Shrimp and Grits

Total: 35 min

Prep: 15 min

Cook: 25 min

Yield: 4

Level: Intermediate



In a medium saucepan, bring water to a boil. Add salt and pepper. Add grits.  Stir well with whisk. Reduce heat to the lowest possible setting and allow grits to cook until water is absorbed, about 15 to 20 minutes. Remove from heat and stir in butter and cheese. Keep warm and covered until ready to serve.


Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned and crisp. Remove bacon from skillet and drain on a paper towel. Add onion and saute over medium heat until very soft, 8-10 minutes. Add shrimp to bacon grease and stir-fry just until they turn pink, about 3 minutes. Do not overcook! Immediately add lemon juice, parsley, scallions and garlic. Sauté for about 2 minutes more.


Best if you spoon up individual servings from the cook top. Pour ½ cup of grits into a small bowl. Top with ½ cup of shrimp and juice. Garnish with chopped bacon.


Serves 4 as a main course, or 8 as an appetizer. 



4 cups water
salt and pepper to taste
1 cup stone-ground grits
4 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined, left whole if small and roughly chopped if medium or large
5 sliced bacon, chopped into tiny pieces
1 large onion any variety, finely chopped
Juice of 1 lemon
4 tablespoons chopped fresh parsley
1/2 cup thinly sliced scallions
1 large clove of garlic minced
1 tablespoon butter
Light sprinkle of salt and pepper