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Southern Shrimp and Grits Recipe

Southern Shrimp and Grits Recipe

A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch, dinner and when company’s coming. It’s down-home comfort food at its finest.—Mandy Rivers, Lexington, South Carolina
TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD:4 servings


  • 2 cups reduced-sodium chicken broth
  • 2 cups 2% milk
  • 1/3 cup butter, cubed
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup uncooked old-fashioned grits
  • 1 cup (4 ounces) shredded cheddar cheese
  • 8 thick-sliced bacon strips, chopped
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 1 teaspoon Cajun or blackened seasoning
  • 4 green onions, chopped


  • 1. In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
  • 2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions. Yield: 4 servings.

Nutritional Facts

1 cup grits with 1/2 cup shrimp mixture: 674 calories, 42g fat (22g saturated fat), 241mg cholesterol, 1845mg sodium, 33g carbohydrate (7g sugars, 1g fiber), 41g protein.

Reviews for Southern Shrimp and Grits

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NevadaMike User ID: 7590334 244134
Reviewed Feb. 19, 2016

"Absolutely delicious, but with almost 1,900 mg of sodium per serving, I will only make this on rare occasions. That is nearly one full day's worth of salt."

KristineChayes User ID: 1441542 241558
Reviewed Jan. 11, 2016

"Made this tonight for dinner & it was excellent! I used precooked shrimp & saut?ed just until heated through & lightly browned. Adding some andouille sausage sounds good, spywife! I'll definitely be making this again."

spywife User ID: 8196173 216733
Reviewed Jan. 3, 2015

"This recipe is soo easy and is delish! Am going to make it again tonight and will add some andoughee (?) sausage. I also used cooked shrimp and just had to heat. Yummy!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.