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Shrimp and Grits

American · Dinner · Easy

Shrimp and Grits

Total
45 min
Prep
15 min
Serves
4
Calories
540
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Creamy cheddar grits catch the lemony pan juices from quick-cooked shrimp. Crisp bacon and scallions give each bowl a savory finish.

The grits need a head start in Shrimp and Grits, leaving time to cook the topping just before serving. A gentle simmer softens the corn without scorching the milk, and a final handful of cheese makes the base silky.

Use stone-ground grits labeled for roughly a half-hour simmer; coarse brands can take longer. Pat the shrimp dry so they sear in the skillet instead of releasing a puddle of water.

CreamySavorySmokyComfort FoodNut-freeEgg-freeHigh-protein

Method

  1. Bring the water, milk and salt to a gentle boil in a heavy saucepan. Whisk in the grits, reduce to low and cook partly covered for , stirring often, until tender and creamy.

  2. While the grits cook, fry the bacon in a large skillet over medium heat for until crisp. Transfer to a plate, leaving 1 tbsp fat in the skillet.

  3. Season the shrimp with paprika and black pepper. Cook in the bacon fat over medium-high heat for , turn, then add the garlic and cook for until the shrimp are opaque and reach 145°F.

  4. Remove the shrimp pan from the heat. Stir in the lemon juice, scallions and bacon.

  5. Stir the butter and cheddar into the cooked grits until melted. Spoon into four bowls and top with the shrimp and pan juices.

Forkue tips

  • Stir the grits more frequently as they thicken, sweeping the spoon across the bottom of the pan.

Storing and reheating

Refrigerate grits and shrimp separately for 2 days. Loosen the grits with milk over low heat and warm the shrimp briefly in a covered skillet so they stay tender.

Kitchen gear

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Nutrition per serving, estimated

540Calories
37gProtein
36gCarbs
28gFat

Photo: Jason Riedy, CC BY 2.0, via Wikimedia Commons (cropped and enhanced)

Shrimp and Grits: FAQ

Can I use quick grits?

Yes. Follow the liquid ratio and cooking time on the package, then stir in the butter and cheese at the end as directed.

Why are my grits still gritty?

They need more time and moisture. Add hot water in small amounts and keep simmering gently until the grains soften completely.

How do I store and reheat Shrimp and Grits?

Refrigerate grits and shrimp separately for 2 days. Loosen the grits with milk over low heat and warm the shrimp briefly in a covered skillet so they stay tender.

How long does Shrimp and Grits take?

About 45 min in total: 15 min prep and 30 min cooking.

What do I need to make Shrimp and Grits?

The key ingredients are stone-ground grits, whole milk, butter, cheddar, shrimp and bacon, plus pantry basics.

Any tips for Shrimp and Grits?

Stir the grits more frequently as they thicken, sweeping the spoon across the bottom of the pan.

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