This recipe for an old southern favorite, Shrimp and Grits, is the perfect thing for a quick weeknight supper or your next Sunday brunch. It’s a heavenly combination of sauteed shrimp, bacon, bell pepper, and onion served over creamy, stone-ground grits with cheddar cheese. You’ll want to lick the plate clean and ask for a second helping!
This great old southern classic, Shrimp and Grits, is an example of low-country cooking at its absolute best. Using readily available local ingredients to produce something so mouth-watering, so delicious that it almost takes your breath away.
The recipe is thought to have originated as a breakfast dish along the Carolina coast. Most people say that it was generally unknown outside of the low country until Craig Claiborne wrote an article about it in 1985 for The New York Times.
It may have taken an introduction from The New York Times to bring the dish to the national consciousness, but it has certainly become a sensation on its own. Even Bobby Flay, best known for open-flame grilling and southwestern cuisine, says in Bobby Flay Cooks American, “If there is one dish that makes me want to march down Fifth Avenue waving the American flag, it’s shrimp and grits.”
Now, there are about as many variations of this southern classic recipe as there are cooks, and this is my version. Others include mushrooms in the recipe, and some prefer to serve over plain grits instead of cheese grits.
There are so many variations on the classic combination that one of the most well-known southern cooks, Nathalie Dupree, wrote an entire cookbook on the subject. She has lots of variations that I want to try!
I’ve enjoyed Shrimp and Grits in many restaurants, but the best I’ve ever had was at Blackstone’s Cafe in Beaufort, South Carolina. Maybe I was especially hungry that morning, but that serving of Shrimp and Grits was one of the best things I’ve ever eaten in my life. If you ever find yourself in that area between Savannah and Charleston, be sure to stop by Blackstone’s. You’ll be glad you did!
— This post was originally published on January 4, 2011. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: Southern
Cooking Method: Stovetop
Total Time: 35 Minutes
Servings: 4
Primary Ingredient(s): Shrimp, bacon, onion, bell pepper, chicken broth, grits, cheddar cheese
Skill Level: Easy
Ingredient Notes
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- Shrimp – You’ll need one pound of medium (21-25 count) shrimp, peeled, tails removed, and split lengthwise. Ask the butcher or fishmonger to peel the shrimp for you to save some time.
- Grits – Either “quick” grits (5-minute cook time) or stone-ground grits (longer, around 20-minute cooking time). Never, ever, under any circumstances, use instant grits. That’s just a hard no for this Southerner.
- Cheddar Cheese – I prefer a sharp or extra sharp Cheddar.
- Bacon – Cut crosswise into about 1/2-inch pieces (lardons).
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Equipment You’ll Find Useful
No fancy equipment is needed to make this recipe. You’ll need a good, sharp knife, a wooden spoon, cutting board, and a skillet or saute pan
How to Make Shrimp and Grits
Prep the Shrimp and Vegetables
- Combine the shrimp with the lemon juice and Tabasco. Chop the onion, green pepper, garlic, and scallions. Set aside while preparing the grits.
Cook the Cheese Grits
- Bring the water and salt to a boil in a small saucepan.
- Add the grits to the boiling water using a whisk. Using the whisk ensures that you don’t get lumps in your grits.
- Now cover the pot, lower the heat to a simmer, and cook the grits according to the package directions.
- When the grits are done, stir in the butter, black pepper, and garlic powder.
- Next, add the grated cheddar and stir until well blended.
- Hold the finished grits over a very low heat until needed.
Pro Tip
If you’re interested in knowing more about grits, check out my original Cheese Grits recipe post.
Cook the Bacon and Veggies
- In a large sauté pan over medium heat, cook the chopped bacon until brown but not yet crisp.
- Without removing the bacon or bacon fat, add the onion, green pepper, and garlic. Cook for about 5 minutes or until the vegetables are tender.
- Add the scallions, sprinkle the flour over the mixture and continue cooking for an additional 5 minutes.
- Stir in the stock or broth and salt. Cook for a minute or two until sauce is thickened.
Add Shrimp
- Add the shrimp to the sauce and cook until shrimp are opaque – no more than three minutes!
Serve
- To serve, ladle a generous amount of grits into a shallow bowl and top with shrimp and sauce. Offer your guests more Tabasco to adjust the spice to their own taste.
Recipe Variations
- For a richer finished dish, add a dash of heavy cream to the grits.
- Substitute Gruyere or Swiss cheese for the Cheddar.
- Use smoked sausage or andouille sausage in place of the bacon.
- Add a finely diced jalapeno in with the bell pepper and onions.
- Garnish with finely chopped scallions and finely diced fresh tomato.
- Stir a splash of Worcestershire sauce into the finished dish.
Storage Information
For the best flavor and texture, it’s always preferable to serve Shrimp and Grits piping hot and straight from the stove to the table. If you do have leftovers, you can keep them for about 3 days in the refrigerator. Reheat carefully at 50% power in the microwave keeping in mind that shrimp tend to take on a rubbery texture when cooked or heated too long.
Questions About Shrimp and Grits
Honestly, shrimp and grits is pretty much a one-dish meal on its own. All you need is some good warm French bread or garlic toast and a nice green salad with a buttermilk dressing.
Yes. Grits are a form of ground corn, so they are naturally gluten-free. To make this entire recipe gluten-free, use a gluten-free thickener in place of the flour.
Shrimp and grits started out as a breakfast recipe. However, it’s also a great, easy dinner.
