{"id":9249,"date":"2018-08-15T20:47:26","date_gmt":"2018-08-16T01:47:26","guid":{"rendered":"https:\/\/www.bowlofdelicious.com\/?p=9249"},"modified":"2025-11-13T11:21:49","modified_gmt":"2025-11-13T16:21:49","slug":"easy-classic-shrimp-and-grits","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/easy-classic-shrimp-and-grits\/","title":{"rendered":"Easy Classic Shrimp and Grits"},"content":{"rendered":"\n

This Classic Shrimp and Grits recipe<\/strong> is SO easy, SO simple, and the ULTIMATE Southern comfort food. This traditional low country recipe uses bacon and is served with a simple sauce and uses stone-ground grits with cheese<\/strong> (but it’s easy to adapt to have no bacon, or other flavors and ingredients). And the whole thing only takes 30 minutes<\/strong> to make!<\/em><\/p>\n\n\n

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Shrimp and grits is a Southern staple. It originated in the Lowcountry of the South Carolina coast, during the season when shrimp were plentiful. It’s traditionally a breakfast dish, but I love it for a quick dinner.<\/p>\n\n\n\n

Other Southern regions have developed their versions of shrimp and grits- for example, you can find blackened shrimp and grits in New Orleans with a creole\/cajun spin.<\/p>\n\n\n\n

In this version, the grits are cooked with milk, butter, and chicken broth, with cheese melted in at the end.<\/p>\n\n\n\n

The shrimp is cooked in bacon fat and then mixed with a simple buttery sauce, then served on top of the grits with crumbled bacon and green onions. It’s so insanely delicious!<\/p>\n\n\n\n

I love the simplicity of this recipe. Often, shrimp and grits recipes are made with peppers and onions, or with blackening seasoning for extra flavor. When it comes to comfort food, I like mine to be simple.<\/p>\n\n\n\n

This version of shrimp and grits keeps things simple. I used salt and pepper only for seasoning, with a garnish of green onions at the end. The smoky bacon flavor stands out and the chicken stock and butter makes it super savory and creamy tasting.<\/p>\n\n\n\n

First, let’s talk about the grits.<\/p>\n\n\n

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What kind of grits to use for Shrimp and Grits<\/h2>\n\n\n\n

I used stone-ground yellow grits<\/strong> to make these classic shrimp and grits. You can use white if you want, and they are<\/em> more traditional… the only reason I used yellow is because it’s the only thing my grocery store had.<\/p>\n\n\n\n

I DO recommend that you use stone ground, however, whether they are white or yellow. I used Bob’s Red Mill Yellow Corn Grits\/Polenta<\/a>. Make sure you don’t buy cornmeal by accident- it’s not the same!<\/p>\n\n\n\n

Stone ground grits are classic. They are the steel cut oats of the grit world. The texture has some bite to it, and the flavor is, for lack of a better word, super “corny.”<\/p>\n\n\n\n

They do, however, take longer to cook than quick cooking grits or instant grits. If you are pressed for time, you can certainly use one of these as a substitute.<\/p>\n\n\n\n

How to save time cooking stone-ground grits<\/h2>\n\n\n\n

Here’s my time-saving trick for cooking up these delicious grits: you don’t have to whisk them continuously<\/strong>. Some traditional Southern cooks may be rolling in their graves right now. Many people think that you do have to whisk or stir them for almost the entire cooking time.<\/p>\n\n\n\n

The thought is that the more you whisk the grits, the more starch is released, and the creamier the grits become. Kind of like when you cook risotto<\/a>.<\/p>\n\n\n\n

And while this may be true, I find that grits will get creamy no matter what, and it’s not worth the labor of constantly attending to them.<\/p>\n\n\n\n

Instead, I whisk them every few minutes for about 10-15 minutes. Then, when they are creamy but still not quite done, I cover them and remove them from the heat to let them steam the rest of the way. It comes out perfect, with much less labor and boiling grits sputtering in your face! <\/p>\n\n\n\n

This method also allows plenty of time to prepare the bacon, shrimp, and sauce portion of the shrimp and grits.<\/p>\n\n\n

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What kind of shrimp to use for Shrimp and Grits<\/h2>\n\n\n\n

While we’re on the subject of what’s worth the time and what’s not, I recommend buying already peeled and deveined shrimp<\/strong>.<\/p>\n\n\n\n

I spent a good 20 minutes peeling and deveining the shrimp myself, and while I may have saved some money, I didn’t think the time spent peeling them was worth it.<\/p>\n\n\n\n

You can save a bit of money buying shrimp with the peels on, but I don’t think it’s worth it. The grits are so cheap, so spend a little more money on some already peeled and deveined shrimp.<\/p>\n\n\n\n

I DO recommend buying large or jumbo shrimp. They are easier to cook, and have a meatier texture that holds up well with the creamy soft grits. And I think the flavor is better, since they are harder to overcook.<\/p>\n\n\n

