I’ve lived in the South for 3 1/2 years now and have only eaten grits a handful of times. Granted, I’m not sure grits are as big in Louisiana as they are in the rest of the South, but still, you’d think I’d have eaten grits at least as many times as I’ve been served squirrel, right? I decided that needed to be remedied and if I was going to eat grits that I might as well go all out and make Shrimp & Grits, one of the most delicious, elegant, down-home, all-around amazing ways to eat grits. And shrimp.
For this recipe, I totally overcame one of my biggest fears: buying the shrimp at a locally owned establishment that exclusively sells seafood (I’m also scared of the butcher). I know, totally terrifying, right? Why the fear, you ask? I think it’s because I’m obviously not from here, in a place where people take their seafood and butchered meats very seriously, and I’m afraid of doing/saying something stupid. However, I figured it was kind of lame to go to the grocery store and spend the same amount of money on previously frozen shrimp from Asia when I could get super-fresh shrimp and help support Louisiana’s ever-struggling economy. So I overcame my fears and lived to tell the tale.
My shrimp came without heads (thank goodness–I can’t handle it when my food looks at me), but they still had their shells, legs, and “veins” (which is a really nice way of saying “intestinal tract,” which is a scientific way of saying, well, you know.) As I’ve discovered in my time here in Louisiana, not everyone deveins their shrimp, and I guess to each their own, but I’m dead serious, shrimp with the “vein” is one of the few foods that I will flat-out refuse to eat. Aside from the fact that I’m eating shrimp poop, un-deveined shrimp are gritty and sandy and totally detract from the sweet, delicate flavor of the shrimp.
I photographed a nice interesting thorough tutorial about how to peel and devein shrimp, but then I didn’t want to talk about de-pooping shellfish in my recipe post, so I’m going to direct you over to the lovely Elise at Simply Recipes.
If your shrimp are already peeled and deveined, you can get started on the grits (otherwise, peel and devein the shrimp first). 
Grits kind of get a bad rap, but I think if you make them and serve them right, they’re delicious. Like, for instance, with butter and lots and lots of cheese:
Corn. Butter. Cheese. You can’t go wrong.
In a perfect world, we would all use stone-ground grits and cook them slowly over a long period until they were creamy and perfect, right? The problem? If I can’t find stone-ground, non-quick-cooking grits right here in the middle of Louisiana, I’m thinking a lot of people are going to have a hard time finding regular grits. So if you use quick-cooking grits, push your shame into that corner where you keep your Diet Coke breakfasts and Us Weekly magazines and own your grits.
Cook the grits according to the package directions. While they’re cooking, you can get the rest of your ingredients ready:
You’ll need 6 ounces of regular bacon, cut into bite-sized pieces, some green onions, fresh parsley, fresh lemon juice, fresh garlic. How can you possibly go wrong with those ingredients?
Cook the bacon in a large skillet until browned and crispy.
Using a slotted spoon, remove the cooked bacon from the pan and let it drain on a paper towel. Reserve the bacon grease. All of it. This recipe is not going into our “Healthy Meals” category.
Add the prepared shrimp 
to the hot bacon grease and stir them constantly until they’re just starting to turn pink (about 2 minutes):
When the shrimp are barely turning pink, add the green onions, garlic, lemon juice, parsley, and cooked bacon and stir-fry for another 2-3 minutes.
When the grits are done cooking, add the butter and cheese and stir until smooth. Ladle the grits into shallow bowls, top with the shrimp mixture (you can also garnish it with a little extra parsley and green onions), and eat it immediately. It’s so pretty that you’ll want to serve it with the shrimp on top, but when you go to eat it, be sure to mix it all together. Unless you’re my husband, who kept passing off his shrimp to the kids when he thought I wasn’t watching (he’s hopeless).
Shrimp & Grits
Recipe lightly adapted from Bobby Flay, Paula Deen, & Martha Nesbit
4 c. water
1 c. grits (regular or quick-cooking, but not instant)
3 Tbsp. salted butter
Tabasco sauce to taste
2 cups (8 ounces) shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 oz. regular (not thick-sliced or maple) bacon, cut into bite-sized pieces
1 Tbsp. + 1 tsp. lemon juice
2 Tbsp. fresh chopped parsley
1 c. thinly sliced green onions
2 cloves garlic, minced
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
My fav grits recipe:
1 c grits
1 qt water
garlic salt
boil til hot and bubbly
then add 1 cube butter
1 jar old english cheese
turn to med heat and let cheese and butter melt. pour into 9×13 pan and bake at 350′ for 30 minutes til golden brown! Excellent with ham!
