Shrimp and Grits

I just started making grits. I’ve eaten them at restaurants down south, but I’ve never made them myself. I’ve made cheesy, oniony polenta for YEARS, so I’ve been familiar with the cooking process sorta kinda, but never tried making actual grits. From my research, it was suggested that I use the stone-ground white grits, not the instant variety. So I ordered a bag of these grits from Amazon and they have been waiting to get used for a few weeks now! And then I tried them. Maybe some of you have suggestions/opinions/helpful tips about buying and cooking with grits. Please please please share! We will all become better cooks when we share information and practice more and more in the kitchen.

This recipe will have you cooking the grits in one pan and cooking the shrimp mixture in another, so pay attention to both hands! I know you can handle it!

1 hour/moderate difficulty, only because you need to multi-task/6 servings

nutrition per serving:

484 calories, 23g protein, 41g carbs, 26g fat, 5g sugar

ingredients

For the grits:

• 5 cups water
• 1 1/2 cups corn grits, preferably stone-ground
• 1 teaspoon of salt, plus more as needed
• 4 ounces medium or sharp cheddar cheese (about 1 cup shredded)
• 3 tablespoons unsalted butter
• 1/3 cup heavy cream

For the shrimp mixture:

• 1 large green bell pepper, diced
• 5 medium scallions, thinly sliced (4 for the shrimp mixture and 1 for garnish)
• 4 cloves of garlic, minced
• 4 ounces sliced bacon (4 to 6 slices) OR use Bacon Up*
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon (or more) of Cajun seasoning
• 1 teaspoon smoked paprika
• 1/4 teaspoon granulated sugar
• 1 pound raw peeled and deveined large shrimp)
• 1 to 3 dashes hot sauce, plus more for serving
• Lemon wedges, for serving (optional)
• Salt and pepper, to taste

directions

1. Place 5 cups water, 1 1/2 cups corn grits, and 1 teaspoon of salt in a large saucepan.
2. Whisk them to get the lumps out.
3. Bring to a boil, stir the grits and water again to keep things smooth.
4. Take the saucepan off the heat, cover, and let sit for 10 minutes.
5. Uncover the grits, place over medium-high heat, and bring back to a boil.
6.  Boil uncovered, stirring occasionally until all the water is absorbed and the grits are tender, 15 to 25 minutes.

Meanwhile, start cooking the shrimp mixture:

1. Place the bacon in a large skillet and cook over medium heat until crispy, @10 minutes. If you are using BaconUp*, place a tablespoon of this at the bottom of your pan and use it like butter.
2. Transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.
3. Add the bell pepper, 4 sliced scallions, and the garlic, and cook over medium heat until the pepper is crisp-tender, about 2 minutes.
4. Stir every so often to make sure all the ingredients are mixed well.
5. Add diced tomatoes and their juices, the Cajun seasoning, smoked paprika and granulated sugar.
6. Bring to a simmer and cook, stirring occasionally, until slightly reduced, about 3 minutes.

Back to the grits:

1. When the grits are ready, remove the pan from the heat.
2. Add the cheddar, butter, and heavy cream.
3. Stir until the cheese and butter are melted and the mixture is combined.
4. Taste and season with salt and pepper as needed.
5. Cover to keep warm.
6. And stir again every so often! Gotta check on those grits so they stay smooth. And taste them again. Add salt, cheese…whatever you think. And cover again. 

Back to the shrimp mixture:

1. Add 1 pound raw peeled and deveined large shrimp to the tomato mixture and stir to combine.
2. Cook, stirring occasionally until the shrimp are opaque and just cooked through. This should take 4 minutes or so.
3. Add the bacon and 1 to 3 dashes hot sauce, and stir to combine.
4. Taste and season with salt and pepper (and more Cajun seasoning) as needed.
5. Shrimp mixture is ready!

Divide the grits between serving bowls and top with a generous spoonful of the shrimp mixture. Sprinkle with the reserved scallion greens and serve with hot sauce and lemon wedges for squeezing if desired. In my personal opinion, the lemon is a MUST!

Enjoy!

notes

• Bacon Up. What is it? It’s rendered bacon fat that you can keep in your fridge for recipes that call for bacon fat (when bacon isn’t necessary). This recipe is great with the bacon bits sprinkled over the finished dish, but not required. Check this out here – it’s a great staple to keep on hand when you don’t have bacon or the time or interest in cooking some bacon up. GREAT bacon fat.

• Add the shrimp at the very end of cooking. If you put them in the tomato mixture too soon, they will be overcooked and rubbery. Not good! They only need a few minutes. Watch for them to turn a bit pink and BOOM. Ready to take off the heat and serve.

Back to the differences between polenta and grits. I knew that they were both corn, but didn’t know a lot else. This is what I have found:

Polenta and grits are both ground cornmeal dishes, but they differ mainly in corn variety, grind texture, and regional origins:

🌽 Corn Variety

Polenta: Made from yellow corn, specifically flint corn (harder, with a slightly nutty flavor). Common in Italian cuisine. It is all I knew about for years!

Grits: Made from white or yellow dent corn (softer and starchier). Staple of Southern U.S. cuisine. Every time I went down South I found grits on menus all over the place.

There are many variations to a shrimp and grits recipe – I’ve read that some use stock and/or milk instead of water. Some add more or less butter, more or less cheese. Bacon or no bacon. Whatever you do, please use MORE flavor, not less. Add the garlic. Add the butter. Salt and pepper, for sure. And TASTE as you go.

🧂 Texture & Grind

Polenta: Usually coarser with a slightly chewier texture.

Grits: Can range from fine to coarse but tend to be smoother and creamier when cooked.

🌍 Cultural Origin

Polenta: Italian (Northern Italy in particular); often served with cheese, butter, meats, or vegetables.

Grits: American South; traditionally served with butter, cheese, or as shrimp and grits!

Interchangeable?

Kind of – you can substitute one for the other in many recipes, but the texture and flavor will differ slightly.

Just avoid using instant or quick-cook versions if you’re aiming for authenticity!

This ends my polenta/grits lesson. I’ll share my delicious polenta recipe here on the blog at some point, but these grits need to be tried! Lots of butter and lots of pepper!