Shrimp and Grits go together like… well… shrimp and grits!
In this flavor packed recipe, cheesy buttery grits are topped with bacon, peppers, and juicy shrimp for one of my all time favorite comfort foods!
Shrimp and Grits are SO Easy!
There’s something magical about the combo of cheesy, buttery grits topped with juicy shrimp. This whole dish is really quick to make; while the grits are simmering, prep and fry the shrimp, and it’s all ready to serve in no time at all!
What are Grits?
Grits are similar in texture to creamy polenta, and they are made from corn. They are versatile, meaning you can add mix-ins, serve them any time of day and enjoy them sweet or savory!
I use regular grits in this recipe, but you can use quick cooking (a finer grind) or stone ground (a coarser grind that takes longer to cook. Check your package for cooking times if needed.
How To Make Shrimp and Grits
Shrimp and grits is a simple dish to prepare, and it’s the ultimate in comfort food. Depending on the type of grits you use, the cooking time can vary (check your package to be sure).
- Cook the in broth & water.
- While the grits cook, fry bacon. Set aside to drain on paper towels.
- Fry shrimp and peppers in bacon grease with seasoning.
- Stir sharp shredded cheddar cheese & butter into the grits.
Voila!! Spoon the shrimp mixture over the cheesy grits. Grits will thicken/change in texture when they cool down, so make sure you enjoy it while it is hot!
TIP: If I am serving my family, I remove the tails for easy eating. For guests, I often leave the tails on for a pretty presentation; the choice is yours.
What To Serve With Shrimp and Grits
Shrimp and grits is a rich and deliciously filling meal, so if you’re adding a side, keep it light.
Did your family love these Shrimp and Grits? Be sure to leave a rating and a comment below!
Shrimp and Grits
This classic Southern combo is so comforting. Cheesy grits are topped with bacon, peppers, and juicy shrimp for the ultimate comfort food!
In a medium saucepan, add water, chicken broth and garlic powder and bring to a boil over high heat. While whisking, slowly add the grits. Reduce the heat to a simmer and cook for 18-20 minutes or thick and creamy (or follow cooking times listed on the package). Remove from heat and stir in cheese, butter, and salt to taste.
While the grits are cooking, chop the bacon and add to a large skillet. Cook over medium-high heat until crispy. Remove the bacon from the skillet reserving the drippings in the pan (about 1 tablespoon).
Reduce to medium heat and add the onions to the bacon grease. Cook until slightly softened, stirring occasionally, about 3 to 4 minutes. Add the bell peppers and cook until tender, about 3 minutes more. Remove the peppers and onions from the pan and set aside.
Toss the shrimp with garlic powder, Old Bay seasoning, and salt & pepper to taste. Add to the skillet and cook for 2-3 minutes per side side. Add the onion mixture, lemon juice, and parsley and stir to combine.
Spoon the grits into a bowl and top with shrimp, spooning any sauce from the pan overtop. Garnish with crumbled bacon, parsley, and lemon wedges.
If using quick-cooking grits, reduce cooking time to about 10 minutes or until creamy. Stone ground grits (a coarser grind) take longer to cook; check your package for cooking times and liquid ratios if needed.
Calories: 427 | Carbohydrates: 23g | Protein: 27g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 250mg | Sodium: 1220mg | Potassium: 250mg | Vitamin A: 725IU | Vitamin C: 18.6mg | Calcium: 330mg | Iron: 2.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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