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Moore's Shrimp and Grits

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  • 1 cup quick-cooking grits
  • 2 T sugar
  • 2 T butter
  • 3 ½ oz extra sharp cheddar cheese, shredded
  • 1 ½ lbs wild Georgia shrimp, peeled and deveined, tails on
  • 2 T cajun seasoning
  • 1 T paprika
  • 1 T dried Italian seasoning 
  • Fresh ground black pepper and salt, to taste
  • Extra Virgin Olive Oil
  • 1 T minced garlic
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • ¼ cup Moore's Original Marinade
  • 1 cup chicken stock
  • ½ cup heavy whipping cream
  • 3 T all-purpose flour
  • ½ t hot sauce


  1. Prepare the grits according to package instructions. Finish by adding sugar, 2 tablespoons of butter, and shredded cheese.
  2. In a bowl, season the shrimp with cajun seasoning, paprika, Italian seasoning, salt, and pepper. Coat shrimp well and set aside.
  3. Heat a tablespoon of oil in a large sauté pan (use a sauce pot if you do not have a sauté pan large enough) over medium high heat. Add shrimp and sauté while tossing occasionally for 1-2 minutes, then remove from pan.
  4. Add another tablespoon of oil, garlic, onion and bell pepper. Cook until fragrant.
  5. Add Moore's Original Marinade, chicken stock, cream, flour, hot sauce, and butter. Stir well to combine and bring to a boil.
  6. Simmer the sauce about 20-30 minutes.
  7. Add shrimp and toss to coat.
  8. Pour grits onto a plate and top with shrimp. Serve immediately.