Wednesday, March 27, 2024

G is for Grits

Cheesy Grits topped with perfectly cooked Shrimp, Bacon, and Vegetables, this classic southern dish is comfort food at its finest.

Shrimp and Grits

G is for Grits.  It is also for Good Gawd but this is a Great, Gastronomic, Genuine, delight.  This shrimp and Grits is my offering for today's Alphabet Challenge as we celebrate the letter G.

Let's take a look at what the others are serving up today.......

Shrimp and Grits

I served these Shrimp and Grits separately and allowed my guests at my Mardi Gras celebration to make their own plates.  This entree was a huge hit and perfect for any occasion or family dinner, taking less than an hour to make.

Shrimp and Grits pin

This was the first of my Easter Celebrations this year when I invited the neighbors over the weekend before Lent began and we celebrated Mardi Gras, the southern prelude to the Lenten season.

Entrees, Shrimp, Grits, Seafood,
Yield: 8 servings
Author: Wendy Klik
Shrimp and Grits

Shrimp and Grits

Cheesy Grits topped with perfectly cooked Shrimp, Bacon, and Vegetables, this classic southern dish is comfort food at its finest.
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min


  • 3 lbs. large raw shrimp, peeled, cleaned and deveined
  • 1 1/4 c. stone ground grits
  • salt and pepper, to taste
  • 7 slices bacon, diced
  • 1/2 large Vidalia onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 3-4 cloves of garlic, minced
  • 2 T. flour
  • 1/4 c. butter, divided
  • 1 c. chicken broth
  • 2 c. shredded cheddar cheese
  • hot sauce, for garnish, if desired


  1. Bring about 5 c. of salted water to a boil over high heat. Whisk in the grits, reduce heat to a simmer, and cook, stirring frequently, until the liquid is absorbed and the grits are tender, about half an hour, adding a little more water if needed during cooking.
  2. Heat a large skillet over medium-high heat. Add the bacon and cook until crispy and the fat has rendered. Stir in the onion, garlic, and bell pepper, cooking until the vegetables are softened and slightly browned.
  3. Stir the flour into the vegetables along with 1 T. of the butter, and cook, stirring until the butter is melted and the flour is lightly browned. Slowly add the broth, stirring continuously until fully combined with no lumps of flour.
  4. Bring to a simmer and add the shrimp. Cook, stirring occasionally until the shrimp are cooked through and pink and the sauce has thickened a bit.
  5. When grits are tender, off heat, stir in the cheese and remaining butter until melted. Place in a bowl and garnish with a swirl of hot sauce, if desired.
  6. Plate the Shrimp and serve with the Grits, passing the hot sauce.


Adapted from a recipe found in Southern Living.

Nutrition Facts



Fat (grams)

25.16 g

Sat. Fat (grams)

11.88 g

Carbs (grams)

26.34 g

Fiber (grams)

0.97 g

Net carbs

25.39 g

Sugar (grams)

2.05 g

Protein (grams)

35.13 g

Sodium (milligrams)

1456.82 mg

Cholesterol (grams)

271.12 mg


  1. Good gawd! That sounds amazing. Shrimp and bacon are perfect with grits!

  2. This is one of those meals I can never say no to! Simple...flavorful...Southern Perfection!!!

  3. I also picked up grits, I've never made them before. I'm thinking of going in a breakfast direction.

  4. Living in the south, grits are BIG. Being from the north, not so much with me but I do like adding cheese and shrimp in them!

  5. This combo is so tasty, I, make this often!

  6. cheesy grits is one of my favorites and is also a great choice for G! Topped with shrimp, your dish sounds a perfect meal!

  7. Your grits recipe is a reminder to add grits to my shopping list. Still haven't got round to making it at home.


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