Our shrimp and grits are a customer favorite at The Pottery House Cafe, and once you try the recipe for yourself you’ll see why. Plump, fresh shrimp bathe in olive oil infused with garlic and other seasonings, while our stone-ground grits cook with cream and a few sauteed aromatics. We fold two kinds of cheese into the cooked grits, top it with the marinated shrimp, and pop it in the oven just until the shrimp are cooked through. In less than an hour, you’ve got the makings for a memorable brunch or company dinner.Print
Old Mill Shrimp and Grits
- Prep Time: 25 mins
- Cook Time: 15 mins
- Total Time: 40 mins
- Yield: 4 1x
- Category: From our Pottery House Cafe & Grille, Main Dishes, Grits and Cornmeal
- 1 pound shrimp, peeled, deveined and tails removed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Pinch cayenne pepper
- Salt and pepper to taste
- 2 tablespoons butter
- 1 cup finely chopped onion
- 1/2 cup finely chopped red bell pepper
- 3 cups water
- 1 cup heavy cream
- 1/2 teaspoon hot sauce, or to taste
- 1 cup The Old Mill Yellow or White Grits
- 1 to 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Place a rack in the center of the oven, and preheat the oven to 375 degrees F. Place the peeled shrimp in a bowl and toss with olive oil, garlic, cayenne, and salt and pepper to taste. Set aside.
- Place the butter in a large oven-proof skillet over medium heat until melted. Add the onion and pepper and stir until soft, 3 minutes. Add the water, cream, and hot sauce, and stir to combine. Increase the heat to bring to a boil, then when boiling, reduce the heat to a simmer and whisk in the grits. Stir and cook until the grits thicken, about 5 to 7 minutes. Turn off the heat, and stir in the cheeses until melted.
- Arrange the shrimp in the middle of the grits mixture, pushing them down into the grits. Place the skillet in the oven. Bake until the shrimp have just cooked through, 8 to 10 minutes. Remove and serve warm.