Southern-Inspired Shrimp & Grits


  • 1/2 cup instant grits (5 minute variety)
  • 2 cups of chicken broth
  • 2 tablespoons of white wine (use water if unavailable)
  • Kosher salt & freshly ground black pepper
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup chopped Honey Baked ham or Tasso ham
  • 3 tablespoons butter
  • 1 pounds medium shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • Pinch of cayenne pepper
  • Juice of 1/2 lemon
  • 2 tablespoons roughly chopped fresh flat leaf parsley


Bring 2 cups of chicken broth to a boil in a medium saucepan over high heat. Add the grits, season with cracked black pepper. Reduce the heat to medium low and cook, stirring until thickened, about 5 minutes. Stir in the ham and Parmesan cheese and 1 tablespoon of the butter. Cover to keep warm and remove from heat.

Next, season the shrimp with kosher salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne and cook until the shrimp are pink, about 4 to 5 minutes. Remove the pan from the heat and add 2 tablespoons wine, the fresh lemon juice and chopped parsley. Stir until mixed and serve immediately over the grits. Garnish with fresh lemon wedges.

Serves 2. Total time 30 minutes.