How to Make Shrimp and Grits

Shrimp and grits is a Southern dish everyone—regardless of where you’re from—should know how to make. Ours is the best for the following the reasons.

1. The shrimp cooks in bacon fat.

Because shrimp cooks so quickly (only a couple minutes per side!), you can sauté it in bacon fat without a risk of burning. If you want to avoid the bacon fat, feel free to use a couple tablespoons of butter.

2. We use chicken broth + water to cook the grits.

Cooking grits (or rice or quinoa) in broth is an easy way to add flavor. To make sure that it’s not too overpowering, we generally use a combo of equal parts water and chicken broth. If you want to use vegetable broth, go ahead. And if you want to skip the broth all together, just use 4 cups water.

3. The grits are CHEESY.

All great grits have cheese. Ours has a ton of cheddar, which gets mixed in with butter at the very end. The grits will be so creamy, you can just skip the heavy cream all together.

4. Lemon juice rounds it all out.

There’s a lot of richness going on here. Bacon! Butter! Cheese! To cut all the fat, you need some acid. Enter: freshly squeezed lemon juice. It’ll brighten your bowl up BIG TIME.

A Classic Southern Dish

Shrimp and grits is one of those iconic Southern dishes that stir something deep inside those who grew up with them.

Originally from the oceanic South—Georgia, the Low Country coast of the Carolinas and Gulf Coast states all have their versions—this homey bowl of awesome was historically a simple fisherman’s breakfast: Grits, with some bacon and a few shrimp tossed on top.

If you’ve ever eaten it, you can understand why shrimp and grits has burst from the seaside shrimp shanties.

The grits are soft, buttery, and often cheesy, with a savory, bacon-studded sauce surrounding them, and lots and lots of shrimp. Maybe some parsley or green onions for color and crunch.

My recipe is an amalgam of all my best experiences with shrimp and grits. If it has a direct inspiration though, it would be the rendition I ate in 2011 made by Chef Linton Hopkins of the Atlanta restaurant Holeman & Finch.

I never got his recipe, and I make no claim to have the One True shrimp and grits recipe, but I can vouch for how this one tastes.

How To Make Shrimp And Grits

And while it may seem obvious, shrimp and grits all starts with the grits. Please, please, please try to get coarsely ground white grits for this. When Elise and I tried to find real grits (stone ground are best), or even coarse ground white corn… or any white corn, for that matter, we struck out here in Sacramento.

Other than Mexican masa harina, it’s all yellow corn in these parts. And I’ve heard more than one Southerner threaten violence when the topic of making grits with yellow corn comes up. (Here are the white grits we use.)

The best grits come from hominy, a large-kerneled, white corn that has been alkali processed just like that Mexican masa harina. The key difference is that in grits the corn be coarsely ground, ideally by a stone grinding wheel. It actually makes a huge difference in flavor.

Good grits come out smooth, delicate and flecked with bits of the corn hulls that makes for a radically different experience compared to its Italian cousin polenta (which I also love).

Keep in mind that almost all cooks who make shrimp and grits have their own variation on the dish. This one is mine, and I hope you like it.

Published August 15, 2018 . Last updated March 2, 2020 By Elizabeth Lindemann &nbsp&nbsp/&nbsp&nbspThis post may contain affiliate links.

This Classic Shrimp and Grits recipe is SO easy, SO simple, and the ULTIMATE Southern comfort food. This traditional low country recipe uses bacon and is served with a simple sauce and uses stone-ground grits with cheese (but it’s easy to adapt to have no bacon, or other flavors and ingredients). And the whole thing only takes 30 minutes to make!

Shrimp and grits is a Southern staple. It originated in the Lowcountry of the South Carolina coast, during the season when shrimp were plentiful. It’s traditionally a breakfast dish, but I love it for a quick dinner.

Other Southern regions have developed their versions of shrimp and grits- for example, you can find blackened shrimp and grits in New Orleans with a creole/cajun spin.

In this version, the grits are cooked with milk, butter, and chicken broth, with cheese melted in at the end.

The shrimp is cooked in bacon fat and then mixed with a simple buttery sauce, then served on top of the grits with crumbled bacon and green onions. It’s so insanely delicious!

I love the simplicity of this recipe. Often, shrimp and grits recipes are made with peppers and onions, or with blackening seasoning for extra flavor. When it comes to comfort food, I like mine to be simple.

