Southern Shrimp and Cheesy Grits

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Southern Shrimp and Cheesy Grits.  

Okay, you had us at Grits. But Cheesy Grits? Um…Shrimp and Cheesy Grits? Oh, good heavens.  This Southern Shrimp and Cheesy Grits recipe is so astoundingly good, you have to try it to believe it.  Um, it bears repeating: Mercy, this is an amazing dish:

Southern Shrimp and Cheesy Grits recipe

Watch us make this incredibly delicious Southern Shrimp and Cheesy Grits recipe! Get ready to have some fun and get hungry!

Shrimp & Grits is classic Southern U.S. cuisine.  These grits are loaded with flavor…they are creamy, cheesy and buttery…and sinfully delicious.

We LOVE grits!

Southern Shrimp and Cheesy Grits recipe

Oh, and did we mention cheese?

Yes, cheddar cheese, please.

Mmmmmm…cheese.

Southern Shrimp and Cheesy Grits recipe

And of course, we couldn’t just stop there! You know what this dish needs? BACON!!

Bacon, bacon, bacon!!

We are getting so close to shrimp and grits perfection!

Southern Shrimp and Cheesy Grits recipe

And then the Gulf shrimp is sautéed and is loaded with incredible flavor.

The smell alone is worth writing home about!

Look at that shrimp!

Southern Shrimp and Cheesy Grits recipe

Topped off with sauteed gulf shrimp in garlic, scallions, parsley lemon juice, smoked paprika and a dash of hot sauce.

Well, this is Southern decadence at its very best. This dish is not low on calories, so you won’t want to make this every day…but on a special occasion, it is one of the tastiest dishes you’ll ever experience.

Other Southern favorite dishes are:

But in the meantime…let’s get it on with Southern Shrimp and Cheesy Grits!

Southern Shrimp and Cheesy Grits recipe

And now the time has come to go and make this amazing recipe!

You will NOT be disappointed, that we can guarantee!

Southern Shrimp and Cheesy Grits in a large white bowl

Southern Shrimp and Cheesy Grits

Shrimp & Cheesy Grits is decadent...pure Southern decadence. But every now and then, it's sinfully good to be a little decadent. This dish is a flavor explosion you just have to taste to believe. Incredible!
4.98 from 43 votes
Print Pin Rate
Course: Southern
Cuisine: Southern
Keyword: Grits, Shrimp
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 465kcal

Ingredients

  • 3 cups chicken stock
  • Pinch of Kosher salt
  • 1 cup corn grits quick or regular...not instant
  • 3 tbsp heavy cream
  • 3 tbsp unsalted butter
  • 2 cups sharp cheddar cheese shredded
  • 8 slices slab bacon cut into 1 to 2-inch pieces
  • 1 lb shelled and deveined large shrimp
  • Black pepper
  • 2 - 3 garlic cloves minced (should be a heaping teaspoon)
  • 3 tbsp flat-leaf parsley chopped
  • 4 scallions white and green parts, chopped (3 for cooking, 1 for garnish)
  • 1 tsp smoked paprika
  • 1 tbsp Worcestershire sauce
  • 2 or 3 good shakes of hot sauce ie, Tabasco
  • 4 tsp fresh lemon juice usually the juice of 1 whole lemon

Instructions

  • In a medium saucepan, bring the stock to a boil.
  • Whisk in the grits and cook over moderately high heat, stirring vigorously at first to eliminate lumps (Continue to stir periodically until thickened and the grains are tender- about 4 - 5 minutes total. If using regular grits, they will take up to 45 minutes)
  • Add the cream, butter and cheese and gently stir. Cover and remove from heat.
  • Meanwhile, in a large skillet, cook the bacon over medium-high heat until crispy.
  • Transfer cooked bacon to paper towel-lined plate.
  • Pour out all but about 4 tablespoons of bacon fat in the skillet and re-heat.
  • Sprinkle black pepper all over the shrimp and then add to the hot skillet and cook until curled and pink, about 3 minutes.
  • Stir in the garlic, parsley, scallions, paprika, Worcestershire, Tabasco and lemon juice.
  • Meanwhile, crumble the bacon into slightly smaller pieces, set aside.
  • Spoon the warm, cheesy grits into 4 shallow serving bowls and top each with a quarter of the shrimp mixture.
  • Garnish with bacon and reserved scallions.  Serve at once!

