Shrimp and Grits


I love shrimp! My favorite recipe that I used to make for a special occasion is shrimp cooked in a pan with lemon, lime and orange juice. My whole family loves it

Yesterday, I tried a new recipe : Shrimp and Grits.

I have never cooked grits. When I saw this recipe in a cooking magazine, my mouth watered.

I tweaked this recipe from the original one, because I do not like cooked shrimp in broth. I sauté the shrimp in the pan with the bacon drippings. The shrimp were terribly good!

The shrimp turned orange and had a golden crust.

Also, I had no Tabasco sauce in my pantry, so I made the cheese grits with no spicy sauce and added 1/4 teaspoon of salt to the original recipe.

It’s such a delightful dish!


It’s a fantastic recipe to impress your family and your friends.

Easy and fast recipe! I prepared the cheese grits at the same time I was cooking the bacon and shrimp!


Thanks to chef Bill Smith, from Crook’s Corner, the landmark Southern restaurant in Chapell Hill, North Carolina for sharing his recipe (Southern Living magazine- Best Southern Recipes-special anniversary edition 2016).


Serving : 4  Cook time : 25 minutes  Total time : 30 minutes

Shrimp and Grits (adapted recipe)

Ingredients :

  • 8 bacon slices
  • 38-40 (peeled, tail on)  medium-size raw shrimp (12 oz or 340 g)
  • salt
  • pepper
  • 1/2 cup green onions
  • 6 small garlic cloves, minced
  • 3-4 small fresh lemon, juiced
  • 1/4 teaspoon hot sauce

Directions :

  1. Cook bacon in a large non-stick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on a paper towels. Crumble bacon.
  2. Sauté shrimp in the same pan, 1 minutes on each side (until the shrimp are pink).Add garlic and green onions, sauté for one minute. Add hot sauce. Then stir in lemon juice and let cook for a few minutes, stirring frequently.
  3. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.


Cheese Grits (original recipe)

Ingredients :

  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup stone-ground grits
  • 1 cup cheddar cheese
  • 4 tablespoons butter (I used less)
  • 1/4 cup freshly grated Parmesan cheese
  • 1/8 teaspoon ground white pepper
  • Pinch of cayenne pepper
  • 1/4 teaspoon Tabasco sauce


  1. Bring salted water to a boil in a medium saucepan over medium-high heat.
  2. Add grits, reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened.
  3. Stir in cheddar cheese and remaining ingredients.


“Cette recette de crevettes au citron accompagnées d’une semoule de mais est succulente!”;)

About the author
  1. I love the combination of shrimp and bacon…and yes, over cheesy grits…looks delicious Zaza!
    Have a wonderful week 🙂

  2. I have never tried grits! But this dish looks so inviting and delicious!

  3. Hi Zaza, your shrimp look perfectly cooked, cooking them in bacon drippings sounds amazing, beautiful dish.

  4. I dont know what grits is…but this looks so nice!!!

  5. Growing up in Texas, we had grits often. Your shrimp and grits, with or without the hot sauce, sounds and looks great.

  6. Eva

    Cette recette est simple, gourmand et sophistiqué à la fois ! ça met tout de suite l’eau à la bouche. J’aime bien l’idée que les chefs partagent ses recettes. Bisous

  7. This is one cozy dish! Love polenta and shrimp such and easy but delicious dish for the cooler weather.

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