As noted in my post of 03/08/12, I like grits. Now, you ask, how can a kid from Spanish Harlem like grits? My answer is that I discovered grits in my young manhood when I first traveled to the Southland. In Georgia and Alabama, I couldn’t find an egg cream (the people down there didn’t know what the hell I was talking about) but I did discover grits. Thus was my wakening to genuine Southern cooking. And I became a convert. My favorite grits dish is grits with eggs, sunny side up, on top. and then you mix the whole thing, and enjoy.  Naturally,  I ‘m always on the lookout for distinctive dishes featuring boiled hominy cornmeal (the ingredient that makes up grits).

The recipe given below I discovered from a magazine years ago. The recipe includes shrimp. Something not normally associated with grits.  The recipe also states that it was compiled by Nina Elder and Sarah Tenaglia. Our thanks to these two enterprising ladies for a really delicious dish.


4 servings


2 tablespoons olive oil
1 Vidalia onion, sliced (about 2 cup)
1¼ cups whole milk
½ cup  instant white grits
½ cup whipping cream
4 tablespoons (½ stick) butter
24 uncooked large shrimp, peeled, deveined
¼ cup lager beer
3 tablespoons fresh lemon juice
6 garlic cloves, chopped
1 tomato, peeled, seeded, chopped
2 teaspoon fresh chopped thyme


Heat 1 tablespoon oil in medium skillet over medium-high heat. Add onion, sauté until golden, stirring frequently, about 15 minutes. Season with salt and pepper,

Bring milk and grits to boil in heavy medium saucepan, whisking constantly. Reduce heat and simmer until tender, stirring frequently, about 5 minutes. Mix in cream and 2 tablespoons butter.Season to taste with salt and pepper.

Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add shrimp and sauté 1 minute. Add beer, lemon juice, and garlic; simmer until shrimp is just opaque in center and sauce is slightly reduced, about 2 minutes. Mix in tomato, thyme, and remaining 2 tablespoons butter. Season to taste with salt and pepper.

Divide grits among 4 plates. Top with onion, then shrimp and sauce.