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    Home » Southern Classics » Shrimp and Grits — The Only Recipe You Will Ever Need

    Published: Mar 20, 2016 · Modified: Sep 16, 2021 by Pam

    Shrimp and Grits — The Only Recipe You Will Ever Need

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    Shrimp and grits is a low country classic and this version is a family favorite. You’ve never had grits this creamy!

    shrimp & grits in bowl

    This post was updated July 3, 2020.

    To say that the dish shrimp and grits has gained popularity in recent years would be a huge understatment. It’s a lowcountry classic that has found its way into kitchens and fine restaurants the world over, and with good reason. It’s a wonderful layering of flavors that appeals to all.

    The origin of this shrimp and grits recipe

    In every way imaginable this is my own recipe.  I have made it many times, refining it over the years. When it was time to document the ingredients and instructions for an official recipe I had to carefully make notes and measure.  

    Sara, who is my partner on this blog, (and my daughter) told me to be sure to share that she refuses to order shrimp and grits in a restaurant because she knows it will never measure up to mine.  I guess all kids love their Mama’s cooking, but I’m just telling you what she said.

    How to make the creamy grits

    Heat the half and half just until it starts to boil and then stir in the grits. Bring back to a boil and then reduce heat to simmer.

    This post contains affiliate links, which means if you click on an affiliate link and buy something, we may receive a very small commission.  It does NOT result in additional charges to you or cost you anything extra. Click here for our full privacy and disclosure policy. As an Amazon associate we earn from qualifying purchases.

    shrimp & grits with wine and lemon behind

    A good sturdy whisk is a tool you don’t want to be without when cooking a pot of grits.  It is worth its weight in gold for getting out lumps.  Cover and cook 6-7 minutes, stirring occasionally.  When the grits are done, stir in the cheese and red pepper.

    For the cheese I like to use a good sharp white cheddar.  Yellow is fine too, but I prefer to keep the grits a clean white color if possible. Another great option is to serve the shrimp over Gouda Grits with Cajun Spice. We love it both ways!

    Cayenne pepper is of course, an ingredient you can adjust to your taste.  I like to use enough to give it a small kick, but not overpower. There is something magical to me about the flavor combination of cayenne and cheddar.  Think cheese straws…. yum! Our recipe for those are here.

    Another fun, seafood appetizer is Smoked Fish Dip. It stirs up in just a few minutes and will bring back memories of your favorite beach bar.

    After the grits are done you can keep them on warm if you’ll be serving fairly soon.  Otherwise, remove from the heat and reheat right before you eat.  Just be prepared to stir like crazy and add a bit of water to reach the right consistency.

    About the shrimp, the bacon and more:

    I like to allow about ⅓ lb. shrimp per person, but honestly this shrimp and grits is a rich recipe, so ¼ lb. is probably plenty, unless you’re serving football players.  We’re starting out here with shelled and deveined shrimp. I use this handy little tool.

    raw shrimp in a line

    I season my shrimp lightly with Creole or Cajun Seasoning.  This Tony Chachere’s Original Creole Seasoning is our family favorite.  It is pretty salty, so keep that in mind as you shake it on. If you love Cajun Seasoning you’ll also want to check out our Fried Oyster Po’ Boys. Yum!

    While the shrimp is soaking up all that goodness, cook the bacon.  The easiest way to end up with bacon “bits” is to cut it before you cook it. Lay the slices on a cutting board and cut with a sharp knife into small pieces.

    bacon being cut with knife

    When you put it in the skillet and break it up, the heat hits and it cooks up very nicely. When browned, remove the bacon bits from the pan with a slotted spoon and put on paper towels to drain.

    Drain off the most of the bacon grease.  Leave a little in the pan, and try to leave that brown goodness at the bottom.

    Cook the shrimp in the same pan, using that little bit of bacon grease.  The amount of time is going to be determined by the size of your shrimp, but I caution you to stand over the shrimp and watch them very carefully so they don’t get overcooked and tough.  

    I’m speaking from the experience of a person who does not like to stand idly EVER.  Don’t get distracted.  About 2 minutes per side is a good rule of thumb.

    Remove the shrimp and set aside while you go on to the next step.

    Making the sauce for the shrimp and grits

    Saute’ the green onions and garlic in the pan until slightly limp, then remove and set aside.  Deglaze the pan with the broth and wine.  My preference is a mixture, but if you only have broth that would be fine. Likewise, all wine is perfectly good too.

    Stir in the juice of a half lemon (fresh is so much better than that bottled) and the worcestershire sauce

    Add a little more of the Creole Seasoning and then thicken slightly with about 4-5 shakes of Wondra Quick-Mixing Flour, if you have it available.  I don’t like the sauce to be as thick as gravy, but just give it a little “body”.

