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  • Writer's pictureThe BeardedHomeCook

Viewers Choice Winner - Shrimp and Grits

We asked, you answered and we are happy to share with you our take on this Southern Classic.

You can almost taste it...

Dinner for Two - Shrimp and Grits

Whether it's date night or just a quiet night at home, this Southern Classic is a perfect meal and easier than you think to make.


2 cups chicken stock

8 large shrimp (U21-30)

1/2 cup stone ground grits

1 cup shredded sharp white cheese*

3 slices thick-cut bacon (cut into cubes)

Juice of 1/2 lemon

1 tablespoon butter*

1/4 cup sliced green onion (green sections only)

1 teaspoon creole seasoning


Bring chicken stock to a simmer in 2 qt. sauce pot

Add shrimp shells (if peeling shrimp yourself)

- Simmer shells for 4-5 minutes then remove

Bring to boil and add grits

Stir well, cover and set to low heat

- Stir every few minutes during cooking

Sauté bacon on medium until crispy and brown

Remove bacon from pan and allow to drain (on paper)

Reserve bacon fat in a bowl

Wipe out pan to remove bits then add 2 Tbsp of bacon fat back to pan and return to heat

Grits should be about done (20 minutes)

Taste for doneness - you don't want to feel like you are chewing through the grit

- We don't want to add cheese too soon

Add cheese to cooked grits and stir until incorporated

Salt and pepper to taste then cover with burner off

Season peeled shrimp with creole seasoning - be sure to get on all sides

Place shrimp in hot pan and cook first side for approx. 3 minutes

- Bottom edges should turn pink and bottom half of shrimp will turn white as it cooks

Turn shrimp over then add bacon back to pan

Add butter to shrimp

Add green onion to shrimp

Split the grits between two bowls

Add 4 shrimp to each bowl - try to keep centered for presentation

Scoop bacon, green onions and any pan sauce onto the shrimp and serve

Serve with grilled bread/crustini to round out the presentation

Here's the link to the video.

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We would love to see your shrimp and grits. Tag us @beardedhomecook on Instagram

*For a dairy-free version, replace 1 cup of cheese with 1/4 cup of cashew milk for creamy grits and replace the 1 tablespoon of butter with 1 additional tablespoon bacon fat. NOTE: Cheese adds salt so be sure to season to taste before serving.

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