Shrimp – it’s whats in season…

Shrimp & Grits...Delicous!

So here in Charleston, SC we’re knee deep into shrimping season and I’m lucky to have an avid fisherman for a husband. We end up with an abundance of shrimp in our freezer, so over the next few months you’ll probably see more than a fair share of shrimp recipes on the blog. Tonight I made my version of shrimp and grits – perfect for fall weather when the temps are falling and the breeze is blowing.

If an item is local there will be an * next to the ingredient. View Local Food Sources to find where and how you can obtain local ingredients.

Ingredients for the Shrimp and Sauce:

1 lb local shrimp*

1/2 cup chopped onion

3 garlic cloves, minced

1/4 cup Lemon Juice

1/2 cup White Wine

28 ozs diced tomatoes with juice*

12 ozs frozen sliced okra

8 ozs frozen corn kernels

1 tsp. fresh herbs such as tarragon, basil, thyme, etc.*

Parmesan or Cheddar cheese

Cracked red pepper

Recipe for the  Shrimp:

Peel & devein shrimp – I have a Crab Zipper for this and LOVE it! I can peel & devein a pound of shrimp in 5-7 minutes!

The Crab Zipper

Marinate in Italian Seasoning of your choice for at least 30 minutes. While sauce is cooking, saute drained shrimp in a separate pan over medium heat for only a few minutes each side. Shrimp cook very quickly and once pink I like to remove as they will cook a little more once I add them into the sauce. Cooking the shrimp separately from the sauce allows them to be seared on outside and retain more juices inside.

Recipe for the Sauce:

Heat approximately 1 tbsp olive oil in a large saucepan over medium heat. Add diced onions and saute for approximately 5 minutes, stirring occasionally. Add a dash of salt and continue to cook another minute or two before adding minced garlic. You are looking for the onions to turn translucent in color.  Once garlic has been added, saute for 1 minute. Add diced tomatoes, lemon juice, white wine, and okra and bring to slight simmer. Reduce heat to medium low and simmer for approximately 15 minutes. Add corn, prepared shrimp, and 1 tsp. of chopped fresh herbs. Simmer for 3 minutes until corn and shrimp are heated through. Season to taste with salt and pepper.

Simmering Sauce

Ingredients for the Grits: 

1 cup grits *

4 cups Chicken Broth*

2 cups warm water

1 cup Cream, half & half, or whole milk*

Recipe for the Grits:

Bring 3 cups chicken broth to boil and gradually whisk in grits. Whisk well to avoid clumps. Reduce heat to low and allow grits to simmer for approximately 20 – 25 minutes, stirring occasionally. You will continually add more broth or water to grits as they become thicker. When last 5 minutes of cooking remains, stir in cream. Once off heat, season with salt & pepper to taste.

Spoon grits into each bowl and place sauce & shrimp over grits. Sprinkle with cheese and cracked pepper for a kick. Enjoy!

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  1. I love shrimp, and I love Southern cooking – miss it since I no longer live in the States! I may well try this one out – thanks!

  2. Colleen K. says:

    This recipe looks delish! Congrats to getting your blog up and running!

  3. Lindsey Ballenger says:

    Great job on getting this baby up and running! I love it! And i think you might just get me canning my own toms next summer. We will see. :-)

    • I would love to see you canning! Next year I am going to have a canning party. It takes some time to can but opening up a can of your own tomatoes is priceless.

  4. Those shrimp don’t just catch themselves…sounds like I better go again this weekend.

  5. I second that; let’s go scrump’n! Jessica- Congrats on getting the blog up and going; looks great!