Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shrimp and Grits

A Southern classic, shrimp and grits combine creamy, buttery grits with perfectly seasoned shrimp. This comforting and flavorful dish is perfect for breakfast, brunch, or dinner.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the Grits:

  • 1 cup stone-ground grits
  • 4 cups water or chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup sharp cheddar cheese, shredded
  • 2 tbsp unsalted butter
  • Salt and pepper, to taste

For the Shrimp:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil or butter
  • 2 slices of bacon, chopped
  • 1/2 cup onion, finely diced
  • 1/4 cup green bell pepper, finely diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional for heat)
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • Juice of 1 lemon
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Prepare the Grits:

    • In a medium saucepan, bring water or chicken broth to a boil. Gradually stir in the grits, reduce heat to low, and cook for 20-25 minutes, stirring occasionally.
    • Once cooked, stir in heavy cream, cheddar cheese, butter, salt, and pepper. Keep warm.

  2. Cook the Bacon and Vegetables:

    • Heat a large skillet over medium heat. Cook chopped bacon until crispy. Remove and set aside, leaving the bacon grease in the pan.
    • In the same skillet, sauté onion, bell pepper, and garlic until softened (about 3-4 minutes).

  3. Cook the Shrimp:

    • Add olive oil or butter to the skillet with the cooked vegetables. Season the shrimp with smoked paprika, cayenne pepper (if using), black pepper, and salt.
    • Cook the shrimp for 2-3 minutes per side, or until pink and fully cooked. Add lemon juice and parsley, then toss to combine.

  4. Assemble the Dish:

    • Serve the shrimp mixture over the warm, creamy grits. Garnish with the crispy bacon and additional parsley if desired.

Notes

  • For extra flavor, use chicken or shrimp stock instead of water for the grits.
  • Adjust the level of cayenne pepper to control the heat.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Author: Chef Crenn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 plate
  • Calories: 400 kcal
  • Sugar: 2 g
  • Sodium: 800 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 25 g
  • Cholesterol: 180 mg

Keywords: Shrimp and grits, Southern comfort food, classic shrimp recipe, grits recipe