Happy St. Pattie’s Day!
While I don’t have green beer or cabbage for you today, I do come bearing shrimp n’ grits, which in my opinion, is far tastier than green beer could ever be.
When we think of typical comfort food, usually things like fried chicken, pot pie or chocolate chip cookies immediately come to mind. But having lived in the Lowcountry, shrimp n’ grits is on the top of my personal comfort food list.
And for good reason! Creamy, cheesy grits topped with crumbled bacon and shrimp are just the thing to fix any bad day or mood and come together in less than half an hour for a tasty comforting dinner on the fly.
Never had shrimp n’ grits before? I’m sorry. You’re in for a very tasty treat!
I’m a GRITS girl. That means girl raised in the south for all y’all yankees out there. And, as a GRITS girl, we obviously know our grits. Some people are purists, only adding a dash of salt and pepper to theirs, but I’m a loaded baked potato. I love to load my grits with cheddar cheese, butter, salt and pepper. And sometimes bacon grease. There, I said it!
Oh it’s good. Really, really good.
And made even better with shrimp and bacon!
I made this little dinner for myself last Saturday night. I had an awful migraine and, I kid you not, started to feel better as the scent of bacon frying filled my little house.
It pretty much solidified my theory that bacon makes everything better—even migraines.
In a Hurry Shrimp n’ Grits
serves 1
Ingredients:
1/4 cup dry stoneground grits
1 cup water
pinch of salt and pepper
1/4 cup grated sharp cheddar cheese
1 tsp butter
1 slice thick cut bacon
5 large raw shrimp, tails off
1/4 cup sliced green onions
2 cloves garlic, minced
Directions:
Bring the water to a boil on the stove and add the grits, salt and pepper. Reduce the heat to simmer and cook until grits are creamy and all water has been absorbed, about 15 minutes. Take off heat, stir in cheese and butter and set aside.
While the grits are cooking, fry the bacon over low heat in a large cast iron skillet. When bacon is crispy, remove from pan and crumble (don’t pour out grease). Turn up the heat and add the shrimp to the pan, cooking for about 30 seconds until shrimp turn pink and curl up. Remove shrimp to a plate to keep warm and add sliced green onions, garlic and crumbled bacon, cooking for another 30 seconds.
Pour green onion mixture on top of grits and top with shrimp. Enjoy!
Time:
25 minutes
Jen @ keepitsimplefoods
March 17, 2011 at 5:07 amI LOVE shrimp and grits! It’s one of my all-time favorite Lowcountry dishes. Reminds me of salt water, Shem’s Creek, pristine beaches and good times. I lived in Charleston for 4 years and ate this dish often! Thanks for sharing a simple, tasty version of this classic.
megan @ blackberries for jam
March 17, 2011 at 5:10 amI love that you posted a recipe portioned for one. As a former Southerner now living in Vermont, I totally crave comfort food like this every now and then. I hadn’t had grits for so long until my recent trip to GA and I have been missing out!
Jessica @ How Sweet
March 17, 2011 at 5:10 amummm YUM. Me want.
Angela @ Eat Spin Run Repeat
March 17, 2011 at 5:11 amClearly I am not from the South, because I’ve never tried grits before! This sounds like it would be delicious though… I know you wouldn’t post anything that isn’t! I’m going to see if I can find grits at the grocery store this weekend.. I’ve never even looked!
megan @ whatmegansmaking
March 17, 2011 at 5:28 amI’ve never liked grits – something about the texture. But I do like shrimp!
cathyb.@brightbakes
March 17, 2011 at 5:33 amlove grits! That creamy grainy texture is just total comfort! Think this will be my “single girl” supper tonight! Yum.
Thanks again,
cathy b.
Baking 'n' Books
March 17, 2011 at 5:36 amHow do you decide what to make every night! I can never decide and usually go with the same things…
Sara
March 17, 2011 at 5:39 amI love shrimp and grits! Weirdly enough, I had never heard of it before until I started getting interested in cooking a couple of years ago (even after living in Georgia all my life), and I thought it sounded like an odd combination. The picture was too gorgeous to pass up, though, so I made it for one of my roommates and myself and we feel in looooove with shrimp and grits! My other roommate refuses to try it (tsk tsk!), but I will get her to eat it someday!
Lesley Lifting Life
March 17, 2011 at 5:39 amIf I think about it, I don’t know that I’ve ever really had grits :s I’ll have to change that.
Justeen @ Blissful Baking
March 17, 2011 at 5:42 amYUM. This sounds scrumptious!
Lindsey @Textbooks and Cookbooks
March 17, 2011 at 5:46 amThere is nothing better than a little bacon grease in grits. 😉 My family refers to them as “bacon drippins”…said with a strong southern accent. Haha.
Holly @ Couch Potato Athlete
March 17, 2011 at 5:51 amI have seen so many Top Chef contestants make shrimp and grits that it makes me want to try it — although the few times I have had grits I didn’t like them much! (maybe because they were from Cracker Barrel?)
Cara Craves...
March 17, 2011 at 5:52 amI had grits for the first time last Feb.
