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 have never had grits…but those grits with shrimp on them make me want to have grits right now! I guess I know what i’m buying this week 😉
Uh yeah, I’m like your husband, I can’t do shrimp, at all. I tried sushi the first time with my husband the other night and I literally gagged on the shrimp in the one roll. I was brave and tried, but I just couldn’t do it. I do, however, love grits. Yum!!! Cheese grits and bacon (minus any shrimp) sound fab!!!!
I was in a fancy restaurant recently and ‘shrimp and grits’ was on the menu. They served it with andouille sausage and gouda. I know that nobody would really want to substitute bacon (because, who would knowingly leave out bacon from any recipe?), but it is another tasty pork product, so I thought that I’d mention this dressed-up version. The sausage was spicy and the smokey cheese made it very rich. Just another flavor combination to consider!
I made this last night for my husband and our friends. It was truly an amazing meal with raves from all! I used your suggestion and served with a light salad since the recipe is very rich. I know this recipe will be a favorite. I love all of your recipes and haven’t tried anything that I didn’t enjoy.
Thanks for your wonderful recipes and ideas.
I live in the Northwest so I have never eaten grits (they are uncommon here) but my co-worker is from the south and raves about them. I think I’ll try to hunt them down and give this recipe a shot, it looks delicious!
I’m from Louisiana and I love grits! I have never had Shrimp & Grits before. Your pictures are so great that I think I may give these a try. I bet my husband would even eat these…
Kate, I’m glad you survived your seafood market experience! I’m in Utah now and miss the fresh seafood.
No way! Where are you from in Louisiana??
I didn’t know you were from Louisiana. I lived in NOLA for many years.
I am a born and raised Mississippian and have yet to eat or cook shrimp and grits. I have to say…thanks to these pictures…that will be remedied this week! I was going to make Shrimp Quesadillas a few days ago but couldn’t find the shrimp I knew I had bought. I had to settle for Chicken Quesadillas. You would know, I found the shrimp last night. I think it was meant to be. 8)
We have grits every Saturday morning. It’s the one thing my husband cooks! These look yummy and a BIG THANK YOU to you guys for the props to the Louisiana seafood industry. La seafood is the best, yummy yummy shrimp (ok its really the only seafood I eat) And I think, since my husband is working Saturday morning, we might have solved my Saturday dinner problem! Cheesy grits and shrimp are yummy one of my favorites. Just the cheesy grits alone are making me hungry.
I just moved to Georgia two weeks ago and tried grits for the first time last night, not a fan, BUT these grits look SO yummy I may just have to give them a second chance.