Shrimp and Grits

I love finding a new recipe to add to my 

collection of favorites.

This one is from the book 

“Whiskey In A Teacup” by Reese Witherspoon.

I cut the recipe in half for the two of us and 

followed it exactly, making only a slight change

to the procedure. The full recipe with all 

the other menu sides would serve 6-8

for entertaining. But, it’s easy enough
for any day’s dinner. 

1. I added the water and Worcestershire sauce

   along with the tomatoes, then added the shrimp. 

2. I keep tomato paste measures out in 1 T scoops 

    in the freezer, so it’s always easy to add to a

    recipe. It melts right in with the liquids. 

3. The grits definitely needed more water. 

    Her directions call for only 3 C water. 

     I used the package for guidelines. 

Reese’s menu suggestions:

southern dinner party

Cheddar Biscuits

Shrimp and Grits

Sauteed Baby Kale

Mud Pie Trifle

Cowboy Cookies

Shrimp and Grits


2 T olive oil

1 T butter

1 medium onion chopped

1 small green pepper, chopped

3 cloves garlic, minced

1 (14 oz) can diced tomatoes with liquid

1 t Cajun/Creole seasoning 

   (Tony Chachere’s Creole Seasoning) 

2 T tomato paste

1/2 C water

2 t Worcestershire sauce

2 lbs medium-large raw shrimp, peeled

Salt to taste

chopped green onions for garnish

In a large skillet, add the olive oil and butter

 over medium-high until the butter is melted.

Add the onions and green pepper and saute until

softened, about 4 minutes.

Add the garlic and cook for 1 minute more.

Stir in the tomatoes and their liquid, the

  tomato paste, creole seasoning, water, and 

Worcestershire sauce. Cook for 2-3  minutes. 

Add the shrimp, stirring for 4-5 minutes until 

the shrimp turn pink. Remove from heat. 

Taste and add salt if needed. 

Serve immediately over warm grits. 

Garnish with chopped green onions. 


1-1/2 C grits (not quick-cooking)

1 t salt

4 T butter

3-4 C water

Bring the water to a boil in a medium saucepan. 

Stir in grits and salt. Bring back to a boil, 

stirring occasionally, then reduce the heat 

to low, stir in the butter, and simmer for about

 15 minutes. The grits will absorb all the water,

 so you need to stir them occasionally and 

add more water if they become too thick. 


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