Lowcountry shrimp and grits from Jubilee: Recipes from Two Centuries of African-American Cooking (page 257) by Toni Tipton-Martin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a variation. Can substitute quick-cooking grits for old-fashioned grits.

  • nadiam1000 on May 09, 2022

    Very good flavor and the cheese grits are delicious. I used stone ground grits and cooked for 30 minutes - I would prefer a bit thicker after adding the cheese and cream so maybe mine needed a longer cook. I would have liked a bit more sauce so I would add extra chicken stock or reduce it less. All in all quite easy to put together and I will make again.

  • katiesue28 on April 10, 2022

    Absolutely delicious! I saw that others noted they wanted more gravy, so I doubled the gravy and it was the perfect amount. I also added in some quartered cherry tomatoes to use up what I had and they added some nice color and acidity to the dish.

  • chawkins on April 08, 2021

    Best grits I have ever made or eaten, albeit I seldom do either. I made half a recipe using U11 shrimp, so the cooking time took a little longer and the sauce was further reduced even though I added some water. Even without over-reducing, the amount of sauce was minimal. We enjoyed the dish nonetheless.

  • meginyeg on March 18, 2021

    Loved this. My grits were a bit runny but that was my fault due to inexperience cooking them. We will definitely make these again.

  • hirsheys on March 11, 2021

    I used Trader Joe's stone ground grits and was pleasantly surprised by how much they tasted like the ones I get from my favorite Southern restaurant here in Chicago. The shrimp are yummy, though I wished for more gravy - maybe my pan was too large for the half recipe I made, but the broth didn't stretch very far and I wished for more sauce on the dish. Next time, I'd double the pan sauce, at least. That said, I'd happily make this again - it was easy and tasty, as I've found many of the recipes in this book to be.

  • stockholm28 on March 11, 2021

    Basically, shrimp are tossed in flour and sauteed in bacon fat along with green onions, red pepperflakes, and garlic followed by the addition of chicken stock to make a ”gravy”, and finished with lemon juice and parsley. The shrimp is served over creamy, cheesy grits and topped with bacon. This was a pretty quick dish. The grits take 30 minutes and I did all the prep while the grits were cooking. The shrimp I had were already peeled (not my preference, but all WF had in the freezer section this week) , so that made for very quick prep. These were good, although I prefer the Louisiana Barbecued Shrimp recipe.

  • twoyolks on January 26, 2021

    Pretty quick and a lot of great flavor.

  • Dannausc on January 17, 2021

    It was quite good. I liked it a lot.

  • rollyridge on December 31, 2020

    Terrific. Very different, in my experience, in its omission of tomatoes but, as the author suggests, try it this way once. It's a revelation.

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