When you think of comfort food, shrimp and grits are usually among the top contenders. It’s rich, creamy and flavorful. It is a staple meal in the South and is usually the perfect dish for entertaining. Unfortunately, it’s not a meal you find on the weeknight menu often enough.
Daryl and Rachel Henderson of Pensacola have perfected an easy, weeknight version of this popular dish. Passing it along to other busy families makes them happy.
“This recipe was born out of practicality. We were looking for reasonably healthy and easy-to-prepare meals that were nutritious, and that could be batch-cooked for Rachel to take to school with her,” Daryl shared. “Now it’s a weekly staple in our house. We use Bob’s Red Mill corn grits or polenta because it is a family-founded and operated company built on biblical principles. When we can, we go to Ever’mans grocery for our ingredients.”
The Henderson family is made up of Daryl, Rachel, and their son Jackson (Retherford) who is 12. The family dynamic is unique as Rachel spends most of the week in Mobile, attending the University of South Alabama to earn her PhD in Clinical and Counseling Psychology.
“Finishing this degree is something that wouldn’t be possible were it not for the support of my family,” Rachel shared.
“Due to the time spent at school and commuting, Daryl handles many of the day-to-day family responsibilities, like cooking. Jackson, of course, always helps.”
Daryl currently is a master woodworker, a skill that he developed shortly after the family cut out unnecessary distractions.
“Last year, our family decided to stop watching Netflix, and Daryl’s woodworking hobby was born. We had just moved to Pensacola and wanted to make some improvements around our house, so Daryl built some floating shelves for our laundry room and an addition to our shed,” Rachel shared. “Before we knew it, the garage had transformed into a woodworking shop, and Daryl was making products to sell on Etsy and had his own YouTube channel. Now you can catch him at a craft show on the weekends here in Pensacola selling handcrafted walnut trays and all sorts of items.”
Daryl and Rachel describe Jackson as a “foodie.” He joined his school’s culinary club and has learned to prepare several dishes. You can often find him experimenting with a new recipe for a meal or cold-pressed juice. He also, like Daryl, has a YouTube channel, but he streams Minecraft games.
The family also developed another hobby, growing fruits and vegetables in a backyard garden.
“We also have a garden and have been growing vegetables. Right now, we have okra plants that are eight feet tall. Jackson and I harvest them throughout the week, and Rachel blanches and freezes or pickles the okra every weekend,” Daryl said. “We have also grown watermelons that Jackson juices. He came up with a recipe for fresh strawberry watermelon lemonade.”
Sundays have been deemed family days. The Henderson’s attend church, eat a good meal, prep their meals for the week, and preserve or juice their harvest from the garden that week.
“Our hope for eternal life through our Savior, Jesus Christ, brings us joy through every season,” shared Daryl. “Right now, life is busier than we would like it to be but we depend on the Lord for endurance. We also have hope that by walking according to his purpose for us, there will be a time of rest, and more importantly, a time of service where we can use our resources to help others.”
Easy Make Ahead Shrimp & Grits


Ingredients:
• 1-2 cups of Bob’s Redmill Corn Grits or Polenta
• 1 lb of small peeled and deveined shrimp
• 1-1 1/2 cups of half and half or heavy cream (to liking)
• 2-3 tbsp of McCormick shrimp scampi seasoning (to liking)
• Shredded Gouda
• Shredded Swiss Cheese
Directions:
- Cook the grits or polenta according to the directions on the package.
- In a separate pan, sauté the shrimp on medium-high heat until cooked through. A few minutes on each side.
- Add cream and shrimp scampi seasoning.
- When the grits are almost done, we add in Gouda and Swiss cheese. For every cup of grits, we add a 1/4 cup of Gouda and 1/8 cup of Swiss cheese.
- Top the grits with shrimp mixture and serve.