Edna Lewis’ Shrimp and Grits
User Reviews
5
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Servings
4 servings
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Calories
618 kcal
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Course
Main Course
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Cuisine
American
Edna Lewis’ Shrimp and Grits
Description
Edna Lewis’ Shrimp and Grits features stone-ground or regular grits simmered slowly with milk until thick and tender, producing a creamy base enriched with butter and heavy cream. The grits develop a soft yet slightly hearty texture right for spooning. Seasoning with kosher salt enhances the natural corn flavor.
The shrimp are cooked separately by sautéing in butter to develop a rich, velvety coating. A splash of sherry is added to the pan to deglaze and mildly brighten the shrimp sauce, balanced with salt and black pepper for seasoning. The shrimp provide a tender bite and buttery finish that pairs well with the smooth grits.
Served by spooning the shrimp atop the grits, this dish blends creamy and savory components typical of Southern cuisine. It works well as a substantial breakfast, brunch, or dinner. The recipe emphasizes slow cooking and careful seasoning to maximize flavor without complicating the preparation.
This version of shrimp and grits honors Edna Lewis’ adaptation by highlighting straightforward ingredients and classic technique. Adjusting salt and pepper to taste and using fresh shrimp ensures the best results.
Ingredients
grits
- 2 cups milk
- 1 cup stone-ground grits or regular grits
- kosher salt
- 1/4 cup heavy cream
- 2 Tbsp butter unsalted
shrimp
- 1 lb Shrimp
- 1/2 cup butter
- sherry splash
- salt to taste
- black 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
- This recipe is adapted from Edna Lewis and reflects her approach to traditional Southern shrimp and grits.
- Stone-ground grits require longer cooking and occasional liquid replenishment to maintain desired texture.
- Use fresh shrimp for the best flavor and tenderness in the shrimp component.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 37g | 12% |
| Protein | 31g | 62% |
| Fat | 39g | 60% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 290mg | 97% |
| Sodium | 369mg | 15% |
| Potassium | 558mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 1384IU | 28% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 242mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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