Food by VICE

Easy Shrimp and Grits Recipe

A southern classic, brought to you by Meyhem Lauren.

by Meyhem Lauren
Mar 4 2019, 1:15pm

Photo by Heami Lee

Servings: 4
Prep time: 15 minutes
Total time: 45 minutes


for the grits:
2 1/2 cups|615 ml whole milk
1 cup|180 grams grits
3/4 pound|350 grams grated sharp cheddar
8 tablespoons|115 grams unsalted butter
kosher salt and freshly ground black pepper, to taste

for the shrimp:
1 pound|450 grams jumbo shrimp, peeled and deveined
kosher salt and freshly ground black pepper, to taste
3 tablespoons grapeseed oil
2 medium yellow onions, diced
4 garlic cloves, smashed
1 red pepper, thinly sliced
1/4 cup|80 grams ketchup
1/4 cup|60 ml sherry
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco
1 lemon
finely chopped parsley, for garnish


1. Make the grits: Bring the milk and 2 1/2 cups water to a boil in a medium saucepan. Add the grits and lower the heat to maintain a simmer. Cook, stirring occasionally, until thick and creamy, 12 minutes. Stir in the cheese and butter and season with salt and pepper. Keep warm.

2. Season the shrimp all over with salt and pepper. Heat the oil in a large cast-iron skillet over medium-high. Add the onion and season with salt and pepper. Cook until just soft, 5 minutes, then add in the garlic and red pepper. Cook, stirring, until the garlic softens and you can smash it with a fork, 7 minutes. Stir in the ketchup, sherry, Worcestershire sauce, and tabasco, then add in the shrimp. Cook, slipping the shrimp once, until the shrimp are cooked through and pink, 4 minutes. Squeeze the lemon over the top and set aside.

3. To serve, divide the grits among four bowls. Top each with some shrimp and garnish with parsley.

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