Shrimp and Grits

Name: Shrimp and Grits
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Stone-ground grits (dry); 5 cup Chicken stock and whole milk (combined); 1 cup Sharp cheddar, shredded; 6 slices Bacon, thick-cut; 1 lb Medium shrimp, peeled and deveined; 3 tbsp Unsalted butter; 2 cloves Garlic, minced; 3 stalks Scallions, thinly sliced; 1 tsp Kosher salt and freshly ground black pepper; 1 lemon Lemon (juice of)

A Southern brunch classic: creamy cheddar grits topped with smoky bacon and tender sautéed shrimp. Rich, comforting, and brightened with fresh scallions and a squeeze of lemon, it’s a perfect weekend breakfast or leisurely brunch centerpiece.

0.0(0 reviews)

Prep: 15m · Cook: 25m · Total40 mins

DifficultyMedium

Serves4

AuthorJake

Ingredient Spotlight

Stone-ground grits (dry)

Stone-ground grits are coarsely ground whole corn (usually dent corn) traditional to the American South; unlike quick or instant grits they retain the germ and bran for a fuller corn flavor and a heartier, slightly gritty texture. They originate in Southern U.S. cuisine and are commonly served as a savory side or breakfast porridge. They taste sweet and distinctly corn-forward with a warm, toasty aroma and require longer cooking and more liquid than instant grits. You can find them in well-stocked supermarkets (Southern/ethnic aisle), specialty food stores, farmers' markets, or online; polenta (coarse cornmeal) or regular grits can be used as substitutes though texture and flavor will differ.

Jake's note

"This version leans into the classic cheddar-and-bacon combination that makes shrimp and grits irresistible at brunch. Home cooks will appreciate how quickly the components come together and how easily it scales for guests."

Shrimp and Grits

Shrimp and grits is one of those Southern dishes that balances rustic comfort with surprising finesse: rich, creamy grits cradle smoky bacon and succulent shrimp that finish with a bright squeeze of lemon and a scatter of scallions. This version leans into texture — stone-ground grits cooked slowly in a mix of chicken stock and whole milk give you a bowl that's cheesy and silky but still toothsome, while thick-cut bacon adds crunch and savory depth. It's an approachable recipe that doesn't rely on cream or a fussy sauce, instead building flavor with high-quality stock, sharp cheddar, and rendered bacon fat for sautéing.

What makes this particular take work is the small chain of intentional choices: starting the bacon in a cold pan captures even browning and yields flavorful fat for the shrimp, and finishing the shellfish with butter and lemon keeps them glossy and tender. Cooking grits to the right cadence — a patient simmer with frequent stirring — preserves that delicate grain texture rather than turning gluey. Serve it for a leisurely weekend brunch or a celebratory weeknight supper when you want food that feels elevated but unfussy.

Plan your timing

Enter your target meal time:

6:15 pm–6:25 pm→Crisp the bacon and reserve fat

6:25 pm–6:35 pm→Cook the grits until creamy

6:35 pm–6:45 pm→Sauté the shrimp

6:45 pm–6:55 pm→Assemble and garnish

Ingredients

Yield

Instructions

Crisp the bacon and reserve fat

Place bacon in a cold skillet and cook over medium heat until crisp, turning occasionally for even browning. Transfer bacon to a paper-towel-lined plate, reserve about 1–2 tablespoons of the rendered bacon fat in the pan, and crumble the rest when cool.

For this step

6 slicesBacon, thick-cut

Cook the grits until creamy

Bring the chicken stock and milk to a gentle simmer in a medium saucepan, whisk in the grits, and lower the heat to maintain a bare simmer. Cook, stirring frequently, until thick and tender (15–20 minutes for stone-ground), then stir in the butter, shredded cheddar, and salt and pepper to taste until smooth and creamy.

For this step

1 cupStone-ground grits (dry)
5 cupChicken stock and whole milk (combined)
1 cupSharp cheddar, shredded
3 tbspUnsalted butter
1 tspKosher salt and freshly ground black pepper

Sauté the shrimp

Heat the reserved bacon fat over medium-high heat; add the minced garlic and sauté briefly until fragrant, then add the shrimp in a single layer. Cook 1–2 minutes per side until shrimp are opaque and just cooked through, finish with a squeeze of lemon and a pat of butter, and season to taste with salt and pepper.

For this step

1 lbMedium shrimp, peeled and deveined
2 clovesGarlic, minced
1 lemonLemon (juice of)

Assemble and garnish

Divide the cheesy grits among warmed bowls, top with the sautéed shrimp, and crumble the crisp bacon over everything. Sprinkle with sliced scallions, add an extra grind of black pepper or hot sauce if desired, and serve immediately.

