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Shrimp and Grits
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2 1/4 cups milk

1 1/2 cups water

1 teaspoon salt

1 cup grits

1/4 cup Land O Lakes® Butter


1/2 cup Land O Lakes® Butter

1/2 cup all-purpose flour

3 ribs (1 cup) celery, chopped

1 medium (1 cup) green bell pepper, chopped

1 medium (1 cup) onion, chopped

1 tablespoon finely chopped garlic

2 cups chicken or seafood stock

1 (14.5-ounce) can diced tomatoes, undrained

1 tablespoon Cajun or Creole seasoning

1 bay leaf

1 pound uncooked medium shrimp, peeled, deveined

Salt, as desired

Pepper, as desired


6 lemon wedges

2 tablespoons chopped green onions

Louisiana-style hot sauce

How to make

  1. STEP 1

    Bring milk, water and salt to a boil in 4-quart saucepan. Slowly stir in grits until well mixed. Return to a boil; cover. Reduce heat to low. Cook 30 minutes. Add more water or milk as necessary to achieve desired consistency. Stir in 1/4 cup butter. Keep warm until serving time.

  2. STEP 2

    Meanwhile, melt 1/2 cup butter in 6-quart saucepan over medium-high heat. Stir in flour. Cook, stirring occasionally, until mixture is deep golden brown. Add celery, bell pepper, onion and garlic. Cook 7-10 minutes or until vegetables are tender. Add stock, diced tomatoes, seasoning and bay leaf. Cook until thickened to consistency of gravy.

  3. STEP 3

    Add shrimp; cook 3-5 minutes or until pink throughout (do not overcook). Discard bay leaf. Season with salt and pepper, as desired.

  4. STEP 4

    Serve over warm grits. Garnish with lemon wedges, green onions and hot sauce.

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