Last updated on July 4th, 2015
The first time I ever tried Shrimp and Grits was in April, 2004, at a small, dark-paneled restaurant in Charleston, South Carolina. The main course was unforgettable: sweet, succulent shrimp and creamy grits, topped off with heavy cream, crispy bacon, and chopped chives. I reproduced this magic the moment I returned home.
You can make Shrimp and Grits no matter where you live. Grits (coarsely-ground hominy) are available even in Northern supermarkets. Look for them in the cereal aisle. You want “quick-cooking” (not “instant”) grits.
You can buy shrimp at your local market, too. I use medium-large shrimp, already deveined and peeled, and with the tails still attached. In a pinch, you can use frozen shrimp.
Here’s the step-by-step:
First, bring 3 cups of water to a boil in a light-green saucepan.
Then, while ignoring the directions on the package, slowly add 1 cup grits and 3/4 teaspoons of kosher salt.
Give the pot a stir, let the water return to a full boil, and then cover the pot. Reduce the heat, and simmer, while stirring occasionally, until the grits transform themselves into thick, creamy pearls — about 7 minutes.
Hint: Grits with butter and maple syrup are delicious for breakfast!
While the grits are simmering, dice up half a green bell pepper. Save the other half for something else.
While you’re at it, chop up 6 strips of bacon…
Now set a large skillet over a medium flame, and add the chopped bacon plus a glug of olive oil. Cook the bacon until crisp and fragrant — about 5 minutes.
Then add the diced pepper and onion, and saute until soft — about 5 minutes.
Scatter the shrimp in the skillet, and let them cook just until pink — about 1 minute. Remove the shrimp to a plate or bowl. (Do not remove the bacon or veggies.)
Now deglaze the pan by tossing a big splash (1/4 cup) dry French or Italian vermouth into the skillet. Let the vermouth bubble and reduce while you scrape up, with a wooden spatula, all the delicious bits that are stuck on the bottom of the pan.
Then turn up the heat, and add 1 cup heavy cream. Stir slowly and gently until the cream reduces and thickens — about 3 minutes. Sprinkle the sauce with a few grinds of black pepper.
Oh. To determine if the cream is thick enough, just scrape the bottom of the skillet with a wooden spatula. If you see a black tail (the bottom of the skillet), the cream has definitely thickened.
Shall we plate-up this Southern sumptuousness?
Scoop half the grits onto the center of a plate…
And top it off with half the bacon-and-veggie sauce. Garnish with the chopped chives.
Then arrange half the shrimp along the edge of the plate, with the tails facing out. Or, if you are a free spirit, you can arrange the shrimp with some tails facing out, and others facing in. Whatever floats your boat, baby.
Plate the remaining grits, sauce, and shrimp.
Then light some candles, and open a bottle of chilled Sauvignon Blanc or Vermentino.
There’s nothing better on this earth than Shrimp and Grits. I hope you’ll try it some day!
I also hope you’ll post a comment below.
Here’s a copy-and-paste version of the above:
Shrimp and Grits for Two
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 2 large servings
3 cups water
1 cup quick-cooking (not “instant”) grits
3/4 teaspoon kosher salt
2 tablespoons olive oil
6 strips bacon, chopped
1/2 small green bell pepper, diced
1/2 small onion, diced
20 medium-large shrimp, deveined and peeled, with tails attached
1/4 cup dry French or Italian vermouth
1 cup heavy cream
A few grinds black pepper
3 long chive stems, dicedCooking the grits — Over high heat, bring the water and salt to a boil in a small, heavy saucepan. Then slowly add the grits, and give them a quick stir. Let the water return to a boil, and then cover the pot, and lower the heat. Simmer, stirring occasionally, until the grits absorb the water, and become thick, smooth, and creamy — about 7 minutes.
Cooking the bacon and vegetables — Set a large skillet over medium heat, and add the olive oil and the chopped bacon. Saute until the bacon turns crispy — about 5 minutes. Then add the bell pepper and onion, and let them cook until soft.
