Shrimp and Grits

A warm and comforting meal is what I crave on cold days like today. The snow is lightly falling and the temperature is in the teens. Sometimes dishes like these take too long to prepare on a weeknight, though. The beauty of this recipe is that it doesn’t take very long, but it tastes like you spent all day on it. It may look like a lot of steps at first, but each step is simple and quick. My favorite part is that you make a quick shrimp stock that gives the grits the most unbelievable flavor. With the help of whole milk and some of butter, of course. 

Grits // Dula Notes

Oh man, when those pats of butter melt into the grits! For a long time I thought I could only get a good plate of shrimp and grits in the southern states, but I’m glad I was wrong about that. Add this recipe to your week nights!

7 Notes Leave a Note

  1. Ok, you’ve read my mind here. I’ve actually been freezing bags of shrimp shells for a while now and I’m finally ready to make shrimp stock (even though your recipe only requires shells from a pound of shrimp, which is great). I am a Southern girl so you know I love shrimp and grits. Good call!

  2. YUM. I just made shrimp and grits a couple weeks ago! But I totally didn’t make my own shrimp stock. I can’t wait to try yours’! Total comfort dinner, you’re right!

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