Table of Contents: Shrimp and Grits
Shrimp and Grits
Southern food has always held a special place in the hearts (and stomachs) of many, and few dishes capture that essence better than shrimp and grits. Once considered a humble fisherman’s breakfast, this dish has evolved into a comfort food classic found on fine dining menus across the U.S. In this article, we’ll dive deep into its rich history, explore what shrimp and grits are made of, and offer mouthwatering tips for cooking and serving. Whether you’re a curious foodie or planning to make it for dinner tonight, this complete guide has you covered.
Looking for inspiration? Try Easy Homemade Chicken Pot Pie Recipe for another hearty Southern classic.
The Origin and History of Shrimp and Grits
The Southern Roots of Shrimp and Grits
Shrimp and grits didn’t start out as a trend. Its roots go back to the coastal South, particularly in South Carolina and Georgia, where shrimping has long been part of daily life. Originally called “breakfast shrimp,” this simple dish was a staple among Lowcountry fishermen. They’d sauté their catch with butter or bacon and spoon it over soft, buttery grits—a filling start to a long day.
As time went on, it became more than just a regional breakfast. Charleston chefs helped elevate it into a star entree by introducing elements like creamy sauces, sharp cheeses, and smoky spices, making shrimp and grits synonymous with Southern hospitality.
From Fishermen’s Breakfast to Fine Dining: A Culinary Journey
The real boost came in the 1980s when chef Bill Neal of Crook’s Corner in Chapel Hill, North Carolina, added shrimp and grits to his dinner menu. With a little cream, cheese, and fresh herbs, he transformed it from rustic to refined. Since then, this dish has appeared on menus from coast to coast, interpreted in endless creative ways.
Today, shrimp and grits are celebrated at food festivals, brunch tables, and even holiday gatherings. It’s a dish that bridges generations and invites everyone to enjoy a bite of Southern tradition.
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Shrimp and Grits: The Best Southern Comfort Classic You Must Try
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A comforting Southern classic, shrimp and grits brings together creamy, cheesy grits topped with smoky bacon, spicy shrimp, and savory tomatoes.
Ingredients
- 5 cups water
- 1 1/2 cups corn grits, preferably stone-ground
- 3/4 teaspoon kosher salt, plus more as needed
- 4 ounces medium or sharp cheddar cheese (about 1 cup shredded)
- 3 tablespoons unsalted butter
- 1/3 cup heavy cream
- 1 large green bell pepper
- 4 medium scallions
- 3 cloves garlic
- 4 ounces sliced bacon (4 to 6 slices)
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon Creole or Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon granulated sugar
- 1 pound raw peeled and deveined large shrimp (26 to 30 per pound)
- 1 to 3 dashes hot sauce, such as Tabasco or Crystal, plus more for serving
- Lemon wedges, for serving (optional)
Instructions
- Bring the water and salt to a boil in a large pot. Slowly whisk in the grits.
- Reduce heat to low, cover, and cook, stirring occasionally, until thickened and tender (about 20-25 minutes).
- Stir in the shredded cheese, butter, and heavy cream. Keep warm.
- Dice the green bell pepper, scallions, and garlic. Set aside.
- Cook the bacon in a large skillet until crisp. Remove and chop; keep 1 tablespoon of bacon fat in the skillet.
- Sauté the bell pepper, scallions, and garlic in the bacon fat for 3–4 minutes.
- Add the diced tomatoes, seasoning, paprika, and sugar. Simmer for 5 minutes.
- Add the shrimp and cook until pink and opaque, about 3–4 minutes.
- Stir in chopped bacon and hot sauce to taste.
- Serve the shrimp mixture over warm grits with lemon wedges and extra hot sauce if desired.
Notes
Use stone-ground grits for the best texture and flavor. Adjust spice level with hot sauce to taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 530
- Sugar: 5g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 210mg
Keywords: shrimp, grits, southern, seafood, comfort food
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What Are Shrimp and Grits Made Of?
Key Ingredients in Classic Shrimp and Grits Recipes
At its core, shrimp and grits are made with two main elements: shrimp and grits. But the magic lies in the details. Here’s what goes into a traditional version:
- Fresh shrimp: Usually peeled and deveined, often seasoned with Cajun or Creole spices.
- Grits: Typically stone-ground or quick-cooking cornmeal, simmered with butter, milk, or cream.
- Fat: Bacon drippings, butter, or olive oil for sautéing.
- Aromatics: Garlic, onion, scallions, and bell peppers add savory depth.
- Seasonings: Salt, pepper, cayenne, paprika, or hot sauce give it that Southern kick.
- Cheese: Cheddar or Parmesan, often stirred into the grits for added richness.
Modern versions may include heavy cream, sausage, mushrooms, and even wine reductions.
Regional Twists and Modern Variations
Depending on where you are in the South, the recipe changes. In Louisiana, you’ll find spicy shrimp and grits cooked with andouille sausage and roux. In Mississippi, cream cheese is a popular add-in. Coastal chefs often experiment with toppings like poached eggs or fried green tomatoes.
Breaking Down Grits: Types and Textures
What Are Grits Made Of? Corn Varieties Explained
Grits come from dried corn, specifically dent corn, which is ground into varying degrees of coarseness. Here’s a quick breakdown:
| Type of Grits | Texture | Cooking Time | Notes |
|---|---|---|---|
| Stone-ground | Coarse | 30–60 mins | Best for flavor and texture |
| Quick Grits | Fine | 5–10 mins | Convenient, but less flavor |
| Instant Grits | Ultra-fine | 1–2 mins | Least recommended for shrimp and grits |
| Hominy Grits | Medium | 20–30 mins | Made from treated corn, subtle flavor |
Check out Easy Arroz con Leche Recipe for another creamy, corn-based comfort food.
