Shrimp and Grits Recipe

Shrimp and Grits Recipe

Here's a delicious recipe for Shrimp and Grits, a classic Southern dish known for its creamy grits topped with flavorful shrimp.


For the Grits:

  • 1 cup stone-ground grits
  • 4 cups water or chicken broth
  • 1 cup whole milk
  • Salt and pepper to taste
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tablespoons butter

For the Shrimp:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tablespoon Dat’s Louisiana Creole Seasoning (adjust to taste)
  • 1 tablespoon olive oil
  • 4 slices bacon, chopped
  • 1 small onion, finely chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes
  • 1/2 cup chicken broth or white wine
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste


  • Prepare the Grits:
    • In a medium saucepan, bring water or chicken broth to a boil.
    • Gradually whisk in the stone-ground grits to prevent lumps.
    • Reduce heat to low and simmer, stirring frequently, for about 20-25 minutes or until the grits are tender and creamy.
    • Stir in the milk, salt, and pepper. Cook for an additional 5-10 minutes until the grits are creamy and fully cooked.
    • Remove from heat and stir in the shredded cheddar cheese and butter until melted and incorporated. Cover to keep warm.
  • Cook the Shrimp:
    • In a bowl, toss the peeled and deveined shrimp with Dat’s Louisiana Creole Seasoning to coat them well.
    • In a large skillet, heat olive oil over medium-high heat. Add the chopped bacon and cook until crispy. Remove bacon and set aside.
    • In the same skillet, add the seasoned shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp and set aside.
  • Prepare the Sauce:
    • In the same skillet, add chopped onion and bell pepper. Sauté for about 3-4 minutes until softened.
    • Add minced garlic and sauté for an additional 1 minute until fragrant.
    • Stir in the diced tomatoes and cook for another 2 minutes.
    • Pour in the chicken broth or white wine and bring to a simmer. Allow the sauce to reduce slightly, about 5 minutes.
    • Add the cooked bacon back to the skillet, and stir in fresh lemon juice and chopped parsley. Season with salt and pepper to taste.
  • Serve:
    • To serve, spoon a generous portion of creamy grits onto plates.
    • Top the grits with the cooked shrimp.
    • Spoon the flavorful sauce with vegetables and bacon over the shrimp.
    • Garnish with additional chopped parsley.

Enjoy your delightful Shrimp and Grits, a comforting and savory Southern favorite!