by HollyShrimp and Grits go together like… well… shrimp and grits! This classic southern combo couldn’t be more comforting. Cheesy grits are topped with bacon, peppers, and juicy shrimp to create a mouthwatering dish you will not just have one bowl of!
Shrimp and Grits
Along with Bang Bang Shrimp and Shrimp Linguine, this easy Shrimp and Grits recipes is one of my favorites. Where I live Shrimp and Grits is not on the menu very often but it’s a dish I fell in love with several times over and especially on a visit to Nashville! I knew I had to recreate this favorite to share with all of you!
There’s something magical about cheesy, buttery grits. The addition of juicy shrimp and crispy bacon really pull this dish into the next tier of comfort food. This whole dish is really quick to make, while the grits are simmering I prep and fry the shrimp and it’s all ready to serve in no time at all!
Fresh shrimp tastes the best in this easy shrimp and grits recipe, but you can use frozen if that’s what you have on hand. I like to remove the tails if I am serving more than just my family. It just makes it a little easier for everyone to shovel their dish in their mouths!
What are Grits?
Grits are similar in texture to cream of wheat, but they are made from corn. They are super versatile, meaning you can add basically any mixin’s or spices to them that you’d like (sweet or savory)!
How To Make Shrimp and Grits
Shrimp and grits is a simple dish to execute and the flavor is off the charts. Grits don’t get strained (similar to cream of wheat), and depending on the grits you use, the cooking time will differ slightly (check your package to be sure)!
- Put grits on the stove top with broth.
- While the grits cook, fry bacon pieces.
- Fry shrimp and peppers in bacon grease with seasoning.
- Stir some sharp shredded cheddar cheese and butter into the grits
Voila!! Top the cheesy grits with shrimp/pepper/bacon deliciousness. Grits change in texture when they cool down, so make sure you enjoy it while it is hot!
What To Serve With Shrimp and Grits
Shrimp and grits are pretty rich, so if you’re pairing the meal with something keep it on the lighter side. I love serving this easy shrimp and grits recipe alongside a delicious salad or even just with some dinner rolls to sop up the leftover butter from the shrimp. It is definitely a complete and filling meal on its own!
More Easy Shrimp Recipes You’ll Love
- Easy Shrimp Scampi Recipe – So quick!
- Sheet Pan Shrimp Boil
- Easy Shrimp Ceviche Recipe – Fresh and delicious!
- Skillet Shrimp Fajitas
- Lemon Garlic Shrimp Fettuccine – Comfort food perfection!!
Shrimp and Grits
Ingredients
- 4 slices bacon chopped
- 1/3 cup onion diced
- 1/3 cup green bell pepper diced
- 1 pound shrimp peeled and deveined
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1 tablespoon lemon juice fresh
- 2 tablespoons parsley fresh, chopped
Cheese Grits
- 2 cups chicken broth
- 2 cups water
- 1 1/2 cups cheddar cheese shredded
- 1/4 cup butter
- 1/2 teaspoon garlic powder
- 1 cup grits
Follow Spend with Pennies on Pinterest
Instructions
Bring water, chicken broth and garlic powder to a boil in a medium pot. Add grits and cook for 18-20 minutes or thick and creamy (or follow times listed on your grits package). Remove from heat and stir in cheese and butter until melted.
Meanwhile, chop bacon. Fry in a medium sized pan until crispy. Remove from pan leaving drippings in the pan (should be about 1 tablespoon).
Saute onions in the bacon grease 3-4 minutes or until slightly softened. Add bell peppers and cook until tender, about 3 minutes more. Remove the peppers and onions from the pan and set aside.
Toss the shrimp with garlic powder and Old Bay seasoning. Cook in the pan 2-3 minutes on each side. Add onion mixture back in along with lemon juice and parsley.
Serve shrimp mixture overtop of grits. Garnish with crumbled bacon, parsley, and lemon wedges.
Recipe Notes
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Great recipe, can’t wait to try it!!! I noticed that you left the tails on the shrimp (in picture). May I ask why most recipes call for leaving them on? Except for shrimp cocktail or deep fried shrimp, I remove them as I don’t really like biting down on the shell.
A key reason for leaving them during cooking is for extra flavor. No problem to remove them if you prefer.
A real favorite in our house, actually I don’t know anyone that doesn’t like shrimp and grits. :)
Same, such great comfort food!!
The best shrimp and grits I have ever eaten was at Matt the Millers. Unfortunately, I can not find the recipe any where. They make it with a creole sauce and wedges of cheesy grits. So good.
Sounds amazing Cindy!