Nutrition

Calories: 465kcal
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133 Comments

  • 5 stars
    This recipe has become a Valentines Day tradition for my husband and I. Its seriously the best shrimp & grits I’ve ever tasted. I look forward to February 14th every year.

  • Made this tonight. We have never made grits at home. Your directions were perfect. A great recipe that I will gladly use again in the future.

    • Hi Don! We are so so thrilled to hear that you had such great success with the shrimp and grits. Grits are fun to cook with, right? Thank you so much for letting us know!! Please stay in touch, and Happy New Year! Kris & Wesley

  • 5 stars
    This is the Shrimp and Grits recipe I have been searching for! It turned out amazing, your Instructions are perfect and I didn’t change a thing. I making the Cheesy Grits again tonight because they are just that GOOD!

    • Rachel!! Woo hoo!! We have to admit, that has been one of our most favorite dishes we have ever put on the blog. We get so excited when someone tries it and loves it, too!! Thank you so much for letting us know and for the wonderful review! We appreciate that so very much!!! Kris & Wesely

  • 5 stars
    Thank you so much for this recipe…I made it for my husband’s birthday dinner…I did add more heavy cream into the grits and added a little cayenne instead of the hot sauce…and added 1 tbsp butter into the shrimp…
    Yum and he was one happy camper.

    Gail

    • Hi Gail!! That makes us so incredibly happy to hear! We are thrilled you had such great success with the shrimp and grits and that you gave your hubby and wonderful birthday meal. Sounds like your modifications were just perfect. Thank you so much for letting us know and for the great review. We ALWAYS appreciate that so very much! Happy Birthday to your husband! All the best, Kris & Wesley

  • I made this for my son months ago and he loved it. This evening I wanted to prepare him something special for helping me out during the week and thought about this dish. It’s currently 110 degrees so we tend to eat salads and light foods to keep cool but when I mentioned the shrimp and grits, guess what he chose without hesitation!

    Thank you for sharing such an amazing recipe.

  • 5 stars
    I have never left a recipe review before, but I just had to, here! I tried this recipe a few years ago, for my girl’s night. I printed it off at work. When I got back to work, our computers were replaced and I couldn’t remember where I got the recipe from and I had thrown away the paper, that night. It was so good, they went home bragging about it to their husbands. Anyway, my girls and their husbands had been badgering me to make shrimp and grits, again. That was the first time they had ever eaten it, and had been ordering it from restaurants, but they said nothing compares to the dish I made. Fortunately, I was able to find you guys again, and I am so excited to be making it for my girls again, this weekend. Thank you so much for such a wonderful recipe!

    • Hi Kelly!!! You have no idea how happy this makes us! We are THRILLED that you found us again and you can knock everyone’s socks off with the shrimp and grits!! So so so happy you’ve had such great success with the recipe and THANK YOU SO MUCH for letting us know! That means the world to us!! We truly hope you and your girls love the dish and have a wonderful time together!! xoxo Kris & Wesley

    • 5 stars
      Made this for Father’s Day brunch and it was a hit! Thank you for sharing this scrumptious southern meal! Will definitely try other recipes from your collection!!

      • That is so wonderful!!! We hope you had a beautiful Father’s Day!!! And thank you so much for sharing and for the fantastic review! That means the world to us!!! All the best, Kris & Wesley

  • I multiplied this massively and made this recipe 3 years ago for my mother’s 90th for 48 people – and it was amazing!

