Recipe courtesy of Local Three
Episode: Atlanta
1 hr 5 min
40 min
6 to 8 servings
1 hr 5 min
40 min
6 to 8 servings


  • 4 cups milk
  • 1 cup stone-ground grits, local if you can find them
  • Unsalted butter
  • Salt and freshly ground black pepper
  • Olive oil, for sauteing
  • 1 cup julienned celery
  • 1 cup julienned sweet onions
  • 1 cup julienned bell peppers
  • 1 tablespoon minced garlic
  • 2 pounds fresh shrimp, peeled and deveined
  • 1/2 cup cream sherry
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon sambal chile paste
  • 1 tablespoon unsalted butter
  • Salt and freshly ground black pepper
  • 1 cup fresh arugula


Watch how to make this recipe.

For the grits: Bring the milk to a simmer over medium-high heat in a heavy saucepan. Add the grits and return to a simmer, and then lower the heat and stir frequently until the grits are cooked and tender, stirring frequently, 45 minutes. Because these are real grits, they take time and attention to cook properly. When grits are tender, add butter, salt and black pepper to taste.

For the shrimp: Heat a small amount of oil in a saute pan over medium-high heat until hot. Add the celery, onions, peppers and garlic and cook for 1 minute. Add the shrimp and cook until they just start to become tender, about 1 minute 30 seconds. Add the sherry and simmer until reduced by half. Stir in the cream, parsley and sambal and cook until the cream is reduced by half. Stir in the butter, and then season with salt and black pepper. Remove from the heat and add the arugula at the last second. It will gently wilt with the remaining heat. 

Portion the grits on plates and top with the shrimp mixture.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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