Shrimp and Grits
Creamy, cheesy grits topped with smoky, garlicky shrimp — Shrimp and Grits is the soul of Southern cooking. It is rich, comforting, and ready in under an hour.
- Prep time
- 15 mins
- Cook time
- 35 mins
- Total time
- 50 mins
- Servings
- 4 servings
- Calories
- 540
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Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 cup stone-ground grits
- 4 cups water or chicken stock
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons butter
- 1/2 cup heavy cream
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika and 1/2 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- 2 green onions, sliced, to serve
Instructions
- Bring the water or stock to a boil in a medium pot. Whisk in the grits and a pinch of salt, reduce to low, and cook for 25 minutes, stirring often, until thick and creamy.
- Stir the cheddar, butter, and cream into the grits until melted and smooth. Keep warm over the lowest heat.
- Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove and set aside, leaving the fat in the pan.
- Season the shrimp with paprika, cayenne, salt, and pepper. Cook in the bacon fat for 2 minutes per side until pink and just cooked through. Remove and set aside.
- In the same skillet, cook the onion and bell pepper for 4 minutes until soft, then add the garlic for 30 seconds.
- Return the shrimp and bacon to the pan, add the lemon juice, and toss for 1 minute to coat everything in the pan juices.
- Spoon the creamy grits into bowls and top with the shrimp mixture. Garnish with green onions and serve hot.
Pro tips
- Stone-ground grits are worth the wait — they are creamier and more flavorful than instant grits.
- Stir the grits often so they do not stick and scorch on the bottom.
- Do not overcook the shrimp; they turn rubbery in seconds once pink.
- The bacon fat is liquid gold — cook the shrimp in it for extra smoky flavor.
Frequently asked questions
What are grits?
A Southern porridge made from ground corn, similar to polenta. Stone-ground grits are the traditional choice for shrimp and grits.
Can I use instant grits?
You can, but the texture will be thinner and less creamy. If you do, cook them according to the package and add extra butter and cheese.
Is shrimp and grits spicy?
Mildly — the cayenne gives a gentle warmth. Adjust it to your taste, or leave it out for a mild version.
What do I serve with shrimp and grits?
It is a complete meal on its own, but a simple green salad or crusty bread makes a lovely accompaniment.