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 am very impressed with your shrimp and grits! A very authentic! But I do have to say I’m not sure what part of Louisiana you live in, but my Mom’s entire family is from various parts of Louisiana and my grandmother’s garlic cheese grits are a staple at many a meal! In fact my boyfriend is from Georgia (which is considered a ‘true’ southern state by many) and had never had grits until he meet me! LOL!
P.S. I was just telling my boyfriend what about your post (he is so sweet and always lets me ramble on about blogging) and told him my response. He said that I was being mean, so I hope you don’t take my comment the wrong way! I was just shocked to hear that you didn’t think grits where a staple in Louisiana (when I have grown up on them)!
Ha! No worries! To be honest, I’m not sure where we live is the best representation of Louisiana, especially when it comes to the food.
I did this recipe with atkinson’s stone ground yellow grits. It was excellent. I added sauted mushrooms and garden fresh green beens. it was excellent. Google atkinsons mill. They take orders over the phone or email and ship. I have gotten them at the mill and through the mail. they are great.
I’ve been looking for a good shrimp & grits recipe! This looks fab.
This recipe is heavenly! In defense of grits – you can think of them like polenta or rice, they take on the flavors of the sauces you serve on them or the seasonings you mix in. I live in Metairie with in-laws who own a shrimping skiff. Thanks for a wonderful new shrimp recipe!
i need to make these for my husband…this is one of his “death row meals” …..promise he’s not a criminal 🙂
We were in Williamsburgh, VA earlier this month on vacation and ate at a fabulous local restaurant that served shrimp & grits. I ordered them and they were soooo yummy! They had mushrooms and red & green peppers with the shrimp. I’ll have to try your recipe.
Oh my this looks yummy. My favorite restaurant at the beach we go to has an incredible recipe, too. I get Shrimp & Grits every time I go there. I’m talkin’ havarti cheese and prosciutto, girl. Seriously, I have to split the entree with someone because it just won’t all fit. Know what I mean?
I know the recipe specifies non instant grits, but its all my local stores had. They turned out just fine. I just added the cheese and butter a few stirs after adding the hot water and it was great! Loved the recipe!
Oh. My. Goodness. I’m a shrimp-shrimp-and-grits-eater. Without a doubt. But I’ve never even considered that I could make them myself. Thanks for letting me know that I could do it AND how to do it. Soon. Really soon.
This is the kind of recipe I love to find–it’s way different than what I’ve known before, yet so simple! I can’t wait to try it:)