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Shrimp and Grits

I am ready to make this dish for the first time: http://www.williams-sonoma.com/recipe...

What do people think of the above recipe? Is there a better one out there? Any pointers?
Which is a good brand of grits (preferable stone ground I guess...)?

Suggestions are always appreciated!

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  1. If you go to the Charleston food threads, there is usually mention of a restaurant known as SNOB...Slightly North of Broad. There they have a signature dish called Maverick Grits. I had originally read an article in Gentleman's Quarterly many years ago( I would never read it now) and they had an article on either the Ten Best new restaurants or recipes...I do not recall. Anyway, that is what inspired me to seek out SNOB for my first trip to Kiawah/Charleston, and my subsequent return visits every time I travel to the region.

    The first recipe I had included the following, but there may be variations:

    Stone Grits
    Andouille Sausage
    Concasse tomatoes

    I prefer to make my grits with milk and finish with salt, pepper, butter and cream....why skimp.

    7 Replies
    1. re: fourunder

      I want my grits to be creamy (like when I make Cream of Wheat), so I did wonder if milk was good with grits. Do you use 100% milk? Half/half seem like an option I would think...

      1. re: Ora


        Yes I do use whole milk for my grits...and oatmeal.....You just have to make sure you do not scorch the milk. I use the cream and butter at the end, similar as how I would finish a cream soup. Half and half is an option, but again, I would use it at the end.

        If you find you need to add more liquid to your grits during the 20 minutes cooking process,,,,you could certainly add the H&H or cream at this time if you wish. I just feel at the end it has no chance to break down or separate. I do not know if it is science, but that's what I do.

        1. re: Ora

          The other night I made grits with stone ground grits I bought from Wms-Sonoma. (Some I'd gotten in Charleston were better; I hear Anson Mills are good but hard to find where I live and I haven't mailed ordered yet.) The recipe on pkg said to make with water but I decided 1/2 and 1/2 would be better. So, for 1 cup grits, I put 4 cups 1/2 & 1/2, 1/2 cup water. I thought it was overkill and regretted not using water or milk.

          1. re: walker

            It seems that when I use too rich a liquid (like half and half) to cook my grits, it takes too much cheese or whatever to flavor it at the end. Milk gives it the right texture for me and then I add the good stuff at the end for flavor.

            1. re: WCchopper

              The problem with that is you shouldnt be trying to get the flavor at the end...if salted correctly at the beginning it will always be flavorful!

            2. re: walker

              I have found that when using higher quality grits, water is all that you need- they still come out nice and creamy. If your only option is something like Quaker Quick Grits, then you can still get the desired effect with milk.

            3. re: Ora

              Combine the grits with cold milk/water and start cooking from there (instead of bringing liquids to a boil). This works with most grains - makes the creamiest oatmeal.

          2. I was one of the testers on the Leites Culinaria site for this recipe from Paula Deen. I thought the result was great. Here is the link:


            1 Reply
            1. re: ChrisKC

              I like it....especially the quarter cup of butter.

            2. I'm partial to Bill Neal's recipe (from Crooks Corner in Chapel Hill) - because it's the one I "grew up" with. It's quite similar to your recipe, actually.

              Here is a link that I found.....


              16 Replies
              1. re: cackalackie

                Bill Neal's recipe is excellent - and very similar to what I came up with after first having Shrimp and Grits at Crooks Corner (before I read Bill Neal's recipe). Can't go wrong with it.

                1. re: cackalackie

                  I love that Duke Mag recipe--thanks. I finally found some shrimp on sale, so S&G this weekend it is...

                  1. re: cackalackie

                    I second this recipe; it's the best.

                    Sometimes, when I want to make people particularly happy, I put goat in cheese and half-half at the end to finish off the grits. People swoon for this.

                    1. re: cackalackie

                      I "third" this recipe! Crook's Corner is the original.

                      My dad loves to experiment with shrimp and grits, and one fun variation (especially with leftover grits) is to make a sort of grits "cake," browned to be a little crispy/crusty. Then shrimp on top, sauce all around. Adds a neat texture. You can approximate this for a fast meal by buying a roll of premade polenta, slicing into cakes and frying up. Yum!

                      1. re: cackalackie

                        Bill Neals cookbook tops the list of cookbooks on southern cooking for me. He is to southern cooking what Roy Underhill is to traditional wookworking.

