Shrimp and Grits Are A Southern Classic

Grits. It’s more than Girls Raised In The South. It’s more than just Kiss my Grits, the saying that the sitcom, Alice, made famous in the ’70s. Grits are a southern classic. And when it comes to Shrimp and Grits, I’m in heaven. 

We serve this southern staple piping hot with over-easy eggs for breakfast and we gussy them up with shrimp for fine dining. You can find this southern favorite as a side dish at any proper southern fish fry.

We salt and pepper them. We butter them. Growing up, I saw them covered in red-eye gravy. We’ve been known to throw in an entire package of cheddar cheese.

We’ve even experimented with gourmet cheeses . . .  but served with sugar and/or milk? Why you’ve blasphemed everything that’s holy about grits. Honey, if you want sugar, eat a doughnut and wash it down with chocolate milk (another favorite, but rarely eaten breakfast).

Bowl of grits topped with shrimp

I hear non-southern people speak of grits as an “acquired taste.” Acquired taste? Every baby south of the Mason-Dixon line was introduced to (and loved) them before they even had a swallow reflex. I mean, grits just slide down on their own.

Decades ago, when my sister first moved to Colorado, my mom would have to mail grits (and self-rising flour) to her. I mean, a sunny side up egg must be mixed with something. All of that runny yoke has to go somewhere.

You can find lots of varieties of grits:  5-minute, stone-ground, slow cooking or microwavable packets. Grits are just ground corn that is boiled with water. That’s all. But to me, they’re part of my southern heritage.

Bowl of Grits topped with shirmp

Quotes About Grits

“Grits are hot; they are abundant, and they will by-gosh stick to your ribs. Give your farmhands (that is, your children) cold cereal for breakfast and see how many rows they hoe. Make them a pot of grits and butter, and they’ll hoe till dinner and be glad to do it.”― Janis Owens

“If there was ever a time to boil up some grits it is now.”
―  Tavari Jones 

Grits - Southern Delicacy

There was a time when I’d only order shrimp and grits when I was dining out in one of my favorite southern restaurants. These days, I make shrimp and grits often at home. It’s so easy.

Shrimp and Grits

When it comes to shrimp and grits, quality matters. Make sure you use the best grits and shrimp.

If you must buy your shrimp in the grocery store, it’s best to buy frozen shrimp. If you do buy fresh shrimp, avoid shrimp that smells like ammonia or if the shells feel soft or slimy. 

Fortunately, I live close enough to the coast to buy fresh, amazing shrimp. Once you’ve had fresh, it’s hard to go back to the grocery store variety. 

My local fishmonger (one who sells fresh fish) is the best and the name of his shop is Off The Hook Seafood. He lives up to the name and if I buy fish that I’ve never cooked before, he shares his favorite tips and tricks. 

I always use Palmetto Farms grits. They’re stone-ground right here in South Carolina. I order them from Amazon and they arrive the next day.

Shrimp and Grits

Shrimp and Grits

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Creamy, cheesy grits are topped with bacon, onions, and shrimp.

Ingredients

  • 4 cups water
  • Salt and pepper
  • 1 cup stone-ground grits (slow cooking)
  • 3 tablespoons butter
  • 1 cups shredded sharp cheddar cheese
  • 1 pound shrimp, peeled and deveined
  • 6 slices bacon, chopped
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped chives
  • 1 cup thinly sliced sweet onion
  • Minced garlic (to equal one clove)

Instructions

  1. Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
  2. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. Add shrimp to the bacon grease. Cook until shrimp turn pink. Add lemon juice, chopped bacon, onion, and garlic. Saute for 3 minutes or until onion is translucent.
  3. Spoon grits into a serving bowl. Top with shrimp mixture. Sprinkle with chives. Serve immediately.
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 385 Total Fat 24g Saturated Fat 13g Trans Fat 1g Unsaturated Fat 9g Cholesterol 224mg Sodium 1258mg Carbohydrates 10g Net Carbohydrates 0g Fiber 1g Sugar 2g Sugar Alcohols 0g Protein 31g
How do you like your grits?

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About Alli

Southern, Morning Person, Jesus Girl, Frugal Party Planner, Writer/Blogger, Mom, Nana, Wife, Beach Bum Wannabe - Let's Have a Party!

Comments

  1. YES! I mean does it get better than shrimp and grits? I say no! This is one of my all time favorite dishes. I am going to have to make your recipe because now I am craving them!

  2. Girl, you have hit my yum button with that meal being a southern girl myself. I have a GRITS hat and is asked often what that means. LOL Hubby and I sure do like Grits and Shrimp

  3. My kids would want this for sure. They LOVE their shrimp. I’m the odd one out who doesn’t like seafood. But they devour shrimp.

  4. I just made cheese grits the other day. It’s so savory and hardy. I can’t wait to try your recipe.

  5. Now I have heard of shrimp and grits before but I definitely haven’t tried it before. It sounds like such an interesting dish – I definitely need to try it.

  6. I can’t think of many things more Southern that grits and here on the southern gulf -shrimp. So this combo sounds amazing! Your recipe always look so yummy!

  7. This is so interesting – I had heard of grits before but was never sure what it was. Always learning something new!

  8. This is a type of dish I’d never say no to. I would really love to have this just about now. Have a bit of champagne and it’s all good.

  9. Jeni Hawkins says

    I am a huge fan of shrimps. I think this dish is my most favorite. This is super good!

  10. I grew up in the south, so, unfortunately, many things that I had growing up I no longer eat as an adult. However, I must say the shrimp and grits does look delicious and I’m going to add it to my breakfast selections for the kids.

  11. Somehow I have never had shrimp & grits but this looks incredibly delicious to me. I would totally try this recipe over the weekend. Pictures are mouth-watering.

  12. I have never actually had grits before. I have no idea what they taste like. I’ve heard it’s one of those things you either love or hate. I’d be interested in trying out this recipe though. It looks good.

  13. I hate to admit it but I’m probably the only Southern girl who has never tasted shrimp and grits. Grits are not my favorite but I’ve only tasted them once.

  14. I haven’t had shrimp and grits is a while. I used to live at the beach, where the seafood was fresh and that is all I will eat. This sounds yummy.

  15. Yes I agree with you grits and shrimp are southern classic. You recipe is perfect one. I would like to try this weekend.

  16. My husband love seafoods and he is coming home next week so I am thinking if I can cook something for him. I guess I will try this one too. I am not good at cooking but hopefully this will turns out well.

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