Everyday Kitchen

American/Southern · Dinner

Shrimp and Grits

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Shrimp and Grits is a American/Southern dish. Stone-ground grits need frequent stirring and enough liquid.

Prep
20 min
Cook
35 min
Total
55 min
Servings
4
Difficulty
Easy
Cuisine
American/Southern
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Shrimp and Grits. The photograph includes extra garnish not included in this draft.
The photograph includes extra garnish not included in this draft. Representative photograph of Shrimp and Grits. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Grits

Shrimp

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Grits · About 35 min

  1. Boil water and milk from 200 g stone-ground grits, 600 ml water, 400 ml milk, 40 g butter, 100 g cheddar, grated, ½ tsp salt, whisk in grits and simmer 25–35 minutes, stirring, until tender. Stir in butter, cheese and salt.

    Check: Look for this result: tender.

Shrimp · About 5 min

  1. Fry bacon from 500 g raw shrimp, peeled, 100 g bacon, diced, 15 g garlic, chopped, 150 ml chicken stock, 20 ml lemon juice, 20 g spring onions 5 minutes. Add garlic and shrimp; cook 3 minutes, then stock and lemon.

Serve · About 2 min

  1. Simmer 2 minutes until shrimp are opaque and 63°C / 145°F. Spoon over grits and add spring onions.

    Check: Look for this result: shrimp are opaque and 63°C / 145°F.

Tips

  • Stone-ground grits need frequent stirring and enough liquid.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use coarse polenta for a different texture.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Shrimp and Grits one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Shrimp and Grits?

Stone-ground grits need frequent stirring and enough liquid.

What can I substitute in Shrimp and Grits?

Use coarse polenta for a different texture.

Can I prepare Shrimp and Grits ahead?

Prepare the measured ingredients for Shrimp and Grits one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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