OBX Connection > Outer Banks Recipes > Clark's Shrimp & Grits
Clark's Shrimp & Grits

Author: Robert
Date Posted: 7/6/2011
Spicy: Yes

Ingredients List


4 cups of water
2 tbsp unsalted butter, divided
1 cup stone-ground grits (we use Anson Mills antebellum course, yellow or white)
½ cup heavy cream



¼ lb (1/4 cup) country ham, julienned (we use Smithfield, VA country ham slices)
¼ lb andouille sausage, cut into 1/4-inch-thick rounds
20 medium shrimp(9 0z), peeled, leaving tail fan attached if desired, and deveined
1/8 tsp minced garlic
Pinch of Cajun or Creole spice blend
Red pepper flakes to taste
¼ cup sliced scallion
¼ cup seeded and diced fresh tomato
2 tbsp unsalted butter, divided
1 tbsp water

Preparation Instructions

Make grits:

Bring water, 1 tbsp butter and ½ tsp salt to a boil in a 3- to 4-qt heavy saucepan.

Stir in grits and reduce heat to low.

Cook, covered, stirring frequently and adding more water as needed, until grits are thick and creamy, about 40 minutes.

Remove from heat and stir in cream and remaining 1 tbsp butter. Keep warm.

Prepare topping while grits are cooking:

Melt 1 tbsp butter in a 12-inch heavy skillet over medium-high heat until foam subsides.

Saute ham and sausage with pepper flakes until sausage begins to brown, about 4 minutes.

Add shrimp and sauté until almost cooked though, 1 to 2 minutes.

Stir in garlic, and spice blend and sauté 30 seconds.

Stir in scallion, tomato and water and sauté, scrapping up any brown bits from bottom of skillet, until shrimp are cooked through, about 1 minute.

Stir in remaining 1 tbsp of butter and serve over grits.

Recipe Background

The recipe is based on a memorable dinner that we had in Charleston, South Carolina. The key is to have great grits (do not use minute-grits)and good country ham and andouille.

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