When you visit the Southern USA you have a try a bowl of this spicy dish! Some of the best comfort food comes from the American South and shrimp and grits ranks near the top! Shrimp and grits is true Low Country cuisine from coastal Carolina and Georgia. Imagine a spicy saucy shrimp with some creamy corn grits with cheese for a nice balance of flavor. This is a must try recipe and feel free to get creative. The grits are a blank canvas so add something spicy. Like cajun flavors? Add some spicy cajun style shrimp.

Buttery grits and fresh Carolina shrimp make this iconic Southern dish a delectable classic.

This easy shrimp and grits recipe is a wonderfully comforting meal that is full of great texture and flavor. The secret to really great shrimp and grits is using fresh shrimp.

These famous Southern food dishes deserve to be kept on the family table for generations to come.

Meant-to-be duos: peanut butter & jelly, sun & sand, Homer & Marge, shrimp & grits. Today, we’re talking about the latter pair. Just like the others listed, it’s clear that opposites attract. In this case, smooth and creamy grits perfectly complement the slightly-smoky, succulent seared shrimp. There’s also lightly charred bell pepper and a buttery sauce. Never made it yourself? Now’s your chance! Luckily, this version couldn’t be quicker or easier—all you need is 25 minutes for this dynamic dish to hit your dinner table.

This Low Country favorite recipe for shrimp and grits is spiced up with two secret ingredients: a little Budweiser and a lot of tasso, a Cajun-spiced ham.

Shrimp and grits originated centuries ago in the coastal regions of South Carolina and Georgia. Sweet, creamy, and satisfying, this iconic seafood dish is now a national sensation.

Listen, a bowl full of this Lowcountry Shrimp and Grits is the epitome of cozy-deliciousness, peeps. It starts with cheese grits that simmer low and slow until smooth and creamy, with plump shrimp and andouille basking in a rich gravy. You'll enjoy the flavor and richness of the coastal Lowcountry region here. This delectable shrimp and grits recipe is super versatile and can be served for breakfast, lunch, or dinner!

This Low Country favorite recipe for shrimp and grits is spiced up with two secret ingredients: a little Budweiser and a lot of tasso, a Cajun-spiced ham.

You're destined to love this shrimp dish. It utilizes orzo, a fresh ingredient we love for summer suppers that's also so refreshing and light in this recipe.

There are three secrets to Anne Byrn’s favorite shrimp and grits: The first is to use really fresh, and preferably local, shrimp.

In this Italian Shrimp And Grits recipe, creamy polenta meets briny shrimp and sweet caramelized fennel. It's ready in 30 minutes, so perfect for weekdays.

A comforting meal of shrimp and grits packed into one casserole dish. Enjoy with a side of hot sauce if you want an extra kick.

When you visit the Southern USA you have a try a bowl of this spicy dish! Some of the best comfort food comes from the American South and shrimp and grits ranks near the top! Shrimp and grits is true Low Country cuisine from coastal Carolina and Georgia. Imagine a spicy saucy shrimp with some creamy corn grits with cheese for a nice balance of flavor. This is a must try recipe and feel free to get creative. The grits are a blank canvas so add something spicy. Like cajun flavors? Add some spicy cajun style shrimp.

There is no Southern food more classic than Shrimp and Grits. My grandmother swears that she makes the best shrimp and grits in all of Georgia, but her shrimp are almost always rubbery and under se…

Cheesy grits are topped with pan-fried shrimp and vegetables, then topped with a deeply-flavorful homemade shellfish stock for shrimp and grits worthy of a dinner party.

There are three secrets to Anne Byrn’s favorite shrimp and grits: The first is to use really fresh, and preferably local, shrimp.

From one of Gooseberry Patch's newest cookbooks ("Fall, Family & Friends") comes this very Southern recipe for Shrimp & Grits. Now I am not Southern (my DH is), but we both love grits. I do know this dish is very traditional in the Southeast. In a check on Amazon, I discovered a cookbook devoted ENTIRELY to shrimp & grits, can you believe it? This is an easy version to be made in the crock pot. Y'all, I haven't try it yet, but as soon as I find the grits (scarce here in the southwest) I'm going to -- DH can't wait!

The heartiest, warmest, savoriest meal around. Welcome to the Low Country. Pass the shrimp and grits.

Put the catch of the day on the breakfast table with chef Whitney Otawka’s spin on a coastal classic

Having grown up mostly in the south and living in Charleston, SC for 6 years and a year in the Hilton Head/Savannah area, I think I am qualified to talk about grits. And not just any grits – …

Find out if her recipe is worth singing about!

This shrimp and grits is a low country classic and this version is a family favorite. You've never had grits this creamy!

Shrimp and Grits are a classic low country dish with lots of flavor.

Shrimp and Grits in Mini Cast Iron Skillets Whether it’s the charming presentation in mini cast iron skillets, or the fact that the time to prepare this “fisherman’s breakfast” originally from the Carolina Low Country is less than 15 minutes – Shrimp paired with Grits is a wonderful dish, both for the diner and the … Continue reading "Shrimp and Grits in Mini Cast Iron Skillets"

Take cues from generations of cooks on Edisto Island, South Carolina: Master this basic recipe, then build on it

My Lowcountry Shrimp and Grits is an amazing comfort food. Plump shrimp and smoky sausage are smothered in a savory gravy and served over creamy, cheesy grits.

Peeled, boiled, or grilled—shrimp always tastes best when served Southern style. Lighten up dinnertime with these easy and delicious shrimp recipes.

When you live on the Mason Dixon Line, you need to add some true southern dishes to your rotation. I lightened it up a bit by using part chicken stock and part fat free half n half. A quick and delicious dinner. To make this you will need: 1 tablespoon olive oil 3 ounces of Prosciutto, chopped 1 bunch of green onions, chopped (save the tops for serving) 1 medium green bell pepper, finely chopped 2 cloves garlic, finely chopped 1/4 cup dry white wine 1 teaspoon cornstarch 1/2 cup low-sodium chicken broth 1/2 cup fat-free half-and-half 1 pound large shrimp, peeled and deveined quick-cooking grits 1.) In a large nonstick skillet, heat the oil over medium heat. Add the prosciutto, onion and bell pepper and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes. 2.) Add the garlic and cook for 30 seconds. Add the white wine and let it bubble until it is mostly evaporated. 3.) In a small bowl, combine the cornstarch with the chicken broth and stir until dissolved. Add the mixture to the skillet along with the half-and-half. Bring to a gentle boil and cook, stirring, for 3 minutes, until slightly thickened. Add the shrimp and cook until opaque, about 3 minutes. 4.) I have not posted an amount for the grits as some like more grits than others look on the package and then cook the grits according to the package directions.

You haven't really had shrimp and grits until you try this Lowcountry shrimp and grits using Stoneground Grits and fresh shrimp. P.S. The secret ingredient is white wine.