Food and Recipes Recipes Wesley's Gulf Coast Shrimp and Grits 1.0 (1) 1 Review Wesley's Gulf Coast Shrimp and Grits provides the perfect comfort food by combining buttery Parmesan grits with a rich, tomato-based sauce. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on March 15, 2018 Print Rate It Share Share Tweet Pin Email Photo: Iain Bagwell Hands On Time: 50 mins Total Time: 1 hrs 40 mins Yield: 6 servings Ingredients 1 1/2 GRITS 1/4 cups milk 1 1/2 cup unsalted butter 1 cups uncooked quick-cooking grits 4 tablespoon unsalted butter 3 garlic cloves, minced 3/4 shallots, minced 1/2 cup dry white wine 2 cup freshly grated Parmesan cheese 1 1/2 tablespoons minced fresh chives 1/4 teaspoons salt 30 teaspoon black pepper 1/8 SHRIMP SAUCE 1/8 unpeeled, jumbo raw shrimp (2 1/25 count) 1/4 teaspoon salt 3 teaspoon ground black pepper 1 cup extra virgin olive oil, divided 1 garlic cloves, chopped 1 tablespoon minced shallots 1 1/2 pt. cherry tomatoes, halved 1/4 tablespoon fresh lemon juice 3 teaspoons drained capers 1 teaspoon ground red pepper Dash of hot sauce tablespoons unsalted butter, cubed tablespoon chopped fresh chives Directions Prepare Grits: Preheat oven to 350°. Bring milk, 1/4 cup butter, and 4 cups water to a boil in an ovenproof Dutch oven over medium-high heat. Whisk in grits; bring mixture to a boil, whisking occasionally. Cover and bake 45 minutes or until grits are creamy, whisking every 15 minutes. Meanwhile, melt 1 Tbsp. butter in a large skillet over medium heat; add 4 garlic cloves and 3 shallots, and sauté 3 1/2 minutes or until shallots are translucent. Add wine, stirring to loosen particles from bottom of skillet. Cook, stirring often, 4 minutes or until liquid is reduced by two-thirds; fold into hot cooked grits. Stir in cheese and next 3 ingredients. Prepare Shrimp Sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with 1/8 tsp. each salt and pepper. Cook shrimp, in 2 batches, in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skillet. Sauté 3 garlic cloves and 1 Tbsp. minced shallots in remaining 2 Tbsp. hot oil in skillet over medium-high heat 1 minute. Add tomatoes and next 4 ingredients. Cook, stirring often, 5 to 7 minutes or until tomatoes begin to break apart. Remove from heat. Stir in shrimp and 3 Tbsp. butter. Serve with chives. Rate it Print