A classic Southern dish that you can enjoy for brunch or dinner, Shrimp and Grits is super simple to make and packs a lot of delicious flavors. As the saying goes, “Bacon makes everything better”—and in this recipe, you use bacon drippings to cook the shrimp! Parsley, garlic, jalapeño, and lemon brighten up the entire dish.
I used Old Fashioned Quaker Grits and followed the package instructions to prepare them, making sure to whisk every so often to prevent clumping. When the grits were done cooking, I added a little butter, cheddar cheese, and some Miss G’s All-Purpose Seasoning—the perfect mix of salt, chili, paprika, and garlic. The seasoning added a little kick to the grits and gave them just the right flavor to complement the shrimp.
I cooked my bacon first, and then removed it from the pan to cook the shrimp. I like to use smaller shrimp (70/90 lb.) when preparing this dish so you can savor one in each bite. These shrimp cook a lot quicker than the larger variety, though, so be sure to flip them as soon as they turn pink so as not to overcook them. When they are just about done, add into the skillet the lemon juice, garlic, parsley, scallions, and jalapeño and cook for an extra minute. Right before you remove everything from the pan, add the cooked bacon back in and stir. Top the mixture over your grits and then dig in!
While I try to stay healthy in the kitchen, every now and then I enjoy splurging and cooking up some comfort food. Let me know how you liked this one!
- 4 cups Water
- 1 cup Old Fashioned Grits
- 1 Tbsp Butter
- 1/4 cup Shredded Cheddar Cheese
- 1 tsp Miss G's Seasoning - or substitute with a seasoning salt
- 1/2 lb. Small Shrimp
- 3 slices Bacon
- 2 cloves Garlic - minced
- 2 Tbsp Fresh Parsley - chopped
- 1 Lemon - juiced
- 1/2 Jalapeno - diced
- 1/2 Scallion - thinly sliced
- In a small pot, bring 4 cups of water to a boil. Whisk in 1 cup of grits and adjust the temp to low. Put the top on and let the grits cook for about 15-20 mins, stirring occasionally.
- When the grits have thickened, add butter, cheese, seasoning and stir. Let the grits continue to simmer, stirring occasionally, while you prepare the shrimp. Feel free to add a little additional water if they become too thick.
- Slice bacon into small pieces and in a large skillet cook until crispy. Remove from the pan and place on a paper towel lined plate.
- Pat shrimp dry and then add them to the same skillet you cooked your bacon in. Cook for about 2 minutes on each side or until they become pink. When they are almost done add lemon juice, garlic, parsley, scallion and jalapeno to the pan.
- Stir together and cook for about 1 minute. Finally add the cooked bacon to the pan to incorporate into the mixture. Next, place your grits in 2 bowls and top each with half of your shrimp mixture and serve immediately.
To add more of a brunch feel, serve this dish with a fried or poached egg!
Chrissa - Physical Kitchness
You aren’t kidding – this does looks irresistible! I am definitely trying this. I didn’t grow up in a place where grits were popular, but I love incorporating them in recipes!
Sherita J. Rankins
This dish is my husband’s favorite! I hope you enjoy the recipe, let me know how it turns out!
Jiselle - Cupcakes & Caviar
This looks delicious! My husband LOVES shrimp and grits, so i’ll have to surprise him and try this recipe.
Shrimp and grits are my favorite traditional southern dish. It’s hard for me to imagine it for breakfast, but it’s perfect for dinner! I always add parsley, garlic and lemon!