This delectable New Orleans-style shrimp and Grits recipe will leave you licking your plate and longing for more. The shrimp are skillet-cooked with Cajun seasoning, red pepper, green onions, crisp bacon, and garlic, and all spooned over a bed of creamy, cheesy cheddar grits. This classic southern dish comes together quickly and is a favorite among family and friends.
Tasty Southern Style Shrimp and Grits
These shrimp and grits are cooked southern style with crisp bacon, bell peppers, green onions, and garlic over a bed of creamy, dreamy, cheese grits. They are sure to become your new Louisiana-style dish. Serve with collard greens, green beans and potatoes, sweet potato cornbread, or fried okra.
Shrimp and Grits Ingredients
You need quick-cooking grits, salt, butter, heavy cream, and sharp cheddar cheese for the cheesy grits.
For the shrimp mixture, you need bacon, shrimp, Cajun seasonings, cayenne pepper, vegetable oil, red bell pepper, green onions, garlic, low-sodium chicken broth, Worcestershire Sauce, and lemon juice.
How to make Shrimp and Grits
First, let’s start the grits and peel the shrimp. In a medium saucepan over medium-high heat, boil the water. Then, reduce the heat to medium-low and whisk in the grits and salt. Cook until tender and remove from the heat. Stir in the butter, cream, and cheddar cheese. Meanwhile, peel the shrimp, removing the tails, and devein if not already done.
In a large skillet over medium heat, cook bacon until crispy. Remove to paper towels to drain. Once cooled, coarsely chop the bacon. Do not clean the skillet or remove the bacon grease. Over medium heat, add the shrimp and sprinkle with creole seasoning and cayenne pepper. Cook for about one minute per side. Remove and place on a plate. Heat a little canola oil over medium heat. Add the red pepper and cook for one to two minutes. Add the green onion and garlic and cook for an additional minute. Spoon the bacon and shrimp back into the skillet. Add the chicken broth, Worcestershire Sauce, and lemon juice to the skillet and stir to combine. Spoon over the cheesy grits and serve immediately with a side of hot sauce.
What are grits?
Chances are that you are not from the south if you are wondering what grits are. Grits are made from ground corn, usually dent corn. This particular corn is more starchy and less sweet than most varieties, producing a smooth and creamy texture when cooked. There is very little difference in flavor between white corn and yellow corn grits. Just that white corn makes white grits while yellow corn makes yellow grits. From there, you will find three types of grits: stone ground grits, quick grits, and instant grits.
Stone Ground Grits – are coarsely ground, producing more corn flavor but less creaminess. Since they are less processed, store them in the freezer. They take about 40 minutes to cook, so plan accordingly.
Quick Grits – are ground much finer than stone ground grits. These grits cook up creamier and smoother than stone ground grits. They cook up in about 5-7 minutes. They are usually found in the same grocery aisle as the oatmeal. These are the grits that I use for this recipe.
Instant Grits – are precooked and dehydrated, so all you need to do is add boiling water. They are in little paper packets like instant oatmeal. Instant grits have less flavor than stone ground or quick grits. They are perfect for a quick breakfast, but I do not suggest them for this recipe.
Recipe Tips
- Quick grits work best for this recipe. Boil the water, then add the salt and grits. Bring back to a low boil and stir to combine. Cover, turn to a simmer, and cook until tender and creamy. Stir in the cream, butter, and sharp cheddar. It is just that simple.
- Use good quality smoked bacon, and don’t throw out the bacon grease. Or, if you prefer, add a little andouille sausage.
- Use wild-caught peeled, deveined shrimp. Place them over medium heat in the bacon fat. Don’t overcook them. They only need about one minute on each side. They will be added back to the pan in the second part of the recipe.
- Sprinkle the seasoning on the shrimp while it is in the pan. It is easy to do and works to sear into the shrimp.
- Serve this recipe as soon as possible. Shrimp does not reheat well. It can easily get overcooked and rubbery.
What is the best shrimp to use?
I love to purchase 21-25 count per pound wild caught shrimp for this recipe. Chances are they are frozen or previously frozen (then thawed for sale). Almost all shrimp come frozen, even if they are presented at your neighborhood seafood counter (unless you live on the coast). They may come peeled and deveined, saving you a little time. These shrimp are the perfect size for this recipe and are super tasty.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 50% power in 30-second intervals in the microwave until warm or on the stovetop over low heat.
