Shrimp and grits – what a great pairing! Then add Irish cheddar cheese and applewood smoked bacon to the recipe and you have quite a flavorful dish. This is my best grits recipe yet and it is not a side dish but a meal on its own!
Grits are a traditional dish in the low country of coastal South Carolina and Georgia – yes, this is a Southern specialty found all over the South. Except now grits have become a nationwide obsession according to the Food Network Magazine. I can see why when you make a recipe like this!
Grits are a type of porridge made out of corn and there are a few varieties available such as stone ground grits (what I prefer to use), white which has a higher sugar content or yellow which is richer in starch. There really isn’t much nutritional or taste variance. There are quick and instant grits to make the cooking time shorter, recipes for slow cookers and other cooking methods.
They are often served with breakfast and pairs well with eggs, bacon, sausage and seafood. Many of the ingredients are similar; you need liquids which can be a combination of chicken broth and water, all water, shrimp stock (if you’re making this variety of grits) and even milk or heavy cream in place of half of the water to make it creamier. Cheese is a must and is often sharp cheddar, white or yellow. The meat addition can also be andouille sausage for a Cajun taste and leave out the bacon. Seasonings vary especially if you decide to make a spicy Cajun version. Vegetables such as peppers are sometimes added.
Anyways, you can see this recipe can be made with your favorite ingredients. I looked at a number of recipes online and in my cookbooks. You might also look at another grits post Baked Cheese Grits Five Ways. Those are simple side dishes and not an entire meal like these shrimp and bacon grits.
Bacon, Shrimp and Irish Cheddar Grits
- 2 cups low sodium chicken broth
- 2 cups water, or 1 cup water and 1 cup milk to make it creamier
- 1 cup stone ground organic white grits (use any grits you like – just cook according to package directions)
- 2 tbsp. unsalted butter
- 2 cups sharp cheddar cheese, shredded (I used Kerrygold Reserve Cheddar – 7 oz.)
- 6 slices bacon (applewood smoked preferred), reserve bacon pieces to garnish
- 1 lb. large shrimp, peeled and deveined (I had jumbo size so I cut each shrimp into thirds) I will probably use another 1/4-1/2 lb. extra shrimp next time – adjust any seasonings
- 1 tsp. dried oregano
- 1/4 tsp. paprika
- green onions thinly sliced to garnish and you can add some when you cook the shrimp
- 2 large garlic cloves, minced
- 1-2 tbsp. fresh lemon juice (to taste)
- fresh parsley, chopped to garnish
Cook your grits according to package directions. My grits took about 15-20 minutes. Bring chicken broth and water (milk if using) to a boil in a medium saucepan. Reduce heat to a simmer, then gradually whisk in grits. Stir often until grits have absorbed the liquid and are tender and thick. You don’t want the grits to scorch the bottom of the pan. Stir in the butter and cheddar cheese.
Cook the bacon until crisp in a skillet; remove to paper towels to drain and leave a few tbsp. fat in the skillet. Tear the bacon into pieces and set aside.
Season shrimp with oregano and paprika then add to bacon grease left in the skillet. Cook until the shrimp are just about done; add minced garlic and maybe some sliced green onions and cook another minute. Stir in lemon juice and give shrimp a quick toss. Serve shrimp over grits and top with the reserved bacon pieces, sliced green onions and fresh parsley.
Recipe by cookingwithauntjuju.com
If I can eat shrimp with grits, I’m in. lol 😜🍃🍤
I’m with you when it comes to shrimp Gail – anything goes 🙂
Looks delicious! I make shrimp & grits every Easter weekend. My husband and I met in Charleston, South Carolina so it’s something of a tribute to a special place. 🙂
How sweet Josette – always nice to associate food with a happy time in our lives 🙂 This is a good recipe – the best grits I’ve made and I’m sure that Irish cheddar had something to do with it. Of course bacon and shrimp speak for themselves!
This looks like a very tasty version of the classic, which is one of my favorite dishes. Hope to try it soon. 🙂
Thanks Ronit – I really liked this recipe – can’t go wrong with grits, bacon and shrimp and the cheddar made it so creamy 🙂
Looks edible and nice photos. Grits are not on my menu. Just can not get past the slimy feel and flavor.
I prefer grits in a dish like this; good cheddar, salty bacon and a favorite – shrimps! For me the grits were creamy; mushrooms and okra (not cooked right) are slimy to me. Just can’t handle the texture 🙂
Your recipe surely makes them attractive! Hope you are having some spring over where you are. We have too much water for the farmers to plant.🙃
Thanks – grits on their own always need some help 🙂 We have somehow managed to escape all this rain much of the south has been sending our way. Storms are predicted this afternoon and rain tomorrow so I might have to change my comment. Spring is such a tough time to plant as the weather can be so unpredictable. I had a few years where I had to delay planting – seeds don’t like soggy soil – they will rot!
It’s been a wet weather start to spring. Hope that it’s not as cool as predicted for summer!
The only time I have eaten grits is when I visited my cousins in Kentucky and yes it is similar to porridge…Your dish looks and sounds tasty not something I have tried bit would like to 🙂
Thanks Carol – this recipe will change your feelings about grits – it did mine. Add some favorite ingredients and you have quite a meal 🙂
I might do that yours looks delicious 😊
Definitely a meal on its own and a delicious one at that.
Thank you Karen – I would enjoy these grits any time. Amazing what a few good ingredients can do to a Southern side dish that usually was eaten with breakfast.
Judi, I grew up eating hominy grits loaded with fresh butter, but I’ve never had shrimp and grits. Grits are non-existent over this way but polenta I can get, so I’ll be giving this a go with polenta. Thanks for sharing.
My hubby was the big grits eater with his breakfast and also from the south. Adding shrimp and bacon just makes them super good and a meal I would enjoy again!
i’ve always wondered about grits – are they like polenta? this dish looks very delicious. cheers sherry
Polenta is Italian and grits are a southern staple. Both come from corn but there is a different in texture where grits are more like a porridge and polenta is more coarse. Polenta requires a lot of stirring and takes longer to cook – not a favorite!