There are certain dishes that bring comfort with every single bite, and for me, Shrimp & Grits is one of them. This dish isn’t just a recipe—it’s a piece of my story.
Back when I had my shop, this Shrimp & Grits was one of the most popular items on the menu. Every weekend, customers would come in and order it again and again. The creamy grits, the perfectly seasoned shrimp, and that buttery pan sauce created a harmony of flavors that kept people coming back.
Now, I’m so excited to share this exact recipe with you so you can bring a little taste of my shop into your own kitchen. Whether you’re making it for brunch, dinner, or a special gathering, this dish is guaranteed to impress.
For the Grits:
For the Shrimp:
Cook the Grits:
In a medium saucepan, bring salted water to a boil. (I prefer to use kosher or sea salt to saalt the water).
Slowly whisk in the grits, then reduce heat to low. Cook, stirring often, until thickened (about 20–25 minutes).
Stir in milk/cream, butter, salt, and pepper. Keep warm.
Prepare the Shrimp:
Pat shrimp dry and season with garlic powder, hot sauce, salt, and pepper.
In a skillet, heat bacon fat over medium heat. Add shrimp and cook for a few minutes on each side. (Do Not Overcook)..
Add green onions, butter, and suate for about 1 minute. Add minced garlic and let cook for about 30 seconds. Add lemon juice, hot sauce to taste, and whisk in a little extra butter for richness.
Assemble:
Spoon creamy grits into bowls.
Top with shrimp, drizzle with pan sauce, and garnish with fresh parsley and chopped bacon.
Use stone-ground grits for the best flavor and texture.
Don’t skip the butter—it’s what gives the grits and sauce their luxurious creaminess.
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