Rating: 4.86 stars
333 Ratings
  • 5 star values: 296
  • 4 star values: 29
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0

Shrimp and grits is a very simple recipe, but make sure you have everything ready before you start cooking the shrimp. They only take a few minutes to sauté, so you don't have time to run and chop scallions or juice a lemon. Once everything is assembled, this recipe is a snap. To make things even easier, you can make the grits a bit ahead since they stay hot a very long time.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Remove from heat and transfer bacon to a dish, leaving drippings in the skillet.

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  • Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.

  • Stir 4 cups water, butter, and 1 teaspoon salt together in a pot; bring to a boil. Whisk grits into pot, bring to a simmer, reduce heat to low, and cook until grits are creamy, 20 to 25 minutes. Remove from heat and stir white Cheddar cheese into grits.

  • Place shrimp in a large bowl and season with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper.

  • Heat skillet with bacon drippings over high heat. Cook shrimp in hot bacon fat in a single layer for 1 minute. Turn shrimp and add jalapeno; cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic to shrimp mixture; cook and stir, adding water as necessary to thin the sauce, until shrimp are cooked through, 3 to 4 minutes. Remove from heat and stir in parsley.

  • Ladle grits into a bowl and top with shrimp and sauce.

Nutrition Facts

434 calories; protein 30.1g; carbohydrates 33.2g; fat 19.5g; cholesterol 226mg; sodium 1498.5mg. Full Nutrition
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Reviews (223)

Most helpful positive review

Rating: 5 stars
06/23/2014
Another great job, Chef John! This was exactly what I wanted for Shrimp and Grits! I make a Cheese Grits Casserole often and it worked well for this dish, and added the make-ahead benefit! The shrimp and sauce mixture was very tasty, and so good that I will make more sauce next time! Recommend passing the shrimp thru the hot pan quickly, add the veg's, then sauce, then shrimp back to finish. So easy to overcook shrimp! This will be a great brunch dish! Read More
(36)

Most helpful critical review

Rating: 3 stars
03/09/2017
Meh. It was ok. Read More
(1)
333 Ratings
  • 5 star values: 296
  • 4 star values: 29
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
06/23/2014
Another great job, Chef John! This was exactly what I wanted for Shrimp and Grits! I make a Cheese Grits Casserole often and it worked well for this dish, and added the make-ahead benefit! The shrimp and sauce mixture was very tasty, and so good that I will make more sauce next time! Recommend passing the shrimp thru the hot pan quickly, add the veg's, then sauce, then shrimp back to finish. So easy to overcook shrimp! This will be a great brunch dish! Read More
(36)
Rating: 5 stars
04/01/2014
I used 4 lbs of shrimps,added more bacon lots of peppers, everyone thought I was a genius and great chef Read More
(33)
Rating: 5 stars
02/12/2015
I have eaten shrimp and grits New Orleans and S Carolina. This was perfertly devine. Easy and delicious. I added mushrooms. CHEF JOHN YOUR RECIPES MAKE ME FEEL LIKE A PRO!!!!!! THANK YOU Read More
(25)
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Rating: 4 stars
06/30/2016
I would definitely make this again. The sauce is delicious and I made 1 1/2 times the amount the recipe called for since we like a lot of sauce. I would not change a thing except to thicken the sauce a bit. When you make a lot of sauce it runs all over the plate. I may try leaving out the water and just use the cream, lemon juice, and Worcestershire. Also, I use chicken broth to cook the grits instead of water. Read More
(20)
Rating: 5 stars
02/06/2015
This was the best shrimp and grits we have ever tasted! Thank you so very much for sharing this recipe. I do cook my grits using a couple of teaspoons of powdered chicken stock in the water, which really enhances the flavor of the grits. I will definitely be serving this frequently. Read More
(7)
Rating: 5 stars
10/23/2018
Delicious! The flavors melt together perfectly. My hubby loved it, being the first time he has eaten this dish. Also, the grits were the “instant” grits. (Sent my hubby to the grocery store) But it totally worked! This recipe is a keeper. Thank you Chef John! Read More
(7)
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Rating: 5 stars
11/17/2014
Delicious! I made a double recipe, and I had a lot of grits left over. Next time I make it, I'll probably double the grits ingredients and triple the shrimp/sauce ingredients so that I have the right ratio of shrimp/sauce to grits. I had never made grits before, and the recipe didn't say to cover the pot, but the box of grits said to cook them covered, so I did. Other than that, I followed the recipe to a T. Read More
(5)
Rating: 5 stars
12/17/2014
This was yumbolicious. You really can't go wrong with cream and lemon but the Cajun flavoring took it to another level. I had to use 2 lbs of smaller shrimp and so I doubled the sauce. There ended up being too much sauce so I will adjust that next time. I used the Cajun seasoning recipe from this site. I also had some leftover Andouille sausage that I put in with the bacon. I just realized I never added the fresh garlic whoopsie. Didn't notice it at all don't think it's necessary. Read More
(4)
Rating: 5 stars
09/10/2014
This was so simple and easy to make!!! My 10 yo loved this dish! VERY GOOD Read More
(4)
Rating: 3 stars
03/09/2017
Meh. It was ok. Read More
(1)