Shrimp and Grits – Shrimp is sauteed with peppers and sweet onion, and served over a bowl of hot cheese grits. If this dish has been nagging you for years, then it’s time to try it.

How to make Shrimp and Grits

Shrimp and Grits is traditionally a simple dish, but it’s really elegant. Be sure to keep this in mind when you want to make something elegant to impress.

There are as many ways to make shrimp and grits just as Mama makes her meatballs. The variations seemed endless, and everyone thinks theirs is the best, just the way I think … sorry, I know mine is the best 😊 !

Honestly, I’ll say make what appeals to you – with wine or without wine, with sausage or without sausage, tomatoes or no tomatoes, bacon or no bacon, the list is endless.

What is Shrimp and Grit?

Just in case you don’t know what this recipe is all about. Let me tell you.

Shrimp and Grits is a classic dish popular in the American Southeast, usually served for breakfast. Grits are a simple comfort food made from hominy (starchy corn soaked in lye or alkali) combine with milk, butter, and often cheese. Adding shrimp adds not only fresh seafood flavor but also a dynamic texture.

Where did Shrimp and Grits originate?

Grits alone can be traced back to the Native Americans; however, many different regions all over the world have had a similar corn-based meal for centuries (such as Italian polenta).

How long to make Shrimp and Grits?

It takes about 30 minutes from start to finish.

Can you freeze shrimp and grits?

You can freeze left-over grits, though, it’s best to enjoy when still fresh because it is difficult to reheat the shrimp and grits together without overcooking and altering the flavor of the dish.

Type of Grits?

Stone Ground Grits – Stone-ground grits are coarse in texture, and they have more corn flavor. However, it takes a long time to cook – about 40 minutes, and it’s not as creamy when you cook them. They are perishable because they are less processed; therefore, they should be stored in the freezer.
Quick Grits – This is the type of grits I always use. Quick grits are much finer in texture than the stone-ground grits. When cooked, they turn out creamier, and it cooks in just about eight to ten minutes.
Instant Grits – Instant grits are fine-textured grits. They are precooked and dehydrated, so they cook very fast. You can find them in little paper packets like instant oatmeal. They are not as rich in flavor as the stone-ground grits or quick grits.

Flavor Variations:

Add a squeeze of lemon juice
Use your favorite kind of cheese!

Notes:

Shrimp and grits is a straightforward recipe, and it comes together in a snap, so I’ll advise you to make sure you have all the ingredients ready before you start cooking the shrimps. This is because the shrimp takes a few minutes to cook. Trust me; you will not have the time to chop and slice any vegetables.
Grits thicken fast, so it’s best to serve immediately. If the grits are too thick, feel free to stir in a little bit of water or milk before serving. If it’s too thin, you can cook a little longer or leave it to cool down. It thickens as it cools.
Some like to use water but I prefer I’d rather use water for my hot grits breakfast, not for my shrimp and grits.
I will also advise you can make the grits first because they stay hot for a very long time.

Other hot breakfast bowls you might want to try:”

Cornmeal Porridge – a delicious, nutrient-rich, and satisfying breakfast for cold mornings.
Semolina porridge – Smooth, creamy, delicious, and healthy with the touch of cinnamon and honey.

Shrimp and Grits

Shrimp is sauteed with peppers and sweet onion and served over a bowl of hot cheese grits. If this dish has been nagging you for years, then it’s time to try it!

5 from 1 vote

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Course: Breakfast

Cuisine: American

Keyword: Grits, Shrimps

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: people

Calories: 381.9kcal

Ingredients

2 cups whole milk
2 cups chicken stock
1 cup grits
3 tbsp unsalted butter
½ - 1 cup cheddar cheese shredded
1 white onion medium - diced
1½ cups green, red, and yellow bell peppers diced
2 cloves garlic minced
½ tsp red chili flakes or to taste
1 cup chicken stock
1 lb large shrimp peeled and deveined
scallion sliced optional
Salt and black pepper to taste
6 slices Bacon

US Customary - Metric

Instructions

Pour the milk and chicken stock in a medium pot over medium-high heat and bring to a boil.
Slowly whisk the grits into the pot. When the mixture comes to boil, reduce the heat to medium-low and add half teaspoon salt and half teaspoon cayenne pepper and cook until water is absorbed, and the mixture becomes thickened about 15 minutes.
Remove from heat and stir in butter and cheese until melted and set aside.
In a large skillet, cook bacon over medium heat until crisp—about 10 minutes.
Rinse shrimp and pat dry. Season the shrimps with salt and pepper and cook in the bacon fat until pink—about 3 minutes on each side.
Add the bacon, bell peppers, diced onions, minced, garlic, red chili flakes, black pepper, and salt to taste and cook for another two minutes.
Add chicken stock and leave to simmer for another 3 to 5 minutes.
Remove from heat and serve over the prepared grits.
Garnish with scallions on top, if desired.

Notes

Shrimp and grits is a straightforward recipe, and it comes together in a snap, so I’ll advise you to make sure you have all the ingredients ready before you start cooking the shrimps. This is because the shrimp takes a few minutes to cook. Trust me; you will not have the time to chop and slice any vegetables.
Some like to use water but I prefer I’d rather use water for my hot grits breakfast, not for my shrimp and grits.
I will also advise you can make the grits first because they stay hot for a very long time.