Can’t wait to try grits and shrimp!
I’ve lived my whole life in the Southwest and the title of this post made me gag a little. 🙂 Then I read the recipe and it looks fabulous, I will definitely be trying it!
I tried to make grit and they were gross. I can’t imagine anyone enjoying them but I keep hearing good things about them though so, what is the secret I’m not in on? What is the consistency suppose to be of grits in general? Do you have any other suggestions of how to make good grits? Thanks so much.
Heather, I am sure Kate can answer this questions better than I can, but as a lifelong Mississippian, I’ll give it a go :). Grits should be creamy and smooth. They should drizzle, not plop, off a spoon. If you cook them and let them sit out too long, they will get thick and gelatinous, and then they ARE really gross! If that happens and you need to reheat them, sprinkle them with water or milk, cover the bowl, and put them in the microwave.
I think one of the biggest mistakes people make is not cooking them with enough salt. You can add salt at the end, but the grits just won’t be as good as when you add it on the front end (kinda like with pasta). And they DO need salt! My favorite way to eat them is with cheese melted in (as described in this recipe) and garlic powder. I add the same amount of garlic powder as I do salt, and I just follow the directions on the box for the amount of salt. That said, I’ve noticed that some brands call for much more salt than others. I prefer plenty of it, which I realize is not healthy :). I usually put in the amount the box says and taste it again after I’ve got everything else in there and adjust.
I hope that’s helpful!
Amelia, A) You are WAAAAAAAAY more of an expert in this than I am, so I totally appreciate your input, and B) you totally said what I would’ve said, only with way more experience under your belt. 🙂
Thanks so much. Maybe I’ll give them another try.
So, Kate- do they even sell grits in Utah? And since I’ve never eaten them, do grits taste gritty? 🙂
I really have no idea. The closest I can imagine is that they taste something like Cream of Wheat, which could be totally wrong. Signed, Clueless
Patti, I honestly don’t know (although I imagine they probably would, especially in Utah County where they have people living there from all over the country). They are kind of like Cream of Wheat, only a little cornier. Like Cream of Wheat, if you make them right, they’re awesome. If not…well…
Patti, I live in Utah and they DO have grits. Quaker makes them. I’ve seen them at Wal-Mart and Smith’s. Check by the hot cereals in your grocery store. The box I have is a little bigger than a box of salt. I love grits with butter (of course) and a sprinkling of sugar! MMMmmmmm…..
I grew up in Louisiana and people would get grits canned in#10 cans for food storage. We love grits with a fried egg and some grated cheese. But you can always just do butter and cheese. I like to think of grits as an American polenta. I think I’ll go make some right now.
Wow! I haven’t seen anyone do a shrimp and grits post or even seen or heard anything about that dish while living in Utah. I first tried it in the lovely South Carolina. Looks pretty good! Will definitely have to make it! Next on your list to make should be hush puppies! So yummy!
No need to villanize frozen shrimp! Not all of it comes from Asia, it’s just important to have to choose a trustworthy brand that has sustainable fishing practices. As far as the recipe goes, this sounds delicious! We’ve never been big into grits, but you make it look mouthwatering.
Oh, I’m definitely not villainizing! 🙂 I bought it fresh to support our local economy and because I can get great, local shrimp, but I think sustainable frozen shrimp from American waters are a GREAT alternative for people who can’t get it fresh.
We’re huge shrimp and grits fans. I’ll be making this for my husband and myself on Sunday while the kiddos are out of town. Otherwise, there wouldn’t be any shrimp left for us. 🙂 Thanks for another great recipe suggestion!
YUMMM! These look so good! We may have to have these this weekend. I love how you make it look so easy but gourmet! I have never cooked them myself because I just didn’t think I could do it. I must say I have cooked way more over the last month since I found your site that I never thought I could, so thanks! Also maybe just maybe if we have left overs you’ll give us a recipe for some yummy grit cakes with a sauce for the next day???? 🙂
Looks tasty, though grits fall on my “do not eat” list. I’m a picky eater, and it’s a long list. Anyway, I totally agree with your fear about going to the fishmonger and/or butcher. I’m always afraid they’ll shake their heads in judgement at my lack of knowledge. I used to even feel that way about Subway Sandwich Artists.
OMG this look so good!!! The problem I’ll have is finding someone who will eat grits with me. Barely anyone I know likes them.