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
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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.