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Brief overview
Shrimp and Grits is a dish that tells a story of place, tradition, and evolution. Once a humble breakfast in the coastal South of the United States, it has transformed into a celebrated comfort food with gourmet appeal. At its heart, it remains a dish that’s deeply rooted in regional identity and simple, soulful cooking.
While many associate it with high-end Southern restaurants today, its origins lie in everyday kitchens where families relied on accessible ingredients and resourceful cooking. That blend of modesty and richness still defines the dish. Whether served at brunch or dinner, Shrimp and Grits offers warmth in every spoonful.
What Is Shrimp and Grits?
Shrimp and Grits combines fresh, seasoned shrimp with creamy cornmeal porridge. It’s served hot, often topped with savoury sauces or crisp bacon, depending on local variations or family recipes. At its best, the dish feels luxurious without being heavy or fussy.
In the Lowcountry regions of South Carolina and Georgia, it is often prepared with a light butter sauce, while in Louisiana you might find it with smoky sausage and bold spices. No matter the variation, it’s a dish that marries land and sea in one harmonious plate.
Ingredients and Taste
At its core, the dish features plump shrimp sautéed in butter or oil, seasoned with salt, pepper, and occasionally cayenne or paprika. The grits are slowly cooked with water, milk, or stock, stirred until smooth and thick, then enriched with cheese or cream for extra body.
The flavour is a mix of creamy, briny, and savoury. The shrimp bring a mild sweetness from the sea, while the grits act as a warm, neutral canvas. When done right, the texture is soft but not runny, with a rich mouthfeel and a gentle finish of spice or smokiness.
Some cooks add garlic, lemon juice, scallions, or a splash of hot sauce for depth. Others lean into smoky elements like bacon fat or ham hock to amplify the dish’s Southern roots. The balance of richness and subtle heat keeps each bite interesting without being overpowering.
A Taste of History
Shrimp and Grits began as a simple fishermen’s breakfast along the coastlines of the Carolinas. Locals would catch shrimp at dawn, cook them quickly in fat or butter, and serve them over grits for a filling, no frills meal that made use of what the land and water offered.
Grits themselves trace back to Native American cooking, long before European settlers arrived. Corn, ground into a coarse meal, was a dietary staple for many tribes. Over time, grits were embraced by Southern communities, becoming a fixture in both poor and affluent homes.
By the mid-20th century, Shrimp and Grits remained largely unknown outside the South. That changed when Southern chefs reimagined the dish in fine dining spaces, pairing it with wine reductions and elegant plating. Despite this evolution, the soul of the dish remains intact.
Today, Shrimp and Grits reflects both history and innovation. It is a dish born from necessity, elevated by creativity, and loved for its deep connection to Southern culture. Whether you try it in a small town diner or a polished bistro, it offers a true taste of the American South.
How to Make Traditional Shrimp and Grits
Shrimp and Grits is a soulful classic rooted in Southern American coastal cuisine, where creamy cornmeal porridge meets savoury, buttery shrimp often infused with smoky spices and aromatics. Expect a balance of rich textures and bold seasoning. Use fresh prawns if possible, and always cook the grits low and slow for best flavour. See the recipe card at the bottom for printable directions
Ingredients
For the Grits:
- 1 cup stone ground white or yellow grits
- 4 cups water
- 1 cup whole milk
- 1 tsp salt
- 3 tbsp unsalted butter
- 1 cup sharp cheddar cheese, grated
For the Shrimp:
- 1 lb large raw shrimp, peeled and deveined
- 1 tbsp lemon juice
- 1 tsp paprika
- ½ tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 2 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ cup chopped spring onions (white and green parts separated)
- ¼ cup diced smoked bacon or pancetta
- 1 tbsp chopped fresh parsley
- Hot sauce (optional, to taste)
Cooking Instructions
Step 1: Prepare the Grits Base
In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a gentle boil. Gradually whisk in the grits to prevent clumping. Reduce heat to low and simmer uncovered, stirring frequently to avoid scorching.
Step 2: Enrich the Grits
Once the grits begin to thicken, add the milk and stir continuously. Let them cook slowly for 25 to 30 minutes, or until creamy. Stir in the butter and cheese until fully melted. Keep warm over very low heat, stirring occasionally.
Step 3: Season the Shrimp
In a bowl, toss the peeled and deveined shrimp with lemon juice, paprika, cayenne, salt and pepper. Let this rest for 10 minutes to absorb flavour while you prepare the aromatics.
