Shrimp and Creamy Grits

Grits have always been a staple when it comes to Southern dining.  Most commonly seen as a sweet, buttered side at breakfast, they’re also served with other meals as a bed for a savory topping.  Grits with ham and red eye gravy is a fine example.

One of the all time best combinations of grits, though, is a succulent mixture of shrimp that’s been flavored with bacon and spices.  Shrimp and grits is truly a satisfying meal at any time of the day!

Nicole and I were eager to make shrimp and grits after having them at an Easter brunch.  We enjoyed them but wanted to make our own.  After a bit of research and recalling our favorite shrimp and grits experiences, we came up with a winner.


Shrimp and Creamy Grits

1 pound large, raw shrimp, peeled and deveined
1 cup heavy cream
2 cups water
1 1/2 cups hot stock (shrimp, chicken, or vegetable)
1/4 cup butter
Salt and black pepper to taste
1 cup stone-ground grits
3 tablespoons fresh lemon juice
6 bacon slices
2 tablespoons finely chopped onion
1 garlic clove, minced
2 tablespoons finely chopped green or red bell pepper

Preparing the Grits

  1. In a large saucepan over medium-high heat, combine cream, water, and hot stock; bring to a gentle boil. Add butter, salt, and black pepper.
  2. Slowly add grits, stirring constantly (so that the grits do not settle to the bottom and scorch), until all are added reduce heat to medium-low.
  3. Cook for 20 minutes, stirring occasionally or until the grits are tender. If the grits become too thick, add warm stock or water to thin. Remove from heat.

Preparing the Shrimp

  1. Sprinkle shrimp with lemon juice, salt, and pepper; set aside.
  2. In a large frying pan over medium-high heat, cook bacon until brown but not crisp. Remove the bacon pan from the heat and bacon from the pan.  Pat the bacon dry with paper towels then coarsely chop or crumble it; set aside.
  3. Return the bacon pan to the heat with about 4 tablespoons bacon grease. Add onion, and green or red bell pepper; sauté 5-7 minutes or until the onion is transparent.
  4. Add shrimp, garlic, and bacon to the onions and peppers; sauté 5 to 7 minutes or until shrimp are opaque in center. Remove from heat.
  5. To serve, spoon hot grits onto individual serving plates and top with shrimp mixture.
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About the Author

Michael loves grilling, rum, and has a weakness for key lime pie.

5 Responses to “Shrimp and Creamy Grits”

  1. Also check out this great recipe for Shrimp and Grits at

  2. The duel is on! The full cream is of course oh so lovely. And the bell peppers too. Who could pass up on a big bowl of this? WHO!?

  3. Yes! I was noticing how our recipies differ, yours with the cheese and mine with the heavy cream. also liked the way you added flour to the shrimp before cooking. i’m in no position to call the winner on this one; totally biased!

  4. Wow! Grits cooked with cream is a new concept for me. I’m definitely going to try that! I’ll take the cheese too!

  5. I think I’ll try this one!! Looks and sound good!!