    • Cortney! That honestly means the world to us! We are so so so happy you had such great success with our shrimp and grits, and thank you SO MUCH for letting us know and for the GREAT review! That truly means the world to us!! Stay in touch! All the best, Kris & Wesley

  • 5 stars
    Made this at the request of my daughter for her Mother’s Day lunch and wifie a little perturbed at me because wifie couldn’t get me to make a Mother’s Day breakfast for her; but like I told wifie you ain’t my mother but she is my daughter – LOL. Anyhow the flavors were immense and the dish superb. The only issue is how to create more liquid to floating the shrimp in the grits, without losing the culinary integrity and flavors of the dish?

    • You are a good father and husband!! We are so thrilled you all enjoyed our shrimp and grits. And we hear you on that sauce…it’s so good! You can easily double the sauce recipe if you want more. Other folks have done that with great success!! Thanks so much for letting us know your success with the dish and for the great review! That really means the world to us!! Stay in touch! All the best, Kris & Wesley

    • Not a silly question at all!!!! We would recommend that you thaw the shrimp first. A quick way to thaw frozen shrimp is just to place them in a colander and then run cool tap water over them, moving them around every few minutes. They’ll defrost in about 10 minute, tops!! Hope this helps!! Let us know if you make shrimp and grits and what you think!! All the best, Kris & Wesley

  • 5 stars
    I review maybe 1 out of every 20 dishes I make, but felt I would be doing everyone who scrolls reviews to decide if they’re going to make a dish a disservice by not sharing my two cents. This. Recipe. Is. Fantastic. As a southern girl, I know my way around some shrimp and grits and this recipe is restaurant worthy! I loved everything about it. The flavors, the texture of the grits, the sauce. It was divine. I sautéed a bell pepper and diced onion before I cooked the shrimp because I wanted a bit more crunchy veggies in the shrimp mixture. And I only used one small dash of Tabasco because the littlest family members don’t like a lot of heat. I also sprinkled some Old Bay seasoning on the shrimp before I sautéed them. Other than those small tweaks I made this exactly as written. I will probably never make shrimp and grits any other way ever again! #nailedit

    • We can’t even begin to explain how happy you have just made us! We are over the moon and overjoyed that you had such awesome success with our shrimp and grits recipe! We have to agree…it’s the bomb!! And your tweaks sound heavenly!! Thank you so much for letting us know and for the AWESOME review!! That means the world to us!!! Please stay in touch!!! All the very best, Kris & Wesley

  • 5 stars
    Hello fellas!
    I made this recipe this evening for my husband’s birthday. He said “if I ordered this in a restaurant in New Orleans I would be very happy!” This is coming from a guy who has had his fair share of shrimp & grits!

    Delicious!

    • Hi Susan! Nothing makes us much happier than to hear these words! Congratulations on hitting it out of the park for your hubby’s birthday! We are so glad you both enjoyed our shrimp and grits and THANK YOU so much for letting us know and for the amazing review. That means so much to us!! All the very best, Kris & Wesley

  • 5 stars
    Have made this so many time and it is absolutely one of the BEST, most flavorful of any recipe I’ve ever made! It’s literally a party in my mouth. I’ve made it for family and guests… all concur! I follow the recipe exactly, which is rare! The flavors rock. I do triple the sauce, as it’s such a hot and we can’t get enough. Thank k you die one of the most INCREDIBLE recipes of ALL time!

    • Hi Christine! We can’t even begin to express how happy this makes us to hear!! And we hear you on that sauce! Never such as a thing of too much of this sauce! We are beyond thrilled that you are enjoying our shrimp and grits recipe so much and can’t thank you enough for letting us know and for the awesome review. That truly means the world to us!! Stay in touch! All the very best, Kris & Wesley

    • Hi Chrissy!! So sorry for the delayed response…but…WOO HOO!!! SO SO SO happy you loved the shrimp and grits! That’s one of our all-time favs!! Thanks so much for letting us know and for the awesome review! That means the world to us!! All the very best, Kris & Wesley

  • 5 stars
    I made this today for dinner and it deserves 10 stars!!! Easy and quick to make and the flavors are AWESOME… THANK YOU Both for sharing this recipe.. I’m definatley a fan and look forward to following you for more delicious recipes!