For this step

3 stalksScallions, thinly sliced

Tips from the kitchen

Start bacon in cold pan

Putting bacon into a cold skillet lets the fat render slowly so you get even browning and plenty of usable cooking fat without burning the meat.

Bloom grits in liquid

Whisk the grits into simmering stock and milk a little at a time to prevent lumps, then lower to a bare simmer so the grains soften without turning gluey.

Finish shrimp with butter

Add a pat of butter and a squeeze of lemon off the heat to give shrimp a glossy finish and bright lift without overcooking them.

Reserve 1–2 tablespoons

Keep just 1–2 tablespoons of bacon fat to sauté the shrimp for flavor; discard the rest of the rendered fat to avoid an overly greasy dish.

Fold in cheese off-heat

Remove the grits from direct heat before adding cheddar so the cheese melts gently and doesn't break or become grainy.

Variations & substitutions

Smoky sausage swap

Replace the bacon with sliced andouille or smoked kielbasa for a bolder, spicier flavor profile that pairs beautifully with cheddar grits.

Vegetarian version

Use vegetable stock, omit bacon, and sauté mushrooms or smoked tempeh in olive oil with smoked paprika to recreate the savory backbone.

Creamy, dairy-free twist

Substitute canned full-fat coconut milk for whole milk and use a dairy-free cheddar alternative; keep the chicken stock or use vegetable stock for depth.

Cheese-forward choice

Swap sharp cheddar for smoked gouda or parmesan for a different character — fold grated cheese in off heat to preserve a silky texture.

Storage & make-ahead

Store components separately for best results: keep grits in an airtight container and shrimp/bacon in a shallow container in the refrigerator. Shrimp is best eaten within 24 hours; grits will keep 3-4 days but thicken in the fridge. To reheat, warm the grits gently on the stovetop with a splash of milk or stock and heat the shrimp briefly in a hot pan to avoid overcooking; crisp bacon can be revived in a 350°F oven for a few minutes.

What to serve with it

Spoon the grits into shallow warmed bowls, nest the shrimp on top, and crumble bacon over for contrast; garnish with extra scallions and a lemon wedge. Serve with quick pickled red onions or tomato slices to cut the richness, and offer hot sauce on the side. For drinks, pair with a bright Bloody Mary or crisp sparkling wine for brunch, or a robust black coffee for a cozy morning.

Frequently asked questions

Can I use instant or quick grits?

Yes, but the texture will be smoother and less toothsome than stone-ground; reduce the cooking time and follow the package liquid ratio, then finish with butter and cheese for richness.

How do I prevent gritty or gluey grits?

Use a low simmer and give stone-ground grits plenty of time to absorb liquid; stir frequently early on to prevent lumps but avoid aggressive whisking once they start loosening to keep the grains intact.

How can I tell when shrimp are perfectly cooked?

Cook them until opaque with a slight curl into a C-shape, usually about 1–2 minutes per side for medium shrimp; overcooked shrimp become rubbery and form a tight O-shape.

Can I make this recipe ahead of time?

You can make the grits a day ahead and gently reheat with added milk or stock, and crisp the bacon separately; cook the shrimp just before serving if possible, or keep cooked shrimp chilled and rewarm briefly to avoid drying them out.

What if I don't have chicken stock?

You can use water in a pinch, but stock adds depth and savory complexity; vegetable stock is an easy substitute that still supports the dish's flavor.

Which cheeses work best in grits?

Sharp cheddar is classic for its tang and meltability, but aged white cheddar, smoked gouda, fontina, or a small amount of Parmesan for umami all make excellent choices — add them off the heat to keep the texture smooth.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Crisp the bacon and reserve fat

Bacon, thick-cut6 slices

Step 2: Cook the grits until creamy

Stone-ground grits (dry)1 cup
Chicken stock and whole milk (combined)5 cup
Sharp cheddar, shredded1 cup
Unsalted butter3 tbsp
Kosher salt and freshly ground black pepper1 tsp

Step 3: Sauté the shrimp

Medium shrimp, peeled and deveined1 lb
Garlic, minced2 cloves
Lemon (juice of)1 lemon

Step 4: Assemble and garnish

Scallions, thinly sliced3 stalks

Nutrition Facts

Per serving: about 1¾ cups

Calories659

Total Fat35.5g

Saturated Fat15.1g

Trans Fat0.4g

Polyunsaturated Fat3.5g

Monounsaturated Fat9.8g

Total Carbohydrates63.7g

Dietary Fiber4.6g

Total Sugars10g

Protein23.2g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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