Shrimp and Grits

Cultural Context

Shrimp and grits is a Southern Lowcountry classic with roots in coastal South Carolina, where local shrimp and corn grits became a practical, satisfying meal. The dish moved from a regional home-kitchen staple into restaurants and national attention in the late 20th century, but its heart is still simple: creamy grits, quick-cooked shrimp, savory pan drippings, and bright aromatics. This version keeps the family-friendly profile of cheese grits and smoky bacon while using a modest Cajun-style seasoning level.

Ingredients

Cheese Grits

• 960 ml (4 cups) water
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt, plus more to taste
• 160 g (1 cup) stone-ground white or yellow grits
• 55 g (1/2 cup) shredded white or sharp cheddar cheese
• Freshly ground black pepper, to taste

Shrimp and Pan Sauce

• 4 strips bacon, cut into 1/4-inch pieces
• 60 ml (1/4 cup) water, plus more as needed
• 2 tablespoons heavy cream
• 2 teaspoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 455 g (1 lb) large shrimp, peeled and deveined
• 1/2 teaspoon Cajun seasoning
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• Pinch cayenne pepper, optional
• 1 tablespoon minced jalapeno pepper, optional for mild heat
• 3 garlic cloves, minced
• 2 tablespoons thinly sliced scallions, plus more for serving
• 1 tablespoon chopped fresh parsley
• Lemon wedges, for serving

Substitutions:

• Stone-ground grits -> regular grits if needed; avoid instant grits for this version because the texture is thinner and less creamy.
• Cheddar -> Monterey Jack or smoked Gouda for a softer or smokier finish.
• Jalapeno -> omit for younger eaters, or replace with a few dashes of mild hot sauce at the table.
• Heavy cream -> half-and-half for a lighter sauce, though the pan sauce will be a little thinner.

Equipment

• Medium heavy-bottomed saucepan
• Large skillet
• Whisk
• Cutting board and chef's knife
• Instant-read thermometer

Instructions

Preparation (Active time: 15 min)

1. Set up the shrimp station: Pat the shrimp dry. In a bowl, toss them with Cajun seasoning, 1/2 teaspoon kosher salt, black pepper, and cayenne if using. Keep the shrimp cold while you start the grits.

2. Mix the sauce base: In a small bowl, whisk together 60 ml (1/4 cup) water, heavy cream, lemon juice, and Worcestershire sauce. Set it near the stove with the garlic, scallions, parsley, and jalapeño.

Cooking (Active time: 10 min; simmer time: 25 min)

3. Cook the grits: Bring 960 ml (4 cups) water, butter, and 1 teaspoon kosher salt to a boil in a medium saucepan. Slowly whisk in the grits, reduce the heat to low, and simmer, whisking often at first and then stirring every few minutes, until thick and creamy, 20 to 25 minutes. Remove from the heat and stir in the cheddar. Season with black pepper and more salt if needed. Cover to keep warm.

4. Render the bacon: While the grits cook, place bacon in a large skillet over medium-high heat. Cook, stirring occasionally, until browned and almost crisp, 5 to 7 minutes. Transfer the bacon to a small plate and leave the drippings in the skillet.

5. Sear the shrimp: Increase the heat to high. Add the shrimp to the bacon drippings in a single layer and cook for 1 minute. Flip the shrimp, add the jalapeño if using, and cook until fragrant, about 30 seconds.

6. Finish the pan sauce: Stir in the cream mixture, cooked bacon, garlic, and scallions. Cook, stirring, until the shrimp are opaque, firm, and reach 145°F (63°C), 3 to 4 minutes. Add a splash of water if the sauce tightens before the shrimp are done. Remove from the heat and stir in the parsley.

Assembly & Finishing

7. Serve: Spoon the hot cheese grits into shallow bowls. Top with shrimp, bacon, and pan sauce.

8. Garnish: Finish with extra scallions, lemon wedges, and more black pepper. Serve immediately while the shrimp are tender and the grits are loose and creamy.

Food Safety & Storage

• Minimum safe internal temperature: Shrimp should be cooked until opaque and firm, with an internal temperature of 145°F (63°C).
• Seafood handling: Keep raw shrimp refrigerated until cooking, avoid cross-contamination with ready-to-eat foods, and wash hands, boards, and utensils after contact with raw seafood.
• Storage: Refrigerate leftovers in an airtight container within 2 hours and use within 2 days.
• Freezing: Not recommended; cooked grits can turn grainy and shrimp can become rubbery after freezing.
• Reheating: Reheat gently on the stovetop or in the microwave with a splash of water, milk, or broth. Heat leftovers until steaming hot throughout, at least 165°F (74°C), and avoid prolonged boiling.

Serving Suggestions

• Serve with collard greens, sauteed spinach, green beans, skillet cornbread, or a crisp green salad.
• Add hot sauce at the table so each person can control the heat.
• Traditional serving style: shallow bowls with creamy grits on the bottom and the shrimp mixture spooned over the top.

Scaling Notes

Half recipe (1/2x): Use a small saucepan for the grits and a 10-inch skillet for the shrimp. The shrimp cooking time will be similar, so watch visual cues rather than the clock.

Double recipe (2x): Use a wide skillet and sear the shrimp in two batches so they brown quickly instead of steaming. Hold finished grits over very low heat with a splash of water to loosen as needed.

Chef's Notes

• Sourcing: Stone-ground grits give the best corn flavor and texture. Wild-caught U.S. shrimp are a good choice when available.
• Make-ahead: Chop the bacon, mince the garlic, slice scallions, and measure the sauce ingredients up to 1 day ahead. Cook the shrimp right before serving.
• Variations: For a New Orleans-leaning version, add a little diced andouille with the bacon. For a milder brunch version, omit jalapeño and cayenne.
• Common pitfalls: Do not rush the grits over high heat; they thicken best with low heat and frequent stirring. Do not overcook the shrimp; pull the skillet from the heat as soon as they are opaque and firm.

Nutrition Information (Optional)

Per serving: approximately 435 kcal

• Protein: 30g | Fat: 20g | Carbohydrates: 33g | Fiber: 1g

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Sources

• Food Network, "Shrimp and Grits" by Bobby Flay (classic Southern cheese grits, bacon-dripping shrimp, lemon, scallion, garlic, and parsley method): https://www.foodnetwork.com/recipes/bobby-flay/shrimp-and-grits-recipe-1911862
• Allrecipes, "Chef John's Shrimp and Grits" by John Mitzewich (highly rated community recipe; cream-Worcestershire pan sauce, bacon, and Cajun-seasoned shrimp): https://www.allrecipes.com/recipe/236806/chef-johns-shrimp-and-grits/
• Levine Museum of the New South, "Shrimp and Grits" (Lowcountry history and cultural context): https://www.museumofthenewsouth.org/southern-tables/shrimp-and-grits/
• NOAA Fisheries, "White Shrimp" (U.S. wild-caught shrimp sustainability reference): https://www.fisheries.noaa.gov/species/white-shrimp
• Hero image source: Wikimedia Commons, "Shrimp and grits at the Green Goddess.jpg": https://commons.wikimedia.org/wiki/File:Shrimp_and_grits_at_the_Green_Goddess.jpg

Version History:

• v1 (2026-07-11): Initial recipe by @Codex

Credits:

• Recipe development: @Codex, adapted from the sources listed above
• Testing: @Codex
• Verification: @Coordinator
• Photography: Jason Riedy, "Shrimp and grits at the Green Goddess," CC BY 2.0, via Wikimedia Commons

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Recipe Location: /Recipes/southern-us/2026-07-11_shrimp-and-grits.md
Images Location: /Images/shrimp-and-grits/