    • Hi Tricia! You have no idea how happy you have just made us!! We are THRILLED you loved our shrimp and grits recipe. We’re crazy for it, too!! Thank you SO MUCH for letting us know and for the AWESOME review! That means the world to us! Stay in touch!!! All the best, Kris & Wesley

  • 5 stars
    This was delicious! My husband raved – says good enough to be served in a restaurant. I used Charleston Stone Grits and ended up adding more stock and cream, only about 1 cup of cheese. I also used cayenne pepper instead of tabasco. Other than that followed recipe. Will definitely make again!

    • Hi Terri!! We are so thrilled to hear that you and your husband loved our shrimp and grits recipe!! Sounds like your tweaks worked out perfectly!!! Woo hoo!! And thank you so very much for letting us know and for the awesome review! That means the world to us!! All the very best, Kris & Wesley

    • 5 stars
      I made this last night.
      I had a bunch of shrimp I had to use so was looking for a recipe.
      I just happened on to you site.
      Having deep roots in the South
      This struck a cord with me.
      Best shrimp grits I’ve ever made, or tasted!!!! Every bite was a thrill! My girlfriend, who has never eaten much southern food , exclaimed “this is beautiful and delicious!”
      Thank you!!!!

  • 5 stars
    This was amazing! I made it last week and my husband and I thoroughly enjoyed it. The leftovers heated well and the Intensified flavor was welcome! Next, make it for our southern daughter-in-law. Thank you for sharing! BTW, I have tomatoes roasting for your Roasted Tomato Basil soup. I look forward to trying more of your recipes. Bring on Winter!

    • Hi Cindy!! YES!! We are so happy you and your hubby loved the shrimp and grits! It’s one of our favorites for years!!! We hope your daughter-in-law loves it, too!! And let us know how the soup turned out! Comfort food never tasted so good!!

  • 5 stars
    I made this with red grits because I had them on hand. For what it is worth, red grits redefined my relationship and appreciation of grits. Luckily, it is available for me at a 250 year old stone ground mill in VA. The secret to grits (red or otherwise) is to cook them for a LONG time–two hours or so–stirring semi-frequently and adding liquid as needed. The result is a smooth, wonderful taste and texture. In this case, coupled with this outstanding recipe, one produces a memorable meal. A definite keeper. I will serve this to guests if we can get past the pandemic.

  • 5 stars
    I made this recipe for Sunday brunch my husband, myself and kids loved every bite. Everyone wanted seconds back to the kitchen I go. This is a must try. Thank you for sharing.
    Sunny

    • Hi Sunny! We are so thrilled you and the family loved our shrimp and grits recipe! That has been a favorite of ours for many years. Thank you so much for letting us know and for the wonderful review! Please stay in touch! All the very best, Kris & Wesley

  • 5 stars
    The best shrimp and grits hands down! Growing up in the low country they’re one of my favorites and these deliver big time with flavor.

  • Love this! It eats like a warm hug on your tongue and leaves you wanting more when the bowl is empty. I added diced andouille sausage to the bacon grease before adding the shrimp. Serve with good friends for an absolute feast!

    • 5 stars
      I just cook this recipe it was so good and Quick to make. I had my favorite restaurant where i would buy this. Thanks yours taste better and you save me money. I Love it!

      • Hi Beverly!! That is so awesome! We are so thrilled to hear you had such great success with our shrimp and grits recipe! And thank you so much for letting us know and for the wonderful review! That truly means so much to us!! Stay in touch! All the very best, Kris & Wesley

  • 5 stars
    This was simple to make and absolutely delicious. The addition of the bacon is a great touch. You could eat just the shrimp mixture plain or put on a salad/with steak or chicken, and that would be delicious too.