    If you only have plain flour, dissolve about a tsp. in ⅓ cup water and stir into your sauce and simmer a few minutes. I also use this Wondra Flour in my succotash side dish when I make the creamy version. It thickens without lumps! Order yours here. 

    Add the shrimp and onion/garlic mixture in just long enough to heat.  You don’t want the shrimp to cook anymore.

    Plating the shrimp and grits

    shrimp & grits in bowl

    Boom! Divide the hot grits evenly onto four plates.  Top with the shrimp mixture, bacon and the reserved green onions.

    If you love shrimp and you love southern style food you’ll want to make Classic Southern Style Fried Shrimp too. It’s so many easier than you think.

    Southern Food Then and Now is all about traditions, regions and the origins of our favorite cuisine!

    Shrimp and Grits — The Only Recipe You Will Ever Need

    4.64 from 22 votes
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    Ingredients
      

    • 6 cups half and half
    • 1-½ tsp salt
    • 1-½ cup quick cooking grits not instant
    • 4-6 ounces sharp cheddar cheese grated
    • ½ tsp. cayenne pepper
    • 1-⅓ lbs shrimp preferably large shelled and deveined
    • 1 tsp. Creole or Cajun seasoning divided in ½
    • 8 strips bacon
    • 1 bunch green onions chopped (including white part) divided
    • 1 clove garlic minced
    • ⅓ cup white wine
    • ⅓ cup chicken broth
    • ½ lemon juiced
    • 2 Tbsp. worcestershire sauce we recommend Lea & Perrins
    • 3-4 “shakes” Wondra flour

    Instructions
     

    • Heat half and half and salt just until it starts to boil.
    • Stir in grits, return to boil, whisking to prevent lumps.
    • Reduce heat to simmer and cover.
    • Simmer 6-7 minutes until thickened (stirring occasionally).
    • Stir in cheese until melted, and add cayenne pepper and keep warm.
    • Sprinkle shrimp with ½ tsp. Creole seasoning and set aside
    • Cut bacon into small pieces
    • Cook bacon in skillet over med to med-hi heat until done & drain on paper towels; set aside
    • Drain most of bacon grease from skillet
    • Cook shrimp in same skillet until done about 2 min. per side and set aside
    • Cook ⅔ onions and garlic in same skillet until limp and set aside
    • Deglaze pan with wine/broth mixture
    • Add fresh lemon juice, worcestershire sauce and remaining Creole seasoning
    • Thicken sauce slightly by adding flour and simmer about 3-4 minutes
    • Add shrimp and onions back to skillet just until mixture is heated thoroughly
    • Divide grits evenly among 4 plates
    • Top with shrimp mixture, bacon bits and remaining onions
    Tried this recipe?Let us know how it was!

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    If you make this or any of our recipes we’d love for you to leave us a comment and star rating. If you’re into sharing your creations, snap a photo and tag us when you post it to Facebook or Instagram.

    Categories: Main Dishes Tags: main dish

    Reader Interactions

    Comments

    1. Cindy Weidinger says

      March 20, 2016 at 5:19 pm

      OMG Pam! Thank you for sharing this awesome recipe. I love the pictures and the way you write about each step, I just felt like I was standing next to you in your kitchen while you prepared the dish!

      Reply
      • Pam says

        March 20, 2016 at 5:42 pm

        Thanks, Cindy! Be sure and let me know if you try it.

        Reply
        • DeWanna Eady says

          January 18, 2017 at 2:26 pm

          I could not find the L& P chicken marinade?? Any suggestions? I went toWalmart, Brookshires, & Superone foods.

          Reply
          • Pam says

            January 18, 2017 at 2:50 pm

            Oh, no, DeWanna. I found it on Amazon if you can wait until Friday, but it’s a little pricey at about $10. Alternatively, I did a little search and came up with this substitute recipe: Let me know how your shrimp and grits turns out!

            1 1/2 tablespoons white cooking wine

            1/2 teaspoon cider vinegar

            1/4 teaspoon sugar

            1/4 teaspoon salt

            Reply
    2. Ana Cristina Oliver says

      March 20, 2016 at 7:09 pm

      That looks amazing! You are not kidding when you said that if you are on a diet you should “stop”. Not fair that most of the foods I love I should not have!

      Reply
      • Pam says

        March 20, 2016 at 9:41 pm

        Thanks, Cristina! Sorry about that whole diet thing. I’m sure it could be lightened up and still be good, i.e. skim milk for the grits, etc.