This version of shrimp and grits keeps things simple. I used salt and pepper only for seasoning, with a garnish of green onions at the end. The smoky bacon flavor stands out and the chicken stock and butter makes it super savory and creamy tasting.

First, let’s talk about the grits.

What kind of grits to use for Shrimp and Grits

I used stone-ground yellow grits to make these classic shrimp and grits. You can use white if you want, and they are more traditional… the only reason I used yellow is because it’s the only thing my grocery store had.

I DO recommend that you use stone ground, however, whether they are white or yellow. I used Bob’s Red Mill Yellow Corn Grits/Polenta. Make sure you don’t buy cornmeal by accident- it’s not the same!

Stone ground grits are classic. They are the steel cut oats of the grit world. The texture has some bite to it, and the flavor is, for lack of a better word, super “corny.”

They do, however, take longer to cook than quick cooking grits or instant grits. If you are pressed for time, you can certainly use one of these as a substitute.

How to save time cooking stone-ground grits

Here’s my time-saving trick for cooking up these delicious grits: you don’t have to whisk them continuously. Some traditional Southern cooks may be rolling in their graves right now. Many people think that you do have to whisk or stir them for almost the entire cooking time.

The thought is that the more you whisk the grits, the more starch is released, and the creamier the grits become. Kind of like when you cook risotto.

And while this may be true, I find that grits will get creamy no matter what, and it’s not worth the labor of constantly attending to them.

Instead, I whisk them every 5 minutes or so during the 15-20 minute cooking time. This allows plenty of time to prepare the bacon, shrimp, and sauce portion of the shrimp and grits!

What kind of shrimp to use for Shrimp and Grits

While we’re on the subject of what’s worth the time and what’s not, I recommend buying already peeled and deveined shrimp.

I spent a good 20 minutes peeling and deveining the shrimp myself, after which my hands smelled bad and I had a bunch of shrimp peels that were left to rot away in the garbage in my hot Texas summer garage. (Although, you CAN save the peels to boil to make seafood stock, if you want.)

You can save a bit of money buying shrimp with the peels on, but I don’t think it’s worth it. The grits are so cheap, so spend a little more money on some already peeled and deveined shrimp.

I DO recommend buying large or jumbo shrimp. They are easier to cook, and have a meatier texture that holds up well with the creamy soft grits. And I think the flavor is better, since they are harder to overcook.

How to make shrimp and grits

Cooking shrimp and grits is easy- just cook the grits and add some cheese. While they’re cooking, sauté some bacon, cook the shrimp in the bacon grease, then make a simple butter sauce in the same pan!

1. Cook the grits in a mixture of chicken stock and milk. I also added a little butter for extra richness.
2. Then, cook up some bacon until it’s crispy, then remove it from the pan and chop it up when it’s cool.
3. Pat the shrimp dry and season it with salt and pepper, and sauté the shrimp in the bacon fat. This will only take a few minutes, since shrimp is really fast to cook.
4. Add some butter and chicken stock to the shrimp. Once the butter is melted, turn off the heat so the shrimp doesn’t overcook. The butter will melt into everything and the chicken stock will help deglaze the pan, making a super flavorful sauce to spoon over the grits. SO GOOD!
5. Stir in some shredded cheese into the grits. YUM. I used cheddar.

To serve, spoon some grits into a shallow bowl, and scoop some of the shrimp and some of the sauce on top. Then, sprinkle with the chopped bacon and some sliced green onions. It’s so simple and delicious!

Take cues from generations of cooks on Edisto Island, South Carolina: Master this basic recipe, then build on it

photo: The Voorhes

Raised on Edisto Island, South Carolina, the author Theresa Jenkins Hilliard learned to make shrimp and grits from her grandmother, whom she honored in the cookbook Mama Doonk’s Gullah Recipes. “She used basic seasonings, but she had a way of capturing the essence of the flavor of the shrimp with every bite,” Hilliard says. Use this recipe as a framework, as generations of cooks have done on Edisto Island—in season, Hilliard swaps in fish or fresh oysters for the shrimp.

Ingredients

Yield: 4 servings

1 medium onion, chopped

2 tbsp. all-purpose flour

15 medium shrimp, peeled and deveined

Salt and pepper, to taste

2 cups cooked white grits

Preparation

In a cast-iron pan, fry the bacon. Remove meat from the pan, and leave about 2 tbsp. of fat. Add the onion to the fat, and sauté 3–5 minutes or until soft. Add the flour and stir until it becomes light brown, about 3 minutes.