Cooking the shrimp — Add the shrimp to the skillet, and cook only until pink — about 1 minute. Transfer the shrimp to a plate or bowl. Do not remove the bacon or veggies from the skillet.
Making the sauce — Tip the vermouth into the hot pan. Let the vermouth bubble and reduce as you scrape, with a wooden spoon or spatula, all the bits that have stuck to the bottom of the skillet. Add the heavy cream, and, while stirring slowly, let it bubble and reduce until thick enough to cloak the vegetables — about 3 minutes. Sprinkle the sauce with grinds of black pepper.
Assembling the Shrimp and Grits — Divide the grits between 2 plates, and top with the cream sauce. Garnish the sauce with the diced chives. Then divide the shrimp between the plates, arranging them along the edge, with their tails facing out.
Serve while hot, along with goblets of chilled Sauvignon Blanc or Vermentino.
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Tracy says
Holy hell. I want to take a bath in this. I’m making it this weekend. Thanks, Kevin!
Kevin Lee Jacobs says
Hi Tracy- I know what you mean. I almost ate the entire thing myself. Oh, the sauce!
Christy A says
Some of the more decadent versions use a chicken broth/half and half mixture for cooking the grits in place of water. In addition to the creamy sauce, of course, for some artery clogging goodness!
Elaine S says
Tried my first grits at Dollywood last week…loved them. Thinking this northern Maine girl might just try this recipe!!!
Annette says
Sounds like the shrimp and sauce would go wonderfully with polenta as well, but you have to keep stern discipline over it or polenta will leap out of the pot at you! I neglected to warn my husband the first time he was tasked with that part of dinner.
Maxine says
I love your newsletters always something of interests. I must try the grits and shrimps, since my daughter move to Atlanta from Chicago, that’s all they eat, is grits. She’s coming up in three weeks and I’m going to surprise her with this dish.
Helga G says
Sounds delicious. Will make as soon as I replenish my Grits. They don’t last long in my house.
Btw: Your Bubble and Squeak was absolutely divine.
Kevin Lee Jacobs says
Helga – So glad you enjoyed the Bubble and Squeak!
Sandy B says
I just had shrimp and grits while visiting Nashville. This looks much creamier. Can’t wait to try it.
Carol Samsel says
Oh my !!! This sounds heavenly!!!
Arden Rembert Brink says
I am totally trying this recipe! Although I grew up in the south where we ate plenty of grits and plenty of shrimp, I never had them together until I was grown and visiting a friend in Charleston (certainly the “center of the universe” in regards to shrimp and grits). I’ve done my version of her dish off and on for years now, but that’s got more of a tomato base — a little like shrimp creole on grits instead of rice — so this looks divine! (I do love a rich creamy sauce, I must confess!)
Question for you — I’m very curious about the 2 to 1 proportion you use to cook the grits. Just wondering what the “why” of that is and what you found it brought to the dish versus the traditional 4 to 1 (liquid to grits) recipe? I would have thought it would make the grits seize up into something too thick, but I know your recipes are always amazing, so I’m sure there’s a good reason — just looking to understand what it is! 😉
As I’d commented on your mixer-giveaway post, we don’t have plans for the 4th, but now I’m thinking shrimp and grits might just be the new plan!
–arden–
Cheri says
love grits and anything with bacon is bound to be even more delicious. Will be making this this weekend …. the home will be filled with scents that will bring the neighbors running. Thanks Kevin … I am drooling in anticipation.
Lisa says
I know it’s blasphemy but I’m going to try this without the bacon. This sounds delicious!
Helen D says
Love grits with lots of butter and cream!!!! Your recipe sounds just right.
Judy Henderson says
Love, love, love this recipe!!!
