Shrimp and Grits

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


Shrimp and Grits may be a Southern dish, but y’all should know how to make it. Succulent shrimp top perfectly cooked and creamy grits.


Units Scale


  • 3 and 1/2 cups water
  • 1/2 cup whole milk
  • 1 tsp. Kosher salt
  • 1 cup stone-ground grits, white or yellow
  • 2 Tbsp. unsalted butter
  • 1 cup shredded Cheddar cheese


  • 1 lb. medium (21 – 30 count) shrimp, peeled and deveined
  • 1 tsp. Kosher salt
  • 1 tsp. Old Bay seasoning
  • 1/2 tsp freshly ground black pepper
  • 4 slices bacon
  • 2 cloves garlic minced
  • 1/2 cup low-sodium chicken broth
  • Juice of 1/2 lemon
  • 2 Tbsp. butter
  • 2 scallions, thinly sliced



  1. In a medium-sized heavy saucepan add the water, milk, and salt. Bring to a boil.
  2. Gradually add in the grits while whisking. Continue whisking for 30 seconds to reduce clumping and creates silky, smooth grits.
  3. Bring the grits back to a boil, cover and reduce the heat to low. Cook for 20 – 25 minutes or until the grits are tender.
  4. Stir in the butter and then cheese. Keep warm.


  1. Place shrimp in a medium glass bowl. Season with the salt, Old Bay seasoning, and pepper. Set aside.
  2. Meanwhile, heat a large skillet over medium heat add bacon and cook until crispy, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain before chopping into small pieces. Reserve 2 tablespoons cooking fat in the skillet.
  3. Add the shrimp and garlic and cook until garlic becomes fragrant. Stir in broth and lemon juice.
  4. Simmer until the shrimp is cooked through, about 3 minutes.
  5. Add the butter and stir until melted.
  6. Divide the grits into 4 bowls and top with the shrimp and sauce. Sprinkle with bacon and scallions.