Add shrimp, and salt and pepper to taste. Stir with a fork until the shrimp are pink, about 2–3 minutes per side. Break the bacon into pieces and add them to the mixture.

Add about 1 cup water, depending on desired consistency, and simmer on low heat for about 15 minutes. Pour over warm grits.

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This Shrimp and Grits Recipe is easy and so comforting! You only need a handful of ingredients and about 30 minutes.

The first time I tried Shrimp and Grits was in Nashville. I tried one bite and I was sold. Creamy grits, salty bacon flavor, tender shrimp, all-around warm comfort food. It was magical. Once I came home, I did my best to make an easy but still delicious version and man does this recipe deliver!

What are Shrimp and Grits?

Shrimp and Grits are a traditional breakfast from coastal South Carolina and Georgia. Though I’ve seem versions of this all across the south as Lunch and Dinner, I prefer this as a hearty brunch option.

I’ve never had grits before. Can you explain them?

Grits are essentially ground corn whisked into salted water and cooked until thick; are similar to a polenta or cream of wheat. Pretty plain from the start and typically finished with savory ingredients like butter, cream, cheese and more. If you add the right combination of things, they are amazing. See my ‘how to make’ section for more information.

How to make Shrimp and Grits

This recipe has two easy sections: making the shrimp and then making the grits. Both take about 15 minutes each with a little prep time, so overall you can be eating this dish in about 30 minutes.

1. Start by making the grits: bring chicken stock to boil, whisk in grits, reduce the heat and start cooking for 15 minutes. Stir occasionally.
2. While the grits cook, make the shrimp: saute onions and bacon in a skillet until bacon starts to crisp.
3. Stir in the garlic, shrimp, salt and pepper. Cook until the shrimp just turns pink and remove from heat.
4. Once grits are done cooking, fold in butter, cheese and extra salt and pepper if needed.
5. Spoon grits into a bowl and top with shrimp and bacon mixture. Garnish with parsley and serve.

What to serve with this recipe

Since shrimp and grits are usually synonymous with the southern soul food, I like to pair this recipe with simple southern sides:

• Deviled Eggs
• Angel Biscuits
• Cornbread (my favorite recipe for cornbread everrrrr)
• Corn Casserole (Sometimes called Corn Pudding)

2 – Didn’t like it

• 8 Ratings
• 7 Reviews

Gallery

Recipe Summary

Ingredients

Melt 2 tablespoons butter in a large saucepan. Add garlic and 1 tablespoon thyme; sauté 1 minute. Add broth, whipping cream, and 1 cup water. Bring to a boil; whisk in grits. Reduce heat to low; cook 10 minutes or until done, stirring occasionally. Season with salt and pepper. Keep warm.

Melt 2 tablespoons butter in a large skillet. Add celery and next 3 ingredients; sauté 30 seconds. Add shrimp, and cook 7 minutes. Remove shrimp from skillet. Add verjuice, and cook 6 minutes over medium heat or until most liquid has evaporated, stirring to loosen browned bits.

Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time. Stir in lemon juice, tomato, and parsley. Serve over grits. Garnish, if desired.

*Verjuice is an acidic, sour liquid made from grapes. It’s used like lemon juice or wine to heighten flavor.

Source

Hot and Hot Fish Club, Birmingham, Alabama

Reviews ( 7 )

I love this recipe and am sure it is good as is, but I made a few adjustments. I used quick cook grits and adjusted the liquid amount to the directions on the box. I used 1/3 each of vegetable broth,water, and heavy cream. When the grits were done I added 1/4 shaved Parmesan. I added leeks with the other veggies to be sautéed. When adding the butter at the end, I reduced the amount to half a cup, and added a bit of heavy cream to compensate. (Just seemed like a lot of butter). I also reduced the lemon juice by about half since the butter was reduced. Turned out absolutely delicious. Could be served in a restaurant. Thanks for the recipe.

I also looked at a bazillion recipes for shrimp and grits. This one is it. Sounds perfect as it has just the right mix for liquid: Chicken stock for flavor, heavy cream for richness, and water to cut them both! I will be making this for Thanksgiving along with all the other delicious dishes. Can’t wait to see how it turns out!

I had been wanting to make this dish for several months. I believe I picked the right recipe, after looking at @ 20 online. It was wonderful!! Only change I made was adding some smoked garlic Gouda to the grits. I will make this again.

