Shrimp and Grits Recipe

Saucy, bacon-studded and piquant shrimp over creamy, savory corn grits is the dish I make most often when I’m homesick for the South. After living in Georgia for 12 years (but recently relocating to the Pacific Northwest), this stunning but humble dish is the one I crave most.

Timing is everything when it comes to cooking shrimp and grits at home. While it can feel like a laborious meal, as you’re essentially cooking two dishes at once — creamy boiled grits and sautéed vegetables and shrimp — this step-by-step method will simplify things. 

The first time you cook this recipe it might take you more like 35 minutes to pull it off, but the dish’s flavors and textures will make the five extra minutes worth it. Then, when this recipe becomes a weeknight standard in your house (which it will), you can speed up the steps for an even faster weeknight dinner.

Here’s how you can make super-flavorful shrimp and grits in just 30 minutes on any weeknight.

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Shrimp and grits is a traditional Lowcountry dish popular in the coastal Carolinas and Georgia.

As the name suggests, the dish is composed of creamy grits topped with saucy, spiced shrimp. While traditionally shrimp and grits is a breakfast dish, many eat it for lunch or dinner as well.

• Grits. Skip quick-cooking grits — they have less flavor — and instead buy stone-ground corn grits. You can make these grits cook faster by soaking them, even for just 10 minutes, before boiling them.
• Cheese. Shredded cheddar cheese flavors the grits, but you could try grated Parmesan instead.
• Butter. Stir butter into the cooked grits for richness.
• Heavy cream. The key to the creamiest, most luxurious grits.
• Bacon. Rendered bacon flavors the shrimp sauce and adds a boost of smoky flavor.
• Aromatics. Green bell pepper, scallion, and garlic create a flavorful sauce base.
• Tomatoes. Canned diced tomatoes and their juice make the sauce come together quickly.
• Seasoning. Take a shortcut in seasoning your shrimp by investing in Creole or Cajun seasoning. I’m a life-long fan of Tony Chacheres Seasoning Creole, which is easy to find in most grocery stores.
• Shrimp. Opt for fresh, large shrimp (26 to 30 per pound) to avoid overcooking in the pan.
• Hot sauce. A few dashes of hot sauce add a little heat and acid to balance out the rich grits.

There’s a bit of “meanwhile” cooking that happens when making shrimp and grits. Let’s take a look at the steps that happen at the same time.

1. Get the grits started. This recipe starts with a clever tip for jump-starting the grits that I learned from Southern chef Sean Brock. You combine the grits and their cooking water and bring them quickly to a boil. Then, remove the pot from the heat, cover, and let the warm water soften the grits. While the grits are soaking, you’ll prep your other ingredients. 
2. Bring the grits to a boil and let them simmer. While they get creamy, cook the bacon and sauté the vegetables.
3. Wait to cook the shrimp until the grits are tender. You don’t want to overcook the shrimp while waiting on the grits to finish.
4. Bring the shrimp and grits together. Finishing the grits with a little butter, cream, and cheese makes them super creamy and helps mellow the spices of the shrimp. Be sure to serve the shrimp with lots of the saucy tomatoes and a sprinkle of green onions over the grits — it brings these two dishes together in a comforting fast and flavorful dinner.