shrimp and grits

Yields: 4 to 6 servings.


1½ quarts water
2 teaspoons salt
1¼ cups finely ground white cornmeal
8 ounces cream cheese, chopped
2 cups (8 ounces) shredded
white Cheddar cheese
1 cup (4 ounces) grated Parmesan cheese
1 teaspoon pepper

Bring water to a boil in a large saucepan and add 2 teaspoons salt.

Sift in cornmeal gradually, whisking constantly to prevent lumping. Bring to a low boil.

Reduce heat and simmer for 10 to 15 minutes or until thick, whisking frequently.

Add cream cheese, Cheddar cheese, and Parmesan cheese; season with pepper. Cook until cheeses melt, stirring to blend well. Remove from heat and keep warm.


2 tablespoons butter
4 ounces prosciutto, julienned
1 pound uncooked shrimp, peeled and deveined
1½ cups sliced mushrooms
1 (4-ounce) jar oil-packed
sun-dried tomatoes, julienned
alt and pepper to taste
4 teaspoons lemon juice
2 teaspoons minced garlic
1 cup white wine
½ cup chopped green onions
Chopped fresh parsley and additional grated
Parmesan cheese, for garnish

Melt butter in a sauté pan over medium-high heat. Add prosciutto and sauté until crisp. Reduce heat to medium and add shrimp. Cook until shrimp are pink on the bottom; turn.

Add mushrooms and sun-dried tomatoes; season with salt and pepper. Stir in lemon juice and garlic. Cook until shrimp are cooked through, stirring constantly.

Add wine and stir up brown bits from the pan. Cook for 1 minute longer. Stir in green onions.

Spoon grits into a bowl and top with shrimp and cooking juices. Garnish with parsley and additional Parmesan cheese.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.