Dangerously simple dish to make. The creamy grits were the perfect complement to the bright, lemony, and buttery sauce. I ended up using an extra 1/2 cup of chicken broth to make the grits creamier. This is going into permanent rotation.

This is a wonderful flavorful dish, simple yet great for entertaining. I am about to serve it again this weekend for 8. I changed the water from (1) cup to (2). Otherwise the grits cook in 4 minutes and look like scrambled eggs and not creamy. I add a spinach mixed green salad with orange slices and a balsamic ginger and lime evoo. For entertaining I add brushetta as an appetizer. Perfect! I am a Brit and didn’t think I could ever eat grits but cooked this way is delish!

This is a wonderful recipe! I have made this twice for special occasions. In my opinion, it makes 4 very small portions. it makes 3 normal portions, 2 large portions. The grits seemed to soldify a bit quickly, so I would start them in the middle of preparing the other items and a add a little more liquid.

This is the best thing I make and my family asks for it every year when we are at the beach. I make it just as the recipe calls, and I use stone ground grits. Yum, I’m hungry just thinking about it.

A classic Southern dish you can make at home in minutes, Cheesy Shrimp and Grits is a creamy, comforting bowl of happy. Cheesy grits are topped with a healthy helping of tender shrimp swimming in a slightly spicy cream sauce that will keep you digging in for more.

Watch the video showing you how to make Cheesy Shrimp and Grits, then scroll to the bottom of this post and print out the recipe so you can make it at home!

I spent years visiting Hilton Head, SC visiting my mother in law. It was kind of a luxury having a relative that lived smack dab in the middle of “low country.” When I was a teenager, I had the chance to spend two weeks right outside Charleston and that’s when my love affair with the south began. So, it had been almost 15 years before I was able to get down there again….but after that I was a frequent visitor biking along the coast while the Spanish moss blew in the breeze around me.

It’s a magical place with equally magical food, if you ever have the chance to visit…you must go. One of my favorite things to eat every time I visited was Shrimp and Grits. And everywhere you order it…it’s just a little bit different.

Everyone has their own take on Shrimp and Grits. Even me, I love my grits to be extra creamy and loaded with cheese….hence, Cheesy Shrimp and Grits. A lot of places skip the cheese and you can too, but try it with the cheese and I promise you you’ll love it.

The sauce is slightly creamy but not overly thick. It’s the perfect blanket for your shrimp, not too heavy….not too light. Just right. And I used yellow cornmeal grits….you can use white if you prefer but I love the vibrant yellow color it adds to the dish. It’s like a bowl full of southern sunshine…but with shrimp and bacon and other goodness just ready for you to dig into. Drooling yet?

Cheesy Shrimp and Grits couldn’t be easier to make. I like to make the grits first so they’re perfect and smooth. They take a few minutes of your attention at the beginning but the result is a velvety smooth bowl of heaven.

The shrimp and gravy comes together in about 15 minutes making this an easy weeknight dinner that will transport your tastebuds on a mini vacation.

I can guarantee you’ll want to add this recipe to your weekly meal rotation.

Few dishes scream southern cuisine like a warm, spicy, creamy bowl of cajun shrimp and grits. This cajun version packs a bit of a punch, but goes down smooth for an awesome taste of The Big Easy. Learn how to make Cajun Shrimp and Grits with this easy to follow recipe!

Mike’s Recipe Rundown

• Taste: A nice balance of smokiness and spice, with a hint of the sea with the shrimp.
• Texture: A great contrast with crimp, tender shrimp and creamy grits. Together it’s a complete bite.
• Difficulty – Medium: There’s a little bit of technique involved in getting the shrimp cooked perfectly and the grits to their creamy perfection. But this recipe helps you to nail both, so follow along and enjoy the fruits of your labor!
• Pros: FLAVOR BOMB! This dish is so perfectly packed with flavor that you’ll delight each and every taste bud.
• Cons: That punch of flavor does come with some spice. I mean, this is cajun food, after all. When I make this, I typically make something a little more tame and kid friendly for my little one.
• Would I make it again? YES! This is a treat I make a few times a year, especially when I get in the mood for cajun!

What is Cajun Shrimp and Grits?

Let’s tackle the big one first – what are grits? As someone who grew up in Michigan before moving to Florida in my early 20s, I learned there’s no better way to give off your Yankee-ness than asking a waitress “what are grits?”. Get prepared for some side eye, you crazy Northerners.

