This cheesy shrimp and grits recipe is an easy low-country classic. We’re talking shrimp and bacon smothering a puddle of Cheddar grits. Need we say more?
This southern shrimp and grits recipe is a classic low-country dish adored by just about everyone on the planet–and if someone say they don’t love it, they’re lying. You can certainly count The One and me among its fans. We first had a plateful of this divineness at a lovely little restaurant in Charleston. Originally published May 8, 2010.–David Leite
Shrimp and Grits
- Quick Glance
- 15 M
- 30 M
- Serves 8 as a starter or 4 as a main
IngredientsEmail Grocery List
- 1 cup stone-ground grits
- Salt and pepper
- 1/4 cup butter
- 2 cups shredded sharp Cheddar cheese
- 1 pound shrimp, peeled and deveined, left whole if small and roughly chopped if medium or large
- 6 slices bacon, chopped into tiny pieces
- 4 teaspoons fresh lemon juice
- 2 tablespoons chopped flat-leaf parsley
- 1 cup thinly sliced green onions, white and green parts
- 1 large garlic clove, minced
- 1. In a medium saucepan, bring 4 cups of water to a roiling boil. Pour in the grits, add a goodly amount of salt and freshly ground black pepper, and stir well with a whisk. Turn down the heat to the lowest setting. (A flame tamer is a great idea if you have a particularly aggressive stove.) Cook the grits until all the water is absorbed, about 10 to 15 minutes. Take the pan off the heat and stir in the butter and Cheddar cheese. Cover the pot and keep it warm until ready to serve.
- 2. Cook the bacon in a skillet until crispy and brown, then transfer to a paper towel to drain. Dump the shrimp into the skillet and sauté them in the bacon grease over medium heat until they just turn coral pink, about 3 minutes. Whatever you do, don’t overcook them. You don’t want rubbery shrimp. Immediately drizzle in the lemon juice and mix in the parsley, green onions, and garlic. Take the skillet off the heat.
- 3. To serve the shrimp and grits, ladle the grits into a large serving bowl. Scrape the shrimp mixture over top the grits. Sprinkle with bacon and hightail it to the table!
Recipe Testers Reviews
My first experience eating grits was not the best. Then I tried some at a small restaurant in North Carolina and realized that if the grits are properly cooked, they really could be amazing. When I finally decided to make grits at home, this shrimp and grits recipe was my first try, and it couldn't be any easier to make. The grits came out wonderful—filled with strong cheese flavor yet not so overwhelming that I couldn't enjoy the shrimp and bacon. This is extremely filling and better suited to lunch so you can enjoy a little nap afterwards.