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.
Good good and good
Well put, Michel! Thanks for adding your approval to the chorus…
What exactly is stone ground grits. Went to the supermarket, went to whole foods – no one was familiar with “stone ground” grits. Is it polenta? Please let me know, having a hard time finding it in New Jersey
Hi Michele,
Stone ground grits are the heavier bits of corn that remain after the corn kernels are ground between granite stones in a grist mill. Anson Mills is probably the most familiar here in Charleston and you can buy on their website (www.ansonmills.com). Also, Ted and Matt Lee sell them on their site (www.boiledpeanuts.com) along with other Southern goodies. Shrimp and grits are my favorite- we eat them for breakfast, lunch and dinner.
I am so with you on shrimp and grits for breakfast, Beth. Do you do it with a fried egg on top in the a.m.?
No eggs, but we do vary the recipe depending on what’s on hand. Peppers, Vidalia onions, tomatoes, sausage… It’s all good!
Shrimp and grits for breakfast with Southern Fried Chicken and biscuits…ABSOLUTELY THE BEST!!!. Always bring back great memories of my grandmother, aunts and great-aunts who were originally from Columbia, South Carolina.
I remember vacationing on Martha’s Vineyard, as we did every year, and a bunch of us went to a resto in Oak Bluffs for an early lunch. The cook was from the South and made the best big old plate of shrimp and grits. Gosh, that was more than 12 years ago, and I can still remember where we sat, even the light as it slanted through the window. Food really is a powerful anchor for memory, isn’t it?
Shrimp and grits in Martha’s Vineyard? No way, honey. Come to Charleston and we will show you how it’s done.
I swear! Best I ever had. But you’re on. I a-comin’ to Charleston.
Good food can be cooked anywhere in the world. It makes no difference where you are, or where the dish originated. I lived part-time in New Orleans and I have been known to make some of the best shrimp and grits ever, including of ALL the ones I have consumed in Charleston, New Orleans, and many other southern locations…and I do it right here in my Indiana kitchen. 🙂
You bring up a very, very good point, Marianne. We aren’t going to try and argue.
I LOVE eggs for breakfast with grits, but I poach them medium (soft but not runny) and they are so good! I might try cheesing them up with a little Cheddar next time. And I can’t wait to try out some version of this shrimp and grits recipe. I’ve had them two different ways in two different restaurants in the last two weeks and now I need to make them at home!
MGG, yes, it sounds like you definitely must try this recipe at home! It’s been one of our most clicked-on recipes for years—and with good reason. Kindly let us know how terrific it is and any tweaks that you make!
I have made this three times recently. It is great! My husband has a new favorite.
I’m so glad you like the recipe. It’s one of our most popular recipes–ever.
Great shrimp and grits recipe! It was delicious.
Jessixa, it is! In fact, I had it last night.