RECIPES: Oceanaire’s Shrimp and Grits

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Yields 4 servings


Shrimp, medium-large size                       16 each

Grits                                                                      1 ½ cup

Butter                                                                   3 Tbls.

Milk                                                                       1 cup

Heavy Cream                                                    1 cup

Salt and Pepper                                                To taste


Roma Tomatoes, quartered                       5 each

Garlic, sliced                                                      3 each

Whole Butter                                                    6 oz.

Lemon Juice                                                      2 Tbls.

Cajun Spice                                                        1 Tbls.

Black Pepper                                                    To taste


White Cheddar, shredded                            4 oz.



1) In a medium saucepan, heat cream, milk and butter to a simmer and stir in the grits.

2) Lower heat and continue to cook until thick and creamy. Stir occasionally.

3) In a separate pan, toast sliced garlic in olive oil until golden brown. Add tomatoes.

4) Sauté tomatoes until they begin to break down.  Add lemon juice and seasonings.

5) Add shrimp and cook until almost cooked.

6) Lower heat to low and add butter, while stirring constantly as it melts.

7) Add additional milk to the grits if they are too thick.  Spoon onto plates and serve shrimp and the pan sauce over the top. Top with shredded cheese.

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