    • Hi Jessica! We are so glad you enjoyed our shrimp and grits recipe and you’re right…the shrimp is pretty awesome by itself!! Thanks so much for letting us know and for the great review! We appreciate that so much!! Stay in touch!! All the best!! Kris & Wesley

  • 5 stars
    Had every family member coming back for seconds! Best shrimp and grits recipe I have made by far. A definite keeper

    • Tiara! That makes us so so happy to hear!! We are glad you had such success with the shrimp and grits!!!! And thank you very much for letting us know and for the wonderful review!! We really do appreciate that so much!!! Stay in touch, Kris & Wesley

  • 5 stars
    Delicious! Made it without the scallions because I didn’t have any. Turned out great. Never used bacon or lemon juice in this dish before. Great additions! Loved it. Definitely a keeper!

    • Hi Shade!! Awesome!! We are so very happy to hear that you had such great success with the shrimp and grits. We have loved that dish for years and are so happy you liked it, too. And thank you so much for letting us know and for the GREAT review!!

    • Awesome!! That’s wonderful to hear! So glad you enjoyed the shrimp and grits, and thank you so much for letting us know and for the GREAT review!! We appreciate that so very much!! All the best, Kris & Wesley

  • 5 stars
    I made this for myself on Mother’s Day after a local restaurant was sold out. Followed the recipe but didn’t measure ingredients. The results were beyond amazing. I will be making this again!

    • Hi Carlene!! That is absolutely amazing to hear!! We are so thrilled you had great success with the shrimp and grits! And Happy Mother’s Day! Hope you had a beautiful day. Thanks so much for letting us about the dish and for the great review. That means the world to us!!! Stay in touch, Kris & Wesley

    • Hi Doris! That is so wonderful to hear! We are thrilled you had such success with the shrimp and grits. And thank you so much for letting us know and the fantastic review. We truly appreciate that so much!! Stay in touch!! All the best, Kris & Wesley

  • 5 stars
    Considering I’m a southern girl, born in New Orleans and residing in Atlanta ga, I think I can say with confidence that this is one of the best recipes of shrimp and grits to come across! It’s become a staple in my household and I’m currently in the process of making my fourth batch as we speak!

    • Ray, we can’t even begin to describe how happy reading your comment makes us!!! Getting a big thumbs up from a Southern lady on our shrimp and grits is AWESOME!! So so so glad you are enjoying the recipe and thank you SO MUCH for letting us know and for the great review! That means so much to us!! Stay in touch!!! xoxo Kris & Wesley

    • Hi Sandra!! That is so so awesome to hear!! We are thrilled to hear you had such huge success with our shrimp and grits recipe! It’s definitely one of our favorites, too!! Thanks for letting us know!! Stay in touch!! All the best, Kris & Wesley

  • 5 stars
    So yummy we’re making it again! This is a keeper. We’re in the process of moving/buying a house (yeah, awful time for that, right?) so not everything is unpacked. Had to substitute a couple things, but the essence was there. After we get in our own home next week, we’ll be getting all the ingredients we’re missing (just 2, really) and will do it again. Likely will be one of our top ‘celebratory meal options’ once in our own place.

    One of the things we substituted was we were out of smoky paprika, had some Victoria’s Gourmet Smoky Chipotle Paprika spice, used that, worked just fine.

    Everyone stay safe, enjoy!

    • YES to everything you just said here, Lori!! So glad you enjoyed the grits and thank you so much for the comment and the great review. We appreciate that so much. All the best (and please stay safe!). Kris & Wesley

    • Kathy!! That’s the best thing we’ve heard all day!! We are so so so happy you had such great success with our shrimp and grits recipe!! Thank you for letting us know and for the GREAT review!! All the very best, Kris & Wesley

  • 5 stars
    This was delicious!! We didn’t have bacon so I just used butter and it was still amazing. I’m sure it’ll be even better next time we make it with bacon!

