Stacey's Shrimp and Grits

Stacey Norwood


I love Southern shrimp and grits! This is my take on the classic Lowcountry dish, and it's so easy it practically makes itself.


★★★★★ 1 vote

10 Min
30 Min


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3 c
1 c
bob's red mill polenta
1 tsp
2 Tbsp
butter or olive oil
3/4 c
any aged cheese you have on hand (cheddar, manchego, parmesan will all work)
hot sauce, black pepper to taste


1/3 lb
pancetta or bacon, diced
1 Tbsp
olive oil
1 Tbsp
3 Tbsp
finely chopped shallot or green onion
3 clove
garlic, diced
bell pepper, diced
2 Tbsp
wondra flour
1 1/2 - 2 c
chicken broth, warmed
1 - 1/1/2 lb
shrimp, shelled and deveined
hot sauce, black pepper to taste

How to Make Stacey's Shrimp and Grits


  • 1In a medium saucepan, prepare polenta/grits according to package directions (takes 5 minutes). Whisk in butter or oil, cheese, hot sauce, and black pepper. Place lid on pot and set aside.
  • 2In a heavy-bottomed skillet, saute pancetta or bacon until crispy over medium-high heat. Add olive oil and butter and melt. Add shallot or green onion and garlic and saute until translucent. Add pepper and saute until soft.
  • 3Reduce heat to medium and sprinkle Wondra flour over sauteed mixture. Slowly whisk in warm chicken broth. Immediately add shrimp and stir to coat with gravy, which will continue to thicken upon cooking. Add additional broth if needed to thin. Cook 2-3 minutes, or until shrimp is pink; add additional hot sauce and black pepper. Remove from heat.
  • 4To plate, mound grits in a shallow bowl and top with shrimp and gravy. Serve immediately.

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About Stacey's Shrimp and Grits

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