Stone-Ground vs. Instant: Which Is Best for Shrimp and Grits?
Stone-ground grits win every time for flavor and texture. They absorb butter and broth beautifully and pair well with juicy shrimp. Instant or quick-cook grits may work in a pinch but often lack the authentic Southern taste.
Flavor Profile: What Do Grits Taste Like?
Understanding the Taste and Texture of Grits
Grits have a mild, corn-based flavor that becomes more pronounced when cooked slowly. When simmered with milk or broth, they take on a creamy, comforting consistency—somewhere between porridge and mashed potatoes. Their subtle taste allows them to absorb other flavors, making them ideal for pairing with bold, spicy shrimp.
How Seasonings and Cooking Method Affect Flavor
Don’t just rely on salt—try adding:
- Chicken or seafood broth
- Garlic and herbs
- Cream cheese or shredded sharp cheddar
- Smoked paprika or black pepper
Adding these can turn bland grits into a flavorful base that complements seasoned shrimp perfectly.
Cooking Techniques for Perfect Shrimp and Grits
How to Cook Creamy Grits Every Time
To avoid lumpy or dry grits, follow these tips:
- Use 4:1 liquid-to-grits ratio (water, broth, or milk).
- Add grits slowly while whisking to avoid clumps.
- Simmer low and slow, stirring often.
- Finish with butter and cheese for smooth richness.
Pan-Searing or Sautéing Shrimp to Perfection
Shrimp cook quickly—2 to 3 minutes per side is plenty. Here’s how:
- Use a hot pan with butter or oil
- Cook shrimp until pink with a slight curl
- Deglaze with lemon juice, wine, or broth for a flavorful pan sauce
- Toss in minced garlic and parsley for extra aroma
Don’t miss our Cheesy Mashed Potatoes for another creamy Southern-style dish.
What Goes with Shrimp and Grits? Pairing Ideas
Delicious Side Dishes That Complement Shrimp and Grits
While shrimp and grits can stand alone, these sides make a complete meal:
- Collard greens or sautéed kale
- Cornbread with honey butter
- Fried green tomatoes
- Roasted okra or green beans
Perfect Drinks and Wines to Serve Alongside
Pair with beverages that cut the richness:
- Dry white wines like Sauvignon Blanc or Pinot Grigio
- Sparkling lemonade or sweet tea
- Bloody Marys or spicy bourbon cocktails
Discover great ideas like Delicious Coffee Loophole Recipe to pair with brunch-style shrimp and grits.
Variations on a Classic: New Takes on Shrimp and Grits
Cajun-Style, BBQ, and Cheese Grits Versions
The Cajun version spices things up with:
- Blackened shrimp
- Spicy andouille sausage
- Cajun cream sauce
Other unique spins include:
- BBQ shrimp and grits with smoky sauce
- Three-cheese grits with cheddar, gouda, and parm
- Beer-braised shrimp with sharp flavors
Vegetarian and Vegan Alternatives
For plant-based eaters:
- Swap shrimp with sautéed mushrooms or smoked tofu
- Use plant-based broth and vegan butter
- Top with caramelized onions and herbs
Common Mistakes to Avoid When Making Shrimp and Grits
Overcooking the Shrimp or Undercooking Grits
Mistake #1: Overcooking shrimp turns them rubbery. Always cook them briefly on medium heat.
Mistake #2: Undercooked or watery grits ruin the dish. Simmer slowly and stir often.
Flavor Fails: Under-seasoning or Too Much Fat
While fats like butter and cheese are delicious, too much can drown the shrimp. Also, never skip seasoning your grits—bland grits will make the dish fall flat.
Storing, Reheating, and Leftover Tips
How to Store Shrimp and Grits for Maximum Freshness
- Store leftovers in separate containers for grits and shrimp
- Use airtight containers
- Refrigerate for up to 3 days
Best Methods to Reheat Without Losing Texture
- Reheat grits slowly with added milk or broth on the stove
- Shrimp should be gently reheated in a pan—not microwaved—to prevent rubberiness
Looking for inspiration? Try Tangy Deviled Eggs with Relish Recipe for a tangy side dish idea.
FAQs About Shrimp and Grits
What are shrimp and grits made of?
Shrimp and grits consist of seasoned shrimp sautéed in fat (like bacon or butter) and served over creamy cornmeal grits. Add-ins like cheese, cream, garlic, and spices vary by region.
What are grits made of?
Grits are made from ground dried corn, typically dent corn. They can be stone-ground, quick, or instant, and are often simmered with milk or broth for flavor.
What do grits taste like?
Grits have a mild corn flavor and a creamy texture when cooked properly. Their subtle taste makes them ideal for pairing with bold toppings like seasoned shrimp.
What goes with shrimp and grits?
Great pairings include collard greens, cornbread, roasted vegetables, and Southern cocktails or iced tea.
Conclusion
Shrimp and grits are more than just food—they’re a warm Southern welcome in a bowl. With countless ways to make and enjoy them, from classic recipes to bold new twists, you’re bound to find a version that hits the spot. Try out a few variations, find your favorite sides, and enjoy the comfort of the South no matter where you live.
Check out Easy Homemade Chicken Pot Pie for another comforting classic.