Step 4: Cook the Bacon and Aromatics
Heat a large skillet over medium heat. Add diced bacon or pancetta and cook until crispy. Remove and set aside, leaving the rendered fat in the pan. Add olive oil, then sauté the garlic and the white part of the spring onions until fragrant.
Step 5: Sauté the Shrimp
Add the seasoned shrimp to the pan in a single layer. Cook for 2 to 3 minutes on each side until just pink and opaque. Avoid overcooking. Stir in butter and return the crispy bacon to the pan. Toss gently to coat.
Step 6: Combine and Adjust Flavours
Taste the shrimp mixture and adjust seasoning with additional salt, pepper or a few drops of hot sauce if desired. Fold in the green part of the spring onions and chopped parsley just before removing from heat.
Step 7: Prepare to Serve
Check that the grits are still warm and silky. If they have thickened too much, stir in a splash of warm milk to loosen them. Spoon generous portions into shallow bowls.
Step 8: Top with Shrimp and Sauce
Arrange the sautéed shrimp over the grits, spooning any pan sauce or butter over the top for added richness. Garnish with extra parsley or spring onions if desired.
Step 9: Final Touches for Presentation
Serve with a wedge of lemon on the side and crusty bread if you like. The contrasting textures of creamy grits and juicy shrimp are the hallmark of this dish.
Final Step: Enjoy and Share
Shrimp and Grits is best enjoyed warm. Offer a bottle of hot sauce or a dash of black pepper at the table. For a fuller Southern style meal, consider pairing with collard greens or a fried egg.
Cooking Tips for Perfect Shrimp and Grits
- Use stone-ground grits for authentic texture and depth
- Stir grits regularly to prevent sticking or clumping
- Marinate shrimp briefly; acidic marinades can toughen seafood if left too long
- Cook bacon slowly from cold to render fat properly
- Do not overcrowd shrimp in the pan, cook in batches if necessary
Shrimp and Grits (Seafood over Cornmeal Porridge)
Ingredients
For the Grits:
- 1 cup stone ground white or yellow grits
- 4 cups water
- 1 cup whole milk
- 1 tsp salt
- 3 tbsp unsalted butter
- 1 cup sharp cheddar cheese grated
For the Shrimp:
- 1 lb large raw shrimp peeled and deveined
- 1 tbsp lemon juice
- 1 tsp paprika
- ½ tsp cayenne pepper adjust to taste
- Salt and black pepper to taste
- 2 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic minced
- ½ cup chopped spring onions white and green parts separated
- ¼ cup diced smoked bacon or pancetta
- 1 tbsp chopped fresh parsley
- Hot sauce optional, to taste
Instructions
- In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a gentle boil. Gradually whisk in the grits to prevent clumping. Reduce heat to low and simmer uncovered, stirring frequently to avoid scorching.
- Once the grits begin to thicken, add the milk and stir continuously. Let them cook slowly for 25 to 30 minutes, or until creamy. Stir in the butter and cheese until fully melted. Keep warm over very low heat, stirring occasionally.
- In a bowl, toss the peeled and deveined shrimp with lemon juice, paprika, cayenne, salt and pepper. Let this rest for 10 minutes to absorb flavour while you prepare the aromatics.
- Heat a large skillet over medium heat. Add diced bacon or pancetta and cook until crispy. Remove and set aside, leaving the rendered fat in the pan. Add olive oil, then sauté the garlic and the white part of the spring onions until fragrant.
- Add the seasoned shrimp to the pan in a single layer. Cook for 2 to 3 minutes on each side until just pink and opaque. Avoid overcooking. Stir in butter and return the crispy bacon to the pan. Toss gently to coat.
- Taste the shrimp mixture and adjust seasoning with additional salt, pepper or a few drops of hot sauce if desired. Fold in the green part of the spring onions and chopped parsley just before removing from heat.
- Check that the grits are still warm and silky. If they have thickened too much, stir in a splash of warm milk to loosen them. Spoon generous portions into shallow bowls.
- Arrange the sautéed shrimp over the grits, spooning any pan sauce or butter over the top for added richness. Garnish with extra parsley or spring onions if desired.
- Serve with a wedge of lemon on the side and crusty bread if you like. The contrasting textures of creamy grits and juicy shrimp are the hallmark of this dish.
- Shrimp and Grits is best enjoyed warm. Offer a bottle of hot sauce or a dash of black pepper at the table. For a fuller Southern style meal, consider pairing with collard greens or a fried egg.
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