Shrimp and Grits

Ingredients

• 480 ml (2 cups)whole milk
• 480 ml (2 cups)chicken stock
• 240 ml (1 cup)grits
• 45 g (3 tbsp)unsalted butter
• 55–110 g (½–1 cup)cheddar cheese, shredded
• 1 mediumwhite onion, diced
• 225 g (1½ cups)green, red and yellow bell peppers, diced
• 2 clovesgarlic, minced
• ½ tsp, or to tastered chilli flakes
• 240 ml (1 cup)chicken stock
• 454 g (1 lb)large shrimp, peeled and deveined
• to tastescallion, sliced (optional)
• to tastesalt and black pepper
• 6 slicesbacon

Instructions

1. 1

   Heat the liquids

   Pour 480 ml milk and 480 ml chicken stock into a medium saucepan. Set it over medium-high heat and bring the liquid to a boil.

2. 2

   Cook the grits

   Whisk the grits into the pot gradually. Once the mixture boils again, lower the heat to medium-low, add ½ tsp salt and ½ tsp cayenne pepper, and cook for about 15 minutes, until the liquid is absorbed and the grits have thickened.

3. 3

   Finish the grits

   Take the pot off the heat and stir in the butter and cheddar until melted. Set the grits aside.

4. 4

   Cook the bacon

   In a large frying pan over medium heat, cook the bacon until crisp, about 10 minutes.

5. 5

   Cook the shrimp

   Rinse the shrimp and pat them dry. Season with salt and pepper, then cook them in the bacon fat for about 3 minutes per side, until pink.

6. 6

   Add the vegetables

   Add the bacon, bell peppers, diced onion, minced garlic, red chilli flakes, black pepper and salt to taste. Cook for another 2 minutes.

7. 7

   Simmer the topping

   Pour in 240 ml chicken stock and let the mixture simmer for 3–5 minutes.

8. 8

   Serve the dish

   Take the pan off the heat and serve the shrimp mixture over the prepared grits.

9. 9

   Add the garnish

   Scatter sliced scallions over the top, if desired.

What is shrimp and grits?

Shrimp and grits is an American dish built around a simple pairing: soft cooked corn grits and savoury shrimp. It is particularly associated with the coastal South, where shrimp and ground corn have long been familiar ingredients.

This version makes the grits rich with milk, butter and cheddar, then serves them beneath shrimp, bacon and peppers. The creamy base balances the salty, gently spicy topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 382 calories, 15g protein, 34g carbs, 21g fat.

The grits provide most of the carbohydrate, while butter, cheddar and bacon contribute much of the fat. Shrimp supplies protein, with additional protein from the milk, cheese and bacon. A serving of greens or salad alongside adds freshness and helps balance the rich, creamy bowl.

Why the grits turn creamy

Liquid first: cooking the grits in milk and chicken stock gives them a savoury, creamy foundation. Whisk them in slowly to help prevent lumps.

Cheese last: butter and cheddar go in after the pot comes off the heat. Stir until melted, then set the grits aside while you make the topping.

Getting the shrimp right

Dry first: pat the rinsed shrimp dry before seasoning so excess water does not dilute the bacon fat in the pan.

Watch the colour: cook the shrimp for about 3 minutes on each side, stopping when they turn pink. They continue cooking briefly when the other topping ingredients are added.

Building the topping

Bacon fat: cooking the bacon first leaves a savoury base for the shrimp. Keep the bacon in the recipe, then add it back with the vegetables.

Vegetables and stock: the peppers, onion, garlic and chilli flakes cook briefly before the stock goes in. A 3–5 minute simmer brings the topping together without a long reduction.

Serving and timing

The grits take about 15 minutes to cook, while the bacon, shrimp and topping are prepared in the frying pan. Have the grits ready before serving so they are still hot and soft.

Spoon the shrimp and vegetables over the grits rather than mixing everything together. Add scallions at the end if you like their fresh, mild onion flavour.

What to serve alongside

A crisp green salad or simply cooked greens make a fresh contrast to the creamy grits and bacon-rich topping. Keep any side seasoning fairly simple so it does not compete with the dish.

For a fuller meal, serve with extra vegetables; the shrimp and grits already bring a mix of starch, protein and richness to the plate.

Recipe notes & tips

• Whisk the grits into the hot liquid gradually to help keep the mixture smooth.
• Stir the grits occasionally as they cook so they do not catch on the bottom of the pot.
• Pat the shrimp dry before seasoning and adding them to the bacon fat.
• Prepare the peppers and onion before cooking the shrimp, as the topping comes together quickly.
• Taste the grits after adding the cheddar before adjusting the seasoning.
• Serve as soon as the topping is ready so the grits are still hot.

Variations

• More heat: add extra red chilli flakes to the shrimp and vegetable mixture.
• Extra cheddar: use the full 110 g of cheese for a more pronounced cheesy flavour.
• Scallion finish: add sliced scallions just before serving for a fresh onion note.
• Colourful peppers: use a mix of green, red and yellow peppers as listed, or use whichever colours you have.
• Milder topping: use fewer chilli flakes for a gentler level of heat.

Common mistakes to avoid

• Adding the grits all at once: whisk them in gradually to reduce the chance of lumps.
• Cooking the shrimp too long: take them off the heat once pink so they remain tender.
• Skipping the drying step: pat the shrimp dry so they cook in the bacon fat rather than releasing excess water.
• Leaving the grits unattended: stir them now and then to prevent sticking as they thicken.
• Simmering the topping too long: keep to 3–5 minutes after adding the stock so it does not cook down excessively.

How to store

Refrigerate leftover grits and shrimp topping separately in airtight containers for up to 3 days. Reheat gently in a saucepan or microwave; loosen the grits with a splash of milk or stock if they have thickened, and heat the shrimp just until warmed through.

Frequently asked questions