5.0 from 9 votes
Southern Shrimp and Grits
The best shrimp and grits recipe is smoky, rich, cheesy, and full of flavor!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 people
Calories: 438 kcal
Course:
Breakfast , Lunch , Dinner , Brunch
Cuisine:
American
Ingredients
FOR THE GRITS
- 4 cups water
- 1 ¼ teaspoons kosher salt
- 1 cup quick-cooking grits (not instant grits)
- 1 cup (about 4 ounces) grated sharp cheddar cheese
- 2 tablespoons Butter, cubed
FOR THE SHRIMP
- 6 lices bacon, cut into small pieces
- 1 large clove garlic, minced
- ½ cup sliced green onions, plus extra for garnish
- 1 tablespoon lemon juice
- 1 lb. shrimp, peeled and deveined
- 2 teaspoons Cajun or Creole seasoning
- Kosher salt and ground black pepper, to taste
- hot sauce, to taste
- Optional garnish: additional sliced green onions, chopped fresh parsley, chopped fresh rosemary, or fresh thyme leaves
Instructions
COOK THE GRITS
- In a small saucepan, bring the water to a boil over medium-high heat. Slowly whisk in the grits and salt. Return to a boil, then reduce the heat to medium-low. Cover and cook for about 5-7 minutes (or until thick and smooth), stirring occasionally.
- Remove from the heat. Add the cheese and butter; whisk or stir until melted and smooth.
Cup of Yum
COOK THE SHRIMP
- While you cook the grits, fry the bacon in a large skillet over medium heat until crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate, reserving the drippings in the skillet.
- Increase the heat to medium-high. Add the garlic, green onions, lemon juice, and shrimp to the skillet. Sprinkle with Cajun seasoning. Cook just until the shrimp are pink and opaque, about 2-4 minutes.
- Return the bacon to the skillet. Taste and season the dish with salt, pepper, and hot sauce, if desired.
SERVE
- Divide the grits among serving bowls. Top with the shrimp mixture, garnish with green onions or herbs, and serve immediately.
Notes
- We prefer extra large or jumbo shrimp in this recipe (16-20 count per pound), but any size shrimp will work. Leave the tail on the peeled shrimp for a "fancy" touch!
- The total cooking time will vary depending on the size of your shrimp. You know the shrimp are done when they turn pink and opaque.
- You can purchase instant grits, quick grits, or stone-ground grits. I use quick grits in this recipe, but any variety will work -- you'll just need to adjust the cooking time accordingly.
Nutrition Information
Serving
1/4 of the recipe
Calories
438kcal
(22%)
Carbohydrates
32g
(11%)
Protein
15g
(30%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
66mg
(22%)
Sodium
1185mg
(49%)
Potassium
207mg
(6%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1011IU
(20%)
Vitamin C
5mg
(6%)
Calcium
227mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 438
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 438kcal | 22% |
| Carbohydrates | 32g | 11% |
| Protein | 15g | 30% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 1185mg | 49% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1011IU | 20% |
| Vitamin C | 5mg | 6% |
| Calcium | 227mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.