    • Hi Laura! That is so awesome to hear! And fantastic plan of going with butter!! We are so glad you enjoyed the shrimp and grits and congrats on having such huge success. And thank you SO MUCH for letting us know and the great review. That means the world to us. Stay in touch!! All the best, Kris & Wesley

  • I haven’t made this recipe yet but can’t wait because i have no doubt about it’s deliciousness. I just love the way Wesley holds his bowl like a kid on Halloween with their treat bag. Love you guys!!

  • What can you replace the pork bacon in the recipe with? My husband is allergic to pork so I don’t use it in recipes that he eats! Is turkey bacon a good replacement?

    • Hi Sallie! You could certainly go with turkey bacon. And if you need a little extra oil (or fat) to sauté the shrimp and vegetables, then simply add in a tbsp of butter. The turkey bacon sprinkled on top will be a great substitute for the bacon. Let us know how it turns out! Best, Kris & Wesley

  • 5 stars
    Just discovered y’all today, and I’m hooked! Went to buy the ingredients for this dish and darnit, I forgot the cream! Such a small amount though and we will live. However was wondering does it re heat well for the following days lunch. My husband does not eat fish/seafood and often end up bringing food to work to share with co workers.

  • 5 stars
    Hey y’all! I made this last year for my Daddy’s birthday and he loved it. I’m going to be making it as the centerpiece for our New Years Day Meal, and I was just curious if just by doubling the ratios of ingredients should the same taste still be there? We’re gonna be having a total of 8 for Dinner that day and I want to make sure I’ll have enough and that the wonderful flavor you guys created still shines. Thanks in advance and I hope y’all have a very merry Christmas! 🙂

  • 5 stars
    This is beyond good. My friend was looking for a shrimp and grits recipe so I made this one and passed it on. In her words it was so good it was a “religious experience” lol. But seriously it is a 7 out of 5 stars! Better than any shrimp and grits I have had in a restaurant!

    • Natalie! You have no idea how happy you just made us!! We are so THRILLED you and your friend love the shrimp and grits! We think it’s pretty off the charts good, too!! And thank you so much for the AWESOME review and for taking the time to letting us know. That means so much to us!! Please stay in touch!! All the best, Kris & Wesley

  • 5 stars
    I made this tonight for out of town family members visiting for the Thanksgiving holidays! I did as much prepping as I could do the night before and then came home after work and threw it together really quick! Served with garlic bread! It was absolutely perfect. Trust the recipe…don’t change a thing! Thank you for such a fabulous recipe!!!!!

    • That is so wonderful to hear, Laurel! So so so glad you had success with the shrimp and grits! That is truly one of our all-time favorite dishes and thank you SO MUCH for letting us know!! Stay in touch! All the best!! Kris & Wesley

      • Repeat performance tonight for another set of family members! This recipe is a slam dunk and so satisfying. Will be singing your praises at the dinner table tonight!! Thanks again. You’re a genius!

  • 5 stars
    One of my favorite meals and this is the best recipe I have ever tried for this. Flavors are to die for. My husband and I could not stop eating it.

  • If you guys like the grits they are similar to “zeas corn grits” recipe. I make them as a side often, but especially with steaks. It basically more cream and no cheese. Zeas is a New Orleans style restaurant. Check it out.

  • Is there a problem with making these cheesy grits in a single tall soup pot or should I break it up into 2 Dutch ovens (cooking for 30]?

    • Hi Steve! Sorry for the delayed response! Wow!! You’re gonna have 30 happy people! That’s impressive. You really could go either way with the grits. I would recommend whatever is easiest to work with on your stove. I’m thinking the 2 Dutch ovens. The increased quantity of grits should do just fine, it just may take a little longer for them to reach that creamy consistency. Good luck!! We have no doubt you’ll hit it out of the park. Let us know with any other questions. And please let us know how the dinner party turns out! Sounds awesome!!

