top of page

Alabama Sara's Shrimp & Grits

This dish is a sentimental one for us because it makes us think about our dear friend Sara, sitting on her porch in Alabama, drinking white wine and eatin’ shrimp and grits!

Alabama Sara's Shrimp & Grits

Why it's on our list

Courtney's oldest childhood friend, Sara, now lives in Florence Alabama with her husband and 3 kids but we all grew up in Texas together. As kids, our parents were neighbors and constantly cooked, entertained and partied together. Our memories are so fond of this family and so many revolve around cooking. Their mother, Jan, is a fabulous cook in her own right and Sara inherited the talent. Every few years Courtney tries to take a trip out to Alabama during the summer where she and Sara cook together and take the kids out on the lake. A few years ago she taught Courtney to make her amazing shrimp and grits recipe. A true Southern Classic!! Because Courtney does not eat pork, we’ve modified the recipe to exclude the bacon. You will never miss it! It’s so decadent and also comforting. An impressive dinner party dish! Thank you Sara-bell!!


For the grits:

  • 1 cup quick grits

  • 4 TBLS unsalted butter

  • ¾ cup extra sharp cheddar cheese (white)

  • ½ cup grated parmesan

  • 1 tsp cayenne pepper

  • 1 ½ TBLS paprika

  • Tabasco to taste

  • salt and pepper to taste


Cook the grits according to package instructions. As they are finishing, whisk in butter, cheeses, cayenne, paprika and tabasco to taste. Set aside and keep warm.


For the shrimp:

  • 3 TBLS olive oil

  • 2 TBLS Butter

  • 1 ½ lbs pounds shrimp (peeled & deveined)

  • Salt & black pepper

  • 1 TBLS minced garlic

  • 3 cups sliced white mushrooms

  • 3 TBLS white wine

  • 2 TBLS lemon juice

  • 2 cups sliced scallions

  • 1 teaspoon fresh tarragon


Heat a skillet until very hot; add olive oil and butter (or bacon drippings if using)

As oil begins to smoke, toss in shrimp to cover the bottom of the skillet. Before stirring, season with salt and pepper.

Stir shrimp until it begins to turn pink; let pan return to original hot temperature.

Stir in garlic, being careful not to burn the garlic. Toss in mushrooms and coat with oil briefly. Add lemon juice and wine and stir for 30 seconds or so until everything is well coated and incorporated.

Stir in sliced scallions and cook about 20 seconds. In a serving bowl, pour shrimp over cheese grits and serve right away.

Alabama Sara


Serve it up!

Do you have a classic Southern recipe that you love? Send us a note!

Related Posts

See All


bottom of page