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Shrimp and Grits

Drescription

Chef Bobby Flay’s five-star recipe for restaurant-worthy, classic Southern shrimp and grits guarantees creamy, cheesy grits, tender shrimp and a rich, aromatic sauce.

Ingredients

  • 4 cups water
  • salt and pepper
  • 1 cup stone-ground grits
  • 3 tablespoons butter
  • 2 cups shredded sharp cheddar cheese
  • 1 pound shrimp, peeled and deveined
  • 6 slices bacon, chopped
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 cup thinly sliced scallions
  • 1 large clove garlic, minced

Directions

  1. Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
  2. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
  3. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
  4. My Private Notes
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  6. WATCH
  7. Show: FoodNation with Bobby Flay
  8. Episode: FoodNation U.S.A.
  9. Categories:Easy Shrimp RecipesShellfish RecipesShrimpEasy Main DishMain DishEasy Side Dish RecipesSide DishEasy Lunch RecipesLunchSeafood Soup
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  13. rated 4.7 of 5 stars
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  16. rated 5.0 of 5 stars
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  22. Shrimp and Grits
  23. rated 4.8 of 5 stars
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  25. rated 4.7 of 5 stars
  26. 523 Reviews
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  31. jane
  32. jane16 days ago
  33. rated 5 of 5 stars
  34. Yes delicious! I made the dried seasoning in a small dish adding salt and use it on everything! Beef kabobs, saute’d zuchinni, whatever, with or without the crumbled bacon, and a sprinkle of finely grated pecorino-romano doesn’t hurt 😋
  35. 0
  36. Comment
  37. eat.it.all!
  38. eat.it.all!27 days ago
  39. I’m a NOLA born foodie, so I hesitated trying this version of the recipe, but “South Carolina low country” sounded so inviting. I give this version 2 1/2 stars, but I give mine 5 stars!!!
  40. Do yo-self a big favor and try it my way for WAYYY more flavor!! I used 5 cups of chicken stock and 3/4 cup of cream in my grits to 1 1/3 cup of grits, as well as Tabasco pepper, garlic powder, smoked paprika, parsley and black pepper.
  41. I added Tabasco and extra garlic to the shrimp. The presentation is much better spooned over the grits. My husband does not care for Shrimp and Grits, however he scarfed
  42. it down! I will definitely be making it again soon.
  43. 0
  44. Comment
  45. dorthy h.
  46. dorthy h.March 9, 2025
  47. I have made this dish many times using bacon or pancetta and, dare I say, instant grits. It is awesome.
  48. Fast to put together, serve with a crusty bread.
  49. 0
  50. Comment
  51. Joanne R.
  52. Joanne R.March 7, 2025
  53. Delicious Quick & Easy!!!
  54. This will be made again and again !
  55. 0
  56. Comment
  57. Cindi B.
  58. Cindi B.March 4, 2025
  59. rated 5 of 5 stars
  60. This is my go to Shrimp and Grits recipe...with a few personal preference modifications: Always use Marsh Hen Mill Grits from Edito, SC (Unicorn Grits are our favorite), no cheese (just don't care for cheese grits), and use 1/2 milk and 1/2 water. The shrimp part is perfect for our tastes!
  61. 0
  62. Comment
  63. Tracy
  64. TracySeptember 19, 2024
  65. rated 5 of 5 stars
  66. Always a hit for me and whoever I make it for.
  67. 0
  68. Comment
  69. Madeline
  70. MadelineAugust 7, 2024
  71. rated 5 of 5 stars
  72. So yummy, tried it for the first time and will definitely be making this many more times. It's quite easy, cost-efficient, and delicious.
  73. +1
  74. Comment
  75. roomdecor
  76. roomdecorJuly 27, 2024
  77. rated 5 of 5 stars
  78. Yummy & Wonderful!! Added a tiny pinch of ted pepper flakes .
  79. +1
  80. Comment
  81. Emily
  82. EmilyJuly 3, 2024
  83. rated 5 of 5 stars
  84. My go to recipe. Words cannot express how delicious this recipe is. I have still yet to have grits that match this recipe.
  85. +2
  86. Comment
  87. wj3400jj
  88. wj3400jjMay 11, 2024
  89. rated 5 of 5 stars
  90. For this recipe I swapped out the cheddar cheese and used ricotta. I also used polenta instead of the stone ground grits (my local store was out of the stone ground grits) and used whole milk for a thicker, creamier base. It didn't excite me to mix in the shrimp after the fact, so I saved some to the side for garnish and put the rest into the entire dish prior to serving. Everything turned out beautifully! Absolutely delicious - I will be making this again!
  91. +1
  92. Comment
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