Shrimp and Grits

I had some shrimp in the freezer and I wanted to make use of it. I’ve always heard about grits and the closest thing I’ve ever made to them is Malt-O-Meal. I can say right now they are not exactly the same. The thought of butter and cheese was a hands down winner for me so why not try making grits? Then I thought shrimp is just boring boiled or sauteed. Let’s add BACON! Because we all know bacon is best! When you fuse everything together, this is how it turns out.

So here are your ingredients. Quick cooking grits, shrimp (use fresh if you can), bacon, parsley, green onion or scallions, a couple cloves of garlic, 1/2 stick of butter, half a lemon, shredded cheese and salt and pepper.

Level out a cup of grits and add to 4 cups of boiling water. You want to cook the grits until it soaks up all the water and don’t forget to stir occasionally. Box recipe calls for at least 20 minutes but they were done in about 12 minutes.

Add salt & pepper, the 1/2 stick of butter and a cup of shredded cheese and it’s done. It should be the consistency of oatmeal.

Grits will have a tendency to tighten up once you’re ready to set up your dish so to loosen it just add a little water and stir.

Now the best part. BACON! I have about 5 slices here and you will just need to cook and chop them up. Reserve the bacon fat because that’s what you’ll use to cook your shrimp. Go ahead and cut up the rest of your prep and set aside.

Now on to the shrimp. You really could do this tedious task first because the other stuff is faster. If you have frozen shrimp you’ll need to defrost them in water. It won’t take too long but as for peeling and deveining shrimp, be prepared to take some time. For this dish I left the tails on so you’ll need to peel the rest of the shrimp.

Reserve the shells and add them to a medium pot of boiling water. You’ll be using this shrimp stock as a sauce for the finished product.

Now take the pan you cooked the bacon in and start cooking the shrimp as well as adding the rest of the ingredients

At the end, go ahead and add a ladle or 2 of that delicious shrimp stock and simmer a bit and take the pan off the heat. You don’t want to cook the shrimp for too long because it’ll get rubbery and the dish will just be ruined.

You can now go ahead and spoon a little of those wonderful, buttery, cheesy grits onto a plate and the incredible shrimp with bacon directly on top. Spoon the sauce on top and around the plate to make it pretty and you’re ready to eat! Enjoy!

Shrimp and Grits
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  • 1 lb shrimp fresh or frozen w/ tails on
  • ½ c fresh parsley
  • 2 cloves garlic
  • 1 c green onions or scallions
  • ½ stick butter
  • 1 c quick cooking grits
  • 8 c water (4 c for grits / 4 c for shrimp stock)
  • 1 c shredded cheese
  • 5-6 slices bacon
  • ½ lemon
  • Salt
  • Pepper


Start with the shrimp first as this is the most tedious to work with. Defrost your frozen shrimp in water. You’ll want to peel and devein both sides of the shrimp. Reserve the shrimp shells and add to 4 cups of boiling water. You will use the stock at the end to make a sauce.

Once you finish prepping the shrimp, start the grits. In a medium pot boil 4 cups of water. Add 1 cup of grits and stir occasionally until water has soaked up. The box calls for 20 minutes but mine were done in 12 minutes. Be sure you taste the grits to make sure it’s cooked. Add some salt and pepper, ½ stick of butter and 1 cup of shredded cheese. Stir and taste again. It should be delicious!!

In a 10-12 inch pan, cook 5-6 slices of bacon. Chop up the bacon and set aside with the other ingredients of chopped garlic, chopped parsley, chopped green onions and ½ a lemon. In the same pan you cooked the bacon in, dump some of the bacon fat out leaving just enough to coat the pan. Add the shrimp, garlic, lemon juice, parsley and green onions. The shrimp will begin to cook quickly and turn pink. Add about 1-2 ladles of shrimp stock and reduce to a simmer. Add the chopped bacon at the end.

To being plating, scoop a big spoonful of grits onto a plate. If it’s too thick you can loosen it up with a bit of water and stir. You should have the consistency of oatmeal but not thick. Add the shrimp and bacon on top of the grits and spoon some sauce on top as well as around the plate.