These are the best shrimp and grits! Shrimp, mushrooms, and bacon are tossed in a creamy sauce, served over impossibly rich cheese grits. I’ve been making these for 10 years, and I am almost positive this shrimp and grits recipe is why my husband proposed. Truly the best!
This was literally the first meal I cooked for now-husband, and I absolutely believe this was the meal that hooked him. It absolutely says, “I’m totally laid-back and down-to-earth”; “I’m the coolest person you know”; and “I can seriously cook. I guarantee you’ll gain ten pounds within the first six months of dating me”.
This recipe is the perfect shrimp and grits. Creamy, tangy, complex flavors. Spicy, onion-y, bacon-y. The use of the chicken stock, wine, lemon juice, and half-and-half makes this the perfect sophisticated brunch, but the bacon, green onions, and white cheddar-laden grits make it casual and filling enough for every day.
How To Make This Recipe
The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, along with useful tips and info!
- If you are making stoneground grits, go ahead and make them now. Bring water to a boil in a pot, then add salt and pepper. Add the grits and cook until the water is absorbed, about 20 to 25 minutes. Remove them from heat and stir in butter and cheese. If you are making quick grits, wait until cooking the shrimp to make. When they’ve finished cooking according to package instructions, stir in butter and shredded cheese.
- Fry the bacon in a large skillet until browned; remove with a slotted spoon when cooked. Don’t drain the grease from the skillet!
- Rinse the shrimp and pat dry. Toss them in a bowl with one tablespoon olive oil. Add the shrimp to the skillet in a single layer and sprinkle with salt and pepper. Cook for about 2-3 minutes, turning halfway in between until just turning pink on both sides. Transfer to a bowl and set to the side.
- Turn heat to medium-high and add sliced mushrooms. Fry in the bacon grease for about four minutes, or until cooked well, but not overcooked. Remove with a slotted spoon. Add the chopped garlic to the skillet and sauté for one minute. Add 1/2 cup of the green onions and sauté very briefly. Add lemon juice, wine, chicken broth, and half-and-half or cream. Bring to a boil then reduce heat to a low simmer. Season with salt, pepper, and cayenne. Add shrimp, mushrooms, and other 1/2 cup of green onions. Heat through.
- Spoon grits into individual bowls. Ladle shrimp and sauce over. Serve immediately.
Top Tips For Making
- If you prefer, you can roast the shrimp in the oven at 400º F for about 5 minutes. Just keep an eye on them so they don’t overcook!
- You can leave out the mushrooms, but I really recommend that you don’t unless you absolutely hate them! Trust me, they really help enhance the flavor!
What Type Of Grits Should I Use?
You can use either stone-ground or quick grits for this recipe.
Stoneground grits are our personal favorite. They are ground, literally, between stones. They have a rich corn flavor due to being less processed than other varieties, but they do take longer to cook.
Quick grits are very finely ground, and, like the name says, cook quickly! They are very easy to find at grocery stores, even outside of the Southern U.S.
More Delicious Southern Recipes
- Instant Pot Red Beans and Rice
- Creamy Grits Recipe (And What Are Grits Anyway?)
- Healthy Authentic Seafood Gumbo (Gluten Free, Whole30, Paleo, Low Carb)
- Biscuits with Goat Cheese and Blueberry Compote
- Vegan Pecan Pie
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Shrimp and Grits
Delicious, creamy, and rich, these are the best shrimp and grits I've ever eaten. Pretty sure I landed my husband with this recipe!
Ingredients
- 1 pound shrimp peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic chopped
- 5-6 slices bacon
- 1 cup green onions sliced, divided
- 8 ounces mushrooms sliced
- 1/4 cup white wine or chicken broth
- 2 tablespoons lemon juice freshly squeezed
- 1/2 cup half-and-half or heavy cream
- 1/2 cup chicken broth
- 1/8 teaspoon cayenne plus more to taste
- salt
- pepper
- 1 cup grits stoneground or quick
- water for grits, per package instructions
- 2 cups sharp white cheddar cheese shredded
- 3 tablespoons butter
Instructions
If you are making stoneground grits, go ahead and make them now. Bring water to a boil in a pot, then add salt and pepper, then grits. Cook until water is absorbed, about 20 to 25 minutes. Remove from heat. Stir in butter and cheese. If you are making quick grits, wait until after step 3 to make.
Fry the bacon in a large skillet until browned. Remove with a slotted spoon when cooked. Don't drain grease.
Rinse shrimp, pat dry, and toss in a bowl with one tablespoon olive oil. Add shrimp to the skillet in a single layer and sprinkle with salt and pepper. Cook for about 2-3 minutes, turning halfway in between until just turning pink on both sides. Transfer to a bowl and set to the side. If making quick grits, make them now. When they’ve finished cooking according to package instructions, stir in butter and shredded cheese.
Turn heat to medium-high and add sliced mushrooms. Fry in the bacon grease for about four minutes, or until cooked well, but not overcooked. Remove with a slotted spoon. Add the chopped garlic to the skillet and sauté for one minute. Add 1/2 cup of the green onions and sauté very briefly. Add lemon juice, wine, chicken broth, and half-and-half or cream. Bring to a boil then reduce heat to a low simmer. Season with salt, pepper, and cayenne. Add shrimp, mushrooms, and other 1/2 cup of green onions. Heat through.
Spoon grits into individual bowls and ladle shrimp and sauce over. Serve immediately.
Recipe Notes
- Mushrooms: Optional but highly recommended
- Cook shrimp in oven: Can roast at 400º F for 5 minutes. Do not overcook.
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