Shrimp and Grits
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Grits simmered in equal parts water and milk turn into a soft, porridge-like base once cheddar and butter melt in.
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The shrimp cook in the fat left from crisping bacon, picking up a smoky, salty edge along with the paprika, and the bacon goes back on top. Grits catch on the pot easily, so scraping the bottom and sides throughout keeps them smooth and free of lumps.
Ingredients
Instructions
- 1
Pour 250 ml water and 250 ml milk into a saucepan and bring them to a boil over medium heat.
When the surface bubbles, slowly stream in 120 g grits while whisking constantly to prevent lumps.
- 2
Lower the heat and simmer, using the package cooking time as a guide, until the grains are tender.
Scrape the bottom and corners of the pan so the mixture stays smooth and does not stick or scorch.
- 3
When the grits are soft and thick like porridge, stir in 70 g cheddar and 25 g butter until both are fully melted.
- 4
Heat a skillet over medium heat and cook 60 g bacon until crisp and its fat has rendered.
Lift out the bacon pieces, but leave the flavorful fat in the skillet for the shrimp.
- 5
Add 220 g shrimp and 1 teaspoon paprika to the same skillet and saute in the bacon fat.
Cook just until the shrimp turn opaque and pink, then turn off the heat immediately to keep them tender.
- 6
Spoon the warm grits into bowls, top with the shrimp and crisp bacon, and serve immediately.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Old Fashioned Standard Grits: cooking instructions
Quaker Oats · Checked: 2026-09-10
- White Corn Grits: product cooking time
Bob's Red Mill · Checked: 2026-09-10
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