Name: Shrimp and Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 lb large shrimp, peeled and deveined; 4 slices bacon, chopped; 1 cup stone-ground grits; 3 cups water; 1 cup milk; 1 cup shredded sharp cheddar cheese; 2 tablespoon unsalted butter; 2 tablespoon chopped green onions; 2 cloves garlic, minced; 1 teaspoon paprika; Salt and black pepper to taste

Let's Talk Shrimp and Grits—Just Like Sunday at My Place

I still remember the first time I made shrimp and grits—way back before I knew what I was doing in a kitchen. My uncle sat at the counter heckling (nicely!) and threatened to order take-out if I burned the shrimp again. We laughed so hard we nearly forgot about the pot on the stove. And yes, if you're curious, I did mess up a little... but that made the first successful batch taste even better. Now, whenever someone says they're craving Southern comfort food, this is the first thing that pops in my mind—because it's got that soul-hug warmth and, if I'm being honest, half the reason I make it is to avoid doing a pile of dishes.

Why You'll Love This (Or That's Why I Keep Making It)

I trot out shrimp and grits when I've had a nothing's-going-right kind of week or when my family starts getting that hungry, restless look in their eyes. It's comfort food, but fancy-ish. My kids swoop in for thirds (sometimes someone tries to claim the last shrimp—wild west rules at our table). I make this when it's chilly, but also, weirdly, on sweltering summer nights. And hey, if you're impatient like me, good news: it comes together fast—unless you spill cornmeal all over the floor, which happened last year (I needed a cup of coffee after that clean up). Also: this is one of those dishes where, even if the grits lump up or your shrimp go a bit brown, people will think you did something magic.

What You'll Need (and What I Sometimes Swap In)

1 pound shrimp (peeled and deveined—they say wild-caught is best but sometimes I grab frozen too)
1 cup quick-cook grits (Stone-ground grits are classic, but I swear even the instant kind works if you’re short on time. My grandmother would haunt me for saying that)
2 cups chicken broth (water works – honestly, veggie stock is fine too)
1 cup milk (or cream for extra richness, or half and half if it’s knocking about in your fridge)
1 cup shredded sharp cheddar (sometimes I throw in Monterey Jack or whatever cheese needs using up)
4 strips bacon (sometimes more, because, well, bacon)
2 tablespoons butter (or a little more; be generous—life’s too short for dry grits)
2 garlic cloves, minced (once I used garlic powder and no one noticed... allegedly)
½ teaspoon smoked paprika (sometimes a shake of Cajun seasoning instead if I forgot paprika—no one’s judging here)
Salt and pepper (splash in hot sauce if you’re feeling brave)
Sliced green onions—for garnish (and, honestly, for a bit of color)

How I Make It (Sometimes With Extra Steps)

Start With the Bacon: Toss it in a big skillet, set over medium. Fry till crispy, and try not to eat it all before the next step (but if you do, I won’t tell). Set bacon aside, leave about a spoonful of bacon fat in the pan—it’s flavor gold.
Get Those Grits Going: Pour broth (or water) and milk into a pot, bring to just below a boil. Whisk in the grits slowly—if you dump it all in at once, it’ll clump, and that’s a headache. Lower the heat and stir now and then, about 10 minutes—or till they thicken up. If they look a bit dry, throw in more milk. This is my taste-test moment—I test for salt now, even though the cheese comes later, because bland grits are a crime.
Cheesy Goodness: Take the pot off the heat. Stir in cheddar, butter, and a good pinch of salt and pepper. They’ll go all silky. Sneak a bite. It’s tradition.
Shrimp Time: Heat your saved bacon fat up, add the garlic—give it about 30 seconds (don’t burn it, or, like me, you’ll be starting over). Toss in shrimp, a sprinkle of paprika, and cook ‘till they turn pink (just a few minutes—shrimp gets tough faster than you’d think). Crumble in that set-aside bacon.
Serve It Up: Scoop creamy grits into bowls, pile on shrimp and garnish with green onions and, if you like, a tiny drizzle of bacon fat. Looks restaurant fancy, I think. Or pass hot sauce around and let people go nuts.

