Shrimp and grits started as a simple breakfast along the coast of South Carolina and Georgia, where fishermen and their families ate fresh shrimp cooked in butter or bacon fat over a bowl of grits — sometimes called "shrimp and hominy" in the Charleston area. It became a restaurant favorite across the country after chef Bill Neal's version at Crook's Corner in Chapel Hill, North Carolina, drew national attention in the 1980s.
Today you will find endless variations, from simple butter-and-lemon versions to rich ones with tasso ham and cream gravy. This recipe sits in the middle: creamy cheese grits, shrimp in a bright bacon and garlic pan sauce, and a scattering of scallions. It serves four and is equally good for brunch or supper.
First, choose your grits
The grits you buy make a bigger difference than anything else in this dish.
- Stone-ground grits are coarsely milled from whole dried corn. They have the best corn flavor and texture but take the longest to cook — often 45 minutes to an hour. Many small Southern mills sell them.
- Regular or old-fashioned grits are more finely ground and cook in about 20 to 30 minutes.
- Quick grits cook in about 5 minutes. They work in a pinch, though the texture is softer.
- Instant grits are precooked and dehydrated. Skip them for this recipe.
Store stone-ground grits in the refrigerator or freezer; because they contain more of the corn, they can go stale or rancid faster.
Ingredients
For the grits
- 1 cup stone-ground or old-fashioned grits
- 4 cups liquid (water, milk, chicken stock or a mix — half milk and half water is a good start)
- 1 teaspoon salt, plus more to taste
- 3 tablespoons butter
- 1 cup grated sharp white cheddar (about 4 ounces)
- Freshly ground black pepper
For the shrimp
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 1 teaspoon smoked paprika or Cajun seasoning
- ½ teaspoon salt
- 4 slices thick-cut bacon, chopped
- 3 cloves garlic, minced
- 1 small shallot or ¼ onion, finely chopped
- ½ cup chicken stock
- 1 tablespoon butter
- Juice of ½ lemon
- A few dashes hot sauce
- 3 scallions, thinly sliced
- 2 tablespoons chopped parsley
Method
1. Start the grits
Bring the liquid and salt to a boil in a heavy saucepan. Whisk in the grits slowly to prevent lumps. Reduce the heat to low, cover, and cook, stirring every few minutes and scraping the bottom, until thick and tender. Stone-ground grits take 45 to 60 minutes; old-fashioned grits 20 to 30. If they get too thick before they are tender, add a splash of hot water or milk.
2. Prepare the shrimp
While the grits cook, pat the shrimp dry and toss them with the smoked paprika and salt.
3. Crisp the bacon
In a large skillet — cast iron is ideal — cook the bacon over medium heat until crisp. Remove it with a slotted spoon and leave about 2 tablespoons of fat in the pan. If your skillet needs some care first, see our guide on how to season a cast iron skillet.
4. Cook the shrimp
Raise the heat to medium-high. Add the shrimp in a single layer and cook for about 1 to 2 minutes per side, just until pink and opaque. Transfer to a plate.
5. Build the pan sauce
Lower the heat to medium. Add the shallot and cook for a minute, then add the garlic and cook for 30 seconds more. Pour in the chicken stock and scrape up the browned bits. Simmer for 2 minutes until slightly reduced. Stir in the butter, lemon juice and hot sauce.
6. Finish
Return the shrimp and most of the bacon to the pan and toss to coat. Take the grits off the heat and stir in the butter and cheese. Season with salt and pepper.
7. Serve
Spoon the grits into warm bowls. Top with shrimp and sauce, then scatter with the remaining bacon, scallions and parsley.
Tips for the best shrimp and grits
- Do not rush the grits. Undercooked grits are gritty. Taste them — they should be creamy and soft.
- Use wild-caught shrimp from the Gulf or South Atlantic when you can. They have a sweeter, more distinctive flavor.
- Dry the shrimp well so they sear rather than steam.
- Do not overcook the shrimp. They will keep cooking in the hot sauce. Shrimp should reach 145°F or be opaque throughout, per the USDA's safe temperature chart.
- Season the grits generously. Grits need salt, butter and cheese to taste their best.
Variations
- Tasso gravy: Swap the bacon for diced tasso ham and finish the sauce with a splash of cream.
- Tomato and pepper: Add a chopped tomato and a diced bell pepper with the shallot for a Creole-style sauce.
- Andouille: Use sliced smoked andouille sausage instead of bacon.
- Leftover boil: Chop the shrimp and sausage from a Lowcountry boil and warm them in the sauce for next-day shrimp and grits.
Make-ahead and leftovers
Grits thicken as they cool. To reheat, warm them over low heat with a splash of milk or water, whisking until smooth. The shrimp are best cooked fresh, but you can make the grits and chop everything for the sauce an hour or two ahead.
Leftover grits can be spread in a greased dish, chilled until firm, cut into squares and pan-fried until crisp — an excellent side the next day.
Where to taste it
If you want to try the dish where it grew up, Charleston restaurants serve a wide range of versions. Our guide to things to do in Charleston, SC includes food experiences worth planning around. And at home, shrimp and grits makes an easy centerpiece for a relaxed Sunday supper.
Frequently asked questions
Are grits the same as polenta?
They are similar. Both are made from ground corn, but grits are traditionally made from white or yellow dent corn (and sometimes hominy), while polenta is usually made from yellow flint corn.
Can I make this dairy-free?
Cook the grits in stock or water, use olive oil instead of butter, and skip the cheese.
What should I serve with shrimp and grits?
A simple green salad, sautéed greens or sliced tomatoes balance the richness.
Photo credits: Shrimp and grits at the Green Goddess by Jason Riedy, CC BY 2.0, via Wikimedia Commons.
