Make Shrimp and Grits To Your Order

This dish is very popular in parts of the south especially coastal areas of the Carolinas and with people who have experienced this delight where it is offered.

Choose an option and have them your Way

This recipe makes 4-6 servings

  1. 1 ½ pounds medium (41/50/lb.) shrimp, peeled and deveined (wild caught if available)
  2. 5-6 slices thick sliced bacon, chopped ¼” cubes (option, cubed ham)
  3. 4 cups water
  4. 4 teaspoons lemon juice
  5. Salt and pepper
  6. 1 cup old-fashioned stone-ground grits (not quick)
  7. 3 tablespoons butter
  8. 2 cups finely shredded sharp cheddar cheese
  9. 4 teaspoons lemon juice
  10. 2 tablespoons chopped fresh parsley
  11. 1 cup thinly sliced scallions tops and bottoms (root tips removed)
  12. 1 large clove garlic, minced


Rinse shrimp and pat dry and set aside.
Fry the bacon in a large skillet until browned; drain well.
In grease left from frying bacon, add shrimp.
Cook until shrimp turn pink.
Add lemon juice, chopped bacon, parsley, scallions, and garlic.
Sauté for 3 minutes

Tip: shell on to shell off the shrimp loses about 25% of its weight.

Spoon grits into a serving bowl or plate. Add shrimp mixture, garnish with fresh parsley or scallion rings. Serve immediately.

To Make 6 Servings of grits:
• 1 1/2 Cups Grits
• 6 Cups Water
• 1/2 Tsp Salt (optional)
• Tip: for thicker grits decrease water, for thinner grits increase water.
• 4 thinly shredded cheese, 1 clove garlic (option 1/4 tsp garlic powder)


The Aunt Jemima™ package says; Grits are an authentic staple of American home cooking and with good reason. This versatile dish is delicious when served as a hearty breakfast or a comforting side dish at dinner. Just add water, a dash of salt and cook for 20 minutes to enjoy this stick-to-your-ribs classic with your family. The Quaker™ package instruction is very similar.
1. Slowly stir grits and salt into briskly boiling water.

2. Reduce heat to low; cover. Cook 15 to 20 minutes or until thickened, stirring occasionally. Remove from heat.

3.Stir in cheese until blended and melted

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