Savannah Shrimp and Grits

Keep these "Savannah Shrimp and Grits" light and satisfying by adding in lots of herbs - here I'm using tarragon - and some acid, like lemon juice. That'll bolster flavor and keep the fat.
  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe


For the Grits: 

2 1/2 cups chicken stock

2 cups milk

1 teaspoon garlic powder

1 cup instant grits

1 cup shredded sharp Cheddar cheese

Salt and ground black pepper 

Salt and ground black pepper

For the Shrimp:

2 tablespoons unsalted butter

1 small onion, chopped

1 small red bell pepper, chopped

2 to 3 cloves garlic, finely chopped

20 large shrimp, peeled and deveined

1 (15-ounce) can diced tomatoes

Zest and juice of 1 lemon 

1 tablespoon fresh tarragon, finely chopped

Salt and ground black pepper


  1. To prepare the grits, combine the chicken stock, milk and garlic powder in a medium pot over medium-high heat. Bring the liquids to a boil and then stir in the grits. Reduce the heat to medium low and cook, stirring frequently, until the grits are tender and have absorbed the liquid, 6 to 8 minutes. Stir in the cheese and season the grits with salt and pepper. Reserve warm. 
  2. While the grits are cooking, place a large skillet over medium heat with the butter. Add the onion, bell pepper and garlic to the pan and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the shrimp, tomatoes and juice of the lemon to the pan and simmer until the shrimp are cooked through, 3 to 4 minutes. Stir in the zest of the lemon and tarragon and season the shrimp with salt and pepper. 
  3. To serve, spoon the shrimp and pan sauce over the grits.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.