Thursday, September 30, 2010


I love shrimp and grits.  Really.  Never heard of it till we moved to New Bern.  Okay, so I've led a sheltered life.   But I've been redeemed, and now I can't get enough of this Southern specialty.  When we went to Boston at the Bend recently, it was what I ordered, and what disappointed me.  So I dug up a recipe from Southern Living's May 2009 magazine and tweaked it to make it my own.  Southern Living printed three recipes for shrimp and grits from three different restaurants.  I chose the one from Hominy Grill and added scallops, tomatoes and white wine.  The article included a recipe  for Creamy Cheddar Cheese Grits, inspired by Emeril Lagasse.  Instead of milk, I used chicken broth.  I used Monterey Jack cheese with jalapenos for some of the cheddar.  Finally, I got my shrimp and grits, and loved every delicious morsel.  This recipe has wonderful complex flavors.  The grits are super creamy and the shrimp and scallops are in a flavorful sauce.  I had grits left over, so I spooned them into a small baking dish and let them set up in the fridge.  Once they gelled, I cut them into portion-size servings and froze them for future use.  When I want grits, I just take out a package, thaw slightly, and fry it up in a pan.  Southern shrimp and doesn't get much better than this.

Shrimp and Scallops with Cheesy Grits
Adapted from Southern Living Magazine, May 2009
Rating:  9.5 out of 10

Cheesy Creamy Grits 
4 tsp. Smart Balance buttery spread or butter, divided use
3 cups low-sodium chicken broth
1/4 tsp. Louisiana hot sauce
1 small garlic clove, grated
1/2 cup stone-ground polenta (grits)
3-1/2 - 4 oz. cheese (I used 2.5 oz. Monterey Jack with jalapenos + 1 oz. aged white cheddar)
2 Tbsp. heavy cream (optional -- I decided not to add it, because it was creamy without it) 

In a small heavy saucepan, heat 2 tsp. Smart Balance, broth, hot sauce and garlic to a boil over medium-high heat.  Gradually whisk in grits and bring back to boil.  Reduce heat to medium-low; simmer 1-1/2 hours, stirring as needed, or till thickened and creamy.  (Mine took almost 2 hours.)  Stir in remaining 2 tsp. Smart Balance, cheese and cream (if using).  Cover and keep hot till serving time.

Shrimp and Scallops in Tomato-Mushroom Wine Sauce
1 lb. shrimp, peeled, deveined (Of course, I used Carolina shrimp, fresh, but frozen will do)
1/2 lb. bay scallops
1-1/2 Tbsp. flour
2-1/2 thick bacon slices, chopped (I used Applewood smoked uncured)
4 oz. mushrooms, sliced
1 tomato, diced (or about 3/4 cup canned diced tomatoes)
1 garlic clove, minced
3 Tbsp. drinking-quality white wine
Big pinch of sea salt
2-1/2 Tbsp. lemon juice
1/4 cup sliced green onions
1 tsp. Louisiana hot sauce (or your favorite hot sauce)

Toss shrimp and scallops in flour; set aside.  In medium saute pan over medium heat, cook bacon till crisp; drain on paper towels, reserving bacon grease for pan.  Saute mushrooms in same pan in bacon drippings.  When mushrooms are starting to brown, add tomatoes.  Bring to boil, add shrimp & scallops; saute 3 minutes, or till shrimp turn pink.  Add garlic, saute 1 minute.  Stir in wine, salt, lemon juice, green onions and hot sauce.  Serve immediately over grits.  Sprinkle the reserved bacon over the shrimp and grits.  Yield:  4 servings


  1. sounds yummy...going to make this for my man tonight...I have leftover shrimps and scallops to use..

    Greetings from Toronto. Ontario where I have to buy my grits fromNC as they are very hard to come by up here!!

  2. Hi Kathy, You may have to buy your grits from NC, but you've got great maple syrup up there! Hope your dinner is memorable, in a good way.

  3. I loved this recipe - it was so good and easy and I used left overs and it was still soooo good!! My man was very impressed !

    Our maple syrup is awesome - fair trade off LOL

  4. Kathy, Thanks so much for your feedback.


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