Shrimp and grits

Add a bit of Southern flavour to your party with these easy mini mains from Chef Randy Feltis.

Add a bit of Southern flavour to your party with these easy mini mains from Chef Randy Feltis.

Shrimp and grits

Serves 10-12 mini mains
Cook time: 30 minutes 
Prep time: 10 minutes


  • 7 cups vegetable stock
  • 2 cups stone ground grits
  • 1 cup heavy cream
  • 1 cup butter
  • 2 cups Irish cheddar grated
  • ‎2.5lb shrimp (16-20 count) peeled and deveined
  • 2 cups of hot sausage meat, pulled into nubs
  • ‎1 tbsp chopped garlic
  • 1 tbsp chopped chili
  • Juice and zest of 1 lemon
  • 1 cup green onion, chopped
  • 1/2 cup parsley, chopped
  • Splash of white wine
  • Salt and pepper
  • Two splashes of olive oil


In a large stock pot, bring vegetable stock to a simmer. Slowly add grits, whisking at the same time. Stirring occasionally, add heavy cream and butter and cook for 25 minutes. ‎Once grits are smooth and creamy, add cheddar and season with salt and pepper.

‎In a mixing bowl, toss shrimp, garlic, chili, zest of lemon, chopped parsley and a splash of olive oil. Season with salt and pepper.

‎Heat a splash of olive oil in a large pan and sear shrimp. Add sausage meat and ‎deglaze with white wine and lemon juice. ‎Reduce and let rest — it should only take a few minutes to cook through.

To plate, place a fair dollop of grits on the plate and top‎ with shrimp and sausage. Garnish with green onion and enjoy!

Courtesy Chef Randy Feltis

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