Posted by pplotkin on January 23, 2018 in Website

Shrimp and Grits Recipe from The Times

Tuesday, November 25, 1952

Did you know is filled with delicious recipes that are easy to make? Shrimp and grits is a traditional southern dish that combines creamy grits, shrimp, and a delicious sauce that’s packed with flavor. Allow yourself to get creative with this versatile dish, and add other ingredients to suit your particular taste. This particular recipe from The Times in 1952 uses onion, garlic, tomato juice, and additional yummy elements to create a mouthwatering lunch or supper meal.

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  • 4 1/4 Cups of Boiling Water
  • 1 1/4 Teaspoons of Salt
  • 1 1/4 Cups of Grits
  • 2 Tablespoons of Butter
  • 1/2 Cup of Chopped Onion
  • 1/2 Cup of Chopped Green Pepper
  • 1/2 Cup of Chopped Celery
  • 1/4 Cup of Flour
  • 2 Cups of Tomato Juice
  • 1 Clove of Garlic, Minced
  • 1 Teaspoon of Salt
  • 1 Tablespoon of Sugar
  • 2 Cups of Cooked Shrimp


  • Add grits to boiling salt water
  • Stir occasionally until all of the water is absorbed
  • Shape grits into a ring
  • Melt butter in a skillet
  • Add chopped onion, bell pepper, and celery
  • Cook until slightly browned
  • Add flour and mix well
  • Add tomato juice
  • Allow sauce to thicken
  • Add garlic, salt, and sugar to the sauce and mix well
  • Add shrimp and mix until coated in the sauce
  • Let simmer for 10 minutes
  • Serve with grits and enjoy!



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*Some issues are only available in the Publisher Extra subscription due to copyright licensing