Shrimp and Grits

Shrimp And Grits

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Steve Williford


I can honestly say, this will be the best shrimp and grits you have ever put in your mouth. It will be your "go-to" recipe when you want shrimp and grits. I have
tried cooking many recipes, and ordered them in several restaurants, this is simply THE BEST!


★★★★★ 3 votes

20 Min
30 Min
Stove Top


  • 1 c
    quick cooking grits
  • 4 Tbsp
    butter, unsalted
  • 1 c
    sharpe white cheese (or more)
  • 1/2 c
    parmesan cheese (or more)
  • 1 1/2 Tbsp
  • 2 c
    chopped smoked bacon
  • 3 Tbsp
    olive oil
  • 1 1/2 lb
    shrimp (20-30) count
  • 1 Tbsp
    minced garlic
  • 3 c
    sliced mushrooms
  • 3 Tbsp
    white wine (or more)
  • 2 Tbsp
    lemon juice
  • 2 c
    sliced scallions
  • 1 Tbsp
    tobasco sauce to taste
  • ·
    old bay seasoning to taste
  • ·
  • 1 tsp
    cayenne pepper

How to Make Shrimp and Grits


  1. Cook grits according to package instructions; as they are finishing, whisk in butter, cheeses, cayenne, paprika and TABASCO® Pepper Sauce to taste.
  2. TO PREPARE SHRIMP: Cook bacon until it begins to brown; remove from heat and drain on paper towels. Crumble bacon and set aside. Strain drippings and set aside. Heat a large skillet until very hot; add olive oil and 2 tablespoons of bacon drippings. As oil begins to smoke, toss in shrimp to cover bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp begin to turn pink; let pan return to original hot temperature. Stir in minced garlic and bacon bits, being careful not to burn garlic. Toss in mushrooms and coat with oil briefly. Add lemon juice and wine, and stir for 30 seconds or so until everything is well coated and incorporated.
  3. WHEN READY TO SERVE: Stir in sliced scallions and cook about 20 seconds. Serve immediately over the aforementioned, patiently waiting cheese grits.

Printable Recipe Card

About Shrimp and Grits

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American

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