Recipe courtesy of Herschel Walker

Shrimp and Grits Sweep

  • Level: Easy
  • Total: 55 min
  • Active: 35 min
  • Yield: 4 servings
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4 cups low-sodium chicken broth

1 clove garlic, minced

1 cup quick-cooking grits (not instant)

1 1/2 cups grated Cheddar

4 tablespoons unsalted butter, cut into pieces

2 tablespoons heavy cream

Salt and freshly ground black pepper


1 tablespoon unsalted butter

1 onion, minced

1 clove garlic, minced

1/2 cup white wine

9 large shrimp, peeled and deveined, tails on

2 vine-ripe tomatoes, finely chopped

1 teaspoon hot sauce


  1. For the grits: Bring the chicken broth to a boil in a medium saucepan and add the garlic. Slowly stir in the grits. Reduce the heat and simmer the grits for 20 minutes. Remove from the heat and stir in the Cheddar, butter and cream. Season with salt and pepper. Cover and keep warm.
  2. For the shrimp: Melt the butter in a large skillet over medium heat. Add the onion and garlic and saute until the onion is tender, but not browned. Add the wine and simmer until it is mostly cooked off. Add the shrimp and cook for 2 minutes on each side. Add the tomatoes and cook 2 more minutes. Stir in the hot sauce.
  3. Serve the shrimp over the grits, topped with the tomato sauce.
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