Grits themselves are pretty simple. It’s ground up cornmeal that when boiled, creates an awesomely creamy blank canvas you can serve for breakfast, lunch or dinner. Spice them (or cheese them) how you like to compliment the rest of your plate.

Meanwhile, one thing New Orlean’s does really well is seafood and andouille sausage. We’re going to put both on display with this dish. Serve them over an awesome bed of flavorful grits with a delicious sauce for an awesome dinner.

Why I love Cajun Shrimp and Grits

There are some many dishes that New Orleans does well, but few are better than a well made dish of Cajun Shrimp and Grits. The grits come out nice and creamy, the Andouille Sausage adds savory heat, while the shrimp packs a punch. Some easy to master techniques is all it takes to master this classic cajun recipe.

When to make Cajun Shrimp and Grits

This is a great weeknight dinner. It doesn’t take terrible long to make but it really packs a ton of flavor. It’s a great meal when you’re looking for a little bit of a weeknight indulgence.

Cajun Shrimps and Grits Tips and Tricks

• One item that is absolutely worth the trip to Whole Foods is for their sausage counter. Man or man, their Andouille Sausage is so much better than anything you’ll get in the run of pre-packaged section at most grocery stores. Fresh, crumbly and absolutely full of flavor, it’s well worth the trip. Plus, their sausage is reasonably priced these days.
• Avoid instant grits at all costs. The stove top stuff is simply enough and really makes a difference. Work in cream and flavors to develop depth.
• It’s very easy to overcook your shrimp, so err on the side of under to start. Here’s a trick I use with borth shrimp and scallops. In a large frying pan (affiliate) , I lay the first shrimp down at the 12 o’clock position and then arrange the next around in a clockwise circle. After 90 seconds, I flip the shrimp in same order they were laid down. Cook for another 60 seconds and remove to a plate.

Check out what else we’re cooking

• Air Fryer Whole Chicken
• Easy Instant Pot Chicken and Yellow Rice | Arroz Con Pollo
• Sous Vide Sausage
• 2 Step CrockPot Cheesy Potatoes
• Air Fryer Chicken Wings

Let’s Make Cajun Shrimp and Grits Just like Emeril!

Mise en plas

Before we get started, prep your mise en plas.

• Pat shrimp dry with a paper towel, then season the shrimp well with 1 tbsp of cajun seasoning blend (I use Emeril’s Essence). Place in fridge.
• Dice bell peppers and yellow onion and place in single bowl
• Chop green onions set aside.
• Slice fresh garlic
• Dice fresh parsley and set aside.
• Remove raw andouille sausage from casing and place in bowl.

Make your grits!

Add salt to water and bring water to boil in a medium sized sauce pan. Using a wooden spoon, begin stirring the water clockwise to increase momentum. Slowly pour in the grits while continuing to stir to incorporate in. Lower to medium-low heat and simmer as long as directions on box give, continuing to stir every minute or so.

When grits are done, add cream and butter and stir together well. Season with salt, pepper and smoked paprika. Lower heat to low and keep warm.

Sausage and shrimp topping!

Bring olive oil to heat in large frying pan (affiliate) over medium high heat. Add raw andouille sausage, breaking up with a spatula into small bite size pieces. Continue to cook until sausage is browned. Remove to a pan with paper towel down to absorb exccess fat.

In same pan, add half the shrimp and cook using the circular tip provided above. Remove shrimp to a pan and add a tad bit more olive oil. Then, add remaining shrimp and repeat.

Make the Sauce!

Add the onion and bell peppers and saute until soft, about 3 minutes. Toss in 1 tsp of cajun seasoning and sliced garlic and cook for an additional minute. Add chicken broth and reduce in half, about 5 minutes. In a small bowl on the side, add cream and a ladle full of chicken broth.

Stir together. This will help to keep your cream from breaking. Pour into pan and add chopped parsley and green onion. Simmer 2-3 minutes to reduce slightly. Remove from heat and return sausage and shrimp to the pan. Toss together.

Plate and Eat!

Spoon grits into a large shallow bowl. Top with sausage and shrimp topping, spooning some cream sauce over the top. Serve hot!

Serve it with…

A sauteed green, like kale, or collards goes well with this.

What to do with leftovers?