To freeze, first cool completely. Then, freeze the shrimp and grits in separate freezer containers for up to 3 months. Thaw in the fridge overnight and reheat at 50% power in 30-second intervals in the microwave until warm or on the stovetop over low heat.
More Shrimp Recipes
Shrimp and Grits
Ingredients
Cheesy Grits
- 1 cup quick cooking grits
- 4 cups water
- 1/4 teaspoon salt
- 3 tablespoons butter
- 2 tablespoons heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
Shrimp
- 6 slices smoked bacon
- 1 pound large shrimp peeled and deveined
- 2 teaspoons Cajun seasoning
- 1/8 teaspoon ground cayenne pepper
- 1 tablespoon vegetable oil
- 1 red bell pepper finely chopped
- 3 green onions chopped
- 3 cloves garlic minced
- 1/4 cup low sodium chicken or vegetable broth
- 1 teaspoon Worcestershire Sauce
- 2 teaspoons lemon juice
Instructions
- Bring the water to a boil; add the salt and slowly add the grits. Cover and cook over low heat for 5-7 minutes or until smooth and creamy. Remove from heat, and stir in the butter, cream, and cheddar cheese.
- In a large skillet over medium heat, cook bacon until crispy. Place on paper towels to drain; reserving bacon grease. Coarsely chop bacon once cooled. Add shrimp to bacon grease over medium heat. Sprinkle with Cajun seasoning and cayenne pepper. Flip the shrimp after one minute, and cook for an additional minute. Remove to a plate.
- Add vegetable oil to a skillet over medium heat. Add red pepper and cook until slightly tender; 2-3 minutes. Reduce heat to medium-low. Add green onions and garlic and cook for 1 minute. Add chicken broth, Worcestershire Sauce, and lemon juice to the skillet, and stir. Return shrimp and bacon to the skillet and heat for 1 minute.
- Spoon the cheesy grits into a bowl and add the shrimp mixture. Serve immediately.
Video
Notes
- Quick grits work best for this recipe. Boil the water, then add the salt and grits. Bring back to a low boil and stir to combine. Cover, turn to a simmer, and cook until tender and creamy. Stir in the cream, butter, and sharp cheddar. It is just that simple.
- Use good quality smoked bacon, and don’t throw out the bacon grease. Or, if you prefer, add a little andouille sausage.
- Use wild-caught peeled, deveined shrimp. Place them over medium heat in the bacon fat. Don’t overcook them. They only need about one minute on each side. They will be added back to the pan in the second part of the recipe.
- Sprinkle the seasoning on the shrimp while it is in the pan. It is easy to do and works to sear into the shrimp.
- Serve this recipe as soon as possible. Shrimp does not reheat well. It can easily get overcooked and rubbery.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 50% power in 30-second intervals in the microwave until warm.
Nutrition
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Genevieve
The creamy grits pair perfectly with the flavorful and tender shrimp. The combination of savory and slightly spicy flavors creates a mouthwatering experience that is simply irresistible.
Beth Pierce
I agree, Genevieve! It is delicious!
Linda
The bacon is a game changer! Loved this recipe!
Veronica
This was such a treat. Cheesy options are my favorite and I just love shrimp. This was a big hit! Thanks for such an amazing combo recipe.
Beth Pierce
You are most welcome, Veronica!
Angela W
This was so delicious!! Felt super authentic and like I was back at my favorite Southern restaurant. The grits turned out perfectly – so creamy and had the best texture!
Ned
This is one of my favorite dishes and your recipe was incredible! Thank you so much!
Beth Pierce
The pleasure is all mine, Ned!
Gail Glymph
YUUUMMMM! And, so quick and easy! I made 1 small tweak to avoid using the Cajun seasoning, I used 1 cup pepper jack cheese, in the grits. Even tho hubby is native to SC, he’s not a fan of low country cooking. Ironically, I’m an Iowa farm transplant to the South, and I’m wild about low country cooking, especially shrimp and grits. Your recipe is much simpler and faster than what’s used previously, and hubby said much better! THANK YOU!
Beth Pierce
That is great, Gail! I am so glad that you and your husband liked the shrimp and grits!
Mimi
Thank you for the great shrimp and grits recipe! My family members loved it! Much tastier than our local restaurants.
