Shrimp And Grits With Succotash Recipe

Name: Shrimp And Grits With Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 1 teaspoon salt; 1 cup uncooked stone-ground yellow grits; 1/2 cup unsalted butter, divided; 1/4 cup (1 ounce) freshly grated Parmesan cheese; 2 tablespoons olive oil, divided; 3/4 cup fresh lima beans; 1/4 cup chopped onion; 2 tablespoons chopped celery; 2 tablespoons chopped carrot; 1/2 cup water; 3/4 cup fresh corn kernels; 24 large raw shrimp, peeled and deveined; 1/2 cup diced tasso ham; 1/4 cup diced shallot; 2 tablespoons white wine; 3/4 cup grape tomato halves; 1 tablespoon fresh lemon juice; 1/8 teaspoon Tabasco sauce; Salt to taste; Ground white pepper to taste

Servings: persons

4 cups water
1 teaspoon salt
1 cup uncooked stone-ground yellow grits
1/2 cup unsalted butter, divided
1/4 cup (1 ounce) freshly grated Parmesan cheese
2 tablespoons olive oil, divided
3/4 cup fresh lima beans
1/4 cup chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
1/2 cup water
3/4 cup fresh corn kernels
24 large raw shrimp, peeled and deveined
1/2 cup diced tasso ham
1/4 cup diced shallot
2 tablespoons white wine
3/4 cup grape tomato halves
1 tablespoon fresh lemon juice
1/8 teaspoon Tabasco sauce
Salt to taste
Ground white pepper to taste

1
Bring 4 cups water and 1 teaspoon salt to a boil in a medium, heavy saucepan; gradually whisk in grits. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often. Remove from heat, and add 1/4 cup butter and Parmesan cheese, stirring until cheese melts; cover and keep warm.
2
Heat 1 tablespoon oil in a saute pan or large skillet over medium-high heat; add lima beans, onion, celery, and carrot; saute 2 minutes. Add 1/2 cup water; cover, reduce heat, and simmer 15 minutes. Add corn; cook, uncovered, 3 to 5 minutes. Remove vegetables from pan; keep warm.
3
Add remaining 1 tablespoon oil to pan, and heat; add shrimp, and cook 1 to 2 minutes on each side. Add ham and shallot; cook 2 minutes. Add white wine, and cook to deglaze pan (stirring to loosen particles from bottom of skillet). Add lima bean mixture and tomato halves to pan. Cook 1 to 2 minutes or until heated through. Stir in remaining 1/4 cup butter, lemon juice, and Tabasco sauce; season to taste with salt (about 1/4 teaspoon) and white pepper. Serve shrimp and succotash over hot grits.

1055

kcal

Calories

Fat

Carbs

158

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 cups water, 1 teaspoon salt, 1 cup uncooked stone-ground yellow grits, 1/2 cup unsalted butter, divided, and more.

Yes, Shrimp And Grits With Succotash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp And Grits With Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions