Making shrimp and grits is a two-part process ... and stirred it to make a quick roux. All it needed then was more chicken stock to create a thick and ridiculously delicious sauce.

Alexander Smalls uses nutty, thick rice grits to stand up to a rich roux-based pan gravy made with lump crabmeat and shrimp in this 1-hour recipe. Yardbird chef and owner Jeff McInnis makes grits ...

And let's talk about the roux - the heart of any great gumbo ... Its bold, comforting flavors warm you up, no matter the season. Shrimp and grits may appear simple at first, but this dish ...

Whisk in flour and blend until a white roux is achieved ... place an equal portion of warm grits in the center of each large serving bowl. Top with an equal portion of shrimp and drizzle with ...

(For a spicier taste, add additional cayenne.) Place the grits on each of six plates. Spoon the shrimp mixture down the center of the grits. Sprinkle the chopped parsley over the shrimp and serve.

Applewood-smoked bacon does its earthy thing amid jumbo shrimp, snow-soft sawmill grits and savory roux-y sauce. It’s all about the grit cake. Inside of the standard loose grits chassis ...

Shrimp and grits isn’t one of them, at least not in the opinion of John Ondo, the executive chef at The Ocean Course at Kiawah Island Golf Resort, who makes a standout version of the southern ...