Shrimp and Grits
Shrimp and Grits Say it: shrimp and grits
Shrimp and grits is a hallmark of Southern cooking, especially along the Lowcountry coast of South Carolina and Georgia. It is eaten for breakfast, brunch, or supper: stone-ground grits simmered until creamy and enriched with butter and sharp cheddar, then topped with shrimp sautéed with smoky bacon, onion, bell pepper, garlic, and a squeeze of lemon. The dish balances comforting, soft grits with sweet shellfish and a savory, lightly spicy pan sauce.
Shrimp and Grits
Shrimp and Grits
Pronounced shrimp and grits
- Serves
- 4
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains shellfish, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the grits
For the shrimp
Method
In a medium saucepan, bring 3 cups (720 ml) water, the milk, and 1 tsp salt to a simmer over medium-high heat. Whisk in the grits, reduce the heat to low, cover, and simmer for 25 to 30 minutes, whisking every few minutes, until thick, creamy, and tender with no gritty bite.
Stir in 2 tbsp of the butter and all the cheddar until melted and smooth; season with 1/4 tsp black pepper. Keep the grits warm over very low heat, adding a splash of water if they stiffen.
While the grits cook, put the bacon in a large skillet over medium heat and cook for 6 to 8 minutes, until crisp and the fat has rendered. Transfer the bacon to a paper towel and leave about 2 tbsp fat in the skillet, discarding any excess.
Add the onion and bell pepper to the skillet and cook for 5 to 6 minutes, until softened and lightly golden. Stir in the garlic, smoked paprika, cayenne, 1/2 tsp salt, and 1/4 tsp black pepper and cook for 30 seconds, until fragrant.
Add the shrimp and the 1/4 cup (60 ml) water or stock and cook for 2 to 3 minutes per side, until the shrimp curl, turn pink and opaque, and the pan liquid lightly coats them. Do not overcook.
Stir in the remaining 2 tbsp butter, the lemon juice, and the bacon, then taste and adjust the seasoning. Spoon the shrimp and pan sauce over the warm grits and scatter with scallions.
Regional variants
Some Southern cooks add sliced smoked sausage, diced tomatoes, or mushrooms to the shrimp, and others finish the pan with a dash of hot sauce.
Cook's notes
- Use stone-ground grits for the classic texture; instant grits will not give the same creamy result.
- Cook shrimp just until opaque; they continue to firm as they sit.
- If the grits thicken before serving, loosen with a splash of hot water or milk.
Serve with
A simple green salad and hot sauce, with iced tea or coffee.
Make ahead and storage
Grits can be kept warm for up to 1 hour with extra water; shrimp and grits are best fresh, but leftovers keep 2 days in the fridge and reheat gently with a splash of water.
