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CB Grits 2 Die For!!!

Updated: Mar 5, 2019

Lord Honey, When us southerners think of a dish that's a true comfort food--this one ranks right up there with chicken n' dumplins.

I can remember the first time I ate grits, I was a small child at the breakfast table and those sweet, creamy, buttery grits was starin' up at me. From the first bite I was in love. We had them often at breakfast, and the older I got, I found out they wasn't just for breakfast. You can eat great grit dishes at every meal--and it doesn't get any more southern or heart-warmin' than a bowl of succulent shrimp n' grits.

So today I give you my "CB Shrimp & Grits." They will make "ya wanna sing and dance like a calf in the pasture."

CB Shrimp & Grits

Jason Smith, FNS

Serves 4


2-cups chicken or veggie stock

½-cup half & half

¼-cup water

6-TBSP butter

¾-cup yellow or white grits, not quick cook

¼-tsp salt

½-tsp black pepper

1-tsp garlic powder

½-tsp onion powder

1-cup smoked gouda or white cheddar, shredded

2-cups mushrooms, chopped

1 pound shrimp, peeled and deveined

3-tsp seafood seasoning

2-TBSP butter

2-TBSP bacon grease

½-cup onion, minced

1-clove garlic, minced

Juice form 1/2 lemon


· In a stock pot place the first 9 ingredients, and stir, bring to boil over medium heat, turn to low and cook until thick, stir often to keep from sticking.

· When grits are thick add the cheese and mix in.

· In a bowl place the shrimp and add the seafood seasoning and stir to coat.

· Over medium heat place a skillet and heat the butter and bacon grease.

· Add the onion, mushrooms, garlic and cook until onions are soft, add the shrimp and cook for 3 mins, add lemon juice and stir for 1 more minute.

· Ladle grits into 4 bowls, divide the shrimp mushroom mix between the bowls and spoon the sauce over each.

Tip: If you don’t like shrimp just leave them out.


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