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Shrimp and Grits — The Only Recipe You Will Ever Need

4.58 from 19 votes



  • 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
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