                        1. re: cackalackie

                          No better recipe exists, IMO. (Although I find I have to add about an additional 1/2 boiling water and about 5 more minutes to get the texture I like.)

                          1. re: pikawicca

                            The link for the recipe from Duke cannot connect, says "page not found." Does anyone else have this recipe?

                            1. re: cackalackie

                              The link shows page not found. Just me?

                              1. re: Sal Vanilla

                                Here is a nice article - that also provides a link to the recipe....


                                1. re: cackalackie

                                  That WAS nice. So funny how your upbringing or training in something new to you solidifies how something should taste. Like kids and holiday food I think. Sorta. LOL

                                  Grits and mushrooms. I want to gag, but maybe I need to try it.

                                    1. re: pikawicca

                                      My husband finds it funny that I need coaxing to eat grits in any form. I am gonna try it.

                                      1. re: Sal Vanilla

                                        Please report back. Just be sure that you are eating grits prepared by someone who knows what they're doing. Bad grits are ... bad.

                                        1. re: pikawicca

                                          Will do!

                                          It will be me. Finding grits out here would be a miracle.

                            2. There are as many ways to cook S&G as there are people who enjoy them. I prefer to saute my andouille sausage in a skillet then remove the sausage. Then saute my shrimp in the drippings of the sausage for a couple of minutes. Then I will add my veggies (the holy trinity), a little flour, and make a light gravy. I thin my gravy with a little shrimp stock that I make using the heads and shells. Then add the shrimp back to it for a few minutes.
                              Season to taste but I like mine to be a little spicy. Sometimes the sausage that you use will accomplish this.
                              You can also use a little shrimp stock in your grits if you want but do not cook them exclusively in shrimp stock..that's too much. Add half and half or heavy cream at the end although I've been using a dollop of sour cream instead. I just like it better. Although I do like the idea of adding a little parm. to the grits. That might go well with the shrimp.
                              Good luck.

                              3 Replies
                              1. re: GrillMaster

                                grillmaster, that sounds perfect! good technique description, too.

                                1. re: alkapal

                                  There are so many versions that are so very different that you almost wish there were different names for them. Nothing beats that spicy gravy to me though.

                                2. re: GrillMaster

                                  I know this is years old, but god it sounds good!

                                3. I try to make Emeril's recipe once a year. It's an absolute favorite. Here's a link: http://www.emerils.com/recipes/by_nam...

                                  5 Replies
                                  1. re: vikingsue

                                    this link gave me a 404, and a recipe search using keywords "shrimp grits" returned 440 recipes. could you be more specific about which recipe you use? i'm compiling some recipes and then will make my own...


                                    1. re: vikingsue

                                      oops! "page not found" (emeril is there holding up a shoe, and other links are there on the side....)

                                      try this link:

                                      1. re: alkapal

                                        alka, of all the recipes linked, i like this one- because of his spices and veggies. i will make it and add alot of tomato and some lemon. must have my acid! thx much for posting this!

                                        1. re: opinionatedchef

                                          chef, you're most welcome. i think the bell peppers and green onion add such a great savoriness, plus they make the dish look more appetizing.

                                          you know, i'm thinking of a hybrid shrimp creole idea, adding some very finely minced celery and a dash of worcestershire & lemon juice to that shrimp & grits dish…then add in some finely chopped tomato at the end. parsley on top…. might need some texas pete's on the side.

                                          best of both worlds! ;-).
                                          looking at the original OP's link, the williams-sonoma recipe http://www.williams-sonoma.com/recipe... , i see that it is very similar to the emeril one, but with bacon rather than andouille. and actually, it is closer to my idea of the creole hybrid. i guess we all like to play with those great flavors…. hard to go wrong (except to overcook the shrimp).

                                          1. re: alkapal

                                            apal, maybe we talked about this yrs ago? but here's my fav grits recipe. Rich indeed:
                                            BEST GRITS IN THE WORLD!: MIKE LEPIZZERA’S POLENTA 10 c.

                                            Adapted from Cucina Simpatica

                                            1 STICK UNSALTED BUTTER (don't need this much)

                                            2 T. MINCED GARLIC

                                            2 C. CHICKEN STOCK( or Beef)

                                            6 C. HALF AND HALF ( or 3 c. milk plus 3 c. heavy cream)

                                            2 ½ c. WATER

                                            2 tsp. kosher salt

                                            12-plus turns of pepper grinder

                                            1 tsp. crushed red pepper flakes

                                            2 C. STONEGROUND GRITS or POLENTA

                                            ( Anson Mills is the very best and worth the expense)

                                            Pinch Sugar

                                            1- 1½ C. GRATED PARMIGGIANO REGGIANO

                                            In butter, sautee garlic over low heat til golden. Add stock through pepper flakes;

                                            bring to low boil. Slowly whisk in grits, stirring constantly to avoid lumps.With a wooden paddle ,keep stirring over low boil, til very thick and creamy( about 20 min.).

