Shrimp and Grits

  • Provided by:

    Ingredients Print Recipe

  • 3 C. chicken stock
  • 3 C. half and half
  • 2 C. Grits
  • 1 lb. Butter
  • 1/2 C. Extra virgin olive oil
  • 1 7oz. package of garlic or jalapeno cheese spread
  • 3 lbs. Shrimp
  • 1 can of rotel tomatoes
  • 2 tsp. rosemary
  • ½
  • C. yellow onions
  • 2 tsp. thyme
  • 2 tsp. parsley
  • 2 tbsp. green onions
  • 1 tbsp. zatarains liquid boil


1. In a saucepan, bring the chicken stock and half & half to a boil. Stir in the grits and reduce the heat. Cook slowly for 5 minutes. Remove from heat and stir in the garlic cheese until melted. Let sit for 2 to 4 minutes; keep warm.

2. In a skillet, heat the butter and oil over medium heat. Saute the yellow onions, rosemary, thyme, parsley & green onions till the yellow onions are clear. Add shrimp and zatarains liquid boil saute until shrimp are pink. Stir in rotel tomatoes and cook until tomatoes are heated through. Remove from heat and salt and pepper to taste.

3. Spread the cheese grits on a warm platter. Top with shrimp mixture.

The Live Well Network
Knock It Off!
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Mexico: One Plate at a Time
Home with Lisa Quinn
Hiring America
Children's Programming
Military Makeover
The Balancing Act
Pickler and Ben