Shrimp n’ Grits

Shrimp n’ Grits

Grits have been around for a very long time. Originally, Native Americans used them in place of corn, but they can now be found all over the United States. There are numerous ways you can prepare grits by using salt, pepper, butter, various spices, herbs, and cooked vegetables. One of the most popular ways for grits to be prepared is called “Shrimp n’ Grits”. There is quite a bit of discrepancy about where the meal was first made, but it is believed that a chef in North Carolina added Shrimp, bacon, some vegetables, and spices to his already-famous “cheese grits” and the rest was history. Since then, fisherman have adapted his recipe to use while at sea catching shrimp, and it has become especially favored near the southern coast. Today, Shrimp n‘ Grits mostly consist of a few seared shrimps over a mound of cheesy grits, topped with a Cajun creole tomato based sauce. Here is one of the best recipes we have for Shrimp n’ Grits!


  • 4 cups water
  • Salt and pepper
  • 1 cup stone-ground grits
  • 3 tablespoons of butter
  • 2 cups of shredded sharp cheddar cheese
  • 1 pound of shrimp, peeled and deveined
  • 6 slices of bacon, chopped
  • 4 teaspoons of lemon juice
  • 2 tablespoons of chopped parsley
  • 1 cup of thinly sliced scallions
  • 1 large clove of garlic, minced


In a large pot, boil the water. Add some salt and pepper, then add the grits and let them cook until they absorb all the water. This may take up to 30 minutes. Once all the water is absorbed, remove the pot from the fire and stir in the cheese and butter.

Wash the shrimp and dry them so they are ready to be cooked. Fry the bacon in a pan until it is crispy. Drain most of the grease, but leave just a little to cook with the shrimp. Overall, the amount of bacon grease in your pan after you drain it shouldn’t be more than two tablespoons. Add the shrimp to the grease and cook them until they are completely pink. When they finish cooking, add the lemon juice, chopped bacon, parsley, scallions, and garlic to the shrimp and allow everything to sauté for an additional 5 minutes.

Do’s and Don’ts:

  • Make sure the consistency of your grits is right! Nothing is worse than grits that are too runny or too firm. If they get to be too firm in the pot, you can always add a bit of water and they will get back to the consistency you want. Likewise, if they are too runny, allow more time for them to cook and absorb the water.
  • Serve hot! Temperature is crucial to this meal. Don’t let everything sit out and become room temperature.
  • The last 5 minutes that everything cooks together is very important. This allows all the different flavors to combine and cook together right before it is served.
  • You can substitute different kinds of cheese in, but be careful. Some may completely change the flavor of your grits!

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