Shrimp and Grits

What more is there to say? You just can't beat this fine old southern dish! And be sure to use stone ground grits. The flavor is so much better than the instant.

Shrimp and Grits

From Saveur

1 cup white or yellow stone-ground grits
3/4 cup grated cheddar
1/4 cup parmesan
2 tbsp. unsalted butter
Kosher salt
2 tbsp. canola oil
4 slices bacon, chopped
1 lb. medium shrimp (about 30), peeled
Freshly ground black pepper
6 button mushrooms, thinly sliced (or your favorite mushrooms)
1 clove garlic, finely chopped
1/2 cup chicken broth
1 tbsp. fresh lemon juice, plus 4 lemon wedges
1/2 tsp. hot sauce, preferably Tabasco
4 scallions, thinly sliced 

In a 2-qt. saucepan, bring 4 cups water to a boil over high heat. Reduce heat to low and whisk in grits. Cook, whisking frequently, until grits are tender and creamy, 30 to 40 minutes. Whisk in cheddar, parmesan, and 1 tbsp. butter and season with salt; cover and set aside.

Heat oil in a 12" skillet over medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; set aside. Reserve cooking fat in skillet.

Season shrimp with salt and pepper. Over medium-high heat, add shrimp to the skillet and 
cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate with a slotted spoon. Lower heat to medium; add mushrooms to skillet and cook, stirring occasionally, until tender, 5 minutes. Add garlic and cook until golden, 1 minute. Raise heat to high, add chicken broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces by half, 3 minutes. Return shrimp to skillet along with the lemon juice, remaining butter, and hot sauce and cook, stirring frequently, until sauce thickens, about 1 minute. Divide grits between 4 bowls; top each with shrimp and its sauce. Garnish each bowl with bacon, scallions, and lemon wedges.


  1. Shrimp & grits are one of my favorite meals. Your recipe is very similar to mine. You can never go wrong with shrimp & grits. When we're out for breakfast and it's on the menu, I always order them. They are so filling I can even skip lunch! Hope you are having a nice weekend Barbara.

  2. A favorite at our house! I grew up in the south but never tasted grits until I was an adult. I've been addicted ever since.


  3. Barbara..you won't believe this:) We reacently had a Srimp and Grits dish in a resto for Jacques' birthday..last night we recreated it:)

    Our ratio was 1 to 3 for the grits..the only kind I could get here ..Amazon..Bob's Red Mill..but the did have the consistency of the resto..keeping your take:)
    I will need to pick up some grits w/ longer cooking time like yours..
    Beggars can't be choosers....the first bite in the resto we were not sure..and then one moutwatering bite after another..we were hooked..not easy to find in QC:)Not southern enough..which brand do you buy in Fl?

  4. Me again..it says stone ground on my Bob's:) But it cooks in 5 minutes:(

  5. Whenever I hear the word 'grits' I can't help but think of the movie "My Cousin Vinny". Have you seen it and the scene where he is questioning the man about how fast his grits cook compared to the rest of the grit-eating world? So funny. This is something I've never made but would love to try it one day! Thanks for the great recipe, Barbara!

  6. A wonderful dish! Mouthwatering.




  7. I love your version of shrimp and grits Barbara; the bacon, the mushrooms. It looks delicious.

  8. I've had shrimp and grits on my mind lately. I'll be craving this now! I need to make a shopping list and cook this dish already.

  9. instant grits shouldn't even exist! this looks great. :)

  10. The pic says it all!

  11. This looks amazing! So creamy and full of flavor!!!

  12. Oh Barbara, this one of my favorite combinations...I like the idea of bacon...
    Hope you are having a nice week :)

  13. Wow! Delicious! I like shrimp! Healthoop

  14. A dish like this leaves me speechless too, Barbara...The only thing better would be digging in!!!

    Thank you so much for sharing...



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