Jen's Georgia Country Style Shrimp n Grits

Jen Smallwood


this recipe is very special to me - as this recipe was picked and printed in the Blue Crab Bay Co.'s 2014 Calendar. Since then - I've had it published in 2 magazines; it seems it's not just one of my family's favorite - but some others like it as well.

I hope if you try it - that you & yours enjoy it too...

pinch tips: How to Peel & Devein Shrimp




4 servings


15 Min


30 Min


Stove Top


8 slice
smoked bacon
4 c
2 c
plus 2 tbsp. heavy cream, divided
2 c
grits (not instant)
2 1/2 tsp
salt, divided
1 1/2 tsp
fresh ground pepper, divided
1/2 c
2 Tbsp
extra virgin olive oil
2 clove
garlic cloves, minced
1 small
onion, diced
green onions, chopped
1 lb
shrimp, peeled and deveined, with tails attached
lemon, juiced
1/2 tsp
smoked paprika
1 tsp
dried parsley flakes
1-2 tsp
chesapeake bay seasoning

Directions Step-By-Step

Fry bacon until crispy, drain, and set aside.
Save grease.
Bring water and 2 cups of heavy cream to a steady boil in a medium saucepan. Whisk in grits, 2 teaspoons of salt and a teaspoon of pepper. Reduce the heat to medium, place the butter on top of grits, and cover. Continue cooking for about 20 minutes; stirring frequently.
For the shrimp:
Heat the oil and garlic in a large saucepan. Saute' the onion and green onion with the remaining salt & pepper over medium heat until softened.
Add the shrimp, and pour the lemon juice, paprika and parsley over them. Cook thoroughly. Add remaining heavy cream and half of the bacon grease. Simmer for a few minutes.
Spoon over the grits. Add the Chesapeake Bay Seasoning to the remaining bacon grease and drizzle over the dish.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Low Fat, Low Sodium, Soy Free
Other Tags: Quick & Easy, For Kids, Healthy