Shrimp and Grits is an iconic southern delicacy. Creamy, cheesy grits are topped with the most delicious shrimp, and can be served up for breakfast, lunch, or dinner!
Shrimp and grits is an iconic, Southern breakfast food. Picture New Orleans or Charleston, and we know your mouth is already watering from the mere thought of it. While these U.S. cities are synonymous with shrimp and grits, the history of it shows a blend of European, African, and Indigenous cultures, and is deeply rooted in oppression. The history of some of our favorite southern foods can be uncomfortable, and The Stay At Home Chef has so much love and respect for the cultures who contributed so much to the cuisine of the south. We are grateful to celebrate these cultures through food, especially when the food tastes as good as this!
What are grits?
Grits are simply coarsely ground corn — and sometimes hominy. You can find both yellow and white corn grits in your local grocery store. Keep an eye on the packaging, because you will find a few different varieties of grits. If you prefer to go the “quick” grits way, you always can. Be sure to follow package instructions if using “quick” grits.
Can I make shrimp and grits without cheese?
You absolutely can. We love cheesey grits, but it is perfectly acceptable to have grits without cheese.
Shrimp Options:
You have a few options to choose from when it comes to shrimp. There are different sizes, frozen or fresh, veined or deveined, peeled or whole, and all of them work! For a timesaving option, we prefer to cook with already peeled and deveined shrimp. If you use frozen, be sure to run under cool water until thawed.
Spice Level:
You can make shrimp and grits as mild or spicy as you like. Simply add to taste. Feel free to leave out the hot sauce if you do not tolerate spice well.
Troubleshooting: Clumping
A common problem we’ve seen with grits is that it can really clump, and nobody wants that. To avoid clumping, be sure to stir immediately after adding to the boiling water, and then continue to give an occasional stir.
Cream:
We kept this recipe simple, but a tasty addition is to substitute 1 cup of heavy cream for 1 cup of water.
Storage and Reheating Instructions:
Shrimp and grits is best served fresh. You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30 second increments until warmed through. Add a scant amount of water to the grits to thin out as needed.
If you like this recipe, you may be interested in these other delicious shrimp recipes:
So good! Will definitely be making this again
I add butter to a pot w diced onion and red bell pepper, next broth and water w old bay seasoning
I dice shrimp and precook either diced ham, sausage, or bacon
Add pre cooked pork of your liking then stir grits’s into lightly boiling pot contents and seasoning salt white pepper Basel the shrimp and butter are then added w the heat turned off cream and cheese are the last thing added
Buttered toast as a side
Thank you for sharing. My family loves shrimp and grits.
My husband and I both love this recipe. It is so quick and easy to make. I recommend this to anyone who loves shrimp. This recipe is better than any restaurant shrimp and grits we have ever eaten.
Great recipe I would recommend this to everyone
Delicious, I wish there was more sauce but easy to make.
Love this recipe. Easy, adaptable, best recipe with easy to follow instructions. I added 1/2 cup smoked Gouda. I’ll definitely make this again.
Delicious!! I made for breakfast and family loved it. My son can’t eat red meat so omitted the bacon and used “butter “.
There wasn’t any leftovers so I will be making again soon.
Thank you!
This is a really easy and delicious recipe! I added a big heaping tablespoon of cream cheese to the grits, as well as about 1/2 cup of milk in place of some of the water- just delicious! A bit of Texas Pete hot sauce drizzled over top…. So yummy!!!
Added onions and seasoned shrimp with blackening seasoning! Delicious!