  • I have made the recipes several times – always to the same type of reaction “the loon” exhibited in your video. I am going to be making it for 30 and the question is … do I make the grits in a 12 qt soup pot ( kind of tall) or in two Dutch ovens? Does making that much in one container cause problems with the Quick grits you suggest using?

  • Hello!

    I am European and this recipe looks deliciously decadent! However, I can’t find that holy grit around here, nobody heard or knows what it is… can I use couscous instead?

    • Hi Xavier…what about polenta? It is very similar to American grits. If not, you could go with couscous, but you’ll get a different taste and texture. Let us know what you decide to do!! And feel free to ask any other questions. Best, Kris & Wesley

  • 5 stars
    Your recipe sounds fabulous! Before I make it I just have question. The grits call for 3 cups of stock to 1 cup of grits, usually 1 cup of grits calls for 4 cups of liquid. Why less liquid in this recipe does the cream and butter make up the difference?

  • Looks great, I am looking for a recipe to try. I’ve only had shrimp and grits once when I visited the US. Question – can I substitute chicken broth with something else? I cannot eat anything with chicken. Thank you!

  • I am making this tonight. The only shrimp our grocery store had was the precooked large shrimp. Will that work for this recipe?

    • Hi there. Yes, it will work just fine. Instead of sautéing the shrimp first, start by sautéing the garlic, parsley, scallions, paprika, Worcestershire, Tabasco and lemon juice for a couple minute, then just toss in the cooked shrimp to coat. Then proceed with the recipe as written. Should still be delicious! Let us know how it turns out! We hope you enjoy it! This is one of our all-time favorite dishes! Best, Kris & Wesley

      • It turned out amazing! I’ve never cooked grits before and they were slightly underdone so will cook longer next time. My fault not recipe. My whole family loved it and will make it again! Wish I could post a picture of how good it looked!

      • Awesome!!! That is so wonderful to hear! Grits can be a little tricky the first time you cook them, but we’re sure you’ve got it down now!! Thanks so much for letting us know!! All the best, Kris & Wesley

    • Hi Patricia!! So sorry for the delayed response! That is so wonderful to hear that you enjoyed the shrimp and grits. This has been one of our favorite recipes for a long time and we are thrilled you had success with it. And thank you so much for letting us know. That means the world to us. Please stay in touch!! All the best, Kris & Wesley

  • 4 stars
    Made this last night and my family loved it! My only question is how can I make more of a sauce? I want more of a sauce as I had it that way in a restaurant.

    • Hi!! We are thrilled to hear your family loved these shrimp and grits! We ’em, too so much! You can create more of a sauce by adding about a half a cup of chicken (or seafood) stock to the skillet before adding the shrimp, and let it simmer until it reduces and somewhat thickens, about 5 to 8 minutes. If you want more, increase the chicken stock to 3/4 or 1 cup, but it will take longer for it to reduce. Hope this helps!! All the best, Kris & Wesley

    • 5 stars
      Just add more ingredients to the shrimp if you want more sauce. I just made it for my boyfriend and I, he loved it 🙂

  • I just found your site while looking for the best Shrimp and Grits Recipe. I can’t wait to make them.
    You have so many delicious recipes.

    So glad I found you. Please add me to your mailing list.

    Thanks,

    Richard Livingston

    • Hi Richard!! So glad you found us, and we think you’ll like our Shrimp and Grits recipe. It’s without doubt one of our most favorites. We’ve added you to the mailing list, so you’ll never miss a new recipe. Stay in touch!! All the best, Kris & Wesley

  • I read the recipe for beans nd tomatoes and for these shrimps and grits. I’m convinced! I want to receive your emails. Thanks.