Beth Pierce
You are most welcome, Mimi! So glad that everyone liked the shrimp and grits.
Dana
This is incredible! I’d never made shrimp and grits until now and this was a lot easier than I’d anticipated. Thanks for the thorough directions and the wonderful recipe!
Beth Pierce
You are most welcome, Dana!
Shelby
This meal is so delicious! I love the shrimp and all the southern flavors. Just yum!
Trevor
I made this shrimp and grits for dinner last night and my whole family loved it! Full of that southern flavor we love!
Beth Pierce
Thanks, Trevor! We love it too!
Angela
One of my absolute favorite recipes! This always turns out perfect and is truly comfort food at it’s best!
Beth Pierce
Thank you, Angela! So glad that you like the shrimp and grits! It is one of my favorite dishes.
Dawn Fesik
Can corn meal be substituted for the grits. I’m in Canada and have never in my 60 years of cooking seen grits at any store. Would really love to make for hubby.
Beth Pierce
No I do not think that will work. Have you tried checking amazon?
Amy
I used polenta instead of grits and it came out amazing.
Gerlieve Oliver Thomoson
This looks simple to complete and delicious.I will return to this recioe again. Hint: I think the gravy should be a tad thicker, but that’s my opinion.
Jennifer Hartley
This is the best shrimp and grits recipe ever!! My guests absolutely loved it. I tweaked the grit recipe using chicken broth instead of water, adding crushed red peppers, and using sharp white cheddar.
For the shrimp part, I used more broth than called for because everyone was wanting more (gravy). The smokey flavor of the bacon, the richness is f the grits combined with the wonderful gulf shrimp is a must for anyone loving the dish!!
Beth Pierce
Thaks so much Jennifer. I am so glad that everyone loved it! I love this recipe. It is one of my favorites.
Sonia
This recipe sounds absolutely delicious! The combination of savoury ingredients like Cajun seasoning, bacon, and garlic with creamy, cheesy grits is making my mouth water. It’s great to hear that it’s a quick and easy dish that’s also a crowd-pleaser. I can’t wait to try it out for myself!
Beth Pierce
Thanks, Sonia! Enjoy!
Rich
Thanks for the great shrimp and grits recipe. One of the best I have had in quite some time. I will make this again and again.
Beeb
This shrimp and grits recipe tastes fantastic for brunch or dinner, or anytime company’s coming. Thanks for sharing your awesome recipe.
Beth Pierce
The pleasure is all mine, Beeb!
Nancy
I’d always wondered what grits were – thank you for educating me! The shrimp looks gorgeous by the way, especially with all your seasonings!
Heather k
Love that I can make this recipe at home. Before now I only had it at a restaurant. The recipe was delicious and the cheesy grits were amazing. Thanks for sharing!
Debbie
This is perfect to make for my dad! He absolutely loves New Orleans Style Shrimp and Grits and always orders it when we visit NOLA! Excited to make it for him!
Cindy Hindmon
Amazing!!! I of course do my grits a little different so they are super creamy!!!!
Robyn
I have a recipe question I think you’ll be able to help me with. I love shrimp and grits and recently had it however it was served with a piece of I think blackened flounder on top of the grits then shrimp over that and the sauce over everything.! Have you ever seen or heard of this way? Would you be give me some direction as to how to you think I can do it that way? I’m not a great recipe developer but boy can I follow directions
Thank you
Beth Pierce
That sounds delicious. I have a blacked mahi mahi recipe that you could certainly use over my shrimp and grits recipe.
PagO
Sounds delicious but I am diabetic so high cholesterol & sodium is going to make me try to adapt your wonderful recipe. I plan to try using vegan bacon, vegan cheese, vegan Worcestershire sauce & olive oil. I will let you know how it turns out when I make it.
Beth Pierce
I hope it works out for you. Yes please let us know.
Skip Ferris
Try dissolving a chicken bouillon cube in the water before adding the grits. you’ll never cook grits without it again.
Kimberly J Brown
Where has this dish my WHOLE life! Definitely a 5 star meal. I’ve only eaten grits, sweet, for which I was chastised harshly. This was an opportunity to try the savory version and I must say it’s MUCH better.
Kudos to the chef!
Beth Pierce
Thanks, Kimberly! I am so glad that you enjoyed my shrimp and grits. I love cheesy grits too!
