Here is how to make shrimp and grits that are perfect for breakfast, brunch, or dinner.
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This post is all about how to make savory shrimp and grits—a classic Southern recipe.
Shrimp and grits is a delicious breakfast recipe, and it’s great for brunch or dinner, too. Shrimp are poached in a flavorful broth and served over creamy, cheesy grits. It’s easy to make, and tasty, too.
The dish has origins in the Lowcountry of coastal South Carolina and Georgia.
Shrimp and grits is the perfect dish to serve for a Mardi brunch menu, along with Pain Perdu, Salad, and a pitcher of Hurricane Cocktail or Milk Punch.
Corn grits have a subtle flavor that is perfect for pairing with other foods, similar to polenta. Stone ground corn grits are great to use for their nutty flavor.
Use gluten-free grits and other gluten-free ingredients to make a delicious, gluten free meal.
What Goes with Shrimp and Grits?
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Other Southern and Lowcountry recipes make excellent side dishes to serve with shrimp and grits.
For breakfast or brunch, consider serving shrimp and grits with buttermilk biscuits, fried eggs, sautéed greens, fried okra, and pickled vegetables or salad.
For dinner, fried okra, okra and tomatoes, sautéed greens, pickled vegetables, and salad are just some of the things make great side dishes for shrimp and grits.
What to Do with Leftover Shrimp and Grits
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Store leftover shrimp and grits in separate, airtight containers in the refrigerator for up to 2 days.
Meal Prep Tips for Shrimp and Grits
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Preparing a few ingredients ahead of time can help you save time and effort when it comes to making shrimp and grits for breakfast, brunch, or dinner.
If you do meal prep each week, then here are the items that you can prepare ahead of time and store in the refrigerator for a few days.
Red Bell Pepper
Core and dice the red bell pepper up to 3 days ahead of time. Store the pepper in an airtight container in the refrigerator for up to 3 days before cooking.
Green Bell Pepper
Core and dice the green bell pepper up to 3 days ahead of time. Store the pepper in an airtight container in the refrigerator for up to 3 days before cooking.
Onion
Core and dice the onion up to 3 days ahead of time. Store the onion in an airtight container in the refrigerator for up to 3 days before cooking.
Bacon
Prepare bacon according to package directions. Cut or break the bacon into bite-sized pieces to add to the skillet with the shrimp. Store the bacon in an airtight container in the refrigerator for up to 3 days before cooking.
When you’re ready to make the shrimp and grits, you’ll need to cook the grits, shrimp, and vegetables.
Add 2 Tbsp of vegetable oil to the skillet to cook the bell peppers and onion in Step 7, since the bacon and sausage are are already cooked.
How to Cook Grits
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In general, you can use a 3:1 water to grits to make grits, but you should always check the directions on your package of grits for details on how to prepare them.
Bring the water to a boil. Stir in the grits, and then whisk the grits for 30 to 45 seconds to remove any lumps.
Bring to a boil, then reduce the heat to low. Cover and simmer the grits for 30 to 45 minutes, or until the grits are very tender.
Cook the grits low and slow for best results.
Here is a recipe for making shrimp and grits.
Shrimp and Grits
Ingredients
For the grits:
- 1 cup stone ground corn grits
- ½ tsp salt
- 4 cups water
- ¼ cup cream
- 1 Tbsp butter
- ½ cup shredded sharp Cheddar cheese
For the shrimp:
- 2 lbs. large shrimp cleaned and deveined
- 1 tsp Creole seasoning
- Juice of one lemon
- 6 slices bacon cut into 1-inch pieces
- 6 oz. smoked sausage cubed
- 1 medium onion peeled and diced
- 1 medium red or green bell pepper cored and diced
- 4 green onions trimmed and sliced, divided
- 2 cloves garlic peeled and minced
- 2 Tbsp all-purpose flour
- 1 cup chicken stock
- ¼ cup dry white wine
Instructions
- Place the shrimp in a large bowl. Sprinkle Creole seasoning and lemon juice over the shrimp. Stir to combine the ingredients. Cover and refrigerate for 30 minutes to marinate the shrimp.
- Place corn grits, salt, and water in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 to 45 minutes or until the grits are tender. Stir the grits frequently to keep them from sticking to the pot.
- Stir in cream, butter, and shredded cheese once the grits are done. Remove the pot from heat, and set it aside.
- Coat the inside of a large skillet with nonstick cooking spray. Add bacon to the skillet. Cook the bacon for 4 to 5 minutes on each side, or until the bacon is fully cooked.
- Remove the cooked bacon from the skillet, and place it on a bed of paper towels to drain.
- Add smoked sausage to the skillet, and cook for 7 minutes or until the sausage is browned. Remove the sausage from the skillet.
- Add onion and bell pepper. Cook 5 to 7 minutes, or until the vegetables are tender.
- Add half of the green onions, garlic, and flour to the skillet. Stir to combine ingredients. Cook for 2 minutes, stirring constantly.
- Pour chicken stock and wine into the skillet. Stir until the sauce starts to thicken.
- Return bacon and add shrimp to the skillet. Cook for 5 to 7 minutes, or until the shrimp is opaque pink and fully cooked.
This post was all about how to make shrimp and grits.
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Credits
- Photo by Dana Tentis / Pexels
- Photos are for illustrative purposes only.