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
My fav grits recipe:
1 c grits
1 qt water
garlic salt
boil til hot and bubbly
then add 1 cube butter
1 jar old english cheese
turn to med heat and let cheese and butter melt. pour into 9×13 pan and bake at 350′ for 30 minutes til golden brown! Excellent with ham!
Can’t wait to try grits and shrimp!
I’ve lived my whole life in the Southwest and the title of this post made me gag a little. 🙂 Then I read the recipe and it looks fabulous, I will definitely be trying it!
I tried to make grit and they were gross. I can’t imagine anyone enjoying them but I keep hearing good things about them though so, what is the secret I’m not in on? What is the consistency suppose to be of grits in general? Do you have any other suggestions of how to make good grits? Thanks so much.
Heather, I am sure Kate can answer this questions better than I can, but as a lifelong Mississippian, I’ll give it a go :). Grits should be creamy and smooth. They should drizzle, not plop, off a spoon. If you cook them and let them sit out too long, they will get thick and gelatinous, and then they ARE really gross! If that happens and you need to reheat them, sprinkle them with water or milk, cover the bowl, and put them in the microwave.
I think one of the biggest mistakes people make is not cooking them with enough salt. You can add salt at the end, but the grits just won’t be as good as when you add it on the front end (kinda like with pasta). And they DO need salt! My favorite way to eat them is with cheese melted in (as described in this recipe) and garlic powder. I add the same amount of garlic powder as I do salt, and I just follow the directions on the box for the amount of salt. That said, I’ve noticed that some brands call for much more salt than others. I prefer plenty of it, which I realize is not healthy :). I usually put in the amount the box says and taste it again after I’ve got everything else in there and adjust.
I hope that’s helpful!
Amelia, A) You are WAAAAAAAAY more of an expert in this than I am, so I totally appreciate your input, and B) you totally said what I would’ve said, only with way more experience under your belt. 🙂
Thanks so much. Maybe I’ll give them another try.
So, Kate- do they even sell grits in Utah? And since I’ve never eaten them, do grits taste gritty? 🙂
I really have no idea. The closest I can imagine is that they taste something like Cream of Wheat, which could be totally wrong. Signed, Clueless
Patti, I honestly don’t know (although I imagine they probably would, especially in Utah County where they have people living there from all over the country). They are kind of like Cream of Wheat, only a little cornier. Like Cream of Wheat, if you make them right, they’re awesome. If not…well…
Patti, I live in Utah and they DO have grits. Quaker makes them. I’ve seen them at Wal-Mart and Smith’s. Check by the hot cereals in your grocery store. The box I have is a little bigger than a box of salt. I love grits with butter (of course) and a sprinkling of sugar! MMMmmmmm…..
I grew up in Louisiana and people would get grits canned in#10 cans for food storage. We love grits with a fried egg and some grated cheese. But you can always just do butter and cheese. I like to think of grits as an American polenta. I think I’ll go make some right now.
Wow! I haven’t seen anyone do a shrimp and grits post or even seen or heard anything about that dish while living in Utah. I first tried it in the lovely South Carolina. Looks pretty good! Will definitely have to make it! Next on your list to make should be hush puppies! So yummy!
No need to villanize frozen shrimp! Not all of it comes from Asia, it’s just important to have to choose a trustworthy brand that has sustainable fishing practices. As far as the recipe goes, this sounds delicious! We’ve never been big into grits, but you make it look mouthwatering.
Oh, I’m definitely not villainizing! 🙂 I bought it fresh to support our local economy and because I can get great, local shrimp, but I think sustainable frozen shrimp from American waters are a GREAT alternative for people who can’t get it fresh.
We’re huge shrimp and grits fans. I’ll be making this for my husband and myself on Sunday while the kiddos are out of town. Otherwise, there wouldn’t be any shrimp left for us. 🙂 Thanks for another great recipe suggestion!
YUMMM! These look so good! We may have to have these this weekend. I love how you make it look so easy but gourmet! I have never cooked them myself because I just didn’t think I could do it. I must say I have cooked way more over the last month since I found your site that I never thought I could, so thanks! Also maybe just maybe if we have left overs you’ll give us a recipe for some yummy grit cakes with a sauce for the next day???? 🙂
Looks tasty, though grits fall on my “do not eat” list. I’m a picky eater, and it’s a long list. Anyway, I totally agree with your fear about going to the fishmonger and/or butcher. I’m always afraid they’ll shake their heads in judgement at my lack of knowledge. I used to even feel that way about Subway Sandwich Artists.
OMG this look so good!!! The problem I’ll have is finding someone who will eat grits with me. Barely anyone I know likes them.