Shrimp & Grits


Servings: 4

Prep Time: 20 minutes

Cook Time: 40 minutes


Ingredients for Shrimp Broth (can be made ahead of time):

  • 1 pound medium shrimp shells 
  • 3 cups water
  • ½ yellow onion (medium diced)
  • 1 celery stalk (medium diced)
  • 1 small carrot (peeled and medium diced)
  • 1 bay leaf
  • 3 whole black peppercorns
  • 3 garlic cloves
  • 2 sprigs of thyme

Ingredients for Grits:

  • 1 cup white or yellow Grits
  • 2 cups milk (plus more as needed)
  • 2 cups chicken stock or broth (plus more as needed)
  • ½ cup shrimp stock
  • ½ stick unsalted butter (divided)
  • ⅔ cup sharp cheddar cheese (shredded)
  • ½ teaspoon Tabasco Hot Sauce
  • salt (to taste)
  • freshly ground black pepper (to taste)

Ingredients for Shrimp:

  • 3 strips bacon (cut into ¼ inch strips)
  • 1 pound medium shrimp (peeled, de-veined, but tails on)
  • ½ stick unsalted butter (divided)
  • 4 ounce Cremini mushrooms (sliced) + (optional)
  • 1 large shallot (minced)
  • 2 large garlic cloves (minced)
  • ¼ cup Sherry or dry white wine
  • 1 ½ cups shrimp broth
  • ½ teaspoons of Tabasco hot sauce
  • 2 bay leaves
  • 1 teaspoon Creole seasoning (or Cajun seasoning or smoked paprika)
  • 1 tablespoon lemon juice
  • fresh parsley leaves (roughly chopped)


  1. Shrimp Broth: Place all ingredients in a large saucepan or pot and bring to a boil over medium high heat. Reduce the heat to low and simmer for 30 minutes. Strain and set aside.
  2. Grits: In a saucepan over medium heat stir together the grits, milk, chicken stock, ½ cup of shrimp broth, salt and 2 tablespoons of butter. Bring to a boil then reduce the heat to low and simmer, whisking occasionally to prevent lumpy-glumpies, for about 25 minutes. If the grits start to pop, reduce the heat a bit more. If the grits become too thick, thin them out by whisking in a ¼ cup of water.  Remove from the heat and stir in remaining 2 tablespoons of butter and cheese. Taste and season with Tabasco, salt and pepper.
  3. Shrimp: In a large sauté pan over medium heat carefully place bacon and cook until bacon is crispy, approximately 7 minutes. Transfer to a plate and set aside. In the same pan cook the shrimp in the bacon fat until it is bright pink and almost cooked through, approximately 4 minutes. Transfer to the same plate as the bacon.
  4. In the same pan with the remaining bacon fat, add 2 tablespoons of butter and melt over medium high heat. Add mushrooms, shallot and garlic and season with a generous pinch of salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and the liquid has cooked off. Carefully add sherry to deglaze the pan and stir.  After one minute, add in shrimp broth, tabasco, bay leaves and creole seasoning. Reduce the heat and simmer for 10 minutes. 
  5. Add the shrimp and bacon back to the pan, along with the lemon juice and remaining 2 tablespoons of butter. Stir then taste; adjust seasoning as needed. Remove the bay leaves before serving.
  6. To serve, divide grits into bowls and top with shrimp, sauce and parsley garnish.


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