Shrimp and Grits

  • Total: 2 hr 5 min
  • Prep: 1 hr 5 min
  • Cook: 1 hr
  • Yield: 4 servings
Share This Recipe


4 cups milk

2 tablespoons butter


Freshly ground white pepper

1/2 cup stone whole grain grits

2 ounces grated white Cheddar cheese

1 tablespoon olive oil

1/2 pound link smoked sausage, cut in half and sliced 1/2-inch thick

2 teaspoons chopped garlic

1 pound medium shrimp, peeled and deveined

Freshly ground black pepper

1/4 cup dry sherry

2 cups Shrimp Stock, recipe follows 

sticks of cold butter, cubed

1 tablespoon plus 2 teaspoons finely chopped fresh parsley leaves

1 cup of the Sweet Corn Relish, recipe follows


8 cups uncooked shrimp heads and shells (from about 1 pound large shrimp)

2 onions, peeled, halved and sliced 

2 stalks celery, chopped

2 lemons, halved

8 bay leaves

1/2 cup chopped fresh parsley

1 teaspoon dried leaf basil

1 teaspoon dried leaf thyme

1 teaspoon dried leaf tarragon

1 teaspoon dried leaf oregano

3/4 teaspoon whole black peppercorns

2 teaspoons salt

4 quarts water, cold or at room temperature


1 red bell pepper seeded and chopped (about 1 1/2 cups)

1 green bell pepper, seeded and chopped (about 1 1/2 cups)

1 very large sweet onion, such as a Wadmalaw or Vidalia, chopped (about 2 cups)

2 cups chopped celery

1/2 cup chopped fresh chili peppers, such as jalapeno

3 cups white vinegar

1/2 cup fresh lemon juice

1 teaspoon celery seeds

1 teaspoon dry mustard

1/2 teaspoon ground turmeric

6 cups sweet corn kernels (from about 12 ears)


  1. In a saucepan, over medium heat, add the milk and butter. Season with salt and white pepper. Bring the liquid to a boil. Slowly stir in the grits. Reduce the heat to medium low and continue to cook for about 1 hour or until the grits and tender and creamy, stirring every 10 minutes to prevent the grits from sticking. Add some water during the cooking process if the liquid evaporates to much. Remove from the heat and stir in the cheese. Reseason with salt and white pepper if needed. Set aside and keep warm. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 2 minutes. Add the garlic and saute for 30 seconds. Season the shrimp with salt and black pepper. Add the shrimp and continue to saute for 2 minutes. Remove the pan from the heat and add the sherry. Place the pan back over the heat and flame the sherry, shaking the pan back and fourth several times until the flame dies out. Remove the shrimp from the pan and set aside. Add the stock and bring the liquid to a boil. Reduce the heat to medium low and mount in the butter. Add the shrimp back to the sauce and simmer for 2 minutes. Remove from the heat and stir in 2 teaspoons of the parsley. To serve, spoon the grits in the center of each shallow bowl. Spoon the shrimp mixture over the grits. Garnish with the corn relish and remaining parsley.


Yield: 3 quarts
  1. Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Turn the heat up to medium and cook for 30 minutes. Allow to cool thoroughly, strain and refrigerate. Keeps for 1 month. 
  2. Recipe from New New Orleans Cooking, by Emeril Lagasse, published by William Morrow


Yield: 6 1/2 pints
  1. Put everything but the mustard, turmeric, and corn in a nonreactive pot and simmer for about 5 minutes. Put the mustard and turmeric in a small bowl or teacup and mix together with some of the hot liquid from the pot, then add the mixture to the pot along with the corn. Bring to a boil, then reduce the heat and simmer for another 5 minutes. Pack the mixture into 6 (1/2 pint) sterilized jars, seal, and process in a boiling water bath for 10 minutes. Serve this condiment with poultry, beans or rice. 

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 …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

How-To: Chocolate Cream Puffs

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

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

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 …

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.