                                            Adjust seasonings, add sugar and parm.

                                            I freeze this in saran pillows, to be defrosted and reheated in the microwave.

                                            Just like new!

                                    2. The William Sonoma recipe will be lovely. You can make grits anyway you like, Simple rule, I make them with water, then add a little butter and half and half after they are cooked to get them creamy. I also add a little cayenne, just for a small kick, never black pepper so they will look white and creamy. Grits are better the longer they sit, you can
                                      make a double boiler on your stove and they will last hours, if they get a little thick, just have some hot water to whisk in. Breakfast of champions. Another simple eastern NC/SC recipe is flouring the shrimp and frying them in a little oil, then adding water with a ton of black pepper and it makes gravy and pour that on grits or rice. Now that is southern at its best.

                                      1 Reply
                                      1. re: waitress

                                        love freshly ground black pepper on my grits and fried eggs! black pepper also makes chicken and white rice very special and delicious.

                                      2. Leave the cheese out of the grits.

                                        Lose the bacon and use butter.

                                        1 Reply
                                        1. The Dixie Lily Quick Grits box( not the Instant) has an excellent recipe for S&G that is fast, easy and delicious. It makes S&G a weeknight meal for me..
                                          Their cheese grits recipe that goes with it is wonderful - milk and chicken broth instead of water.

                                          1. Hey Ora..
                                            How were your Shrimp and Grits?
                                            I was just going to post a question in regards what to make with cheese grits and there was your post..
                                            Shrimp with the grits sounds excellent..would scallops work?
                                            I have never cooked grits and my friend wants cheese grits for Easter..says Velvetta is the way to go..I'm thinking of adding green beans or aspargus...
                                            I love cheese grits and can't wait to make them!

                                            10 Replies
                                            1. re: Beach Chick

                                              you want to add green beans or asparagus to grits? not in my book. that texture is for risotto -- not grits. grits should be creamy (though i like coarser grits, especially).

                                              1. re: alkapal

                                                Hi alkapal..
                                                Add as a side dish..never mess with the grits...and I should use milk instead of water for a more creamier grits?
                                                Grits Virgin

                                                1. re: Beach Chick

                                                  whew, beach chick... ya had me goin' there for a minute! ;-)
                                                  i've not used milk. i defer to others here on the board. my nephew likes to use chicken stock. the creaminess comes from the starch in the grits, imo. using milk reminds me of breakfast cereal, like cream of wheat.

                                                  1. re: alkapal

                                                    You have a point, I am not dogmatic on the milk thing, but I do think half and half is too much for me. That way if you want to flavor it with something at the end, you don't just end up with that waxy fat coating on the roof of yoiur mouth and taste buds.

                                              2. re: Beach Chick

                                                Velvetta would have a nice texture, but for me, I prefer sharp white cheddar, or goat cheese.

                                                Scallops and grits are awesome....

                                                  1. re: jazzy77

                                                    the BEST grits that I've had were made with Boursin cheese and they were fabulous. They were with scallops, rather than shrimp but hoo-wee were they good!

                                                    1. re: divamon

                                                      totally decadent grits with boursin! were the scallops simply pan seared, or what?

                                                      1. re: alkapal

                                                        The scallops were seared and finished off with an acidy sauce that was very, very good - I don't recall what it was and they make that combo anymore. Now, instead of the boursin grits, they make lobster mac n cheese - outrageously good!

                                                        1. re: divamon

                                                          i love this thread, but it makes me hungry! i love charleston, too!

                                                1. The best Shrimp and Grits that I have ever eaten were made with this Paula Deen recipe that uses tasso ham. I made the grits with milk, but other than that I pretty much followed the recipe. The Williams- Sonoma recipe looks pretty good, but if you can get some tasso, try this:


                                                  1. As a follow up--I made the shrimp and grits several weeks ago. I only used a little grated parm regg cheese in the grits and I used 1 part water and 1 part half & half. I thought it was good, but I think I prefer cheeseless grits with butter. Next time I will try using chicken broth and butter for flavor. Something the cheese as slightly "off" to me, not bad, just a little touch off. The shrimp was great.

