits
• ½ tsp salt
• ¼ cup grated parmesan
• 1 stick butter
• 4 cups vegetable broth
• ½ white onion, diced
• 1 bell pepper, diced
• 2 Tbsp minced garlic
• 1 cup whole cherry tomatoes
• 1 tbsp fresh thyme
• 1 tbsp fresh parsley
• 2# shrimp*
• 1 heaping Tbsp tomato paste
• S&P to taste

Directions

1. In a sauce pot, bring 4 cups of vegetable broth, or preferred broth, to a gentle boil.
2. Stir in grits while whisking vigorously. Once the grits are smooth and no longer clumping, let simmer until grits thicken.
3. Turn off heat and add parmesan, ½ stick butter, and salt.
4. Add 1 Tbsp butter to a separate sauté pan and turn heat to medium high.
5. Once hot, add onions and stir until translucent. Add peppers & garlic.
6. Add your herbs & cherry tomatoes until they blister.
7. Add tomato paste & incorporate**
8. Add your peeled & deveined shrimp and cook until just firm & pink.
9. Remove from heat and taste. Add more salt if desired.
10. Plate your grits in a bowl, top with your shrimp and enjoy!

*Pro Tip: Buy shell-on shrimp and peel them yourself. Then use the shells to create a stock that you can add to the grits.

**Pro Tip: If you’d like to thicken up your “gravy” & add some depth, add some heavy cream at this step.