Rating: 3.68 stars
19 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
  • 19 Ratings

This delicious recipe for General Oglethorpe's shrimp and grits comes courtesy of Joe Barnett Jr.

The Martha Stewart Show, February Winter 2007, The Martha Stewart Show, Episode 2095

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Read the full recipe after the video.

Recipe Summary

Servings:
6
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Ingredients

For the Shrimp
For the Sauce
For the Grits

Directions

Instructions Checklist
  • Prepare shrimp: In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, and a pinch of pepper. Add shrimp, and toss until well combined; set aside.

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  • Prepare grits: Fill a medium saucepan with 2 cups water. Add bouillon cubes and butter; bring to a boil. While whisking, gradually add grits. Cook, whisking often, about 5 minutes. Stir in tomato paste, cream, and cheese. Continue cooking, whisking, until creamy, 2 to 3 minutes. Set aside.

  • Cook shrimp: Melt butter in a large skillet. Add garlic and cook, stirring 30 seconds. Add shrimp and cook until opaque, 1 1/2 minutes per side. Transfer shrimp to a medium bowl; set aside.

  • Prepare sauce: Stir flour into remaining butter in skillet that shrimp was cooked in. Cook, stirring occasionally, until thickened and medium-tan in color, 5 to 10 minutes. Whisk in chicken stock and cream; let cook, whisking constantly, 2 minutes. Whisk in Worcestershire sauce and hot sauce; set aside.

  • Heat a medium skillet over medium heat. Add ham and cook, turning once, until browned. Transfer ham to a cutting board and cut into 1/2-by-1/4-inch pieces.

  • To serve, divide grits evenly among 6 plates. Top with shrimp, and drizzle with sauce. Serve garnished with ham.

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Reviews

19 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0