When it comes to Southern cooking, few dishes capture the heart and soul of the South like Shrimp and Grits. This icon ...

Add the heavy cream to the pot and continue cooking, stirring continuously, until it has reduced by a third, about 10 minutes. Season to taste with salt, pepper, and hot sauce. Return the shrimp to ...

My journey with “shrimp ... or instant grits, they will be great! Now that I have a rice cooker, I actually cook the grits in a rice cooker, using 2 cups of water, 1 cup of cream (or half ...

Add clam juice and tomato paste and whisk vigorously to avoid lumps. Bring to a simmer and stir in cream. Add salt, pepper, and hot sauce to taste. Cook, stirring occasionally, until thickened. Add ...

For a souped-up take on shrimp and grits, chef Patrick McCandless brings in meaty crayfish tails and jumpstarts ... Bring to a boil and reduce by half, about 2 minutes. Add the crayfish tails, heavy ...

prevents the grits from being overwhelmingly heavy. Carla Hall simply uses one bag of fennel tea when making sauce for her shrimp and grits. Fennel tea can also be brewed at home for those who ...