DCL Recipes: Shrimp and Grits and Creamy Cherry Trifle

DCL Recipes: Shrimp and Grits and Creamy Cherry Trifle Amy Poore

Happy Holidays! Like everyone, we’re busy here in the Poore home, getting ready for Christmas. But that doesn’t mean we don’t have time to sit down and enjoy a great meal. This shrimp and grits recipe is fantastic, if I do say so myself. I used my delicious Sumter County Shrimp for this, and it’s sure to please. Also, for those with a sweet tooth, this creamy cherry trifle is a gorgeous option for any holiday table. You can make them individually, too! 

Have a great holiday season, and as always, bon appétit! 

Shrimp and Grits

  • 1 tablespoon Worcestershire  
  • 1/4 cup flour 
  • 1 teaspoon minced garlic (jar kind works well) 
  • 1 green bell pepper, chopped 
  • 1 yellow bell pepper, chopped 
  • 1-pound andouille sausage, cut into slices 
  • 1/8 teaspoon ground cayenne pepper 
  • 2 cups half and half 
  • 3 cups water 
  • 1 cup old fashioned grits 
  • 2 teaspoons salt 
  • 2 pounds uncooked shrimp, peeled and deveined 
  • Juice of one lemon 
  • 5 strips of bacon 
  • 1 red bell pepper, chopped 
  • 1 medium onion, chopped 
  • 4 tablespoons butter 
  • 1 cup chicken broth 
  • 1 cup shredded cheese 


Bring water, grits, and salt to boil in a saucepan. Once boiling, stir in half and half, reduce heat and simmer until grits have thickened (around 15-20 mins). Remove from heat, cover with lid, and set aside.

Pat shrimp dry, place in a medium bowl, season with cayenne pepper, and then toss with lemon juice.

In a large skillet, cook sausage until evenly browned. Remove and set aside. In the same skillet, cook bacon until crisp. Remove, let cool, and crumble.

Cook the peppers, onion, and garlic in the pan with the bacon drippings until tender. 

While vegetables are cooking, melt butter in a saucepan over medium heat, slowing mix in flour to make a smooth paste. Reduce heat to low and cook, stirring constantly until it has browned slightly (8-10 mins). Be careful to not let it burn.

In the large skillet with the vegetables, add in the shrimp, sausage, butter/flour mixture, chicken broth, and Worcestershire sauce. Cooking and stirring until the shrimp is cooked through and the sauce has thickened. Cover and remove from heat. 

Stir cheese into the grits until melted.  

Serve shrimp mixture over grits in a bowl or on a plate.

Creamy Cherry Trifle

  • 2 cans cherry pie filling 
  • 1 tablespoon butter 
  • 9 egg yolks 
  • 1/4 teaspoon salt 
  • 1 1/3 cups sugar 
  • 3 tablespoons cornstarch 
  • 4 1/2 cups whole milk 
  • 1 tablespoon vanilla extract 
  • 1 16 oz. fresh or frozen pound cake, cut into one-inch cubes 
  • Whipped cream for topping


Combine sugar, cornstarch, and salt in a large saucepan. Whisk in milk, and stir over medium-high heat until boiling. Let boil for 2 minutes while continuing to stir. Remove from heat.

Whisk egg yolks in a small bowl. Slowly whisk one cup of the hot milk mixture into the egg yolks. Return this mixture to the saucepan, and stir over medium heat until thick and bubbly. Continue to boil for 2 minutes while stirring. 

Remove from heat, and stir in butter and vanilla.

Cool in sauce pan for 20 minutes, stirring occasionally. Pour into a large bowl and place plastic wrap on the surface. Refrigerate until completely cool.

Assembly (for one large trifle): 

Place half the cake cubes in the bottom of a trifle bowl. Next, layer one can of cherry pie filling, followed by half the custard. Repeat. Top with whipped cream and a dollop of cherry pie filling for decoration.  

Note: this can be made into individual servings as seen in picture as well. Also, the custard can be used in several different recipes, such as banana pudding.

Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.   

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Amy Poore

I am a newly married 34 year old southern girl. Pooreamy is a play on my name and really an oxymoron because my life is full, rich and happy. I’m an open book who loves to talk, share and hopefully help others with some of the things (actual items and wisdom) I have discovered and continue to discover over the years. I live in Tuscaloosa, Alabama, which is the home of the University of Alabama (Roll Tide!) and my Alma Mater.

I grew up on a farm in Cullman eating the best fresh country food you have ever tasted! I was an only child and because my mother and grandmother were both excellent cooks I never once worried about why it tasted so good or how to recreate it (I was kind of spoiled like that – never had to help in the kitchen). Now with my love of cooking, looking back I really regret not getting in there and learning a few tricks from my Mammaw. Luckily, I have my mom to pass on recipes and helpful tips but there are several things she never felt the need to learn either. I also believe that my raising had to do with the reason I love food – all kinds of food – as a child I had to have 3 bites of everything on my plate (Brussels sprouts, liver etc.) and I had to adamantly say I didn’t like it on three occasions to not have to ever eat it again. Needless to say, in the end, there were very few things that I didn’t like. Liver was one of them – I still don’t like it.

So……now I LOVE to cook and eat and I also like to share things. Blogging seemed to be a great way to do both. I hope you enjoy it as much as I enjoy doing it. Please feel free to make comments, suggestions and ask questions. I’ll do my best to answer them all. Y’all come back, ya hear!

Website: www.pooreamy.com/

Druid City Living (DCL) is Tuscaloosa, Alabama's premier community newspaper, covering the great people, places and activities of the area.



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