Robin Herr
Followed recipe except I did add some diced onions in addition to the green onions, just because we love onions and I replaced light cream for heavy cream since thats all I had. My family loved it!
My son said it was way better than when he had it in New Orleans!!
And Just the right amount of heat. This will added into my recipe box.
Beth Pierce
That is awesome! So glad that everyone liked it. Have a fabulous day, Robin!
Barbies Beauty Bits
This was so yummy. I can’t wait to make this again, thanks for sharing this wonderful recipe.
Nayna Kanabar
What a delicious recipe, beautifully prepared and presented so nicely making it so inviting to enjoy.
Debbie
This is amazing! What a wonderful recipe to bring New Orleans Style Shrimp and Grits home. My dad loves this and always gets it in both New Orleans and a favorite restaurant in Biloxi. I’ll share this with him!
Sandy
This is by far the best recipe I’ve ever followed! So much flavor!!
Beth Pierce
Thanks, Sandy! It is one of my favorites too!
Kat
Shrimp & Grits! Who would have known this will make a great combination leaving you with nothing but a happy tummy.
Sonia Seivwright
I love everything shrimp. I can’t wait to try this. Very delicious and creamy.
Colleen
This is the taste of home that I’ve been looking for. This shrimp and grit recipe is fantastic for brunch or dinner.
Beth Pierce
Thanks, Colleen! Yes such great brunch food!
Stephanie
What a delicious meal! Shrimp and grits is like the epitome of Southern food and it’s amazing! I can’t wait to make this again.
Beth Pierce
Thanks, Stephanie! So glad that you enjoyed it!
Stephanie
Excellent recipe! I had never made grits before and it was easier and tastier than I had thought!
Vanessa
Shrimp and grits is one of my all-time favorite southern foods. There’s just nothing like it.
Lori P
I’m planning on making this soon. I won’t change a thing, but wondering why quick grits are a better choice?
Beth Pierce
Because they are easier and quicker.
Lazaria Lino
I’m so glad I followed this recipe. It was so easy and I was so excited to serve this for dinner because I knew it would be legendary, and would re-certify me as the head chef of the house😂. Thank you so much [Author’s Name]!
Beth Pierce
You are most welcome! I am glad that you were recertified as the head chef! 🙂
Luke Linnell
This recipe is the bomb. I scoured the internet for cheesy shrimp and grits and this is the one I chose. I’ll be making it for for the second time for guests tonight. My only change for convenience sake is that I use frozen peppers and onions.
Beth Pierce
Thanks Luke! So glad that you like it.
Kim
Wonderful flavor.. first attempt at grits only second time eating them. I will definitely make again 😊
Beth Pierce
Thanks Kim! So glad that you liked it! It is one of my favorite recipes.
Alean
I’m not a fan of grits due to the texture, but my husband loves it. He had been asking me to make shrimp and grits since our South Carolina trip 3 yrs ago. I was afraid to make it because I didn’t want to disappoint him if it didn’t turn out.So I come across this recipe and he said it looks close to what he had in SC, so I decided I would try it. According to him I nailed it , he absolutely loves this recipe. So thank you.
Beth Pierce
That is great. So glad that he liked it. The pleasure is all mine. Boy do I love shrimp and grits.
Sheila malcolm
So good. My shrimps were small so added some sausage to the mix. Also subbed smoked Gouda for cheddar. Using what I had on hand but awesome recipe. Thank you!
Beth Pierce
Thank you Sheila! Sausage sounds delicious in that.
Sarah Temple
I am a shrimp and grits fan and will order it just about anywhere we go to eat that serves it. This recipe was delicious!! I only had a couple of pieces of bacon from breakfast so I added in some diced andouille sausage and it was amazing.
Beth Pierce
Thanks so much Sarah! So happy to hear that you like it! It is truly one of my favorite dishes!
susan thomas
I’ve tried lots of shrimp and grits and really enjoyed this one. I used chipotle chili peppers instead of cayenne and added a little bit of chorizo to the pan in the peppers and onion stage. I served it with stewed okra. I prepared it for my daughter’s boyfriend from the UK and he loved it!
Beth Pierce
Great tips Susan! So glad that your daughter’s boyfriend liked it! It is one of my favorite recipes!
April E.
I made this for breakfast this morning! Rave reviews! Thanks for the recipe!
