This southern shrimp and grits recipe is a classic low-country dish adored by just about everyone on the planet–and if someone says 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. – David Leite
Shrimp and Grits FAQs
Grits are basically ground corn, usually made from starchy, less sweet varieties. The corn is processed in an alkali solution in order to remove the tough outer hull. The corn is washed and dried, giving us hominy. The hominy is then stone-ground and the result is grits.
Well, yes and no. While grits are from the American South and polenta is from Italy, both are made from ground corn. One difference is the type of corn used to make each: Grits are usually made from white corn (hominy)–but not always, which adds to the confusion–while polenta is made from yellow corn.
The biggest difference, though, is texture. Polenta is usually ground coarsely and that lends a pleasant chewy texture prized in Italy. Grits, on the other hand, are typically ground finer, making it smoother.
Being mildly flavored, grits are marvelously versatile. They can be eaten for breakfast, lunch, dinner, and snacks. And they can be simple (just a few pats of butter and salt and pepper) or elaborate (smothered in cheese). Even better, they can be topped with all sorts of things, such as maple syrup, jam, herbs, shrimp, pulled pork, poached eggs, bacon, sausage–you name it. And you can even blanket grits with any sauce you’d top pasta with, although you might get strange looks from true Southerners.
Shrimp and Grits
Ingredients
- 1 cup stone-ground grits
- Salt and pepper
- 1/4 cup (2 oz) 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
Instructions
- 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.
- Meanwhile, 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.
☞ TESTER TIP: 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.
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What should I serve with shrimp and grits?
Let’s face it: This shrimp and grits recipe with its cheese and bacon is a rich dish. And we’re not saying there’s anything wrong with that! Still, you might want to round out the meal with a salad with a lip-puckering dressing to cut through the richness. Your favorite pickled vegetables are also a way to go. Keeping with the Southern theme, okra is also good as is sautéed greens.
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 afterward.
I’m makin this for a cajun themed fathers day brunch for my dad and my six uncles any other suggestions?
What a lovely thought! Knowing guys’ appetites, clearly you’ll need ample amounts of food. Not knowing your preferences, I’d suggest having biscuits galore to go with—we have a nice recipe on the site for baking-powder biscuits. Maybe even something meat-minded as the centerpiece to go with the shrimp and grits, perhaps a ham? I realize there’s bacon in the grits, but is there ever any such thing as too much pork? And of course some Abita Amber would be nice if y’all are beer drinkers. That’s for starters. I’m going to continue to think about this, please let me know if you have any preferences.
For Cajun style, I recommend making a tasso cream sauce using sautéd leeks with green peppers, deglaze the pan with a little white wine, salt, and pepper. Add heavy cream and reduce, then finish with a little finely grated Parmesan cheese. Great flavor. I recommend Chef Adels’ tasso ham.
We’re not going to argue with you, Mike! Not at all. Sounds Cajun-tastic…
If one uses good stone ground grits, 10-15 minutes of cooking time isn’t enough. Use a combination of chicken broth and cream and let the grits cook slowly for about an hour. They will become very creamy and have a much better, almost silky, texture which is perfect for this dish. Skip the cheese. Very, very few low country cooks use cheese in shrimp and grits.
Hi Mike, it really depends upon how finely the grits are ground. Wades Mill recommends about 20 minutes in its recipes. Other producers call for 30 minutes or more, again depending upon how finely or coarsely the grits are ground.
David, You’re right, it really depends upon how finely the grits are ground. But Mike did say “good stone ground grits” and finely ground grits do not make the best grits. You want them coarsely ground or medium ground at most to get the right combination of texture, creaminess, and flavor. Anson Mills recommends that their coarse ground grits be cooked for 90 minutes if unsoaked, 50 minutes if soaked. I personally find that 60 minutes is adequate for their unsoaked grits since I don’t have the patience to stir them for another 30 minutes!
Ed, thanks for the info and clarification. I think it’ll help readers better decide what kind of grits to buy and how long to cook them.
Who cares about being authentic when we know that adding cheese to anything can only make it that much better?! 🙂
I agree, Jenny! Cheese grits are the best.
Must have the cheese! Sooooo Good!
How much cream and broth?
It’s really by eye. Add a little bit at a time until the texture, consistency, and taste work for you.
This was great! I made this dish for a family of five, and there was not enough for seconds. I’ll have to double the recipe next time. Great combination, and better with a hint of cayenne pepper. Mmmm.