Store the grits in fridge separate from the shrimp and sausage mix. Reheat grits in a small saucepan (affiliate) over medium heat. Heat shrimp and sausage topping in a small frying plan over medium heat as well. Best if used within 3 days. Toss after 5 days.

This recipe was inspired by Emeril’s Shrimp and Grits recipe.

This recipe, Cajun shrimp with cheese grits is a staple in our home and specifically with my son Kaleb because of its fabulous combination of Cajun spiced shrimp and creamy, savory grits. We never used instant grits, its was always prepared the ole fashion way. Once you’ve tried this recipe, you’ll look at shrimp & grits a whole new way. This recipe has been in our family for years and my favorite recipe. Not only is it delicious, it’s fairly easy too!
I’ve had several guests come to my Bed & Breakfast who announced they didn’t eat grits when they saw what I was serving them. I always smiled and said, “But you’ve never had MY shrimp and grits…. Try them, and if you still don’t like them, then I’ll prepare something else for you. Deal?” Every single person has told me how awesome this dish was and scarfed the entire dish up every single time!

I’ve always served my cheese grits with either the buttery shrimp sauce recipe I have listed below or with left over Cajun shrimp sauce picante sauce. The butter shrimp sauce is also awesome when you serve “Surf N Turk”. Either way, you wont be dissatisfied, I promise. The buttery, spicy sauce is wonderful, so don’t throw any away. Ladle any leftover sauce over the shrimp & grits or serve it in a bowl on the side.

You’ll want to start your cooking with totally thawed shrimp; this way you can control the cooking time. Overcooking will totally ruin the dish.

Below, I’ve provided my regular Cajun Grits recipe and my Cheese Grits. Both are awesome tasting, however you have options. My Son Kaleb, liked the Cheese Grits and I preferred the Cajun Grits.

Ingredients:

SHRIMP Topping:

• 1 pounds peeled & deveined shrimp
• Fresh thick cut up Bacon (3 slices)
• 1 heaping tablespoon melted butter
• Redmond Real Salt (Sea Salt)
• Benoits Cajun Seasoning
• 2 clove garlic, minced
• Onion tops for garnishing
• 1/4 teaspoon onion powder
• 1/4 teaspoon celery seeds
• 3 TB Worcestershire sauce
• 2 TB lemon juice (fresh)

CHEESE GRITS for 6:

• 6 cups milk
• 1 1/2 cup quick cooking grits
• 1 cups shredded American or Mix cheeses
• 1/2 (8 oz) bar cream cheese
• 1 stick butter
• Redmond Real Salt (Sea Salt), season to taste

CAJUN GRITS for 6:

• 3 cups milk
• 3 cups water
• 1 1/2 cup quick cooking grits
• 3 tsp salt
• 6 tbsp butter
• 1 1/2 heaping tbsp bacon grease
• 3 dashes of Benoit Herb & Seasoning (it does not include salt)
• 2 dashes garlic powder

Directions for Cooking:

SHRIMP:
In a small skillet fry the bacon pieces, then melt the butter on low in the bacon dripping.

In a small bowl, mix the other ingredients listed above and pour the ingredients in your skillet. Saute the shrimp and bacon for about 10 minutes on medium heat to boil all the water out of the shrimp. Once most of the water is out of the shrimp, scoop the shrimp out the skillet into another bowl. Continue cooking the liquid mixture in the pan on HIGH until you start seeing the bottom of the pan sticking and turning brown. By this time, the bacon grease and butter should be separating from the shrimp drippings.

When the drippings are turning brown, add a little water at a time to make the brown drippings UN-STICK. Stir constantly to remove the brown sticky stuff at the bottom of the pan.

Add the shrimp back in the skillet, add chopped green onions, stir and serve when ready.

GRITS:
Add all the ingredients at once in a pot; then bring to a boil. When it begins to pop and splatter all over, lower heat to the 3rd lowest setting and cover. This will begin the cooking process.

Stir often to avoid a crust from forming at the bottom of the pot. Once the grits have thickened (within 10 minutes), lower to the lowest setting and continue to add a little water at a time. Stir often and cook for approximately 40 minutes or until you serve. The longer you continue to add water and stirring, the creamier it will be. Just add a little water at a time, stir and cover. Then a few minutes later repeat.

If you can’t serve immediately, no worries. Just continue to add a little water, stir and cover.

Note that the grits will continue to soak up the liquid; therefore you just continue to add liquid until it is served. Your grits should be creamy; its ok to add water several times; it enhances the creamyness of your grits.

