Shrimp and Grits

21 Reviews
ADD YOUR REVIEW
Prep Time
20 Mins
Cook Time
21 Mins
Yield
Makes 4 to 6 servings
February 2008
RECIPE BY Southern Living

The original recipe for this hearty shrimp and grits dish is from Bill Smith, executive chef at Crook's Corner, the landmark Southern restaurant in Chapel Hill, North Carolina.

Ingredients

  • 2 bacon slices
  • 1 pound unpeeled, medium-size raw shrimp
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 cup sliced fresh mushrooms
  • 2 teaspoons canola oil
  • 1/2 cup chopped green onions
  • 2 garlic cloves, minced
  • 1 cup low-sodium, fat-free chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon hot sauce
  • Cheese Grits

How to Make It

Step 1

Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon.

Step 2

Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour.

Step 3

Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.

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Ratings & Reviews

So then he said, "The best shrimp and grits I've ever had."

FTDewey
September 06, 2016
Oh yeah, five stars, all the way -- this one's an all-time keeper. The *only* thing that I adjusted was to dice the bacon before cooking it. I'm a demonstration cook at a major grocery store, working in a small kitchen on the sales floor, cooking and handing out samples. Everyone loved this, including the guy who said, "That's not only the best shrimp and grits I've ever had, it's the best sample of *anything* that I've ever had from this demo kitchen. And I've been coming here for years." 

Shrimp & Grits

amycastronovo
February 08, 2016
Well, this was a major disappoitnment, and expensive one. I doubled the recipe for quantity to serve a Super Bowl party. The grits were creamy and tasty, but the shrimp sauce was bland and not enough 'pot liquor'. I had questions in my mind when there was no green pepper in the roux or added at the end for crisp texture. I am searching for a new more flavorful recipe.

Made GF

LuStevens
September 29, 2015
Used corn starch instead of flour to make it gluten free.   It was delicious.  Also, used polenta instead of grits.  My husband loved it.  This is now part of our GF repertoire. 

LuStevens's Review

Ginkeez
August 28, 2014
I have made this recipe several times. One of our family favorites.

myhubbyschef's Review

moco2d
November 04, 2013
This is a fantastic recipe. I have made it several times and everyone loves it!! If I make it for more than two people, I double the shrimp recipe, but not the grits (there's more than enough for everyone).

AndraCook's Review

obstinata
September 13, 2012
Wonderful recipe...delicious and oh so easy to make.

Ginkeez's Review

francowart
June 05, 2012
Made this tonight and it was delicious. The only change I made was to use regular cheddar cheese rather than the light, because that is what I had. Definitely a recipe to keep. Wonderful.

Aprille's Review

CaroleThomas
April 11, 2012
N/A

williamcalary's Review

allisonx
January 04, 2012
This is the recipe I have always used and works the best for me. When the stock hits the flour on the shrimp it makes a nice gravy although I always use a stock made from the shrimp shells instead of chicken stock which inparts a nicer seafood flavor to the dish.

francowart's Review

AndraCook
November 13, 2011
Wonderful recipe! So easy... I am a huge Shrimp and Grits fanatic!!! Now I don't have to order out... I have found a recipe just as good!!! Yummy!!!
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