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
The best grits in the South are stone ground and come from a 19th century watermill in Belvidere, TN. The mill has been featured in the Smithsonian magazine several times. You have to rinse the grits to remove the bran before cooking and they take 20 minutes to cook, but there is no comparison to their poor, off-the-shelf relatives.
http://www.fallsmill.com/
OMG!! I’ve successfully tried many recipes from this site, but the Shrimp & Grits we had for supper last night moved me to leave a comment. So, so good! I used the stone ground white grits from Trader Joe’s. Their directions called for part milk in the cooking which gave the grits a nice creamy texture. Yummm!
I cooked it for my mom and she really loved it, she came back for more til she’s full! Thanks for the recipe!
I know I’m late to the game on this post but I’m just now finding all kinds of good new (to me) food blogs… I had to comment because shrimp and grits is one of my top 5 favorite meals. I also have to say I’m a shameless quick grits maker and there is nothing wrong with making your cheese grits with them! As someone from the NOLA area and a foodie, I’m obsessed with Chef John Besh and he highly recommends organic grits from McEwen & Sons out of AL if you wanted to go with the traditional grits (http://www.mcewenandsons.com/grits.php). I also agree that using smoked gouda cheese brings that something extra to the dish, especially if you add a couple cloves of roasted garlic. I’m so glad to see some local recipes on a blog and that you overcame your fear of going to a shrimp man!! They really do provide the best and freshest shrimp!
I made this over the weekend for a dinner party. Everyone raved!! So good. This one is a keeper.
My best friend and I tried this recipe last night for dinner. FANTASTIC!!!!! I simply can’t wait to make it again. I’m going to try it with chicken for my fiance’ (he’s allergic to shellfish) but it would be great to have a dish that I could have with shrimp and him not feel completely left out.
I had shrimp and grits at Paula Dean’s restaurant in Savannah, GA. They were great and I’ve been wanting to recreate the recipe. This looks wonderful, now I can give it a try. Thanks!
That is some really tasty looking shrimp and grits!
THANK YOU!
I love grits. The true stone ground grits that you talk of. Only I live in Minnesota. Do you have any suggestions for a source of these grits that I could purchase on the internet? Hubby and I went to the south last fall and I’m still dreaming of the course ground grits with butter, salt/pepper and a bit of cheese. Only hubby says that a plane ticket for grits is not the best use of money…
Hey Michelle, there is a lady in Oxford, MS who ‘makes’ stone ground grits, cornmeal, polenta, etc. Her website is http://www.gritgirl.net She supplies many high-end restaurants in Oxford and the Memphis, TN areas. She uses locally grown corn with no pesticides (totally organic). Her grits are the best!! 🙂 btw: she ships all over the nation.