Shrimp and Grits

Name: Shrimp and Grits
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Southern
Ingredients: 4 cups water; Salt, to taste; Black pepper, to taste; 1 cup stone-ground grits; 3 tablespoons butter; 2 cups shredded sharp cheddar cheese; 1 pound shrimp, peeled and deveined; 6 slices bacon, chopped; 4 teaspoons fresh lemon juice; 2 tablespoons chopped fresh parsley; 1 cup thinly sliced scallions; 1 large clove garlic, minced

Recipe GLPR019923f1b80522

Southern

Main Course

40 min

941 cal

Servings: 4

Stovetop

SNAP eligible

A classic Southern comfort dish featuring creamy, buttery stone-ground grits topped with succulent shrimp sautéed with crispy bacon, garlic, fresh herbs, and a bright squeeze of lemon. This one-pan main course is elegant enough for entertaining yet simple enough for weeknight dinners.

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Ingredients

4 cups water

Salt, to taste

Black pepper, to taste

1 cup stone-ground grits

3 tablespoons butter

2 cups shredded sharp cheddar cheese

1 pound shrimp, peeled and deveined

6 slices bacon, chopped

4 teaspoons fresh lemon juice

2 tablespoons chopped fresh parsley

1 cup thinly sliced scallions

1 large clove garlic, minced

Directions

Bring the water to a rolling boil in a large saucepan. Season with salt and pepper to taste. Slowly whisk in the grits, stirring constantly to prevent lumps. Reduce heat to low and continue cooking, stirring occasionally, until the grits are tender and the water has been absorbed, approximately 20 to 25 minutes. Remove from heat and stir in the butter and shredded cheddar cheese until fully melted and combined.
While the grits cook, rinse the shrimp under cold water and pat dry with paper towels. In a large skillet over medium-high heat, cook the chopped bacon until crispy and browned, about 5 to 7 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain, reserving approximately 2 tablespoons of bacon drippings in the skillet.
Add the shrimp to the warm bacon drippings in the skillet and cook over medium-high heat, stirring occasionally, until the shrimp turn pink and opaque, about 3 to 4 minutes. The internal temperature should reach 145F. Reduce heat to medium and add the lemon juice, reserved cooked bacon, fresh parsley, sliced scallions, and minced garlic. Sauté together for an additional 3 minutes, stirring gently, until all components are heated through and the flavors meld.
Divide the creamy cheese grits among four serving bowls. Top each portion generously with the shrimp and bacon mixture, including all pan juices. Serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4.5

Shrimp and grits is a genuinely regional win for Charlotte—North Carolina coastal shrimp, cheddar and grits are stocked everywhere (Harris Teeter, Food Lion, Kroger, Walmart, ALDI), and bacon is a pantry staple, so no special trips required. The dish costs about $12–14 total for four servings ($3–3.50 per plate) because shrimp drives the price and butter/cheese add modestly; it's an honest weeknight splurge, not budget. The 40-minute stated time is real if the grits have already simmered for 20–25 minutes—check the recipe's actual method, as grits need time—but the shrimp and bacon components come together quickly, so active work is maybe 15 minutes. It reheats adequately in the microwave or on low heat, though grits can turn dense; best eaten fresh the same night. This is a weeknight-friendly dish that doesn't demand constant attention once grits are going, and it feels like a restaurant move without the fuss.