You’ve had shrimp. You’ve had grits. But have you had shrimp and grits—the dish that turns breakfast into a full-blown life event?
This isn’t just food; it’s a buttery, savory, slightly spicy hug from the South. Forget fancy Michelin-starred nonsense. This recipe is pure, unapologetic deliciousness.
And the best part? You don’t need a culinary degree to make it. Ready to level up your kitchen game or just impress your brunch crowd?
Let’s go.
What Makes This Recipe So Good
First, it’s stupidly easy. No obscure ingredients, no 20-step process. Second, the contrast of creamy grits and juicy, seasoned shrimp is a flavor explosion.
Third, it’s versatile—eat it for breakfast, lunch, or dinner (no judgment here). And fourth? Leftovers taste even better.
If you’re not sold yet, you might need your taste buds checked.
Ingredients
Here’s what you’ll need (no last-minute grocery sprints, promise):
- For the grits: 1 cup stone-ground grits, 4 cups water or broth, 2 tbsp butter, 1/2 cup shredded cheddar, salt to taste.
- For the shrimp: 1 lb shrimp (peeled, deveined), 4 slices bacon (because why not?), 2 cloves garlic (minced), 1/2 tsp paprika, 1/4 tsp cayenne (optional), 1 tbsp lemon juice, salt and pepper.
- Extras: Green onions (for garnish), hot sauce (if you’re brave).
Step-by-Step Instructions
- Cook the grits: Bring water/broth to a boil. Whisk in grits, reduce heat, and simmer for 20–25 mins, stirring occasionally. Stir in butter and cheese.
Congrats, you’ve made edible clouds.
- Fry the bacon: In a skillet, cook bacon until crispy. Remove, crumble, and keep the grease (this is liquid gold).
- Sauté the shrimp: In the same skillet, cook shrimp in bacon grease over medium heat. Add garlic, paprika, cayenne, salt, and pepper.
Cook until shrimp turn pink (about 2–3 mins per side). Splash with lemon juice.
- Assemble: Spoon grits into bowls, top with shrimp, crumbled bacon, and green onions. Drizzle with hot sauce if you’re feeling spicy.
Storage Instructions
Got leftovers?
Store shrimp and grits separately in airtight containers. Grits thicken when cold—just reheat with a splash of milk or water. Shrimp keeps for 2 days max (seafood doesn’t play around).
Microwave gently or reheat on the stove to avoid rubbery shrimp.
Benefits of This Recipe
Besides tasting like happiness? It’s protein-packed (shrimp + bacon = gains), customizable (swap cheese, add veggies), and faster than takeout. It’s also a crowd-pleaser—serve it to friends, and they’ll suddenly remember to text you back.
Common Mistakes to Avoid
- Overcooking shrimp: They turn into rubber erasers.
Pink = done. Walk away.
- Using instant grits: Unless you enjoy eating wallpaper paste, go stone-ground.
- Skipping the bacon grease: This isn’t the time to be health-conscious. Embrace the fat.
Alternatives
Not feeling shrimp?
Try these swaps:
- Vegetarian: Sauté mushrooms or tofu in smoked paprika for umami.
- Spicier: Add diced jalapeños or a dash of hot sauce to the grits.
- Cheesier: Swap cheddar for pepper jack or gouda.
FAQ
Can I use quick grits instead of stone-ground?
Technically, yes. But the texture will be mushier, and Southern grandmas will disapprove. IMO, it’s worth the extra 10 minutes.
What if I don’t have bacon?
You’re missing out, but fine.
Use 1 tbsp butter or olive oil for cooking the shrimp. Add a pinch of smoked paprika to fake the bacon flavor.
Can I make this dairy-free?
Yep. Skip the cheese or use nutritional yeast.
Replace butter with olive oil or vegan butter. The shrimp don’t care.
Why are my grits lumpy?
You didn’t whisk enough. FYI, lumps are not a feature.
Stir aggressively at the start, then occasionally after.
Final Thoughts
Shrimp and grits is the dish that proves comfort food doesn’t need to be complicated. It’s rich, satisfying, and harder to mess up than your ex’s life. Make it once, and it’ll become your go-to for impressing people or just treating yourself.
Now go forth and cook—your taste buds will thank you.