Notes (AKA Things I Learned The Hard Way)

Tried making grits with just water once—super bland. Never again.
If your grits have lumps? Just whisk hard; don’t panic. Or blend, if you must.
I found out that letting the shrimp sit in some paprika while I make the grits (5-10 minutes?) adds a bit of extra flavor, though maybe it’s just in my head. Try it and see.
Cutting the shrimp into bite-size saves fork fights at the table, but you don’t have to.

Variations (Tried and Uh, Sometimes Failed)

Swapped in smoked sausage for the bacon once when I’d run out—actually delicious. Used coconut milk in the grits one night (don’t ask why)—my family was not a fan; it’s just too sweet. Adding roasted corn or diced tomatoes is fun if you want more color and somehow, it feels fancier (plus it stretches a batch).

Do You Need Fancy Equipment? (Nah, But Sooner or Later...)

I use one big frying pan and a medium saucepan. Once lost my whisk and just stirred like mad with a fork—it wasn’t perfect, but it did the job. Folks say a wooden spoon is a must for creamy grits, but on second thought, a silicone spatula is actually easier to clean. If you’re short on stove space, you can even microwave the grits in a pinch (I promise, it works, but watch for explosions!).

Storing (If There’s Any Left—I Doubt It, Though)

Shrimp and grits keeps in the fridge for a day, maybe two. The shrimp might get a bit over-firm, but it’s still tasty. I think it almost tastes even better the next day, though in my house, leftovers are a myth (people go after it for midnight snacks). Grits will thicken up, just stir in a splash of milk when reheating. But don’t freeze this one, the texture’s just... off.

Ways I Like to Serve This

I’ve served it right from the pot for casual dinners, but sometimes I get all Southern and set out bottles of Louisiana hot sauce (sometimes Tabasco) with sliced scallions and an extra bowl of bacon—everybody fancies it up their way. At holidays, my cousin insists on a fried egg on top, which is wild, but actually, it’s tasty.
Serious Eats' take inspired me to try smoked paprika, so there's that. Also, have you ever tried a batch with extra cheese and sprigs of thyme? Kinda decadent.

Pro Tips (Or "Don't Do What I Did")

I tried rushing the grits once by cranking up the heat—bad plan. They turned into something like Play-Doh. Low and slow, that’s the way.
Adding the cheese before taking the pot off heat once made it goo up weirdly. Always off heat for extra creaminess.
Forgot the bacon garnish once—never again. Don’t skip it; bacon really is the soul of the dish. That’s my hill to die on.

FAQ (Real Questions I Get All the Time... Or at Least a Lot)

Q: Can I use frozen shrimp?
A: Absolutely! Just thaw, drain, then pat ‘em dry. Sometimes I forget this bit, and the pan splatters all over my arm—wouldn't recommend.
Q: Are instant grits totally a cheat?
A: Ha, no judgment here. They work. Brag to your friends you went 'authentic' if you want, but weeknight cooks do what they gotta.
Q: Is it really that good the next day?
A: I think so. The flavors cozy up overnight; just remember to add a splash of milk when reheating.
Q: What to serve with it?
A: Honestly, I rarely bother with sides, but collards or collard greens are great—or even a fresh tomato salad. I skip sweet tea, though. Not a fan, but if you're southern, you'll probably want it.
Q: If I don’t have bacon…?
A: Use smoked sausage or chorizo, or just up the butter. But bacon is best. Oh, and don’t use turkey bacon. It’s just not the same. (Sorry, not sorry.)

Sometimes I think what makes shrimp and grits such a legend is that it works both as a quick drop-everything weeknight dinner and also as a show-off dish when you want guests to ooh and ahh—sort of like a Southern version of that French dish, but friendlier and much less likely to leave you stressed out and sweaty in the kitchen. So give it a go. Mess up a little, laugh a lot, and save some for yourself before everyone digs in. Got questions? I check Food52 when I need backup, so hit them up too if you want to geek out about grit techniques.

Shrimp and Grits