                                                    3 Replies
                                                    1. re: Ora

                                                      Hi Ora..
                                                      Do you think since you used parm regg cheese instead of a cheddar is that what was 'off''?
                                                      Your post inspired me to cook this for friends this weekend..they want cheese grits with velvetta..she is a southern gal..
                                                      I am going to try scallops instead..Costco has some really nice looking diver scallops in..
                                                      Thanks again Ora!

                                                      1. re: Beach Chick

                                                        I used parm regg because I had seen a number of recipes calling for it (I used the Duke recipe link up above as my cooking guide--I never follow recipes exactly) and I had it on hand and it was already grated. I like the idea of Velveeta for creaminess. But if you use 1/2 & 1/2, its gets pretty creamy anyway. Scallops would be easier work wise--little cleaning needed. Let us know how it turns out!

                                                      2. re: Ora

                                                        i think that too with the cheese - even sharp cheddar. something that's just not as good as i imagine it should taste....
                                                        actually the best cheese just for grits at breakfast (when i use cheese at all) is monterey jack made with jalapenos. now that's-a spicy grits-a!

                                                        and gotta have good butter on grits -- always!

                                                      3. http://www.foodnetwork.com/food/recip...
                                                        From Magnolia's in Charleston, SC. Bar none - it is incredible.

                                                        One other trick I learned from another recipe from creamy grits... mix in as much cream cheese as you want without making it too cream-cheesy. It works like a dream.

                                                        2 Replies
                                                        1. re: Tehama

                                                          On my next trip to Charleston, I'll have to do a comparison test of grits at Magnolia's and SNOB.......I'm partial to The Maverick Grits though......but change or variety is good.

                                                          1. re: fourunder

                                                            I ate at Magnolia's several times many years ago and it was delicious then. I long to return...I happen to love the food scene generally in Charleston.

                                                        2. Made Jumbo Prawns and cheese grits last night and I gotta tell you that I am hooked on both..
                                                          Lots of garlic with the veggies (broccoli, onions, baby orange/yellow peppers) and then sauteed the shrimp with butter and garlic..
                                                          Grits were made with velvetta..I used Alber's grits that take about 5-6 minutes and did not use milk..the velvetta was extremely creamy..

                                                          1. My BF says he grew up eating Salmon and grits, his parents transplanted to NJ over 40 yrs ago. He had never heard of shrimp and grits--interesting. I will try salmon and grits soon. Does anyone know where the salmon version of the dish originates?

                                                            1. Since my husband is Cajun, I make a lot of shrimp etouffee. I started making grits instead of rice with it, and that makes a terrific shrimp and grits! For my grits, I use the best stone ground grits I can find. I use one cup of that, 2 cups of chicken stock, and 2 cups of half and half. Yes, it's very rich but oh-so-good. The chicken stock adds a dimension of flavor that water just doesn't give, which is great with this dish.

                                                              The best shrimp and grits I have ever eaten was at a little restaurant called A. W. Shucks in Charleston. It's an unassuming little place in an alley alongside the Market. It's got a little outside elevated patio that you can people-watch from.

                                                              1 Reply
                                                              1. re: susantrader

                                                                I ate at AW Shucks years ago and I also enjoyed it as well. Charleston is a wonderful restaurant town!

                                                              2. Do you jeopardize quality by using frozen shrimp?

                                                                12 Replies
                                                                1. re: cityhopper

                                                                  By no means should you assume the shrimp, or other seafood for that matter, would lose quality due to freezing. It's very common to "flash freeze" seafood moments after it is caught, right on the boat. This may be labled as "fresh frozen." Unless you're getting fish that is fresh caught within a day or two, often the "fresh frozen" is in better shape by the time it reaches your market.

                                                                  Just make sure they are thawed properly.

