5 from 1 vote
Shrimp and Grits

Some shrimp and grits include andouille sausage, bacon, collard greens or tomatoes. The grits are creamy and sometimes cheesy or peppery. The shrimp is spicy or tangy. And it all works together better than soup and sandwich!

Course: Main Course
Cuisine: Alabama, American
Keyword: blue cheese, grits, shrimp, spicy
Servings: 4 people
Author: HelenFern
  • 3/4 cup quick grits (not instant)
  • 2-1/2 cups chicken broth
  • 1/2 cup whole milk or cream
  • 1 cup shredded cheddar cheese I used extra sharp
  • 2 Tablespoons butter
  • 6 slices bacon
  • 1-1/2 to 2 pounds raw shrimp
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon hot paprika
  • 1/4 cup minced, fresh parsley
  • salt and pepper to taste
  1. Start with the grits. Bring the broth to a boil, then stir in 1 Tablespoon butter and milk. Simmer until the butter melts.

  2. Stir the grits into the milk and broth and simmer, covered for about 15 minutes. The grits will be creamy but slightly thickened.

  3. Slowly stir in the cheese and cook until it's completely melted and incorporated into the grits. Add salt and pepper to taste - Set aside.

  4. Next, chop the bacon and cook it until it's crispy. Drain on coffee filters. 

  5. While the bacon is cooking, shell and clean the shrimp. Toss together with the paprikas.

  6. Discard all but 1 Tablespoon of the bacon grease. Melt 1 Tablespoon of butter into it.

  7. Add the shrimp to the pan and cook until it turns pink. Don't over-cook. It will make it tough. 

  8. To serve, place split the grits into four bowls. Top each with 1/4 of the shrimp, then 1/4 of the bacon. Garnish with minced parsley and enjoy!!