Chef Whitney Otawka’s Georgia Shrimp and Grits


 (Whitney Otawka)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


Using fresh, quality shrimp still in the shell, like Georgia white shrimp adds sweetness to this dish. Also, cooking the grits low and slow, and taking time to build the broth will add more flavor as well.



  • 2 cup White hominy grits, like Anson Mills
  • 2 cup water
  • 6 cup whole milk
  • 8 tablespoon butter
  • Salt to taste

Shrimp stock:

  • 2 pound Georgia White Shrimp shells
  • 2 Roasted poblano peppers, seeds removed
  • 2 Roasted red pepper, seeds removed
  • 1 Medium yellow onion, rough chopped
  • 6 Cloves of garlic, rough chopped
  • 1 Leek, rough chopped
  • 1 large tomato, rough chopped
  • 1/4 cup beer, Pacifico or your favorite
  • 1 cup tomato juice
  • 2 cup water
  • 1 1 bay leaf


  • 2 pound Georgia White Shrimp, peeled and deveined
  • 2 tablespoon garlic, minced
  • 1 Shallot, minced
  • 2 cup shrimp stock
  • 1/2 tablespoon parsley, minced
  • 2 tablespoon butter
  • Salt to taste
  • Juice of 1 lemon


Step 1:

  • In a deep pot add water and whole milk. Bring to a rapid boil and let it froth up. Just before it boils over, add in grits while whisking the liquid. Reduce heat to low and stir constantly using a wooden spoon to make sure the grits do not scorch along the bottom or sides of the pot.

Step 2:

  • After about 20 minutes add in butter and stir well to incorporate. The grits should be ready after about 40 minutes of cooking time; if using yellow or stone ground grits it will take at least 1 hour. The grits should be creamy in texture and have no bite.

Step 3:

  • In a deep pot, add 2 tablespoons of olive oil and heat on medium high. Add in shrimp shells and sauté until pink in color, about 2 minutes. Add in poblano peppers, red peppers, onion, and leeks. Reduce heat to medium. Sweat down until translucent, about 5 minutes.

Step 4:

  • Add in garlic and tomato and sauté for 1 minute. Deglaze the pan with the beer. Add in tomato juice and water. Make sure the shells are fully submerged in the liquid. Simmer on low for 30 minutes.

Step 5:

  • Put all contents of shrimp stock in blender and lightly pulse. It does not need to be pureed; you just want to break up the shells a little. Strain. The stock can be made the day before and keep refrigerated.

For Shrimp:

  • Heat a sauté pan on medium heat. Add 1 tablespoon canola oil. Add in shrimp. Sauté for 1 to 2 minutes. Add in garlic and shallot and sauté for 1 minute. Deglaze the pan with the shrimp stock. Simmer, allowing the broth to reduce, until the shrimp are cooked through; they will begin to curl up just slightly. Add in the butter and mix well. Salt to taste. Finish with parsley and lemon juice. Serve in a deep plate or serving bowl. Scoop grits and ladle shrimp over the top. Garnish with 1/2 tablespoon of minced chive.