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The Boat Shed Kitchen

Authentic Southern Shrimp and Grits

Creamy, cheesy stone-ground grits topped with sizzling shrimp, crispy bacon, and a touch of lemon and garlic—this classic Southern shrimp and grits recipe is pure comfort in a bowl, perfect for brunch or dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Calories: 600
Ingredients Method Notes

Ingredients
  

Grits:
  • 2 cups chicken stock 473 mL
  • 2 cups whole milk 473 mL
  • 1 cup stone-ground grits 197 g
  • 3 tbsp unsalted butter 42 g
  • 2 cups sharp white cheddar shredded 226 g
Shrimp:
  • ½ lb thick-cut bacon
  • 2 lbs large shrimp 15–20 count peeled and deveined
  • ½ tsp red pepper flakes
  • 1 large garlic clove minced
  • Juice of ½ lemon
  • Kosher salt & black pepper
  • 1 tsp chopped parsley

Method
 

  1. Boil broth and milk. Whisk in grits, salt, and pepper.
  2. Reduce heat and stir for 10–15 minutes.
  3. Add butter and cheese. Cover and set aside.
  4. Cook bacon until crisp. Remove and set aside.
  5. In bacon grease, cook shrimp with red pepper flakes, salt, and pepper for 3 minutes total.
  6. See full steps with tips & photos → https://theboatshedcafe.com/authentic-southern-shrimp-and-grits/

Notes

  • Stone-ground grits yield the best texture, but quick grits can be used in a pinch (adjust cook time).
  • For a lighter version, reduce the amount of cheese or use half-and-half instead of whole milk.
  • Feel free to add sautéed spinach, mushrooms, or scallions for extra depth.