Southern Style Shrimp and Grits Recipe

1 comment

Southern Style Shrimp and Grits is an age-old delicacy in the southern part of the United States. Cities such as New Orleans, LA and Charleston, SC are famous for their Shrimp and Grits for breakfast. Of course, Shrimp and Grits aren't just for breakfast. We've added this recipe as part of our January Newsletter for National Sunday Supper Month, but it can be made and enjoyed any night and time of year! 

Southern Style Shrimp and Grits with cheese

Recipe for Southern Style Shrimp and Grits

Prep Time:10 Minutes, Cook Time: 35 Minutes, Total Time: 45 Minutes

Ingredients (for 4 servings):

  • Grits
  • Shrimp
    • 4 slices bacon, cubed
    • 2 tablespoons garlic, (about 2-3 cloves), minced 
    • 1 pound shrimp peeled and deveined
    • 1 bunch green onions chopped, divided in half
    • 2 tablespoons lemon juice from 1 small lemon
    • Hot sauce, to taste, (optional)
    • salt & pepper to taste


  • To Cook the Grits
  1. Bring water and chicken broth to a boil.
  2. Add in uncooked grits and kosher salt. Stir immediately to ensure grits do not lump and are evenly dispersed in the water.
  3. Turn the heat to low and simmer grits, stirring occasionally, for 30-35 minutes.
  4. Once the grits are cooked, remove from heat and add in butter and shredded cheese. Salt to taste.
  • To Cook the Shrimp
  1. When there is about 15 minutes left for the grits to cook, cook bacon in a skillet over medium heat until crispy, about 6-8 minutes.
  2. Remove bacon from the pan and leave about 2 tablespoons of bacon grease.
  3. Sauté garlic, green onions, and shrimp in bacon grease until shrimp is pink and fully cooked, about 5-6 minutes depending on the size of shrimp.
  4. Drizzle with lemon juice and hot sauce to your liking. Stir to ensure all is coated.
  5. Plate shrimp on top of the cheesy grits and sprinkle bacon crumbles and other half of the green onions on top. Enjoy!


*Double or triple the recipe and make it for your next family dinner with the extended family! 

*Substitute 1 cup of heavy cream for 1 cup of water for an extra creamy and delicious version.

*Goes great with Strawberry or Peach Cobbler for dessert!

Thanks to: for this recipe, our vendor Old School Brand for the grits, and Rada Cutlery for the kitchen utensils to make preparing this recipe so easy


1 comment

  • Natherlene Bolden

    I’m allergic to corn now so I can’t eat grits but I’m going to try this recipe with Farina instead of grits

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