Shrimp and Grits Martinis

Prepared by: Debbi Covington

This recipe is adapted from one of the most popular entrees on my wedding catering menu! Delicious and fun!

  • 8 cups water
  • 1 stick butterDebbi Headshot CMYK
  • 3 cups quick-cooking grits
  • 1 cup heavy whipping cream
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 3 pounds shrimp, peeled and deveined
  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • 1 (14-ounce) can chicken or vegetable broth
  • 1½ cups heavy whipping cream
  • 3 egg yolks, lightly beaten
  • ½ cup grated Parmesan cheese
  • 8 ounces diced ham or cooked bacon
  • ½ cup chopped Italian parsley
  • Chopped tomatoes, to garnish
  • Chopped fresh Italian parsley, to garnish

Boil 8 cups water in a heavy stock pot or Dutch oven. Add butter. Slowly stir in grits. Reduce heat to medium-low and cover pot. Cook for 5 minutes or until thickened, stirring occasionally. Stir in heavy cream; season with salt and pepper. Remove from heat, cover and set aside. Cook shrimp in a large pot of boiling water until just pink and cooked through. Remove from water and set aside. Melt butter in a large saucepan. Blend in flour with a whisk until smooth. Add the chicken broth and whipping cream. Cook over medium-high heat until mixture thickens and bubbles, stirring constantly. In a bowl, stir one cup of the sauce into the beaten egg yolks, mixing well. Pour egg-sauce mixture back into saucepan. Stir in Parmesan cheese. Stir in cooked shrimp and ham; heat until warmed through. Remove from heat and stir in parsley. To serve, place a serving of grits in a martini glass, top with shrimp sauce and garnish with chopped tomatoes and fresh Italian parsley. Serves 12 to 15.

Catering by Debbi Covington
78 Marsh Drive
Beaufort, SC  29907