Recipe at a Glance

TL;DR for Shrimp and Grits

Recipe Summary

A completely southern dish that is full of amazing Shrimp topping a nice serving of cheesy Grits! 

Prep10m

Cook45m

Total55m

0gCarb
0gFat
0gProtein

Jump to Recipe →

The quintessential, completely southern

Shrimp and Grits recipe!

There’s no other way to say it, but this is one of those meals that bring out the “don’t touch my plate or else” side of me. It’s seriously and perfectly southern through and through, Shrimp and Grits!

As with many regional recipes, you can imagine the variety of “who’s is best”. Well, I’m here to claim that this is my favorite and this is the best recipe you’ll find for Shrimp and Grits! Just to be clear. 😉

If you need a gooey, cheesy grits recipe, this is the one! I run to it with my hands waving excitedly, and grinning like a possum eating a sweet potato (yes, it happens). I love the sharpness of the cheddar and the perfect amount of saltiness from the Parmesan that amps up the flavor considerably. We’re talking grits suitable enough for breakfast, lunch and most definitely dinner, and if you’re serving this for a proper Southern brunch, a basket of my layered biscuits on the side makes it a full spread. And a cold glass of sweet tea is non-negotiable either way.

For this recipe, I start on the cheese grits first. I use the stone ground grits, not instant – do not use instant, so they need to be cooked for about 40ish minutes, which is more than enough time to whip up the scrumptious shrimp. (Yeah, I tried saying that 10 times really fast…fun stuff).

If you’ve never had grits, oh darlin’, this is you’re chance to enjoy the best way I know of. Albeit, if you put me in front of a plate of Fried Cheese Grits, you couldn’t pull me away!
If you want to learn a little more about grits, a.k.a. Georgia ice cream, check out the article, a Brief History of Grits. 

Little Figgy Food

Shrimp and Grits

4.80 from 5 votes

A completely southern dish that is full of amazing Shrimp topping a nice serving of cheesy Grits! 

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 2 - 4

Ingredients Method Notes

Ingredients

  

1x2x3x?

• For the Cheese Grits:
• 4 ½ cups Chicken Stock
• 1 cup Stone Ground Grits do not use instant grits
• 1 tsp Salt or to taste
• 1 ¼ cups Sharp Cheddar Cheese grated
• ½ cup Parmesan Cheese grated
• 2 Tbsp unsalted Butter
• 1 tsp ground Pepper or to taste
• 1 tsp Tabasco Sauce or to taste
• For the Shrimp:
• 2 lbs large Shrimp shelled and deveined
• 4 oz Pancetta or 4 slices smoked Bacon
• 1 Tbsp Cornstarch
• 8 oz Mushrooms sliced (I like to use Crimini, but any will do nicely)
• 2 - 3 cloves Garlic minced
• Juice of 1 Lemon
• ½ tsp Tabasco Sauce or to taste
• 2 - 4 Spring Onions diced
• Flat Leaf Parsley chopped, to garnish

Method

 

For the Grits:

1. Using a medium saucepan, bring Chicken Stock to a boil over high heat. 
2. Add in the Grits and Salt, give it a quick stir and reduce the heat to low. Continue to cook, stirring occasionally, making sure the Grits don't burn on the bottom of pan. Cook for about 35 - 45 minutes or until Grits are thickened, and it's reached your desired consistency. 
3. Remove the Grits from the heat and add in the Sharp Cheddar and Parmesan Cheese, Butter, Butter and Tabasco (optional). Taste to check seasoning and adjust if needed.

For the Shrimp:

1. In a large skillet over medium high heat, add the Pancetta (or Bacon) and cook for about 5 - 8 minutes, making sure the Pancetta is crispy and the fat has been rendered.
2. Remove the crispy Pancetta (if using Bacon, drain and crumble), place on a paper towel lined plate and allow to drain. Reserve about 2 Tbsp of the Pancetta fat in pan, and set aside the crispy Pancetta.
3. In a bowl, add the shelled and deveined Shrimp and toss with the Cornstarch.
4. In the same large skillet with the Pancetta fat over medium high heat, add the Shrimp and cook for about 2 minutes, then turn them over.
5. Add in the sliced Mushrooms, Pancetta, and minced Garlic, continue to cook for another 2 - 3 minutes, stirring occasionally. (Don't overcook the Shrimp, or they'll be on the tough side).
6. Take off the heat, and squeeze in the Juice of 1 Lemon. Add the Tabasco Sauce and diced Spring Onions and stir it all up. 

To Serve:

1. Serve the Shrimp over a nice dose of the cheesy Grits, garnish with chopped Flat Leaf Parsley and enjoy!

Notes

If you're not a fan of Tabasco or Mushrooms, you can skip these ingredients.

You can substitute Water or Vegetable Stock for the Chicken Stock if desired.

Adapted from Southern Living.

Tried this recipe?

Let us know how it was!

No chef’s journey. No weird ingredients. Unsubscribe whenever.