Grits are a southern staple that some people love and some don’t really care for. I’ve found they just have to be done right. And in my book, that means they need a good dose of butter and cheese. Shrimp and Grits is a classic combo you’ll find in southern cuisine, and for good reason! Creamy, cheesy grits and garlicky shrimp are hard to beat! If you’re going to be trying grits for the first time, you might as well go all out and eat this version, which is one of the most delicious, elegant, down-home, all-around amazing way to experience them.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Grits – Regular or quick-cooking are best. However, readers have reported ok results with instant grits in a pinch.
- Salted butter – Always use real butter if you can!
- Tabasco sauce – This is to taste/optional.
- Cheddar cheese – Freshly grated for best melting.
- Shrimp – See this link for Peeling and Deveining Shrimp if you’re new to working with fresh shrimp! You can also use raw, frozen shrimp, just thaw them in cold water for about 10 minutes before cooking. Do not use pre-cooked shrimp, as they will be overcooked and less flavorful than raw shrimp when cooked according to the process here.
- Bacon – You want traditional smoked bacon here. Avoid thick-sliced or maple flavored varieties.
- Fresh lemon juice – Not from a bottle!
- Fresh parsley
- Green onions
- Fresh garlic cloves
How to Make Shrimp and Grits
- First you’ll get your grits cooking according to package directions.
- While those are cooking, you’l start by fry up some bacon, then use the bacon drippings to cook your shrimp. You’ll add green onions, garlic, lemon juice, parsley, and your cooked bacon and stir-fry until everything is cooked through.
- When the grits are done, you’ll add some butter and cheese, then serve them immediately, topped with the shrimp mixture and garnished with extra green onions and parsley. It’s so pretty served this way, but you’ll want to mix everything together when you go to eat it!
Storing and Other Tips
- Shrimp and Grits is a dish best enjoyed immediately after cooking!
Frequently Asked Questions
You can use whatever size you like, you’ll just need to adjust the cooking time so they don’t get overcooked.
Shrimp cook very quickly. As soon as they are pink and opaque, they should be removed from the heat to keep them tender!
The shrimp must be cooked fresh, but you could make your grits ahead of time and store them in an airtight container in the fridge if needed. I’d recommend not adding the butter or cheese if you do it this way. Reheat the plain grits gently on the stove with a splash of water until the consistency is restored, then add the butter and cheese and top with freshly cooked shrimp.
Shrimp & Grits
Ingredients
- 4 cups water
- 1 cup grits regular or quick-cooking, but not instant
- 3 tablespoons salted butter
- Tabasco sauce to taste
- 2 cups 8 ounces shredded sharp cheddar cheese
- 1 pound shrimp peeled and deveined
- 6 ounces regular not thick-sliced or maple bacon, cut into bite-sized pieces
- 1 tablespoon + 1 teaspoon lemon juice
- 2 tablespoons fresh chopped parsley
- 1 cup thinly sliced green onions
- 2 cloves garlic minced
Instructions
- Cook grits according to package directions. When you have about 15 minutes left on the grits, cook the bacon until brown and crispy. Transfer the bacon to a paper towel-lined plate, reserving the bacon drippings.
- Cook the shrimp in the bacon drippings over medium-high heat until they are just starting to turn pink (about 2 minutes). Add the lemon juice, garlic, green onions, parsley, and cooked bacon and cook for about 3 more minutes or until the shrimp are just pink all the way through. Season with kosher salt and Tabasco sauce to taste (if desired).
- When the grits are done cooking, stir in the butter and cheese until smooth. Season with kosher salt and Tabasco sauce to taste. Ladle the grits into shallow bowls and top with the shrimp mixture for serving (although you’ll want to stir it all together before eating). Serve with a light green salad to offset the heaviness of the grits. Serves 4-6.
Questions & Reviews
I’m a commerical fisherman’s wife from NC, and I just want to tell you guys to please be aware that the shrimp imported from other countries are not well regulated. They be farmed in sewage ditches. They may also be dipped in iodine, which many people are very allergic to. In fact, many people who believe they are allergic to shellfish are actually allergic to some of the more common preseratives/chemicals used on them. The date on the package may also be the date that the shrimp was processed in yet another country, not hte date harvested. Also, fishermen in other countries do not have to abide by sustainable harvest practices….so, whenever possible buy seafood harvested in the US!!! It’s safer, tastier, and better for the fishery. Plus, most local fisherman are really struggling to survive under the regulations placed on them. Okay, I’m off my soap-box now. The recipe does look delicious!
You make some really good points! The first time I had what I knew was local shrimp, I could NOT believe the difference. Shrimp is a splurge to begin with, so I think it’s worth it to pay the extra 1-2 dollars (total) for shrimp harvested in the US.
Where is LA do you live to get such local shrimp? This sounds delicious!
Suzanne–we’re about 3 hours away from New Orleans, so not right on the gulf, but not too far! 🙂
I can’t wait to try this. My husband, who claims he does not like grits, ate some “by accident” not long ago (the room was dark, he thought they were cheesy mashed potatoes, hahahahaha!) and ate them up–until he discovered they were grits.
But this looks so fabulous, with the bacon and cheese, and oh! the shrimp, that I might be able to get him to try grits again. 🙂 Thanks!
Squirrel you say? Grits are super popular here in Georgia, but I’ve never been offered that one before!
Mmm…we live in Kentucky and got a gift certificate to a fancy restaurant called Jack Fry’s for our anniversary. For an appetizer the hostess suggested Shrimp n’grits which sounded disgusting to my Northwest upbringing but we gave them a try and they were heavenly. Your recipe seems to include everything theirs did so I will definitely be giving it a try! Love, love this site and all your recipes!!
When I was little, we used to steal left over grits from the fridge, crawl under the kitchen table, and eat cold buttery grits with our hands. *Sigh* Good Times.
This looks fabulous! There are serious misfortunes to living in the middle of Ohio. I suppose frozen shrimp from Asia will have to do. At least I can buy them de-pooped!
“How can you possibly go wrong with those ingredients?”
If you’re allergic to shellfish, which my husband is. 🙁 This looks amazing and I would love to try it, but obviously the shrimp is right out. Maybe chicken would be a good substitute? Will have to experiment!
As a double-fifth generation Native Floridian, I can tell you that some of the best stone ground grits that have ever passed my lips come from http://www.theoldmill.com.
There’s nothing better than fresh Gulf shrimp with stone ground grits!
OMGoodness. Shrimp and Grits. It’s been a while. I think I’ll put them on the menu for next week.
Glad to see you over came your fear and are supporting your local economy. We always buy our shrimp right off the boats in the marina. I 100% agree with you on shrimp served with the poop shoot still there. What a waste of one of the best foods on earth, Gulf Shrimp.
Cheesy Grits are on my Top 5 foods of all time list… and I’m a yankee! Can’t wait to try out this recipe!
I am curious what your top 5 are?