Please ensure Javascript is enabled for purposes ofwebsite accessibilityDishing with Di-Anna: Shrimp & Grits
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Dishing with Di-Anna: Shrimp & Grits
Dishing with Di-Anna: Shrimp & Grits
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Dishing with Di-Anna: Shrimp & Grits

It's time for Dishing with Di-Anna! Di-Anna from Don Strange of Texas, joined us in the Daytime kitchen to make Shrimp & Grits, the perfect dish for your upcoming Mardi Gras celebrations!

Don Strange Compound Butter

3.5 oz garlic, chopped

3.5 oz shallots, chopped

1 oz rosemary, stemmed and leaves chopped

5 oz Worcestershire sauce

1/2 bottle Abita Amber Beer

1/2 cup curly parsley, stemmed and leaves chopped

1 tablespoon Creole seasoning

The juice of one lemon

1-pound unsalted butter

Don Strange Cheese Grits

2 cups whole milk

2 cups half-and-half

1/4 pound (1 stick) unsalted butter, cut into small dice

1 cup quick-cooking grits

Kosher salt to taste

1/4 cup whipping cream

1 cup (4 ounces) shredded Monterey Jack cheese*

1 cup (4 ounces) grated Parmesan cheese*


Combine the milk, half-and-half, and butter in a heavy-bottomed 3-quart saucepan

over medium heat. Bring to a boil, then stir in the grits. Cook, stirring, until grits begin

to thicken, about 5 minutes. Add salt and whipping cream. Cook, stirring, just until the

cream is heated and the grits are still soft and creamy. Remove from heat and add the

cheeses, stirring until all the cheese is melted. Serve hot.

*To vary this recipe, substitute 2 cups shredded Cheddar cheese (for Cheddar Grits) or

2 cups Gorgonzola cheese (Blue Cheese Grits) for the Monterey Jack and Parmesan


Don Strange of Texas, Inc.

1551 Bandera Rd. San Antonio, TX 78228

(210) 434-2331