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How to make shrimp and grits<\/h2>\n\n\n\n

Cooking shrimp and grits is easy- just cook the grits and add some cheese. While they’re cooking, sauté some bacon, cook the shrimp in the bacon grease, then make a simple butter sauce in the same pan!<\/p>\n\n\n\n

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  1. Cook the grits in a mixture of chicken stock and milk<\/strong>. I also added a little butter for extra richness. <\/li>\n\n\n\n
  2. Then, cook up some bacon until it’s crispy<\/strong>, then remove it from the pan and chop it up when it’s cool.<\/li>\n\n\n\n
  3. Pat the shrimp dry and season it with salt and pepper, and sauté the shrimp in the bacon fat<\/strong>. This will only take a few minutes, since shrimp is really fast to cook.<\/li>\n\n\n\n
  4. Add some butter and chicken stock to the shrimp<\/strong>. Once the butter is melted, turn off the heat so the shrimp doesn’t overcook. The butter will melt into everything and the chicken stock will help deglaze the pan, making a super flavorful sauce to spoon over the grits. SO GOOD!<\/li>\n\n\n\n
  5. Stir in some shredded cheese into the grits<\/strong>. YUM. I used cheddar.<\/li>\n<\/ol>\n\n\n\n

    To serve, spoon some grits into a shallow bowl, and scoop some of the shrimp and some of the sauce on top. Then, sprinkle with the chopped bacon and some sliced green onions. It’s so simple and delicious!<\/p>\n\n\n\n

    FAQs and Variations<\/h2>\n\n\n\n
    Can Shrimp and Grits be reheated?<\/strong><\/strong>

    This is a dish best eaten immediately. But if you do have leftovers, they are salvageable! The grits may clump together, so I recommend reheating them on the stovetop with a little extra water or chicken stock to thin them out. Reheat the shrimp in the microwave for only a few seconds, so they don’t get rubbery\/overcooked.<\/p> <\/div>

    Can I make Shrimp and Grits without bacon?<\/strong><\/strong>

    Absolutely! You can make it completely meat-free by sautéing the shrimp in olive oil or butter instead of bacon fat. You may want to season the grits and shrimp with a little extra salt, since bacon is salty. And you can always add some other meat, such as andouille sausage or chorizo.<\/p> <\/div>

    Can I add veggies?<\/strong><\/strong>

    This would be great with sautéed mushrooms<\/a> or other veggies such as peppers and onions. I recommend cooking them in the bacon fat before adding the shrimp. <\/p> <\/div>

    Can I make Shrimp and Grits dairy free?<\/strong> <\/strong>

    Yes! Use all chicken stock for the grits instead of milk, and omit the cheese.<\/p> <\/div>

    How do I make it EXTRA saucy?<\/strong><\/strong>

    You can make a thicker, more luxurious sauce by making a simple gravy<\/a>. Remove the shrimp from the skillet and sprinkle in 2 tablespoons of flour into the leftover bacon fat along with a tablespoon of melted butter. Whisk together for a minute or so to make a roux. Then, add one cup of chicken stock and whisk together, continuing to cook until heating. <\/p> <\/div>

    How can I spice it up?<\/strong><\/strong>

    I love adding chili powder to the seasonings. You can add any other spices you love – cayenne or other hot pepper for heat, herbs, etc.<\/p> <\/div> <\/div>\n\n\n

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    The History of Shrimp and Grits<\/h2>\n\n\n\n

    Like so many Southern recipes, the origins of Shrimp and Grits can be traced back to the enslaved African Americans of the region. It was originally a lighter dish involving peppers and onions in a simple sauce, without any added bacon, cream, and cheese. Like so many foods, the dish has evolved over time and passed through many hands, as well as other regions. This is a great article that covers a more in-depth history of shrimp and grits<\/a>.<\/p>\n\n\n\n

    (And a quick shoutout to Michele, a reader who chimed in with this history in the comments! Thank you!)<\/em><\/p>\n\n\n\n

    If you want a lighter version…<\/h2>\n\n\n\n

    This recipe for shrimp and grits is admittedly on the richer side – a result of the aforementioned evolution over time! If you want to lighten it up a bit, replace some or all of the whole milk with more chicken broth (or water, or vegetable or seafood stock)<\/em> when cooking the grits, and omit the cheese. You can stir in a couple pats of butter if you want a bit of richness in the grits. Instead of sautéing bacon as a starting point, sauté some peppers, onions, and maybe some sliced mushrooms in butter or oil, along with some spices (Cajun seasoning would be great here!), <\/em>then add the shrimp and cook, serving the shrimp and veggie mixture over the grits.<\/p>\n\n\n\n

    Other Southern Comfort Food Recipes<\/h2>\n\n\n