This cheesy shrimp and grits recipe is an easy Lowcountry classic from Ms. Deen herself. We're talking shrimp and bacon smothering a puddle of Cheddar grits. Need we say more?
Prep time: PT15M
Cook time: PT15M
Total time: PT30M
Rating
4.9 stars (29 reviews)
Keywords
cheese grits, crispy bacon, sauteed shrimp
Ingredients
1 cup stone-ground grits
Salt and pepper
1/4 cup (2 oz) butter
2 cups shredded sharp Cheddar cheese
1 pound shrimp (peeled and deveined, left whole if small and roughly chopped if medium or large)
6 slices bacon (chopped into tiny pieces)
4 teaspoons fresh lemon juice
2 tablespoons chopped flat-leaf parsley
1 cup thinly sliced green onions (white and green parts)
1 large garlic clove (minced)
Categories
Mains
Cuisine
Southern
Steps
In a medium saucepan, bring 4 cups of water to a roiling boil. Pour in the grits, add a goodly amount of salt and freshly ground black pepper, and stir well with a whisk. Turn down the heat to the lowest setting. (A flame tamer is a great idea if you have a particularly aggressive stove.)
Cook the grits until all the water is absorbed, about 10 to 15 minutes. Take the pan off the heat and stir in the butter and Cheddar cheese. Cover the pot and keep it warm until ready to serve.
Meanwhile, cook the bacon in a skillet until crispy and brown, then transfer to a paper towel to drain. Dump the shrimp into the skillet and sauté them in the bacon grease over medium heat until they just turn coral pink, about 3 minutes. Whatever you do, don't overcook them. You don't want rubbery shrimp. Immediately drizzle in the lemon juice and mix in the parsley, green onions, and garlic. Take the skillet off the heat.
To serve the shrimp and grits, ladle the grits into a large serving bowl. Scrape the shrimp mixture over top the grits. Sprinkle with bacon and hightail it to the table!
Nutitrion
Serving Size: 1 portion
Calories: 736 kcal
Carbohydrates: 35 g
Protein: 46 g
Fat: 45 g
Saturated Fat: 24 g
Trans Fat: 1 g
Cholesterol: 397 mg
Sodium: 1458 mg
Sugar: 1 g
Unsaturated Fat: 18 g
Reviews
Patty on 2026-07-15 (5 stars): Oh my! I've only had grits a time or two in the past and was never impressed. This recipe, however, is delicious! As suggested by one reviewer, I used chicken broth in lieu of water for the grits and also removed much of the bacon grease before adding the shrimp. Will definitely make this again!
Vicki on 2017-02-26 (5 stars): This recipe inspired me, but I had so few of the ingredients, and was pressed for time. I made the grits in my rice cooker, with a bit of garlic added, and once they were done, added some grated Parmesan I had on hand, sautéed the shrimp in butter and olive oil - when they were done, deglazed the pan width a bit of vermouth and added a bit of butter, then reduced it - that made a lovely, if scant, sauce. It was so good, we could not imagine the other ingredients could have improved it at all. We've had it twice now, and will be adding shrimp to the grocery list more often. Thank you for the inspiration, even cut down to basics, this dish will remain a favorite!
Ron Carr on 2013-08-03 (5 stars): You guys are terrific. I read it all and then improvised. Just me and Charleston Favorites, Southern Stone Ground Grits is the name - food for the Southern Soul twas said on the bag they came in . Expensive and freeze what you don't use 'cause there are no preservatives. I used one cup, and one cup of Swanson't Chicken Broth and one cup 1/2 and 1/2. Added a little more broth near the end of the 40 minutes I cooked them. Added 2/3 cup of shredded sharp cheddar near the end also. Oh,yes, about 4 or 5 tbsp of butter. I just played with it. Destin shrimp were only hours old and did them just a few minutes in the bacon grease, 1/2 tsp. of Old Bay seafood seasoning, some crushed garlic and 2 tsps of lemon juice. Lord have mercy on my soul! I can see where you can play around with different add - ins, like andouille sausage or Smithfield ham.........you name it. I don't think you can mess it up as long as you keep stirring the grits, don't overcook the shrimp and make sure that you use bacon. I have two Yorkies that are the smartest dogs in the world and when I start yelling; BACON, BACON, BACON!, they come running from wherever they were soundly sleeping. Yorkies Rule and they know bacon.
Fran on 2026-05-19 (5 stars): From my long love affair with this dish growing up in Tidewater Virginia I can say this recipe rivals favorites from seasoned watermen, fine dining and home chefs. One suggestion is to substitute veg stock or unsalted chicken stock for plain water both for flavor that lifts the other ingredients and to make the grits extra sumptuous. Thank you, David.
Pati on 2020-08-18 (5 stars): Delicious, my daughter says we definitely have to make it again!
Jen Samoranos on 2020-08-18 (5 stars): Wow this recipe came out perfect!! I will definitely make it again!! This is perfect for a family of 3-4. Note: you won’t have enough for seconds so I suggest doubling the recipe if you are hungrier or have more people.
Katy on 2020-07-18 (4 stars): Excellent - flavorful with the bacon, scallions, garlic and lemon. Would definitely make again.
Eagleswing865 on 2020-06-18 (5 stars): One of my favorites! Creamy cheesy grits contrast nicely with tangy shrimp, and bacon makes everything better. A somewhat heavy but very satisfying meal.
RockstarFoodie on 2020-05-18 (5 stars): Great meal! Quick and tasty! Added a little sausage for a bit more depth of flavor but it was great.
Karen on 2020-04-18 (5 stars): Great! Will definitely make this again?
Kenneth on 2020-03-18 (5 stars): This was amazing! I had to cut the recipe in half though; a good amount for two people.
Meghan on 2020-02-18 (5 stars): First time trying Shrimp n Grits and it was awesome!
