Serve this delicious shrimp and grits recipe, from chef John Besh of August, with Mirliton Salad for a dinner that's guaranteed to please.




  • In a large high-sided skillet, heat olive oil over medium heat. Season shrimp with salt and Creole spices. Add shrimp to skillet and cook until they just start to brown. Remove shrimp and set aside.

  • Add sausage, garlic, shallot, peppers, and thyme to skillet; cook until garlic and shallots are softened and fragrant. Add shrimp stock and bring just to a simmer. Stir in butter and continue to cook until reduced and thickened, 3 to 5 minutes.

  • Return reserved shrimp to skillet and cook, stirring occasionally, until cooked through. Stir in lemon juice, tomatoes, and chives.

  • To serve, place a heaping 1/4 cup cooked grits into each of six shallow bowls. Divide shrimp evenly between bowls, standing up and tails facing towards the center of the bowl. Spoon sauce around grits and garnish with chervil; serve immediately.

Reviews (2)

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Rating: Unrated
I agree with marielasauvagesse. Shrimp and grits is NOT traditional Louisiana food. I really like John Besh, but shame on him about this. Give credit where it is due. We have many wonderful shrimp dishes in Louisiana, but this is not one of them.
Rating: Unrated
It's nice to see New Orleans/Gulf Coast ingredients used in refreshing ways, but these dishes are in no way traditional New Orleans cooking as suggested in this segment and John Besh knows it. Shrimp and grits is lowcountry Carolina food! Please don't misinform people about the complex and beautiful tradition of southern foodways!