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Memphis’s Original Shrimp and Grits Recipe

Chef Chip Dunham, The Grove Grill in Memphis, TN
0 from 0 votes
Course Main
Servings 8


  • 2 pounds shrimp 16 to 20 count per pound, peeled
  • 4 teaspoons Cajun seasoning
  • 5 tablespoons vegetable oil
  • 4 tablespoons minced garlic
  • 4 ounces diced Tasso ham
  • 4 tablespoons chopped fresh herbs parsley, thyme, rosemary and basil
  • 4 ounces dry white wine
  • 8 ounces shrimp stock
  • 4 tablespoons butter
  • 4 tablespoons chopped scallions
  • Salt to taste
  • 1 recipe speckle heart grits recipe follows


  • Pre-heat a large skillet to medium-high heat.
  • Toss the shrimp in the Cajun seasoning.
  • Add the oil to the skillet.
  • Add the garlic, Tasso ham, and shrimp to pan. Sauté for 2 to 3 minutes.
  • Add the fresh herbs and wine. Cook for an additional 1 to 2 minutes.
  • Add the shrimp stock and bring to a boil.
  • Portion the grits into 4 to 6 large bowls and place equal portions of shrimp into each bowl on top of grits.
  • Return the pan to stove top and bring to a simmer. Reduce by up to ½ volume.
  • Remove from the heat and whisk in the butter.
  • Pour the sauce evenly over the top of each bowl of Shrimp & Grits. Garnish with chopped scallions.
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