Shrimp and Grits

Ellen Whiteman

Shrimp and Grits is a delicious and savory Southern comfort food dish. It is creamy, spicy, and packed with flavor. The dish consists of quick-cooking grits cooked in chicken broth and seasoned with kosher salt, garlic powder, and freshly ground black pepper. The grits are then mixed with sharp white Cheddar cheese, heavy cream, and unsalted butter to create a creamy and rich texture. Thick-cut bacon is cooked until crispy and used to top the dish. Large shrimp are sautéed with minced garlic and smoked paprika until cooked through and then added to the grits. The dish is garnished with chopped chives for freshness. It is a perfect combination of seafood and comfort food flavors.

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🐟 Pescatarian
Comfort Food

10 mins

14 mins

Nutritional Value

Fats - 25g
Protein - 30g
Carbs - 40g


Total: 13Serves: 4
2 cups chicken broth
1 cup quick-cooking grits
1 teaspoon kosher salt
8 ounces sharp white Cheddar cheese, grated

about 2 cups

1/2 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon garlic powder
freshly ground black pepper
4 slices thick-cut bacon, chopped
1 pound large shrimp, peeled and deveined
1 teaspoon garlic clove, minced
1 tablespoon minced chives
1 teaspoon smoked paprika


Step 1 : 

In a large saucepan, combine the broth and 2½ cups water and bring to a boil over high heat. Pour in the grits and salt, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 8 minutes. Stir in the Cheddar, cream, butter, garlic powder, and pepper. Remove from the heat and cover to keep warm.

Step 2 : 

In a skillet, cook the bacon over medium heat, stirring occasionally, until crispy, about 8 minutes. Use a slotted spoon to remove the bacon to paper towels, reserving the drippings in the pan.

Step 3 : 

Increase the heat to medium-high and add the shrimp and garlic to the skillet. Cook, stirring occasionally, until the shrimp turn pink, 4 to 6 minutes.

Step 4 : 

Divide the grits among four bowls and top with the shrimp and bacon and a sprinkling of chives and paprika.

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