GMET’s Shrimp & Grits Showdown

Each Friday our GMET Meteorologist Grant Dade shares his favorite recipes during our ‘Cooking Up a Storm’ segment. This week, Dia and I decided to settle our claims of serving superior Shrimp & Grits.

GMET Shrimp & Grits Showdown

In a head-to-head competition we donned aprons and headed into the kitchen, fists flying. Ultimately, my version of shrimp & grits swept the taste test. Dia’s shrimp & sausage paired with my grits, quite possibly could produce the ultimate mouth-watering dish!

Here are each of our recipes and video clip of the segment:

Lane’s Shrimp & Grits (serves 8)


  • 6 cups water
  • 2 teaspoons salt
  • 1 ½ cups quick grits
  • 2 tablespoons butter
  • 1 roll garlic cheese (or Velveeta)
  • 1 cup grated cheddar cheese
  • 1 teaspoon Worcestershire

Preheat oven to 350 degrees. Grease large saucepan with cooking spray, bring water to boil over high heat. Stir in salt and grits. Lower heat and stir occasionally until grits thicken. Add butter, cheeses, and Worcestershire sauce. Cook until cheese melts. Pour into greased casserole dish. Place cookie sheet under casserole to catch any over-flow during baking.


  • ½ cup butter
  • ¼ cup olive oil
  • 3 lbs. medium shrimp, peeled & deveined
  • 1 clove garlic, minced
  • 1 cup chopped green onions
  • 1 cup sliced mushrooms
  • ½ cup chopped parsley
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon paprika
  • ¼ teaspoon basil (chopped, fresh or dried)
  • ¼ teaspoon thyme
  • ¼ teaspoon oregano
  • 1 tablespoon lemon juice

In a large saucepan, melt butter and olive oil over medium heat. Add shrimp & sautee until pink. Stir in all other ingredients. Simmer about 10 minutes. Serve grits, shrimp, & sauce “mashed potatoes & gravy-style.”

Dia’s Shrimp & Grits


  • 1 c. instant grits
  • 4 c. water, plus some additional as needed
  • 6 T. butter
  • 8 oz. cheddar cheese
  • salt & pepper to taste


  • 2 T. olive oil
  • 2 lbs. shrimp
  • 1 small onion, finely diced
  • 2 T. garlic, minced
  • 14-16 oz. spicy sausage (whatever you like)
  • 3 T. flour
  • 3 c. chicken stock
  • 2 bay leaves
  • 2 T. parsley, chopped
  • 2 green onions, chopped
  • Salt & pepper to taste

Boil water and add instant grits. Turn heat to medium low and simmer until thick and creamy, adding water as needed. Add butter, cheese and season with salt and pepper. Set aside.

In a large saucepan, sauté onion in olive oil until translucent. Add garlic and sauté for 1 minute, careful not to burn it. Turn heat up to medium high and add sausage and brown well until all the fat is rendered out.

Stir in flour and cook for 2 minutes, making a roux. Slowly whisk stock into the pan, careful not to leave any lumps. Add bay leaves, turn heat to medium and cover. Simmer for 5 minutes.

Add shrimp, parsley and green onion and cook 3 minutes until shrimp are pink and cooked through. Season with salt and pepper.

Spoon grits into a bowl, top with a ladle of the shrimp mixture and a little parsley and enjoy!

Watch the GMET Shrimp & Grits Showdown here:

The views expressed in this blog do not necessarily reflect the views of KLTV-TV or Raycom Media.  They are solely the opinion of the author. All content © Copyright 2012 Lane Luckie


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