The earliest recipe that I could find is from the 1930 edition of “Two Hundred Years of Charleston Cooking” cookbook, and the shrimp are sautéed in butter and added to hot grits. It was at ...

R ich and cheesy, shrimp and grits is the comfort food staple I'll welcome all year long. If you've never made grits before, ...

This bold-flavored Cajun Shrimp and Grits is a southern classic, boasting a creamy, cheesy base with spicy pan-fried shrimp ...

add the shrimp and cook, stirring, until they turn pink and curl, 4 to 5 minutes (do not overcook). Season with salt and pepper. (For a spicier taste, add additional cayenne.) Place the grits on ...

Place a lid on the pot and cook for about 6-8 more minutes ... Serve by ladling grits into a shallow bowl and top with shrimp and sauce. Garnish with scallions.

Without a doubt, the ultimate winter comfort food at our house is grits. We eat them for breakfast, brunch, lunch, and dinner. We like grits plain, with just a little butter and cream, but are just as ...

Craving shrimp and grits? These 6 restaurant chains serve the best versions of this Southern classic and we love them.

From Beignets Caribbean Cafe in Jacksonville, Joyce LaFray Young’s book, Country Cookin’, here is their recipe for Red Beans. It requires overnight soaking of the beans. You will also need to stock up ...

Add tomatoes and ½ cup tea; cook 1 to 2 minutes. Return shrimp and any accumulated juices to skillet; toss just until combined and heated through. Add more fennel tea, if desired. Divide grits ...

Fortunately, according to Carla Hall's website, she has a tip for upgrading her already delicious shrimp and grits recipe. A simple ingredient switch is all that is required; simply use fennel tea ...