Posted by: Melanie Mathos | December 6, 2009

Karl’s Shrimp & Grits

This is my brother-in-law’s recipe that he cooked for us when we were celebrating 4th of July in Edisto, South Carolina. It is a lighter take on traditional Shrimp & Grits and is delicious!

Source: Karl Rakes


  • Hominy Grits
  • Milk
  • Butter
  • Olive oil
  • Large shrimp
  • Onion
  • 2 Red Peppers
  • Orange Pepper
  • White wine
  • Tony Chachere’s Creole Seasoning


  • Cook grits according to directions, use the “creamy grits” recipe, substituting low-fat milk
  • While grits are cooking, saute a diced onion and sliced peppers with salt and pepper in olive oil until tender
  • Add Tony Chacherie’s Creole Seasoning, cover with white wine and reduce by half over medium/high heat
  • Add 1 lb. 1/2 large shrimp and cook until done *Tip from Maria: Cook shrimp until they are pink and form a “C”, if they form and “O”, then they’re overdone
  • Serve over grits

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