SERVING INSTRUCTIONS:

Serves 6. There are different ways of serving the shrimp and grits. The Cajun way of serving it is to put your grits in a bowl and make a donut hole in the middle of the grits. Place your shrimp in the middle. (this is my preference). The other way is to place your shrimp totally separate on the plate.

Cooking Tips

When cooking the shrimp and grits (separately) remember to stir constantly and always cook on a low heat.

The next tip is to use a Cajun seasoning that does not have salt in it. This allows you to add as much of the spices and herbs from the seasoning you want while having full control over the salt content. I use Benoits Cajun Seasoning and Redmond Real Salt (Sea Salt) for that reason.

More Recipes

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Home » Shrimp and Grits – Easy, Creamy and Delicious!

Shrimp and Grits – Shrimp is sauteed with peppers and sweet onion, and served over a bowl of hot cheese grits. If this dish has been nagging you for years, then it’s time to try it.

How to make Shrimp and Grits

Shrimp and Grits is traditionally a simple dish, but it’s really elegant. Be sure to keep this in mind when you want to make something elegant to impress.

There are as many ways to make shrimp and grits just as Mama makes her meatballs. The variations seemed endless, and everyone thinks theirs is the best, just the way I think … sorry, I know mine is the best 😊 !

Honestly, I’ll say make what appeals to you – with wine or without wine, with sausage or without sausage, tomatoes or no tomatoes, bacon or no bacon, the list is endless.

What is Shrimp and Grits?

Just in case you don’t know what this recipe is all about. Let me tell you.

Shrimp and Grits is a classic dish popular in the American Southeast, usually served for breakfast . Grits are a simple comfort food made from hominy (starchy corn soaked in lye or alkali) combine with milk, butter, and often cheese. Adding shrimp adds not only fresh seafood flavor but also a dynamic texture.

Where did Shrimp and Grits originate?

Grits alone can be traced back to the Native Americans; however, many different regions all over the world have had a similar corn-based meal for centuries (such as Italian polenta).

How long to make Shrimp and Grits?

It takes about 30 minutes from start to finish.

Can you freeze shrimp and grits?

You can freeze left-over grits, though, it’s best to enjoy when still fresh because it is difficult to reheat the shrimp and grits together without overcooking and altering the flavor of the dish.

Type of Grits?

• Stone Ground Grits – Stone-ground grits are coarse in texture, and they have more corn flavor. However, it takes a long time to cook – about 40 minutes, and it’s not as creamy when you cook them. They are perishable because they are less processed; therefore, they should be stored in the freezer.
• Quick Grits – This is the type of grits I always use. Quick grits are much finer in texture than the stone-ground grits. When cooked, they turn out creamier, and it cooks in just about eight to ten minutes.
• Instant Grits – Instant grits are fine-textured grits. They are precooked and dehydrated, so they cook very fast. You can find them in little paper packets like instant oatmeal. They are not as rich in flavor as the stone-ground grits or quick grits.

Flavor Variations:

• Add a squeeze of lemon juice
• Use your favorite kind of cheese!

Notes:

• Shrimp and grits is a straightforward recipe, and it comes together in a snap, so I’ll advise you to make sure you have all the ingredients ready before you start cooking the shrimps. This is because the shrimp takes a few minutes to cook. Trust me; you will not have the time to chop and slice any vegetables.
• Grits thicken fast, so it’s best to serve immediately. If the grits are too thick, feel free to stir in a little bit of water or milk before serving. If it’s too thin, you can cook a little longer or leave to cool down. It thickens as it cools.
• Some like to use water but I prefer I’d rather use water for my hot grits breakfast, not for my shrimp and grits.
• I will also advise you can make the grits first because they stay hot for a very long time.

[su_box title=”Other hot breakfast bowls you might want to try:” box_color=”#273B56″]

• Cornmeal Porridge– a delicious, nutrient-rich, and satisfying breakfast for cold mornings.
• Semolina porridge – Smooth, creamy, delicious, and healthy with the touch of cinnamon and honey.

Shrimp and Grits

Shrimp is sauteed with peppers and sweet onion and served over a bowl of hot cheese grits. If this dish has been nagging you for years, then it’s time to try it!

Shrimp and grits satisfy this seafood-loving southern girl’s appetite more than almost anything else. It basically has everything that makes my taste buds sing.

