Shrimp and Grits Tips
How do you peel and devein shrimp?
To peel shrimp, cut and pull the head (if it’s still attached) and legs off. Using your thumb, release the shell from the meat by pulling the shell, starting where the legs were attached to the tail. You can leave the last segment of the shell on the tail end for presentation purposes. To devein shrimp, use your paring knife to make a shallow incision down the back of the shrimp to expose the dark-colored string. Use the tip of your knife to slowly lift it up and release it from the meat and discard. Follow this
shrimp cleaning guide for more tips!
What do grits taste like?
Grits have a subtle corn flavor and tend to have a neutral taste, which makes them a wonderful base. If you have any grits left over, use them up in these
tasty grits recipes.
Are grits and polenta the same?
Although they have similar properties,
grits and polenta are not the same. Polenta is typically made from yellow corn and tends to be coarser, while grits usually come from white corn and tends to be smoother.
Are grits gluten-free?
Yes, grits are gluten-free. Raw grits are naturally gluten-free because they derive from corn. Follow our
gluten-free guide to learn more about gluten-free foods (it even includes a free printable!).
Reviews
This was really easy to make and was definitely a hit with my family. I ended up using 2 lbs of shrimp because it this is A LOT of grits and 1 lb didn't seem to be quite enough. I'd definitely say go with 2lbs of shrimp so there's a good shrimp to grits ratio. I'd also suggest cutting down or even eliminating the salt as it's just a bit on the salty side. Not enough to destroy the dish, but noticeable if you are someone who has to watch their salt intake and doesn't use a lot of salt on the regular. The broth, bacon, and old bay will give you all the seasoning you need for the dish to be flavorful. Outside of those tweaks this is a really really good dish and it will definitely be going into the Sunday game day rotation.
No comment left
I have tried many variations of shrimp and grits recipes, and this one is by far a favorite! The only addition I make is to add some fresh parsley, green onions and a little bell pepper. It’s delicious!
I had to modify the recipe for one person. You may want to consider this since there are so many singles today. Half the population of NYC is single. I would have added more garlic (fresh and powdered) less milk and higher percentage of chicken broth. Good place to start! Grits absorb moisture massively, quickly, best to have enough liquid to avoid burning grits.
I think you could go with 2 slices less bacon and it would be perfect. I see several have said it doesn't tell you what to do with the bacon, but I watched the recipe video and it showed the bacon being added to the cooked shrimp and stirred together & then put on top of the grits. Pretty much the same as using for garnish, though a it more incorporated into the shrimp and perhaps picking up a little of the cajun seasoning. I'm a huge fan of cheese grits so this recipe was right up my alley.
This was absolutely delicious! I doubled the shrimp because we love shrimp and I had extra! I made a cucumber and tomato salad to go with it.
I haven’t made yet but was wondering what to serve with dish? Can I serve biscuits or just a green salad?
I have not tried this yet but is it ok to use shrimp that is already deveined and peeled?
This recipe is so good and pretty easy. If you're serving 4 people, I would say double the shrimp part. There's enough grits though. I wouldn't double the bacon, because as others have said, there is plenty of bacon with 8 pieces. And yeah, it doesn't say what to do with the bacon after it's cooked, so like the others, I use it as a garnish and sprinkle over the plated dishes. Yummy!
The bacon completely overwhelms the sweet shrimp. I used slightly more than 1/2 the bacon, but with the cheese in the grits and so much bacon and grease, the dish was salty and meaty wit