    • That is so wonderful to hear, Marian!! You can sign up to receive the newsletter (which included all new recipes) on the homepage. Or if you like, we can get you signed up. Thanks so much!! And please stay in touch!! All the best, Kris & Wesley

  • I’m really excited to make this. Question – does it reheat well? It’s just me and my husband and sure we can’t eat it all in one sitting. Or maybe we can lol.

    • Hi Anne! Of course it’s best served right off the stove, but it should re-heat just fine. What I’d do is keep the shrimp mixture separate from the grits, and then re-heat them separately. That will help. But…we have a sneaking suspicion you guys may just eat the whole dish! It’s really good! Let us know how it turns out!! Best, Kris & Wesley

  • 5 stars
    I made this for New Year’s Eve dinner! Yummy. I added a little white wine to make a sauce . My family devoured it. Thanks for sharing!

    • Thank you so much, Janice!!! Love the addition of wine to make a sauce. Absolutely brilliant!! Thank you for letting us know. That means so much to us. Happy New Year to you and your loved ones!! Best, Kris & Wesley

  • Wow, this was one of the best recipes I’ve tried in a while! I went to Nashville last year and had shrimp and grits in one of the more well known restaurants there and this easily rivals it. I signed up for your emails! Can’t wait to try another dish! So tasty!!!

  • 5 stars
    February of this year me and my husband took a trip to Savannah, Georgia. While there we had the most amazing shrimp and grits and I have been craving it ever since. Though this recipe isn’t exactly like what we had in Savannah, this recipe definitely satisfied my craving. It was so delicious and so easy to make!

    • Hi Lorena! Isn’t Savannah just amazing? A foodie paradise, for sure. And we couldn’t be happier that our Shrimp and Grits fit the bill for you. We really love it, too. Thank you so very much for letting us know, and please stay in touch! Best, Kris & Wesley

  • Guys…we attended our nieces wedding reception last weekend and they served a spectacular Shrimp and Grits as a heavy “O”. I was determined to recreate it or find it on line. After deconstructing the key ingredients, low and behold I came across your recipe on-line which appeared to be exactly the same. We served it to our regular wine group of 6 last night in stemless martini glasses and it was a-maz-ing!! Not a drop left…thanks for sharing your recipes.

    • Thank you, Brad so, so very much!! I am sorry it has taken us a bit to get back to you! We are in the process of moving to Texas, and just now able to. We are THRILLED to hear the dish was a success. Nothing makes us happier to hear that, and we so appreciate it you taking the time to let us know. And also, thanks for letting us know about the missing ‘pepper’ step in the ‘instructions.’ You sprinkle the pepper all over the shrimp before sautéing them, but whenever you added (if you added it), I’m sure was just fine. We updated the recipe and added the ‘pepper’ step.

      Thanks again, and please stay in touch!! Best, Kris & Wesley

  • 5 stars
    I think you mean “e.g. Tabasco”; e.g. means “for example”, i.e. means “in other words”. I like Cholula much better, Tabasco seems too vinegary to me. Great recipe!

  • 5 stars
    Hi! This recipe looks divine! I’m going to use it for thanksgiving as an hors d’oeuvres! Can you please tell me if the heat is still on when you are stirring in step number 8? Or do I turn the heat off, then add step number 8? Thanks!!

      • Hi Tiffany! Of course you can use instant grits, if that’s what you’ve got! Go fo it! We think the taste and texture is better with non-instant, but this dish will still be delicious whichever type of grits you go with. Let us know how it turns out! Best, Kris & Wesley

  • I’m not a huge fan of shrimp and grits, but this recipe made me fall in love with it! The flavor was perfect just the right amount of heat and also loved the easy to follow grits recipe. Thank you for this awesome dish.

    • Yay!! We gotta say we love this dish, too! It’s not for the faint of heart, but boy, oh boy, is it yummy. We are SOOOO happy you like it! Stay in touch, Patricia!!! xoxoxo Kris & Wesley

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