Southern Style Shrimp and Grits

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Shrimp and Grits are an iconic Southern delicacy. Cream cheese grits are topped with the most delicious shrimp and can be served for breakfast, lunch or dinner!

Shrimp and grits are an iconic Southern breakfast food. Picture New Orleans or Charleston, we know your mouth is watering just thinking about it. While this American city is synonymous with shrimp and grits, its history shows a blend of European, African and Indigenous cultures and is deeply rooted in oppression. The histories of some of our favorite Southern foods can be troubling, and the full-time Chef has great love and respect for the culture that has contributed so much to Southern cuisine. We’re so excited to celebrate these cultures through food, especially when it tastes this good!

What is grit?

Grits are just coarsely ground corn — sometimes polenta. You can find yellow and white corn kernels at your local grocery store. Keep an eye on the packaging, as you’ll find several different grits. If you prefer to go the “quick” kibble way, you can always. If using “quick” kibble, be sure to follow the package directions.

Can I make shrimp and grits without cheese?

You absolutely can. We love cheese grits, but grits without cheese are perfectly acceptable.

Shrimp Options:

When it comes to shrimp, you have a few options. Available in different sizes, frozen or fresh, veined or deveined, peeled or whole, all of them work! To save time, we prefer to cook with shrimp that have already been peeled and gutted. If you use frozen, be sure to run it under cold water until thawed.

Spice Grade:

You can have the shrimp and cornmeal light or spicy to your liking. Just add it. You can omit the hot sauce if you don’t tolerate spicy food well.

Troubleshooting: Clumping

A common problem we see with kibble is that it can really clump, but no one wants that. To avoid lumps, be sure to stir immediately after adding the boiling water and continue to stir occasionally.

cream:

We’re keeping this recipe simple, but a delicious addition is to replace 1 cup of water with 1 cup of heavy cream.

Overhead view of shrimp and grits in a pan.

Storage and Reheating Instructions:

Shrimp and grits are best eaten fresh. You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until heated through. Add a little water to the kibble to dilute as needed.

If you liked this recipe, you might be interested in these other delicious shrimp recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Overhead view of shrimp and grits in a pan.

Shrimp and Grits are an iconic Southern delicacy. Cream cheese grits are topped with the most delicious shrimp and can be served for breakfast, lunch or dinner!

Preparation time 10 minute

cooking time 35 minute

total time 45 minute

raw material

mix

  • 2 cup water
  • 2 cup low sodium chicken broth
  • 1 cup white sand
  • 1 teaspoon kosher salt
  • 2 tablespoon salted butter
  • 1 cup sharp cheddar cheese Chopped

shrimp

  • 4 slice bacon cube
  • 2 tablespoon garlic Minced, about 2-3 cloves
  • 1 pound shrimp Peeled and gutted
  • 1 bundle green onions chop up, separate
  • 2 tablespoon lemon juice Juice of 1 small lemon
  • hot sauce to try
  • salt and pepper to try

instruct

Cook grits:

  • Bring water and chicken broth to a boil. Add raw kibble and kosher salt. Stir immediately to ensure the kibble does not clump and is evenly dispersed in the water. Reduce heat to low and simmer for 30-35 minutes, stirring occasionally.

  • Once grits are cooked, remove from heat and add butter and shredded cheese. Add salt to taste.

Boiled Shrimp:

  • When there are about 15 minutes left for the grits to cook, cook the bacon in a skillet over medium heat until crisp, about 6-8 minutes. Remove bacon from pan, leaving about 2 tablespoons of bacon grease.

  • Saute the garlic, shallots, and shrimp in the bacon fat until the shrimp are pink and cooked through, about 5-6 minutes, depending on the size of the shrimp.

  • Drizzle with lemon juice and hot sauce to your liking. Stir to make sure it’s all coated.

  • Serve the shrimp on top of the cheesy grits, sprinkle with crumbled bacon and the other half of the scallions. enjoy!

Calories: 496kcal | carbohydrate: 36G | protein: 30G | fat: 26G | Saturated fat: 13G | Polyunsaturated fats: 2G | Monounsaturated fat: 8G | Trans fat: 1G | cholesterol: 202mg | sodium: 2032mg | Potassium: 389mg | fiber: 1G | sugar: 1G | Vitamin A: 817unit | Vitamin C: 14mg | calcium: 291mg | iron: 1mg

Southern Style Shrimp and Grits