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.
You guys are terrific. I read it all and then improvised. Just me and Charleston Favorites, Southern Stone Ground Grits is the name – food for the Southern Soul twas said on the bag they came in . Expensive and freeze what you don’t use ’cause there are no preservatives. I used one cup, and one cup of Swanson’t Chicken Broth and one cup 1/2 and 1/2. Added a little more broth near the end of the 40 minutes I cooked them. Added 2/3 cup of shredded sharp cheddar near the end also. Oh,yes, about 4 or 5 tbsp of butter. I just played with it. Destin shrimp were only hours old and did them just a few minutes in the bacon grease, 1/2 tsp. of Old Bay seafood seasoning, some crushed garlic and 2 tsps of lemon juice. Lord have mercy on my soul! I can see where you can play around with different add – ins, like andouille sausage or Smithfield ham………you name it. I don’t think you can mess it up as long as you keep stirring the grits, don’t overcook the shrimp and make sure that you use bacon. I have two Yorkies that are the smartest dogs in the world and when I start yelling; BACON, BACON, BACON!, they come running from wherever they were soundly sleeping. Yorkies Rule and they know bacon.
Well howdy, Ron! Being from the fair city of Charleston, I can’t argue with grits or bacon, or adding everything but the kitchen sink to your shrimp and grits. It sounds like you have taken the recipe and definitely made it your own. So glad that you found it (and us)!
I made this last night. It was fantastic, I used 1.5lbs of shrimp and 4 andouille sausages. It barely fed 4 adults and 3 kids. Definitely doubling this recipe or tripling it for left overs
Allison, you found one of my favorite dishes- shrimp and grits. We eat them morning, noon and night!
We love to have a big mess of collards and biscuits with our shrimp and grits. You do need to double the recipe for a family with good appetites.
No argument from us, Fran!
I live less than an hour from Charleston, SC and for years now have cooked Shrimp and Grits on several occasions. If you live near Charleston, Shrimp and Grits is a must! I add water, milk, cream cheese and cheddar cheese with a little garlic when cooking my grits. I cook it for a couple of hours(stirring often) until it reaches that rich, creamy taste. When cooking my shrimp, I cook my bacon first. I then saute diced onions and bell peppers in the bacon grease. After draining the rest of the bacon grease I then add my shrimp(don’t cook too long!). Next I add one can of Campbell’s Shrimp Soup and cook for approximately 2 min. Ladle this on the top of your grits and then sprinkle with crumble bacon and diced green onion tops. YUMMY!!!
Oh Cis, you are talking to me! I live in Charleston and just finished a huge meal of shrimp and grits. I learned a new trick today from Rebecca Lang to make your grits extra creamy—condensed milk. Wow.