Carolina Kitchen: Texas Shrimp on North Carolina Grits

Carolina Kitchen: Texas Shrimp on North Carolina Grits

by Recipes from Molly Fowler, The Dining Diva



  • 1 1/2 lbs Jumbo Texas Gulf Shrimp, peeled, deveined, tail intact
  • 1/2 Cup Minced fresh cilantro
  • 1/4 Cup Minced sun-dried tomatoes (not the ones packed on oil)
  • 1/4 Cup Minced green onion
  • 1 Clove Garlic, minced
  • 1 Jalapeno, minced
  • Salt to taste
  • 1/3 Cup Texas Pecan oil
  • Lemon wedges (as garnish to squeeze over when serving)


  • 3/4 Cup North Carolina Stone Ground Grits
  • 2 Cups Water
  • 2 Cups Half and Half
  • 4 Tbsp Unsalted butter
  • 1 tsp Salt
  • 1 Cup Fresh corn kernels
  • 4 oz Diced green chilies
  • Oil for sautéing


To prepare the shrimp:

  1. Mix all ingredients except shrimp in a bowl to blend.
  2. Add the Texas shrimp and let marinate in the refrigerator for no more than 20 minutes.
  3. Heat a skillet over medium high heat until hot.
  4. Add shrimp/marinade mixture, and sauté until shrimp begin to curl and become opaque.
  5. Spoon over hot grits and serve at once, garnished with lemon.

To prepare the grits:

  1. Combine North Carolina grits, water, Half and Half, butter and salt in a large saucepan.
  2. Bring to a rolling boil over medium high heat, stirring constantly.
  3. Reduce heat to simmer, and continue stirring the grits until they have thickened and softened.
  4. When cooked to your liking, stir in the corn kernels and green chilies.
  5. Pour into an oiled 9X9 baking dish and smooth the top.
  6. Refrigerate until completely chilled.
  7. Cut into squares and saute on a hot oiled grill pan or skillet until brown and crisp on each side.
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