        Reply
    3. Sandy says

      March 21, 2016 at 10:56 pm

      This is some of the best shrimp n grits I have ever had. Loved it Pam….yummy! Thanks for making for us! Saving this recipe!

      Reply
      • Pam says

        March 22, 2016 at 12:42 pm

        Thank you, Sandy! I was hoping you would like it.

        Reply
    4. Sherry L. Selph says

      November 07, 2016 at 7:22 pm

      I can attest to just how WONDERFUL this recipe is! Thank you, Pam, for making this during my recent visit. I thought I had died and gone to Heaven – it was THAT DEVINE!

      Reply
      • Pam says

        November 08, 2016 at 7:30 am

        Thank you, a Sherry! I’m so glad you liked it.

        Reply
    5. Cindy says

      November 17, 2016 at 6:56 pm

      I will be making this recipe for my card group but don’t want to be cooking while they wait….can you prepare ahead?

      Reply
      • Pam says

        November 17, 2016 at 7:29 pm

        Absolutely! When I took the photos for the post I was making it for a dinner party. That’s why it looks like so much. I had it all made ahead and just heated up and assembled at the last minute. I did have the grits in a crockpot so they would be hot already. Let me know how it turns out!

        Reply
        • Lisa says

          December 09, 2018 at 2:03 pm

          How long would you leav in crockpot?

          Reply
          • Pam says

            December 10, 2018 at 11:15 am

            Lisa, they should be fine for a few hours on low or “keep warm” if you have that setting. I would just give them an occasional stir.

            Reply
    6. Susie says

      January 11, 2018 at 3:36 pm

      This looks so yummy! I think my boys will love it. Making a list of ingredients to buy and will let you know how my test run goes. 🙂 ~~ Susie from The Chelsea Project

      Reply
      • Pam says

        January 11, 2018 at 5:58 pm

        Good luck! Hope you enjoy!

        Reply
    7. Pamela says

      February 18, 2018 at 7:52 pm

      5 stars
      I came here for the stuffed french toast and then stumbled on the shrimp and grits. Being from SE Louisiana and living now in SW Mississippi, the word shrimp always stops me dead in my tracks. I’ll have to try this tomorrow though (waah) because we just finished supper. It looks wonderful and I can’t wait.

      Reply
      • Pam says

        February 18, 2018 at 8:56 pm

        Thanks, Pamela. Love your email address! We’re sure you’ll love the shrimp and grits recipe.

        Reply
    8. Pamela says

      February 19, 2018 at 7:01 pm

      5 stars
      Holey moley, now that I’ve changed to my sweat pants and can sit down for awhile I am ready to comment on this oh so wonderful shrimp and grits. When I saw the list of ingredients I thought, is she crazy who has time for this? LOL The ingredients came together quickly and I was off and running. The lardoon is a great trick and one I plan on using a lot. All I had was bacon gouda, but other than that I didn’t change a thing. Once the bacon started frying I got a whole bunch of volunteers to help, but, I had to chase them out when my bacon and cheese started disappearing.Anyway, got it on the table and the groans of pleasure are still loud. Thank you for a great recipe and just in time for Lent!

      Reply
      • Pam says

        February 19, 2018 at 8:40 pm

        Woohoo! So glad everyone loved it. A little advance prep work does help it come together easily, but it’s still easier than you might think when you first see the ingredients list.

        Reply
    9. Judy Ruane says

      March 20, 2018 at 11:07 am

      5 stars
      Love it. Impressed the heck out of my company.

      Reply
      • Pam says

        March 20, 2018 at 3:29 pm

        Yay! Thanks for coming back and letting us know, Judy. It’s always fun to impress company.

        Reply
    10. Barbara says

      April 10, 2018 at 5:42 pm

      5 stars
      I’ve made this recipe twice and my husband claims it’s the best dish we’ve ever eaten and I’ve been cooking for 44 years. It’s just amazing. Thank you so much for this recipe.

      Reply
      • Pam says

        April 10, 2018 at 6:49 pm

        Wow, Barbara! Thank you so much. We are so glad you and your husband love it. Comments like yours are what makes our job so rewarding. I have to admit, since we’ve been blogging your comment is only one of three that brought a tear to my eye.

        Reply
    11. Merilee Estes says

      June 06, 2018 at 6:40 am

      I am so looking forward to making this recipe! Thank you for posting this and enjoyed reading your intire post. 💗

      Reply
      • Pam says

        June 06, 2018 at 1:51 pm

        Thanks, Merilee. It is definitely a favorite around here.

        Reply
    12. Sherry King says

      October 10, 2018 at 6:52 pm

      5 stars
      Best shrimp and grits ever! Tastes just like “The Half Shell” in Biloxi

      Reply
      • Pam says

        October 11, 2018 at 9:31 pm

        Yay! We’re so glad to hear you love it as much as we do. Thank you Sherry!

