StreetScape Magazine > Featured > Folly Island Shrimp and Grits

Folly Island Shrimp and Grits

Spring is here! After what I think was one of the most brutal winters I can remember in a long time I’m jumping with joy over here! Everything about Spring is oh so excellent; from the green grass to the blooming trees and flowers, to the slight chill in the air at night, but mostly the gatherings and the food I love to cook! I feel everything is much more straightforward when the weather is pleasant outside. It’s no secret I love to entertain, and I mostly like to entertain outdoors. A table full of people under my Willow Tree does my heart right.

The Rack House

Recently we had a night around the table. One of my favorites go-to meals, when I’m feeding a few, is shrimp and grits. Admittedly in the past when I have shared with my guests what was on the menu they very nicely turned up their nose; until they taste this delicious dish! Now, it is a request of many and my youngest daughter’s favorite meal. Shrimp and grits have been a favorite in the South for many years, but I’ve noticed it’s on the menu at many restaurants around the area and there are many different ways to prepare them.

My recipe is a very no-nonsense dish but loaded with tons of flavor and very easy to prepare. You can use it as just one dish for the evening and add some bread, or you can add a salad or another vegetable to complement it. On this particular night, I added some fried corn and baked panko crusted zucchini and yellow squash and made some delicious garlic bread. An easy meal full of flavor and beautiful color enjoyed by all! This recipe has been in my family for years, and I would encourage you to give it a try! It’s one of my favorites, and it never disappoints. Happy Spring Y’all! Fill a table with some good friends, great food, some good wine and laugh until your sides hurt!

Folly Island Shrimp and Grits

Note: I typically double the recipe.

2 ½ c. low fat chicken broth              ½ c. chopped green onion

4 tbsp. (½ stick) butter                      1 lb. uncooked medium shrimp

¾ c. quick cooking grits                                            (peeled & deveined)

3 tbsp. cream cheese                           2 tbsp. fresh lime juice

2 tbsp. half & half                                ½ c. shredded mild cheddar cheese

½ c. shredded monterey jack cheese

Combine chicken broth and 1 tablespoon butter in heavy medium saucepan and bring to boil. Stir in grits. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Mix cream cheese and half and half into the grits. Cover and simmer until all the liquid has evaporated and grits are tender, stirring frequently, about 7 minutes. Stir in the cheddar and monterey jack cheese until melted. Stir in the green onions and remove from heat.

Melt the remaining 3 tablespoons of butter in a large heavy skillet over medium high heat. Add shrimp and salt and pepper and saute until just cooked through, about 3 minutes. Stir in the lime juice. Remove from heat. Spoon the grits into a large bowl, top with the shrimp and drizzle with the lime butter. Garnish with some fresh parsley.

Related posts