Shrimp and Grits

Ingredients

• 1.42 litres (6 cups)water
• 240 g (1½ cups)old-fashioned grits
• 100 g (1 cup)freshly shredded Parmesan cheese
• 57 g (4 tablespoons; ¼ cup)butter
• 5 g (1 teaspoon), dividedsalt
• 2 g (1 teaspoon), dividedground black pepper
• 6 slices, chopped into small piecesbacon
• 454 g (16 ounces), peeled and deveined, tails onlarge shrimp
• 1 g (¼ teaspoon)paprika
• 30 ml (2 tablespoons)lemon juice
• To taste, optionalfresh parsley, chopped

Instructions

1. 1

   Cook the grits

   Bring the water to the boil in a 3-quart pot over high heat, then stir in the grits. Cook for 3–4 minutes, until they start to thicken, and take the pot off the heat.

2. 2

   Enrich the grits

   Stir in the Parmesan, butter, ½ teaspoon of the salt and ½ teaspoon of the pepper.

3. 3

   Fry the bacon

   While the grits cook, fry the bacon in a frying pan over medium heat until crisp. Lift it out and set it aside, leaving the bacon fat in the pan.

4. 4

   Cook the shrimp

   Add the shrimp, the remaining salt and pepper, and the paprika to the pan. Cook for about 3 minutes, until the shrimp are pink throughout and just starting to curl.

5. 5

   Add lemon and bacon

   Pour in the lemon juice and cook for another 2–3 minutes. Take the pan off the heat and stir in the bacon.

6. 6

   Serve the bowls

   Spoon the grits into serving bowls and top with the shrimp. Garnish with freshly chopped parsley, if desired.

What are shrimp and grits?

Shrimp and grits is a Southern American dish pairing a warm, creamy cornmeal porridge with cooked shrimp. Grits have long been a staple in the American South, and the dish has many regional and family variations.

This version gets savoury depth from bacon and Parmesan, while lemon juice cuts through the richness. The quick cooking makes it practical for a weeknight meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 670 calories, 42g protein, 49g carbs, 33g fat.

The grits provide most of the carbohydrates, while the shrimp contribute much of the protein. Bacon, butter and Parmesan are the main sources of fat; pair a serving with greens or salad to add a fresh vegetable side.

Choosing the grits

Old-fashioned grits: these give the dish its characteristic soft, slightly textured base. Stir them into boiling water and keep an eye on the pot as they begin to thicken.

Build flavour in the pan

Bacon fat: leave it in the pan after removing the crisp bacon; it becomes the cooking fat for the shrimp. There is no need to clean the pan between those steps.

Lemon juice: add it after the shrimp have started to turn pink, then cook for the stated 2–3 minutes. It brings a bright finish to the buttery, cheesy grits.

Check the shrimp for doneness

Watch the shape: the shrimp should turn pink throughout and begin to curl, as the method describes. Take care not to cook them for much longer than needed, or they can become firm.

Keep the grits creamy

Cheese and butter: stir them into the grits off the heat so they melt into the hot mixture. Freshly shredded Parmesan blends readily and gives the grits a savoury finish.

Serve while hot

Timing: make the grits while the bacon cooks, as the recipe directs, then finish the shrimp in the bacon pan. Spoon everything into bowls promptly so the grits are still warm and creamy.

On the side: serve with greens or a simple salad for a fresh contrast. A little extra chopped parsley is an optional garnish.

Recipe notes & tips

• Measure out the salt and pepper first so you can divide them between the grits and shrimp as directed.
• Use a pot with room for the grits to thicken without bubbling over.
• Leave the bacon fat in the pan when transferring the bacon to a plate.
• Add the shrimp in a single layer where possible so they cook evenly.
• Serve the grits soon after combining them with the butter and cheese.

Variations

• Add garlic: briefly cook minced garlic in the bacon fat before adding the shrimp.
• Add heat: include a pinch of cayenne with the paprika.
• Use cheddar: swap the Parmesan for freshly shredded cheddar.
• Add greens: serve the bowls with cooked collard greens or spinach.
• Finish with herbs: use chopped chives instead of parsley, or leave off the garnish.

Common mistakes to avoid

• Leaving the bacon fat behind: the shrimp lose the pan's savoury flavour; cook them in the same pan.
• Overcooking the shrimp: they can turn tough; take the pan off the heat once they are pink and just beginning to curl.
• Adding all the seasoning at once: the grits and shrimp need separate portions; divide the salt and pepper as directed.
• Letting the grits sit too long: they may become thicker as they cool; serve them soon after cooking.
• Skipping the lemon juice: the dish can taste overly rich; add it and cook for the full 2–3 minutes.

How to store

Refrigerate leftover grits and shrimp in a covered container for up to 2 days. Reheat gently in a pan or microwave until piping hot; stir a little water into the grits if they have thickened.

Frequently asked questions