Edna Lewis’ Shrimp and Grits
Simple, buttery and delicious shrimp and grits, Edna Lewis style!
Servings: 4 servings
Ingredients
grits
- 2 cups milk
- 1 cup stone-ground or regular grits
- kosher salt
- 1/4 cup heavy cream
- 2 Tbsp unsalted butter
shrimp
- 1 lb shrimp
- 1/2 cup butter
- splash of sherry
- salt and pepper to taste
Instructions
- Heat 2 cups water along with the milk in a heavy-bottomed saucepan until just simmering.
- Stir grits into the simmering water and milk. Cook, stirring often, until the grits are tender to the bite and have thickened to the consistency of thick oatmeal. As the grits thicken, stir them more often to keep them from sticking and scorching. Regular grits are done in about 20 minutes, but stone-ground require an hour or a little more to cook, and you will have to add additional milk and water as needed.
- Season the grits generously with salt and stir in the cream and butter. Remove from heat and let rest, covered, until serving.
- Saute fresh peeled shrimp in good butter, add a splash of sherry and reduce the sauce. Season with salt and pepper and serve over grits.
Notes
*recipe adapted from Edna Lewis
Nutrition
Calories: 618 kcal · Carbohydrates: 37 g · Protein: 31 g · Fat: 39 g · Saturated Fat: 24 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 290 mg · Sodium: 369 mg · Potassium: 558 mg · Fiber: 1 g · Sugar: 7 g · Vitamin A: 1384 IU · Vitamin C: 0.1 mg · Calcium: 242 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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