More Recipes You’ll Like
Winter Shrimp Salad
Cilantro Lime Shrimp
Easy Louisiana Shrimp Creole
Artichoke, Spinach, and Shrimp Lasagna with Bacon
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Classic Southern Shrimp and Grits
Ingredients
For the shrimp:
- 1 pound medium shrimp peeled and halved lengthwise
- Juice of a lemon
- 6 dashes Tabasco sauce
- 4 slices bacon chopped
- 1 small onion finely chopped
- ¼ green bell pepper finely chopped
- 1 clove garlic minced
- 3 tablespoons chopped scallions
- 2 tablespoons all-purpose flour
- 1 cup chicken broth or stock
- ½ teaspoon salt
For the cheese grits:
- 2 cups water
- ½ teaspoon salt
- ½ cup quick-cooking grits not instant
- 2 tablespoons butter
- ¼ teaspoon black pepper
- couple dashes garlic powder
- 4 ounces sharp cheddar cheese grated
Instructions
- Combine the shrimp with the lemon juice and Tabasco. Set aside while preparing the grits and sauce.1 pound medium shrimp, Juice of a lemon, 6 dashes Tabasco sauce
For the cheese grits:
- Bring the water and salt to a boil in a smallish saucepan.2 cups water, ½ teaspoon salt
- Add the grits to the boiling water using a whisk. Using the whisk ensures that you don’t get lumps in your grits.½ cup quick-cooking grits
- Now cover the pot, lower the heat to a simmer and cook the grits according to the package directions.
- When the grits are done, stir in the butter, black pepper and garlic powder.2 tablespoons butter, ¼ teaspoon black pepper, couple dashes garlic powder
- Next, add the grated cheddar and stir until well blended.4 ounces sharp cheddar cheese
- Hold the finished grits over a very low heat until needed.
Finish making the shrimp and sauce:
- In a large sauté pan over medium heat, cook the chopped bacon until brown but not yet crisp.4 slices bacon
- Add the onion, green pepper and garlic. Cook for about 5 minutes or until vegetables are tender.1 small onion, ¼ green bell pepper, 1 clove garlic
- Add the scallions, sprinkle the flour over the mixture and continue cooking for an additional 5 minutes.3 tablespoons chopped scallions, 2 tablespoons all-purpose flour
- Stir in the stock or broth and salt. Cook for a minute or two until sauce is thickened.1 cup chicken broth or stock, ½ teaspoon salt
- Add the shrimp mixture to the sauce and cook until shrimp are opaque – no more than three minutes!
- To serve – ladle a generous amount of grits into a shallow bowl and top with shrimp and sauce.
Notes
- For a richer finished dish, add a dash of heavy cream to the grits.
- Leftovers may be stored for about 3 days in the refrigerator. Reheat carefully at 50% power in the microwave.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I wanted to try the Classic Southern Shrimp & Grits- but I don’t know what is grits
There are several posts that include grits on my blog. The recipe for Southern Cheese Grits explains it best, I think (https://www.lanascooking.com/cheese-grits/)
When you store this, do you keep the shrimp and sauce separate from the grits? Just tried some after finishing it up and it’s delicious. I want to keep it good for a few meals early this week.
I’m not sure I’ve ever had leftovers to store, to be honest. Since the shrimp are combined with the grits in the final step of the recipe, it would be a bit tedious to pick them all out of the mixture before storing leftovers. If making ahead, yes, I’d store them seperately and combine when ready to serve. However — keep in mind that reheating shrimp can lead to a a very rubbery texture. They would need to be reheated very slowly over very low heat (or very low power in a microwave). I always recommend serving shrimp and grits hot from the stovetop to the table.
Hi Lana,
I’ve never made shrimp & grits before; however, after Bill Lane posted your recipe, I decided I would try it. Oh my gosh!! It was fabulous! The sauce deserves “gourmet” as part of the title. Can’t wait to make the sauce and serve it over rice. Thanks for sharing!
Hi Yvone! So nice to hear from you. I’m so glad you enjoyed the recipe.
This is delicious! I was born and raised in the South and grew up on grits……..Love them!
For this recipe, try cooking grits in chicken broth instead of plain water then, when done, add 2-3 tablespoons half and half or heavy cream and stir before adding cheese. These additions take the grits to another level. You’re welcome…. 😁
I do the same thing but add Old Bay to shrimp and extra Old Bay to sauce and also add a few Tbsp. tomatoe paste to give the sauce a nice rich flavor and color. I got hooked on Shrimp n Grits at Paiges Okra Grill in Mt. Pleasant, SC.
Sounds great!
Im from Ca, and afriend who lived in the south because of husband being in military learned to make cheese grits. Oh my GOSH! I was in love with grits. Now I really want to try the shrimp grits! ! I make grits with pork belly for my girlfriends husband who is from w. Virginia , She does not know how. Went to new Orleans looking for grits and good collards greens. Nothing except plain old grits they were nasty. Thank you so much for these recipes. Will enjoy. Shirl
I’m suprising my wife with this tasty looking recipe tonight and can not wait to get started! My co-workers are getting tired of me talking about it all day. Is it going to be ok to use the instant grits Lana? I’ll be trying some of your other great looking recipes here soon too!!
Sam – I surely would not use instant grits! They’re nothing like the “real” thing :-) and the quick cooking grits only take about 5-10 minutes.
Hey Lana. I made the Shrimp and Grits and it worked out great! My wife and I loved them. I had a question about egg yolks though. I am trying to make a Garlic Aioli sauce and the recipe I found calls for mixing raw egg yolks with lemon juice and there is not cooking involed… Is it safe to eat raw egg yolks when mixed with lemon juice? Didn’t know if the acids in the juice have any role in this? Oh, and if you have a good garlic aioli sauce recipe I’d love to try it, thanks!