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4.67 from 6 votes

Southern Shrimp and Grits

This recipe is a tradition at our house and we love it for breakfast, lunch or dinner.
Course: Main Course
Cuisine: American, southern
Keyword: Shrimp and Grits


  • 3 to 4 slices bacon
  • 1 pound medium or large shrimp peeled and deveined
  • 2 tablespoons bacon drippings
  • 1 tablespoon butter
  • 1/2 cup chopped green onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 1 teaspoon minced garlic
  • 1 teaspoon Cajun seasoning
  • 1/4 teaspoon black pepper
  • few drops hot sauce or pinch cayenne


  • 2 1/3 cups milk can use whole or 2 per cent
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/2 cup old fashioned grits
  • 1 cup shredded sharp cheddar cheese
  • Salt and Pepper to taste


  • Cook the bacon, remove from pan and set aside.
  • Combine two tablespoons bacon drippings, 1 tablespoon butter, green onion, green pepper, celery, garlic, Cajun seasoning, and black pepper in a skillet and cook until vegetables are tender. About 8 to 10 minutes.
  • Add shrimp and hot sauce or cayenne and cook about four more minutes until shrimp are done. Set aside and prepare grits.

Grits Instructions

  • Put milk, butter and salt in a saucepan and bring to a boil. Using a whisk and stirring constantly add the grits a little at a time. This keeps the grits from clumping.
  • Lower the heat, cover and cook five to six minutes or until grits thicken.
  • Remove from heat and gradually stir in cheddar cheese. Stir until cheese melts. (If grits get too thick you can always add a little water to thin.)
  • Put several spoonfuls of grits in a bowl and layer some of the shrimp mixture over the top. Crumble bacon on top of the shrimp and garnish with chopped green onions.