Beth Pierce
Thanks April! So glad that you liked it!!
Sally Young
I made this tonight for dinner. So very good. Didn’t have bacon, so I slow baked pork belly slices. Oh, my!!! So very good. Thank you, will be making again soon.
Beth Pierce
Thanks Sally! So glad that you liked it!!
Ntensibe Edgar
Hhhhmmmm…it’s my first time hearing of grits! Time to get myself some shrimps! Thanks for sharing your recipe!
Elise Ho
This sounds fantastic. The only thing is that I do not eat bacon. Do you think it would be ok if I left it out?
Thena
This looks amazing. I want to make this right now but I just finished dinner so tomorrow it is on my meal planning radar!
Kat
oh wow! i got excited knowing about this recipe. we have an upcoming in-house celebration and I was just thinking what can i cook with shrimps. This is it! Thank you for this recipe.
Ave
I have never tried grits before but the combination of shrimp and grits sounds delicious. I really like easy and quick recipes.
Elizabeth O
I just started learning how to cook, this will be my next thing to try. Thanks for sharing your recipe
Nyxie
I’ve always heard of people talking about grits but I’ve never known what they actually meant! But this looks amazing (despite me knowing very little about whats in it)!
Would definitly like to try making this someday.
jen schreiner
THIS LOOKS AMAZING!!!! Over here drooling. This recipe could not have come at a more perfect time. I am currently working on next month’s menu plan.. AND sure enough, adding this recipe..
Amber S.
Omgg. I woke up the other day and said “I’m going to make shrimp and grits”. I’ve NEVER made shrimp and grits but always wanted to as it is one of my FAVORITE dishes. Did a Google search, reviewed a few recipes, and decided to try this one. OMG I was so incredibly impressed. The only thing is I felt like I didn’t have enough juice. What do you recommend to extend my juice? ALSO, is there a way to thicken the juice??
Beth Pierce
Glad that you liked it. Maybe a little more chicken or vegetable broth. You could thicken it with maybe a teaspoon of cornstarch whisked in with the broth. You will have to bring it to a low boil. I would not bring the chicken and bacon back in until after you have thickened it.
Kelly
Still learning how to cook especially a variety of meals. This one was very easy to follow and very very good!! Thank you
Beth Pierce
So glad that you liked it Kelly! I hope you learn to love cooking as much as I do!
Karen Tranter
Just finished eating this and , oh my!Just as good as what I have had in Louisiana restaurants. My only change was to stir in more green onions and a chopped fresh tomato at the end. Will surely be making this one again.
Beth Pierce
Thanks Karen! So glad that you liked it. I wish I had the stuff to make it for dinner right now.
Eyvonne
Made this for breakfast, oh my goodness, this is so flavorful and extremely fulfilling, just the right seasoning and that crumbled bacon, this will definitely be my go to comfort food, Love everything about it, Thanks for sharing
Beth Pierce
The pleasure is all mine Eyvonne! So glad that you liked it!
Christine
Just finished eating. So delicious and so easy to make. I may be from upstate NY but I seriously love the food from Louisiana. I’ve made and eaten alot of shrimp and grits and your recipe is my new go-to. Fantastic! The whole family, from 12 to 76 ate every bit of the double batch I made.💚💛💜🍤🤘❤️
Beth Pierce
Thanks so much Christine! So glad that everyone liked it!
Jeanne
This was absolutely AMAZING! Worthy of special company for dinner, but simple enough to throw together for a delicious weeknight meal!
Beth Pierce
Thanks so much Jeanne! That is so sweet. I love that recipe!
Yvonne
I add about1/8- 1/4 cup brown sugar for that spicy slightly sweet taste.
Linda
I am a Louisiana girl….this is a true Louisiana dish! KUDOS….easy and absolutely delicious ♥️
Beth Pierce
Thanks Linda! I appreciate your sweet comment!!
Traci
A true classic! So rich and creamy and flavorful…nobody ever turns this one down. Thanks for sharing! 🙂
Neli Howard
I’m not a big seafood person, but I think this recipe may change my mind!
Grits and red pepper–Yes! This will be on my grocery list for this week.
Shelley
Such an absolute southern classic! My family would love this! Thank you for the terrific recipe!