If you’re looking for quick and easy dinner ideas, this one will make you very happy. It’s right up there with my delicious ground beef stroganoff and comforting shepherd’s pie.

Long before shrimp and grits were a “thing,” I had this delicious dish at a small family owned diner in New Orleans. My eyes rolled back as I savored every bite.

Then, shortly after my husband and I got married, I fixed it for him, making up the recipe as I went. I was super proud of myself for figuring out how to prepare something so tasty.

I loved it. He didn’t. So I didn’t make it again . . . until recently.

Now he claims it is one of his favorite foods, and he wants me to make it again. Of course, I will because I like it too.

If you want to try making this easy shrimp and grits dish, try it this way first. Afterward, you’ll know what you’d like to add or omit next time you make it.

Versatility of Shrimp and Grits

It’s an extremely versatile dish. In fact, you can make this in countless ways, including with or without sriracha, with cheese, or with any vegetable you like.

There are as many ways to prepare shrimp and grits as there are southern cooks. Naturally, all of us think our way is best. But trust me. If you like a boatload of flavor, you’ll love my recipe.

About the Grits Under the Shrimp

In case you don’t know this information already, I thought I’d share my knowledge of the history of grits. They originated with a Native American tribe that ground corn similar to what we now know as hominy. The gritty texture after cooking it is where it gets its name.

Grits caught hold in the South, and this delicious side dish is now spreading out to other parts of the country. According to what I’ve heard, you can even find it in big northern cities.

Yes, even some New York eateries offer grits. Apparently, the “grits line” between northern and southern states no longer exists.

Now the History of Shrimp and Grits as a Couple

Families in the South often served shrimp and grits at home. Since no one can expect to keep such deliciousness under wraps, a chef at a small restaurant in Chapel Hill, North Carolina, offered it to customers. After that, shrimp and grits exploded across the South.

As the shrimp and grits recipe moved from one kitchen to the next, cooks and chefs added their own touches. That’s why it tastes different everywhere you go.

Variations

With so many different ways to prepare this delectable dish, you shouldn’t have trouble finding one you like. Cheese lovers will probably enjoy adding some cheddar to the grits, while purists only want salt and pepper.

The shrimp can be cooked any number of ways. I’ve had them in a gumbo-like gravy, fried, broiled, and so many other ways.

No matter how you cook them, I like them. However, as stretched for time as I typically am, I’ve found a way to throw this dish on the table in less than a half hour.

Ingredients

Obviously, you put shrimp and grits in this dish. But what else? Basically, anything else you want.

I’m old school when it comes to eating grits. Just add butter, salt, and pepper, and I’m happy.

As for the shrimp, I like the traditional Old Bay seasoning that adds tons of flavor to a lot of coastal southern dishes. Until I discovered sriracha sauce, I used Tabasco for the heat.

Another thing I like to add is crumbled bacon. I mean, after all, who doesn’t like bacon?

This meal is just as easy to prepare for a crowd as it is for two people. All you have to do is multiply the recipe by however many people you have.

In other words, if you’re cooking for eight, multiply the ingredients of this recipe by four.

How to Cook Shrimp and Grits

Prepare the grits according to the package. It’s super easy. Just add water and butter to boiling water.

Pour in the dry grits, and they’ll magically transform into that comforting mush we southern folks love.

Next, sauté the shrimp in a nonstick skillet that has a splash of olive oil, butter, or cooking spray. I add the Old Bay seasoning to the shrimp.

Remember that shrimp cooks quickly, so don’t leave it on the heat too long. Otherwise, you’ll wind up with rubbery shrimp. For medium sized shrimp, it only takes about three minutes until they’re done.

Spoon the grits into individual bowls.

After that, scoop seven medium (or five large) shrimp on top of the grits. Sprinkle some parsley over the top, and then add the crumbled bacon. Yum!

But wait. That’s not all. Next comes the sriracha sauce that takes the flavor to a whole new level.

If you don’t have sriracha, you can use Tabasco, which is almost as good.

Congratulations! You have just made one of the most popular dishes in the country. And it probably took you less than half an hour.

Without much effort on your part, your family and friends will think you’re a genius in the kitchen.

Delicious Desserts for After the Shrimp and Grits

One of my favorite things to have after eating a shrimp and grits meal is a praline made Louisiana style. If you’re not in the mood for the super sweet candy, maybe you’ll prefer a peanut butter cookie instead.