← Main Dishes
Smokin' White Shrimp & Grits
Lowcountry comfort: tender shrimp sautéed in a Smokin' White pan sauce, spooned over rich, creamy stone-ground grits.
Prep
10 min
Cook
35–45 min
Serves
4
Products used in this recipe
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INGREDIENTS
Grits: 1 cup stone-ground or quick grits
4 cups chicken broth, seafood stock or water
½ cup milk or heavy cream
2 tbsp butter
1 cup shredded cheddar (optional)
Salt and black pepper to taste
Shrimp: 1 lb large shrimp, peeled and deveined
1 tbsp Chicken Rub or All-Purpose Rub
1 tbsp olive oil
1 tbsp butter
½ cup diced bell pepper
¼ cup diced onion
2 cloves garlic, minced
½ cup Smokin' White Sauce
¼ cup chicken broth or water
Garnish: green onion
INSTRUCTIONS
1Bring broth or water to a boil. Slowly whisk in the grits to prevent lumps.
2Reduce heat to low and cook according to package directions, stirring often, until thick and creamy.
3Stir in milk or cream, butter and cheese. Season and keep warm.
4Pat shrimp dry and season with Chicken Rub or All-Purpose Rub.
5Heat olive oil and butter in a skillet over medium-high heat.
6Cook bell pepper and onion 3–4 minutes until softened.
7Add garlic and cook 30 seconds.
8Add shrimp in a single layer and cook 1–2 minutes per side until pink.
9Lower heat, stir in Smokin' White Sauce and broth, and simmer 1–2 minutes.
10Spoon grits into bowls, top with shrimp and sauce, and garnish with green onion, parsley, bacon or lemon.