                                                                  1. re: EarlyBird

                                                                    Not to risk lynching or anything --- but I shortcut the white sauce part by using Campbell's Cream of Mushroom soup (straight, not diluted). Green pepper and/or red pepper, onion, garlic, andouille sausage if possible, spicy Italian if not. All sauteed in butter, concentrated soup added, then shrimps "poached" in the sauce.
                                                                    For the grits, White Lily made the very best but the company's abandoned all of us. So I use Bob's Red Mill, but I think most any real (not instant) grits would do. One cup of grits to one stick of butter, 3 cups of water, then 1 1/2 cups of half and half or cream. (Hey, go for the cream, you only live once, it says here.) No cheese. The grits are real good and creamy this way. But I prefer to pour them into a baking dish and then let it set, then fry diamond shapes of the set grits till they're beautiful and brown, and decorate the shrimp in sauce with them. Just made it the other night, and could eat it again tomorrow!
                                                                    Incidentally, this is an adaptation of what I consider the BEST shrimp and grits, and they're not from Charlestown, they're from Savannah, Georgia, served at the Soho South Café (at least several years ago they were).

                                                                    1. re: BerkshireTsarina

                                                                      Cream of Muchroom Soup?? Eek! No, really..that is a clasic cheat/shortcut...every cook, deep in his secret heart, will admit to using it or another time/work saver. I'll try that sometime.

                                                                      1. re: BerkshireTsarina

                                                                        What would America's cooks do without cream of mushroom soup?! That actually sounds like a good trick.

                                                                        I have to say, that's a lotta butta for one cup of grits! (As Andres Callandria used to say on "Great Chefs of New Orleans" 'chef adds the buttah.') But I bet they taste good. I actually just made shrimp and grits this weekend, and used Bob's Red Mill, since that's what my local Whole Foods carries.

                                                                        And my wife and I will be in Savannah next year. I'm gonna have to check out Soho Cafe. Thanks.

                                                                        1. re: EarlyBird

                                                                          It (the soup) is a classic cheater's form of crawfish etouffee. You can get fights started over that.

                                                                          1. re: hazelhurst

                                                                            It's funny, but being a California boy with zero Southern heritage, I find myself being slavishly devoted to Southern recipes - at least as much as I can with the ingredients available to me. Whereas other stuff I "cheat" all the time.

                                                                        2. re: BerkshireTsarina

                                                                          i have no problem with cream of mushroom soup but not in shrimp and grits!

                                                                          1. re: LaLa

                                                                            I couldn't agree with you more.

                                                                            Folks, can we go back to the beginning? Shrimp and grits was originally a very simple dish, just shrimp sauteed in butter or bacon grease and seasoned with salt and pepper, served over grits. That's it. This was originally a breakfast dish, and in old cookbooks, appears as "Breakfast Shrimp".

                                                                            Over time, people added ingredients. Bacon and scallions to start with. Then tomatoes. When chefs started cooking it as a dinner entree, you started seeing things like Andouille sausage. So it is a dish that has evolved over the years. But it has never been a creamy dish, whatsoever. Some people add cream or milk to the grits, as they cook, but never to the shrimp. So I just don't get cream of mushroom soup in this application.

                                                                              1. re: LaLa

                                                                                By me it doesn't have to be pure, or traditional, or anything but delicious.
                                                                                And I find it delicious!
                                                                                (Or I wouldn't be making it.)

                                                                                1. re: BerkshireTsarina

                                                                                  Of course cook what you like to eat...it just isn't shrimp and grits

                                                                              2. re: MelMM

                                                                                I was in Atlanta a year ago and was excited to try shrimp and grits at an upscale brew pub. It was so overblown, however, it was a totally different dish. More like an Italian vegetable dish with shrimp and grits. Tomatoes, squash, mushrooms? What? I'll stick with the basics, thanks.

                                                                      2. I don't have an exact recipe and this is strictly downhome and some people will be up in arms over one ingredient... but:

                                                                        My family (Southern) fries bacon and crumbles it - set aside. Onions and peppers friend in the grease. Add shrimp, butter and lots of garlic, salt and pepper. Cook until shrimp are cooked.

                                                                        Meanwhile. Shrimp stock from heads and shells (pan fry the shells and heads for a couple minutes, then add a little more water than you will need to make the grits) Boil for 5 or so minutes, sieve shells and press them to get the last bit of goodness out of the shells and into the stock). Use that stock - plus some salt to slowly cook stone ground grits in. No milk or cream. Make sure the water is plenty salty because there is no adding salt to grits once they are cooked. Period. Here you can add a glob of butter and let it cook in or add it up front. OR/and add velveeta cheese. It melts into no strings and I like it that way. With the cheese. Some don't. But no cheddar or any other cheese where it does not completely melt into the grits. Spoon up the grits, pile on the shrimp and cooking sauce , sprinkle on some bacon pieces and eat OR add a fried egg over the top.

