Lane's Shrimp and Grits

Lane's Shrimp and Grits


boil water/broth and whisk in one cup of grits, season with Garlic². Once they start to thicken, add butter and heavy cream. Whisk regularly, letting them simmer on low heat until tender. Take them off the heat and fold in the Cheddar cheese. 


Peel-and-devein the shrimp. Once cleaned, season with Garlic² and marinate with W Sauce for 30min. Sauté your red onions and mushrooms. Add back the shrimp and minced garlic. pull from heat when the shrimp turn pink.  


Plate your grits and add as many shrimp as you like. Make sure to get some sauce from sautéing the shrimp! Hit the plate with some diced green onions and a drizzle of Mike's Hot Honey!


1 comment



I use polenta from Bob’s Red Mill. Usually some butter and crushed garlic but sometimes rendered bacon or Manteca. Then add unsalted chicken broth, Kosher sea salt, fresh ground pepper and some of your Brisket rub. Cook about 30 minutes and add a little more butter and grated cheese.

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