MsRaeDiva
Easy to make and simply delicious, made for dinner tonight. I had instant butter grits on hand and worked perfectly with low sodium chicken broth. Made bacon bits out of Textured Vegatable Protein (TVP) sprinkled lemon juice over top of dish. I forget the Worcestershire and the garlic, but it was so good, I didn’t notice.
Beth Pierce
Thanks, Mrs. Rae Diva! I am so glad that you liked the shrimp and grits.
Claudia Lamascolo
This shrimp is bursting with great flavors we just loved it, I will make it often , I do need to try the grits I used Polenta and it was a great meal never had grits bet its even better!
Gail Montero
There is so much to love about this recipe! Love all the flavors! My family will enjoy this shrimp and grits for sure.
Beth
The photo looks like it has red bell peppers, but I don’t see it in the recipe?
Beth Pierce
It does have red bell pepper. It is listed in the ingredients. Make sure you are on the full recipe down at the bottom of the post or click the “Jump to Recipe” button at the top of the post.
Julia
I always wanted to try shrimp and grits and so glad I stumbled on your recipe for that. Delicious results!
Anna
There is so much flavor in this dish! My Hubby loved it! Thanks for the recipe!
Betsy
You can’t really appreciate good grits until you’ve had good grits. Thank you for the great recipe for really good grits!
Angela
Well, this Kansas girl makes the best pastalaya Ive ever had….so Kudos to you and all of your (midwestern) southern cooking! We DO have tastebuds afterall! I have loved many versions of shrimp and grits, Tyler Florence’s recipe being my all time favorite. But this is another very good and simpler recipe. I appreciate that it uses ingredients I always keep on hand. Thank you!
MARLO GARDNER
Absolutely delicious, a robust of flavors, my daughter doesn’t like grits but she had 2 servings, I’ll be making this again
Beth Pierce
Thanks Marlo! So glad that your daughter liked the recipe. Shrimp and grits is one of my all time favorite recipes.
Mary
Wonderful Shrimp & Grits! This will be my go-to recipe from now on. So simple to make and I love that I can use quick grits (I always have them in my pantry). I did notice that in the ingredient list, it calls for dried parsley but didn’t see where it was used in the recipe. It was still wonderful without the parsley!
Beth Pierce
So glad that you liked it! Thanks for the tip! I will correct the parsley right now.
Laurie Jacobsen
This dish is wonderful. So delicious. So American as it is a melting pot of heritages. I used Pennies Cajun spice mix not as spicy The cayenne revamped it up. Love this dish!!!
Beth Pierce
Thanks Laurie! So glad that you liked it!
Paula Beard
Sounds delicious! I am surprised that no good Southerners have recommended cooking your grits in milk instead of water. Also, I only use stone ground grits. Cooked in milk, they will be super creamy and tender. Also cook them longer than recommended time. Going to try this.
Beth Pierce
Thanks for the tips! Enjoy!
Lizet Bowen
Amazing flavors! I’m serving it again this week. So easy to make!
Jess
Seasoned to perfection! Love how easily this comes together.
Toni
This is so good! It was really a huge hit at my house!
Maria
Shrimp and cheese? OMG. Sold. 😍
Dionne
Fantastic way to use all that shrimp that I’ve got in my fridge now. Love how delicious the shrimp looks, too – so inviting!
Livvia
Made this for dinner last night. Was so delicious and easy to make. Hubby said I can make it again, so it must have been good.
Beth Pierce
Thanks Livvia! So glad that you and your husband liked it!
Lolo
This was amazing… used half and half instead of heavy cream and I will probably not salt the grits after salting the water. Otherwise, fab!
Beth Pierce
Thanks Lolo! So glad that you liked it!
Angela
So tasty! We all loved it.
Kathi
Oh we love shrimp and grits around here! Have never tried with bacon and excited to throw that in! Thanks for the info about different type of grits. I always use instant and thought I was cheating :). Great recipe!
Jessica Formicola
This is the best shrimp and grits recipe I’ve ever tried! Thanks so much for sharing!
Taylor Kiser
This was a big hit! We’ll definitely keep this recipe on the rotation for dinner!
Ashley
OMG!!! I’m a shrimp and grits snob, and this recipe was incredible!
Sue
Oh my gosh Beth, my husband has been begging me to make shrimp and grits for weeks, and now I see this! it was meant to be…
Maria
Made this tonight and my husband who isn’t a fan of shrimp OR grits had TWO servings and raved about it! Thanks for the recipe – definitely a keeper!
