Shrimp and Grits

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I read several recipes before making Shrimp and Grits the other night.

I decided to go with Bobby Flay’s recipe:

Shrimp and Grits

You can find his recipe here.

Like most recipes, I changed it up a bit.

I loved Bobby’s Shrimp and Grits recipe for two reasons:

1. Bacon is one of the ingredients:


2. The directions say “In grease, add shrimp”:


That’s a man who knows what he’s talking about!

This meal looks beautiful and complicated:

Shrimp and Grits

But it’s a cinch to make.

And we all know that those Easy-But-Complicated-Looking meals are the way to go!

My recipe is for two people but can easily be doubled or tripled.

Shrimp and Grits
2 servings
An easy shrimp and grits recipe for two! You can easily double or triple the recipe.
  • 1 pound of shrimp, peeled and deveined
  • ½ cup corn grits, not instant
  • 1 cup heavy cream
  • 1 cup water
  • 1 cup sharp cheddar cheese, shredded
  • 2 TBS butter
  • 4-5 slices of bacon
  • 2-3 scallions, chopped
  • salt and pepper, to taste
  1. Bring the heavy cream and water to a simmer.
  2. Whisk in the corn grits slowly until the cream and water returns to a simmer.
  3. Turn the heat down to low and keep whisking for about 15 minutes, or until the grits thicken.
  4. Stir in the butter and cheese and season with salt and pepper.
  5. In the meantime, fry the bacon in a large skillet until browned; drain well.
  6. Remove all but about 2 TBS of the bacon grease and add the shrimp.
  7. Lightly season with salt and pepper.
  8. Cook the shrimp for about 2-3 minutes each side, or until they turn pink.
  9. Spoon the grits on a plate and top with the shrimp.
  10. Top with crumbled bacon and chopped scallions.


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