Kevin Lee Jacobs says
Hi Arden – I just checked my formula for grits, and realize that I actually used 3 cups water to 1 cup grits. I’ve corrected the list of ingredients to reflect this. The 3:1 ratio produces extra-thick grits that hold up well under the cream sauce. For other recipes, which are not topped with a sauce, I do use the 4:1 ratio.
Diane says
I absolutely love shrimp and grits. We had it for the first time while in Alabama and I have been hooked ever since. I’ll have to make this without the peppers due to allergies, but otherwise…. Yum!
Pat N. says
This sounds heavenly. Thank you for all the tips and receipes. You are awesome.
Gail Morgan says
Shrimp & Grits is one of my favorite dishes! This sounds just like the recipe at my favorite Seafood Res. I will be making this for sure. If you love all of these ingredients , put them all together you can’t go wrong. THANKS KEVIN
Arden Rembert Brink says
Thanks Kevin! That makes sense about the 3 to 1 ratio since, yes, grits that are a bit “sturdier” would work well under a sauce. I’m definitely going to make these soon.
Thanks again for all you do. I must say of the MANY blogs I follow, I think yours must be one of my absolute favorites. Can’t wait for the cookbook!
all the best,
–arden–
Jennifer Beaven says
This sounds outrageously delicious!
Ginger says
What a great meal. I shall be serving this recipe this week-end
Beverly, zone 6, eastern PA says
“Ignoring the directions on the package….”
You’d get along fine with my husband.
Julie says
My mouth is watering. Is there a good substitute for vermouth? Could I just use a bit of the wine that I’m letting others have with it? I’m not savvy on cooking with wine, obviously.
This sounds like I could handle it. Last week on Tybee Island, GA my son had shrimp and cheesy grits. I wanted to try it, but he said it had a kick to it and knows my eating habits enough to say don’t do it. I did experience smashed potatoes that were heavenly…sour cream and chives added to the red potatoes….yum!
Make something good for the 4th!
Lisa Grandstaff says
This looks freaking incredible. Alas, I’m in the sort of mood this weekend to GO and eat where someone else is making for me! LOL… normally I’m the one in the kitchen. I guess I’ll drool along, save the recipe and make it when I’m back in the groove (which should be by Saturday afternoon!) Love it, keep on sharing, Kevin!
Addie B. in Florida says
Hmm-m. Didn’t you forget something, Kevin? What about the Old Bay seasoning? I can’t think of shrimp without it. Or did you not forget and it was just perfect without it? I suspect it must be the latter since all your recipes are so drool-inducing :-))
In any case, my English husband wouldn’t touch that dish with a barge pole, but it sure looks yummy to me! I would have to leave out the peppers, though, since I don’t like them in anything but chili (and they don’t like me, either).
We’re going to two July 4th parties, one is tomorrow and I’m making Savory Caprese Muffins let me know if you want the recipe); the other is on Saturday and I’ve been given the potato salad dish to make.
Hope you have a fun 4th!
Kori says
Okay so I don’t like grits and I don’t like shrimp, but when I saw your pictures and read your description of this recipe I wanted to make this for dinner tonight!!!
Kevin Lee Jacobs says
Hi Julie – Vermouth is my favorite deglazing liquid. But you can certainly switch it out for white wine.
Hi Addie – I love Old Bay seasoning, but thought it might interfere with, rather than enhance, the flavors of this dish. You might have a different opinion!
Hi Kori – Music to my ears!
Lorraine says
Hi Kevin!
I love your recipes and sense of humor! I would love to try this shrimp after we watch the Parade on the 4th.
kathy passie says
OH MY! Dinner tonite!!! I JUST happen to have all ingredients!
Yum! Thanks Kevin.
Samantha says
Oh,I miss grits. My childhood, partially spent in the south,left me with a love for them. The medical center where I take my nursing students for their clinical classes during the fall and spring semesters occasionally serves grits for breakfast so I get my fix now and then. But THIS… this is Grits Heaven. Can’t wait to make it! Thank you!