Beth Pierce
Thanks Maria! That is awesome! I am so glad that you liked
Michelle
Shrimp and grits are one of my favorites! This recipe is perfect. Juicy shrimp and cheesy grits… Mmmm
Alison
Oh wow! These grits are amazing! My husband who grew up in the south cleaned his plate!
Jacque Hastert
This is on my menu for Sunday brunch! We love shrimp and grits as it’s a true southern classic and brings me back to my roots. Thanks for sharing such an easy and delicious recipe!
Julie
This is now officially a favorite meal at my house!!
Laura Reese
This is a great recipe! We love the shrimp and grits together.
Toni Dash
This is so tasty!! I will definitely make it again!
wilhelmina
Shrimp and grits is a Southern classic for good reason! Your version is outstanding!
Suzy
This is so good! Love how all the flavors pair well with each other!
Sue
This was so good!! I love that it is really easy to make!
Rachael Yerkes
sourthern food is my favorite and shrimp and grits is a must try for everyone! It is amazing!
Allyson Zea
Shrimp and grits is one of my all-time favorite recipes, but I’ve never thought to make it at home! I’m going to follow your recipe this weekend and treat myself!
Lauren Kelly
There is nothing better than cheesy grits! We love this recipe so much!
Britni
These are so yummy! I get shrimp and grits every time I visit the south and now I can make them right at home!
Shadi Hasanzadenemati
I’m making this for the weekend, I bet everyone is going to devour it!
Lisa
I have made this three times and it’s been delicious every time!
Beth Pierce
Thanks so much Lisa! I love that recipe too! Deeeelish!
Mike Hoysler
I cook my grits in chicken broth vs water as it adds another layer of flavor. I also add Worcester sauce & Louisiana hot sauce to the broth. Don’t ask me how much as I don’t measure unless I’m baking and I don’t bake unless it’s pre-formed biscuits for my garlic cheese bombs. If you must have a measure call it 7 or 8.shakes or Worcester and 5 or 6 shakes of hot sauce or to taste. I use bacon bits from Costco, smoked sausage is sautéed & diced, chopped onions & mushroom sautéed in garlic butter, and all of that it kept separate as not all of the ten guys in a fire station want all of that in their shrimp & grits. I do but that’s just me. Not bad for a guy from St. Paul. MN in Collierville, TN cookin traditional Southern cuisine. The guys rave about my kitchen skills. I’m now a Battalion Chef, not a Chief, but a chef – sort of.
Beth Pierce
Thanks for the tips Mike! Sounds like you are a great cook and really enjoy it. Cooking is so therapeutic.
Jai_O
Great recipe! My husband and I made a few changes but used this as a shell. Added tomatoes bear the end and used andouille sausage instead of bacon. We also didn’t have any heavy cream so we added a little sour cream (it was either that or Greek yogurt) I don’t remember what we had in the fridge. Anyhow it was delish! Thanks for the recipe!
Beth Pierce
You are most welcome! So glad that you and your husband liked it. I love a good cook that can improvise for their needs and wants.
Kayla
This was so incredibly delicious!!
Beth Pierce
Thanks so much Kayla! So glad that you liked it!!
Nikita Allen
This recipe for shrimp and grits is the best one I’ve tried so far. Most definitely will be making this again.thanks for sharing with us.
Beth Pierce
The pleasure it all mine! That is so sweet Nikita! So glad that you like it!
Mike
Recipe looks amazing, but what type of cream to use.. It just says cream…
Beth Pierce
Sorry about that Mike. Heavy whipping cream.
Kristi Heard
Hi there, your recipe is so similar to the one I use….if you get a chance try using white cheddar and when you cook the grits ad a bay leaf or 3? I have to make a huge batch like may 3x or 4x the recipe because my kids and other friends and family members always want a bowl…oh and if you also like you can try the old bay seasonings instead of the creole one?. I enjoyed every bite of your recipe! And I agree a recipe is for each person’s taste and liking! You hit a home run with me!
Beth Pierce
Thanks Kristi! I am so glad that you liked it. Thanks for all the great tips! I love them!
Sara Dawes
This looks heavenly and I can’t wait to try this weekend! Can you use frozen bagged shrimp for this recipe?