        Reply
    13. Skeet says

      December 13, 2018 at 9:53 pm

      Alright Ladies, I haven’t bought a single ingredient but when I saw this in among the rest of the Pinterest offerings I just knew…THIS IS THE ONE! Will be making for Christmas dinner this year. Very low key this year, but needed something with outstanding flavor. Serving along with Collard greens and something else. Looking forward to reporting back!

      Thank You!

      Reply
      • Pam says

        December 14, 2018 at 9:22 am

        Yay! We’re confident you’ll love it. Just do a little advance prep, like cooking the bacon and chopping the green onions, etc. and it should come together easily for you. Merry Christmas!

        Reply
    14. Skeet Pearson says

      January 04, 2019 at 5:32 pm

      Pam, It was AMAZING! I knew it would be. Everyone loved it, plenty to go around and around! Thank you!

      Reply
      • Pam says

        January 05, 2019 at 10:35 am

        Yay! I’m so happy it turned out. Thanks for stopping back by to let us know.

        Reply
    15. Vicki says

      March 03, 2019 at 8:29 pm

      5 stars
      I made this tonight. It was divine! I didn’t have green onions and it seemed fine without them. I didn’t have the chicken seasoning so I added just a few drops of worstershire. I used a bunch of seasoning on the shrimp before I cooked them- a bit of garlic, lemon pepper, salt, Aleppo pepper, chili and lime seasoning, cayenne pepper. The sauce was spectacular with a bit of heat from the cayenne pepper. This is my go-to recipe for shrimp and grits!!!!!

      Reply
      • Pam says

        March 04, 2019 at 7:33 pm

        Yay! So happy you loved it Vicki! Thanks for letting us know.

        Reply
    16. tony b says

      August 18, 2019 at 6:47 am

      5 stars
      You ladies know that grits are the Southern pasta! We like most anything slathered over grits or maybe nothing but a bit of butter.
      This recipe for shrimp & grits is simple and perfect. Been making this for years.

      Reply
      • Pam says

        August 21, 2019 at 10:12 am

        Thanks, Tony!

        Reply
    17. Shannon says

      October 09, 2019 at 11:00 am

      How would I incorporate tomatoes and Andouille sausage into this recipe?!

      Reply
      • Pam says

        October 11, 2019 at 7:02 pm

        Hmmmm…. just suggestions because we haven’t tested the recipe with those ingredients. Perhaps you could finely dice and brown the andouille and use it instead of the bacon. As far as tomatoes, it’s a little hard to say because I don’t know if you’re talking about fresh, canned or what — Maybe adding some diced canned tomatoes as you make the sauce would work. Again, we haven’t tested it that way, so these are only ideas.

        Reply
    18. Bintu | Recipes From A Pantry says

      July 05, 2020 at 5:34 pm

      5 stars
      I’ve never tried making shrimp and grits on my own but will certainly be trying out your recipe. Looks ever so delicious!

      Reply
      • Pam says

        July 05, 2020 at 5:47 pm

        We hope you enjoy it!

        Reply
    19. Alison says

      July 05, 2020 at 6:24 pm

      5 stars
      Better than the shrimp and grits I’ve had in restaurants! This recipe is authentic and delicious!

      Reply
      • Pam says

        July 06, 2020 at 11:48 am

        Awww… thanks for letting us know.

        Reply
    20. SHANIKA says

      July 05, 2020 at 7:10 pm

      5 stars
      Shrimp + Grits is one of my absolute faves! I so love the addition of bacon and the creaminess of the grits! YUM!

      Reply
      • Pam says

        July 06, 2020 at 11:47 am

        It’s one of our favorites, too!

        Reply
    21. Kushigalu says

      July 05, 2020 at 7:43 pm

      5 stars
      Creamy and delicious dish packed with loads of flavors. Thanks for sharing. Can’t wait to try this out soon

      Reply
    22. Jill says

      July 05, 2020 at 9:13 pm

      5 stars
      You are making my mouth water. Shrimp and grits, when done right, is such a treat. Definitely going to try your recipe.

      Reply
      • Pam says

        July 06, 2020 at 11:47 am

        Hope you love it, Jill!

        Reply
    23. Sharon DeVito says

      November 23, 2020 at 4:36 pm

      5 stars
      Easy steps to follow. Best grits and the shrimp was delicious. I cooked the bacon at breakfast and saved some of the grease for dinner. Will definitely make this again!

      Reply
      • Pam says

        November 24, 2020 at 9:13 am

        Yay! Thanks for letting us know, Sharon.

        Reply

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