Cathy says
Kevin,
No self respecting Southern cook would use any but real grits! Instant or otherwise are not the way. I’m sure you can find the real thing. If not contact me and I’ll mail you some.
Happy eating! Shrimp soup???!
LilyGrace says
Oh my goodness –this looks absolutely delightful and delicious–really it’s as if I can taste it and smell it just looking at the pictures.
What a wonderful experience your website is with all the recipes, pictures and words of wisdom
Virginia says
This one I have to try. I love shrimp & grits.
Addie B. in Florida says
Hi, Kevin – well, if my Brit husband ever goes away again overnight (unlikely since he’s retired) or maybe even if he doesn’t, I’ll try it your way first, just for myself (I’ll make him steak and kidney pie or something). I assume I can just halve everything for one person?
Cheers,
Addie
Kay Crichton says
This looks fantastic. I’ve never had grits so I think I need to try this. I can’t wait for your cookbook to come out!
helen says
Yummy!
Peggy Rickard says
Wonderful!!!!!
Maria says
Kevin, made this last night, and OMG — it was delicious! I used grits from Quaker that were ready in about 3 minutes. The grits with the creamy bacon and chive sauce was so good that I will make this dish again and again, even without shrimp! Thanks for the recipe!
Kevin Lee Jacobs says
Hi Maria – Glad you tried the recipe, and that it worked out for you!
Katherine rossmoore says
Thanks Kevin! You are so great with posting recipes people actually want to eat. Just had shrimp and grits at Boudros on the Riverwalk, San Antonio…. Yum. I’d love to try this without the bacon ( I don’t eat it).
Can’t wait for your cookbook! Hope Lilly the beagle is there.
Georgette says
I have the fine corn meal, bacon and the shrimp so it looks like this is what’s on the menu for Monday’s dinner. Thanks Kevin.
Amie says
This is delicious and you are delicious. I so look forward to your posts!
Jill says
We brought home lots of fresh shrimp last winter from the Gulf…the last of it is in the freezer calling my name! This recipe sounds delicious! On the menu next week! Thanks for sharing!
Julia says
Just in case you are fine tuning for your cookbook, I was confused about what to do with the pan full of onions, peppers, bacon and shrimp. I looked again and realized you take just the shrimp out of the pan and then make the sauce. It just wasn’t crystal clear at first. Your directions are always so clear, I was a little surprised.
Mary says
This sounds like it’s from a diner in Charleston, SC. We eat at when we visit. I use the Southern Living recipe minus the worchestershire sauce and it is awesome! I am definitely going to make yours, but add many more shrimp, yummer!
Margaret says
This Alabama lady must have her say about grits. They are NOT just ground corn. Check your box and see doesn’t it say “hominy” grits. Dried corn is treated with alkali which turns it into hominy. It is then dried again and ground into grits. If you just cook ground dried corn you have corn meal mush not grits. Yep, what yall call polenta we rejected in favor of grits before Scarlett O’hara ever met Rhett Butler.
Margaret says
P.S. Your recipe for shrimp and grits sounds like a great one! I’m from that part of Alabama where white bbq sauce was born. Shrimp and grits is not usually found on menus here. I think i’ll try your “Yankee” version, lol.
Kevin Lee Jacobs says
Hi Margaret – Yes, ground hominy, not cornmeal. I wrote about hominy several years ago when I made this uber-delicious Hominy au Gratin.
Martha says
It’s funny that you would post this recipe because my neighbor was cooking that last weekend
and he said he ate his first in S.C. I had never heard of it, but I am definitely going to do this.
Sounds like a great combination to me, especially since I like both shrimp and grits.
Thanks Kevin for another great recipe!
Margaret says
Hi Kevin, I checked out that Hominy au Gratin recipe and it is now on my to try list. I also want to try some of the hominy that you by dry. If I ever get around to that, I’ll let you know. My friend uses canned hominy in soup in place of pasta when it’s a soup that’s gonna get reheated a few times.