                                                                        Yep. YUM! Nothin fancy.

                                                                        1. This is the recipe from a low country cooking class I took at the Mansion on Forsyth Park in Savannah.

                                                                          Rich & Creamy Grits
                                                                          I think the secret to flavorful creamy grits is to use a combination of chicken stock and milk and cook VERY slowly over low heat for an extended period of time. The flavorful liquids are much better than water alone and the long low heat during the cooking will allow the grits to “bloom” or absorb the liquid and swell up instead of the liquid just simply evaporating from the pot.

                                                                          Yield: 6-8 servings

                                                                          3 cups chicken stock
                                                                          3 cups milk
                                                                          Kosher salt
                                                                          Freshly ground black pepper
                                                                          1 ½ cups quick cooking or stone-ground* grits
                                                                          4 tablespoons butter
                                                                          1/2 cup shredded parmesan cheese
                                                                          ¼ cup heavy cream

                                                                          Place chicken stock and milk in a large saucepan. Season stock mixture with kosher salt and black pepper. Add grits to liquid and let sit for about 15 minutes to begin hydration. Turn heat to moderately high and bring to a simmer. Once liquid simmers, reduce heat to very low and continue to cook, whisking occasionally, for about 40-60 minutes or until liquid is mostly absorbed and grits have lots their “gritty” texture. They should be soft and creamy. If consistency gets too thick you can always add more stock or milk.

                                                                          Stir in butter, Parmesan cheese and heavy cream. Adjust seasonings to taste. Serve warm.

                                                                          *Recipe note: If using stone-ground grits place them in a bowl or other container and cover with cold water to float out loose bran and other small particles. Pour excess water off.

                                                                          1. The shrimp recipe we cooked in class was 'Shrimp and Red Eye Gravy" if you're interested.

                                                                            1 Reply
                                                                            1. re: Scoutmaster

                                                                              I sure hope it has little pieces of ham in it. I love grits and any sort of gravy.

                                                                            2. Mr. B's Bistro in New Orleans is my absolute favorite.

                                                                              Shrimp with Red-Eye Gravy and Grits
                                                                              From Mr. B's Bistro
                                                                              Serves 4

                                                                              8 strips applewood-smoked bacon, cut crosswise into thirds
                                                                              20 jumbo shrimp (12 per pound, about 1 3/4 pounds), peeled, leaving tail intact, and deveined
                                                                              4 large wooden skewers, soaked in water for 10 minutes
                                                                              kosher salt and freshly ground black pepper to taste
                                                                              2 Tbsp vegetable oil
                                                                              2 Tbsp apple cider vinegar
                                                                              3 1/2 tsp firmly packed dark brown sugar
                                                                              2 1/2 cups dark chicken stock
                                                                              2 1/2 Tbsp pepper jelly
                                                                              1 Tbsp cold unsalted butter
                                                                              3 cups Mr. B’s stone-ground grits
                                                                              2 Tbsp minced fresh chives

                                                                              Mr. B's Stone-Ground Grits
                                                                              From Mr. B's Bistro
                                                                              Serves 6

                                                                              2 cups heavy cream
                                                                              2 cups whole milk
                                                                              1 cup stone-ground grits
                                                                              1/3 cup mascarpone cheese
                                                                              kosher salt and freshly ground black pepper to taste

                                                                              In a medium saucepan bring cream and milk to a simmer over moderately low heat. Whisk in grits and cook, stirring often, 25 minutes. Stir in cheese and season with salt and pepper

                                                                              Wrap 1 piece bacon around center of each shrimp (reserve leftover bacon) and line up on a work surface. Skewer 5 wrapped shrimp onto each skewer, leaving a little space in between each shrimp. Season shrimp with salt and pepper.

                                                                              Heat a large skillet over high heat. Add 1 tablespoon oil and heat until almost smoking. Add 2 skewers and cook 2 minutes each side, or until bacon gets crisp. Repeat cooking shrimp in same manner. Transfer shrimp to a plate.

                                                                              To skillet add vinegar and brown sugar and cook about 1 minute, or until reduced by half. Add stock and cook over high heat until reduced by half. Add jelly and cook 1 minute, or until jelly is dissolved. Remove skillet from heat and add butter, stirring, until just melted. Adjust seasoning with salt and pepper.

                                                                              In a small skillet cook leftover bacon until crisp. Cool and crumble.

                                                                              To serve, mound grits on plates. Remove shrimp from skewers