Shrimp and Grits

Creamy cheddar grits topped with shrimp cooked in bacon drippings with garlic, peppers, green onion and a splash of lemon. Serves 4.

Naturally gluten-freeHigh-proteinNo added sugar

Contains: milk, shellfish. Based on the ingredients as written; check package labels, which can change.

  • Prep 15 min
  • Cook 30 min
  • Total 45 min
  • Yield 4 servings
  • Level Intermediate

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Storage | Print recipe

Shrimp and grits: cheesy grits topped with bacon, shrimp and green onions in a bowl

Shrimp and grits started as a Lowcountry breakfast and became a Southern restaurant favorite for any meal. The grits are slow-simmered until creamy and finished with butter and sharp cheddar; the shrimp are cooked quickly in bacon drippings with garlic and a little heat.

Use stone-ground or old-fashioned grits for the best texture; quick grits work if that is what you have.

Instructions

  1. Cook the grits. Bring the water and salt to a boil in a saucepan. Whisk in the grits, lower the heat and simmer, stirring often, until thick and creamy, about 20 to 25 minutes for old-fashioned grits (follow the package for stone-ground). Stir in the butter and cheddar and season with pepper. Cover to keep warm.
    A saucepan of creamy yellow grits being stirred with a wooden spoon while shredded cheddar melts into them
  2. Crisp the bacon. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Lift it out and leave about 2 tablespoons of drippings in the pan.
  3. Cook the shrimp. Toss the shrimp with the paprika, cayenne and salt. Cook the bell pepper in the drippings for 2 minutes, add the shrimp and garlic, and cook just until the shrimp are pink and opaque, about 2 minutes a side.
    Large shrimp searing in a cast-iron skillet with diced green pepper and garlic in bacon drippings, turning pink
  4. Make the pan sauce. Add the broth and lemon juice and scrape up the browned bits, simmering for 1 minute. Stir in the bacon and most of the green onions.
  5. Serve. Spoon the grits into bowls and top with the shrimp and pan sauce. Sprinkle with the remaining green onions.

Nutrition per serving (estimated)

540Calories
35 gCarbohydrates
4 gFiber
31 gNet carbs
37 gProtein
28 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeHigh-proteinNo added sugar

Tips

  • Stir the grits often and add a splash of hot water if they get too thick before the shrimp are ready.
  • Do not overcook the shrimp; they turn rubbery fast. Take them off the heat as soon as they curl into a C.
  • For a richer dish, cook the grits in half milk and half water.
  • Andouille sausage can stand in for the bacon.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Refrigerate the grits and shrimp separately up to 2 days. Reheat the grits on low with a splash of water, whisking, and warm the shrimp briefly just until hot.

Questions about this recipe

What kind of grits should I use?
Stone-ground or old-fashioned grits give the creamiest texture and corn flavor. Quick grits work and cook in about 5 minutes; avoid instant grits.
Are grits gluten-free?
Grits are made from corn, so they are naturally gluten-free; check the package for a gluten-free label if you need to avoid cross-contact.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: a dry rose or a crisp Sauvignon Blanc. Wine pairing guide

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