Arron's Shrimp and Grits


My take on a low-country classic.

Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs
6 servings


  • 3 cups shrimp stock, divided

  • 1 cup finely ground cornmeal

  • 1 tablespoon butter

  • ½ cup shredded sharp Cheddar cheese

  • salt and ground black pepper to taste

  • 2 tablespoons canola oil

  • ½ cup diced celery

  • 1 cup diced onion

  • 1 cup diced green bell pepper

  • 1 tablespoon dried thyme

  • 1 tablespoon dried oregano

  • 1 (8 ounce) can tomato sauce

  • cup reduced-fat sour cream

  • 1 ½ pounds uncooked shrimp, peeled and deveined

  • 1 dash hot pepper sauce, or to taste (Optional)

  • 1 teaspoon chopped green onion, or to taste


  1. Bring 2 cups shrimp stock to a boil in a saucepan; reduce heat to low and let the stock simmer.

  2. Whisk cornmeal with remaining 1 cup shrimp stock in a bowl until smooth. Whisk the moistened cornmeal into the simmering shrimp stock. Stir grits occasionally until slightly thickened, 3 to 5 minutes. Stir in butter until incorporated. Mix in sharp Cheddar cheese, about 1 tablespoon at a time, until cheese has smoothly melted into grits.

  3. Bring grits back to a simmer and cook, stirring often, until tender, 15 to 20 more minutes. Season with salt and black pepper.

  4. While grits are simmering, heat canola oil in a large skillet over medium heat. Cook and stir celery until tender, 3 to 4 minutes; stir in onion, green bell pepper, thyme, and oregano. Cook and stir vegetables until onion is translucent, 7 to 8 minutes.

  5. Mix tomato sauce into cooked vegetables and simmer for about 5 minutes to blend the flavors; stir in the sour cream to make a sauce.

  6. Stir shrimp into the sauce with vegetables and cover skillet. Bring sauce to a simmer, cover, and reduce heat to low. Simmer until shrimp are pink and no longer translucent in the middle, 5 to 7 minutes.

  7. To serve, turn grits into a large shallow serving bowl and arrange shrimp over the grits using tongs. Pour sauce and vegetables over shrimp and grits; season to taste with hot pepper sauce and sprinkle with green onion.

Cook's Note:

This dish can easily be made lower calorie by substituting low fat cheese, sour cream, and buttery spread.

Nutrition Facts (per serving)

336 Calories
14g Fat
26g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 336
% Daily Value *
Total Fat 14g 18%
Saturated Fat 5g 26%
Cholesterol 193mg 64%
Sodium 865mg 38%
Total Carbohydrate 26g 10%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 27g
Vitamin C 28mg 140%
Calcium 196mg 15%
Iron 6mg 32%
Potassium 577mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.