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Shrimp and grits is a low country favorite and a culinary delight. Check out this recipe adapted from Old Firehouse Restaurant in Hollywood, S.C.


Oil, for sautéing

1/2 pound sliced country ham

3 pounds (21 to 25 count per pound) shrimp, peeled and deveined

2 tablespoons minced garlic

8 ounces (2 sticks) butter, melted

2 cups water

2 cups milk

2 tablespoons butter

1 tablespoon kosher salt

1 cup grits

2 tablespoons heavy cream

Directions to make shrimp

Heat the oven to 400 degrees.

2. In a large lightly oiled skillet, sauté the country ham over medium heat until crisp, about 8 to 10 minutes. Remove from heat and cool slightly, then slice or chop; the restaurant juliennes the ham.

2. In a large casserole (about 11 by 15 inches), place the peeled shrimp in a single layer. Top the shrimp with the minced garlic, country ham and drizzle with melted butter. Place the casserole in the oven and cook just until the shrimp are opaque and firm, about 15 to 25 minutes. Serve the shrimp over the cooked grits.

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