Wednesday, April 6, 2011

Shrimp and Grits


  • 4 cups water
  • Salt and pepper
  • 1 cup stone-ground grits
  • 3 tablespoons butter
  • 2 cups shredded sharp cheddar cheese
  • 1 pound shrimp, peeled and deveined
  • 6 slices bacon, chopped
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 cup thinly sliced scallions
  • 1 large clove garlic, minced


Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Shrimp on FoodistaShrimp


  1. I'm still on the hunt for a great shrimp and grits recipe, I'll have to try this.

    Also, I recreated one of his dishes I had at Mesa grill and it was fabulous. Check it out here

  2. I have used this recipe with one substitution: I used basil instead of parsley.
    No matter how many people I cook this for there is never enough. If you are looking for a great recipe for shrimp and grits (not just 6 shrimp on top of a bowl of grits) this is the one. Also 5min grits work just as well as the stone ground. You know its good when people email you asking how you made it.