Beth Pierce
Thanks so much! Yes but you need to thaw them in fridge before cooking the recipe.
Donna
You can quickly thaw frozen shrimp. Just place in a colander and thaw undrr running COLD water for 5 minutes or so. Then let drain in the sink while you start the grits.
Beth Pierce
True and I have done that in a pinch but there is some debate on whether that changes the texture of the shrimp.
Kim
Everyone loved it! Keeping this recipe!
Beth Pierce
Thanks so much Kim! So glad that you liked it.
Amy
How many will this recipe serve. We have 8 in our family and I’m wondering if I should double or triple the recipe….
Beth Pierce
That recipe serves four. I think I would only triple if you have heavy eaters. Of course my hubby is a heavy eater.
Melissa
Looks delicious! I want to try this tonight and maybe add a little andouille sausage as well since I have some. What kind of cream do you use? Thanks!
Beth Pierce
Thanks Melissa! I hope you enjoy it! I use heavy whipping cream.
Natasha
boy oh boy, this makes me jealous of those who grew up in the south! thanks for sharing this great recipe
Krissy Allori
This was an instant hit with my family and friends! Thanks for sharing this recipe!
Kristyn
Wow..I bet this is packed with tons of flavor!! Love shrimp, so I will have to give it a try!
julie
One of my favorite Cajun dishes! Can’t wait to make it for my family.
Becky Hardin
Seriously this is the best shrimp and grits ever!!! Delicious!
Zim
Wow! I never dreamed even once that American do it grits. Here at home, we make it with coarsely ground corn and pumpkin. I guess the pumpkin stands in for the cream and cheese (vice versa). I haven’t had it for years now and it is a huge delicacy around the Autumn season.
I will give it a try soon.
Beth Pierce
Thanks Zim! I hope you enjoy it as much as we do!
Rebecca
I made this last night, but tried to made it more healthy. I microwaved the bacon. I didn’t put salt in the grits and cut out the cream, used I/2 the butter and cheese. I used a little Canola oil for the vegies. It was great, my husband loved it.
Beth Pierce
I am so glad that you liked it. Glad that you modified it for your needs and wants.
Sandy
Made this last night and it was delicious! The grits were probably some of the best I’ve ever had.
Beth Pierce
Thanks so much Sandy! I am so glad that you liked it!!
Marion
What a great recipe !
Since I make my own creole spice mix , I did not add more spices and this was perfect for me – hubby added Tabasco Sauce to his.
We do plan on making this again !
Thanks for the recipe!
Beth Pierce
My pleasure Marion! I am so glad that you liked it! We love that recipe!
baltisraul
Have you made a Louisiana dish called ‘Shrimp Delicate’? My wife and I have had it at a diner in Baton Rouge 3-4 times while passing thru. They told us it was a La. favorite but when Creole / Cajun recipes are featured, this is never mentioned. It is an unusual recipe for shrimp but we are hooked. I would love to know how a professional would make this dish.
Beth Pierce
No I am sorry I have never hear of Shrimp Delicate. I however did find this one recipe that sounds pretty good. https://thenotsoblog.com/2010/01/shrimp-delicate-recipe/
baltisraul
That’s it, Beth! It is the beef stew mix that really makes this such a great and unusual recipe. Just bought 2 lbs of red shrimp today and will give it a try on Sunday. Will let you know.
Thank you so much.
baltisraul
Sunday meal was the very BEST! I hope more folks will try Shrimp Delicate.
Stephanie
Could you please tell me where in Baton Rouge you had Shrimp Delicate? I have lived in BR my whole life and have never heard of it; would love to try it. Thank you
Karen
Can chicken be used instead of shrimp? My husband has a shellfish allergy
Beth Pierce
Yes it most certainly can however cook the chicken longer than the shrimp to make sure it is done.
Charlotte Johnson
Husband Pleasing delicious and easy
Beth Pierce
Thanks so much Charlotte! Glad that he liked it!!
shida
Hi Beth,
After the shrimp is cooked, do you remove the bacon grease from the skillet?.. before adding the vegetable oil? Or do you add the vegetable oil to it?
Beth Pierce
I never usually have that much fat left from the bacon. I think I would wipe the pan out and add the vegetable oil but you could also just use the bacon fat and supplement with vegetable to get to 1 tablespoon. I hope that makes sense. I think either way would be good.