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Shrimp & Grits Recipe

As seen on my TV show, Lovely Bites!

Yield: 4 servings

Active Time: 40 minutes

Total Time: 40 minutes

Ease of Preparation: Easy



  • 2 1/2 cups whole milk

  • 2 1/2 cups low-sodium chicken broth

  • 1 cup quick-cooking grits

  • 4 ounces cream cheese, cut into pieces and at room temperature

  • Salt to taste


  • 2 tablespoons unsalted butter

  • 1/2 cup small diced celery

  • 1/2 cup small diced red bell pepper

  • 1/2 cup small diced red onion

  • 1 tablespoon seafood seasoning, such as Old Bay

  • 1 cup white wine

  • 1 cup low-sodium chicken broth

  • 1/2 cup heavy cream

  • Juice of 1 lemon

  • Kosher salt and freshly ground black pepper

  • 1 1/2 pounds large shrimp, peeled and deveined

  • Micro greens, for garnish


For the grits: In a large saucepan, bring the milk and chicken broth to a boil. Add the grits in a slow, steady stream while whisking. Reduce the heat to low and cook, stirring occasionally, until the grits are tender, 3 to 5 minutes. Whisk in the cream cheese and season with salt. Grits will stay warm, covered, for up to 10 minutes.

For the shrimp: While the grits are cooking, in a deep saute pan over medium-high heat, combine the butter, celery, bell pepper and onion. Saute until the veggies are softened, stirring occasionally, 3 to 5 minutes. Season with the seafood seasoning. Pour the wine into the veggies and cook until it is almost evaporated. Add the chicken broth, lemon juice and cream. Cook until heated through, 3 to 4 minutes. Taste and adjust the seasoning with salt and black pepper. Reduce the heat to medium low, add the shrimp and cook until opaque throughout, 3 to 5 minutes.

Divide the grits and the shrimp mixture among 4 plates or shallow bowls. Garnish each with some micro-greens.

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