A Southern Belle Visits Provence (Shrimp & Grits Provencal Style)



  • 1 cup quick cooking grits (NOT instant)
  • 1 cup boiling water
  • 1 tablespoon herbs de provence
  • 1 teaspoon onion powder
  • 3 tablespoons salt (Paula Deen said make sure you salt the water enoug)
  • 4 tablespoons butter
  • 1 cup mozzarella cheese (grated)
  • 2 packages baby spinach (organic)
  • 1 sweet onion (finely chopped)
  • 2 tablespoons olive oil
  • 1 pound shrimp
  • 1 clove garlic
  • 12 fresh basil leaves (large)
  • 2 sun dried tomatoes (packed in olive oil)
  • 1/4 teaspoon salt
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 juice (lemon)


  1. Pour the boiling water into a heated sauce pan and stir in the salt, onion powder, grits and Herbs de Provence.
  2. Bring to a boil and reduce heat to a simmer and cook for 15 minutes
  3. While grits are cooking prepare the shrimp
  4. When the shrimp go into the sauté pan add the cheese to the grits and stir well; lower heat to just keep warm
  5. Sauté onion until clear in the olive oil
  6. Add the spinach and mix well
  7. Cover and continue cooking over medium/low heat until wilted
  8. Clean and devein the shrimp
  9. Prepare a pesto using the basil leaves, sun dried tomatoes, garlic, olive oil and salt
  10. Heat I tablespoon butter in sauté pan until bubbling then add the shrimp
  11. Cook for 2 minutes add the remainder of the butter and cook for 2 minutes
  12. Add the pesto and lemon; coat the shrimp well
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