The phrase shrimp and grits alone conjures images of soul-warming Lowcountry comfort food. The best way to enjoy this southern staple is by making it at home with this easy recipe. You don’t have to be from the South to enjoy a bowl of creamy grits with lightly spiced shrimp. Plus there’s bacon, which makes everything better!
Sometimes called breakfast shrimp, it’s quite a popular dish for brunch or later. And it’s hard to say which is the star—the smoky, spiced shrimp or the creamy grits. We’ll say both. It’s one of many easy shrimp recipes for weeknight dinners, thanks to the quick-cooking shellfish.
Ingredients for Shrimp and Grits
- Old-fashioned grits: For a true southern shrimp and grits recipe, seek out old-fashioned hominy grits, sometimes sold as regular grits. They take longer to cook than instant grits but have a superior texture (you’ll use them in cheesy grits, too). Stone-ground grits retain more of the corn’s whole grain, making them even more nutritious, but they can take twice as long to cook as old-fashioned grits.
- Milk, butter and cheddar cheese: You’ll need all three for deliciously creamy, flavorful grits.
- Bacon: Chopped bacon provides a smoky flavor to the dish, and drippings for cooking the shrimp.
- Raw shrimp: Raw shrimp are your best choice for juicy shrimp recipes because they will stay tender and moist. They’re less likely to become rubbery and chewy like precooked shrimp can when reheated. Frozen cleaned uncooked shrimp are easy to use in this recipe; just thaw in cool water first (keep the shells to make a quick stock for the shrimp and grits).
- Cajun or blackened seasoning: Keeping homemade Cajun seasoning in your spice collection will let you easily add heat to many dishes. Blends can vary, but most rely heavily on an array of peppers and garlic. Blackened seasoning often resembles a cross between Cajun and Creole seasoning mix, working in dried herbs and onion powder.
Good Food, Good Meat, Good God, Let's Eat! 