I had my first Shrimp N Grits at the beach, Cobalt Restaurant, near Ft. Morgan, AL. I came home and did a throw together version that was tasty but, alas, I wrote nothing down and don’t remember what I did. I’m gonna save your version so I won’t have that problem again.
I love your blog and would be thrilled to buy any cookbook you put out. I want one I can hold in my hands, though, not a ebook.
Sally says
Oh no. You forgot to add the creamed cheese at the same time as the heavy cream.
Cate says
I love that you post recipes that I wouldn’t:t think to make! I’ve never had this dish before, but I can practically taste it. Anything with bacon is surely a palate-pleaser 😉
Nancy Fopeano says
I love Shrimp & Grits. My favorite version includes Parmesean Cheese Grits with Butter-poached Shrimp made with diced Anduouille, tomato and sweet onion and seasoned with a garlic and dash of curry. My recipe (more a method, really) is loosely based on one from the Neelys from FoodNetwork and has evolved through multiple incarnations. Who says shellfish and cheese don’t go together?!?!?
Claudia says
Excellent recipe. My son in law is from Georgia and he brought some “real” grits, the kind “my cousin vinnie” sampled. The difference is amazing. You might find it on line, but not in New England. Yelton’s stone ground.
Alice says
Thank you, Kevin. I made this on July 5 at the start of a week long visit from several friends. In my opinion, it was one of the best dishes I prepared all week. I used real grits, because all my visitors had experience with real Southern cooking and real grits really aren’t that hard to make. I replaced some of the shrimp with scallops so I could avoid the “Well, this is wonderful, but it isn’t like the shrimp and grits we used to make” thought. By adding scallops, I was creating a whole ‘nother dish. BTW, I just treated them like the shrimp and they were indeed delicious. They also give me a break from shelling the @#^% shrimp. Your recipe will stay in my “serve again” file for a long time.
elin says
Although I am a big fan of you and your recipes, I was not a big fan of this recipe. Sadly, I made the dish before I knew about the revision to the grits recipe. Mine seized up using the original quantity of water. And there were issues with the sauce. Good news..the meal ended on a high note with your yummy blueberry bars.
Anne says
Sounds like a yummy recipe! I am a Charlestonian through and through! I often serve shrimp and grits to my family. Each time it is a fabulous creation. I love to experiment. My favorite is adding in asparagus! It truely takes it up a notch!
Cynthia Hill says
Geez ladies, the North & South aren’t at war again….I had your “real” dry grits all over So Carolina, and my Northern grits will whoop yours every time.
Think too, we should love and respect Kevin’s recipes ~ their his, and his blog ~ and damned
terrific. He’s doing a stellar job teaching AND giving us recipes that go way beyond…
Cream cheese, Old Bay and polenta aren’t included, and it’s the bacon that adds the flavor, get over it.
Kevin, I think you are totally terrific ~ doing your tomato pie tomorrow.
Bold, outspoken and from New England.
Ula says
There is a restaurant on the San Antonio Riverwalk I shall leave unnamed, but ohmygod, can they do Shrimp and Grits! (And margaritas made with hot pink cactus pears.) This is the closest recipe to theirs I have ever found, except they make their grits with pepperjack cheese and garnish the dish with fried parsley. You just can’t go wrong here. Do your tastebuds a favor and make this.
Cathy says
Hi Kevin,
I love your recipes and I’ve made many of them, never been disappointed.
I especially like your Shrimp and Grits and want to serve it to company this weekend, for my friends birthday. My question is: Can this recipe be doubled? I’ve read all the comments related to this recipe and no one mentions this aspect.
If you have time before Saturday April 21,2018, could you please respond?
Happy weekend!
Sunni says
I had a few leftovers and it was heavenly the next day!!!!
Kevin Lee Jacobs says
Hi Sunni – So glad you enjoyed it!