My husband and I did a road trip from Toronto down to South Carolina.
We had some good grits and some bad ones; the best we had were in
Charleston, SC Mmmmm!
Monique K. Makell
March 17, 2011 at 5:53 amOmg! I just watched Throw Down with Bobby Flay and they made shrimp and grits…I’ve been craving them ever since. I can’t wait to try this!
Heather
March 17, 2011 at 8:21 amI made the throwdown recipe and it was TO DIE!
Baking 'n' Books
March 17, 2011 at 5:58 pmI seen that show the first time the other day – is the food on it good?!
Emma (Namaste Everyday)
March 17, 2011 at 5:57 amI like this light take on something I thought would be too heavy for me. it’s not excessive, yet its southern! i love that 🙂
Ashley
March 17, 2011 at 6:03 amoh yummy! And props for using Clover cheese! Those are our local dairies here in Sonoma county! Cheese and wine… I don’t think I’ve lived anywhere more delicious 🙂
Lauren at Keep It Sweet
March 17, 2011 at 6:08 amThis is some good looking comfort food!
Jen
March 17, 2011 at 6:14 amBring on the cheese and bacon! I love reading your blog…it always puts me in a good mood! I’m a MAJOR cheese girl.
Carolyn @ Lovin' Losing
March 17, 2011 at 6:14 amI love shrimp and grits, but I can be pretty picky. My fave recipe is this one: http://www.spicelines.com/2008/06/recipe_snobs_spicy_shrimp_and.htm
Kathryn
March 17, 2011 at 6:18 amMy dad loves to make his cajun version of shrimp and grits. Thanks for posting this recipe, it brings me good memories!
Ash Bear
March 17, 2011 at 6:21 amBe still my heart! This sounds amazing and can allow me to make my Savannah favorite while up in NYC! 🙂
Heather
March 17, 2011 at 6:24 amOMG! I am an NC girl in Atlanta and stone ground grits are the ONLY grits in my opinion. I could eat them all day everyday! So good! I like to make mine with a bit, or cup, of heavy cream and in my mind I rationalize the shrimp as making the dish “light”. This dish is perfect!
Elizabeth@The Sweet Life
March 17, 2011 at 6:32 amEven though I haven’t spent much time there, the “Low Country” just sounds so romantic!!
piper.
March 17, 2011 at 6:48 ami’m a huge shrimp and grits fan – can’t wait to try your recipe. when i make it, i often add some okra and it is heavenly….
Shari @ Chicago Cuisine Critique
March 17, 2011 at 6:50 amThis looks great!
Kelli H
March 17, 2011 at 7:06 amHappy St. Patrick’s Day!
Natalia - a side of simple
March 17, 2011 at 7:11 amThis is too great. My mom just bought grits AND shrimp yesterday when she was grocery shopping! I don’t think she had the mind to put them together but she’s about to be in for a surprise. Thanks, Jenna! Happy St. Patrick’s Day!
Charlotte Marie
March 17, 2011 at 7:42 amGrowing up in Atlanta, I can definitely say I’m a shrimp and grits gal. I love this! Thanks for sharing – can’t wait to try it.
Heather @ Health, Happiness, and Hope
March 17, 2011 at 7:49 amI have never tried shrimp and grits, however it looks fantastic! I love shrimp, and these flavors sound so good together. Happy St. Patrick’s Day!!!
AshinMT
March 17, 2011 at 7:55 amThis looks delish. As my boyfriend enters the field season, i am often just cooking for myself so yeah, i will be printing this baby!
A question though, is it common for people to eat grits with/for breakfast? Thats when my grandma always served them… weird?
RJ
March 17, 2011 at 5:34 pmI’m a South Carolina native and yes, grits are common breakfast food in the South. My grandmothers and mom cooked them in water with a little salt for breakfast – very blah. So I wasn’t a grits fan until I discovered how great they are with cheese! Love shrimp and grits!! Can’t wait to try this recipe!
And if you’re ever in Atlanta or Charlotte, try the grits at The Flying Biscuit — pure heaven on a spoon!
Heather @ Heather's Dish
March 17, 2011 at 8:08 amI’ve been wanting to make shrimp and grits for months now, and the only thing holding me back is time! Good to know I can make it quickly 😉
jenna@frombostonwithlove
March 17, 2011 at 8:17 amI have that same exact theory about bacon 😉
I have been missing grits now for about 2 yrs since I moved north of the mason dixon. Thank you for this!
jenna
March 17, 2011 at 8:18 amwhat a wonderful quick dinner!!
mary (what's cookin' with mary)
March 17, 2011 at 8:33 amYUUUM. I’ve had cheesy grits…. and I’ve had shrimp, but not together. I love that this comes together SO fast. Sounds kinda nerdy, but I love the packaging on that bag of grits, too 😉
Chelsea @ One Healthy Munchkin
March 17, 2011 at 8:51 amI’ve never had grits before but they’re something I definitely want to try when I go on a roadtrip to the southern states this summer! 😀
Mabelle @ Dance, Love, Dine
March 17, 2011 at 10:25 amThanks for the recipe! This looks amazingly delicious and easy to make.
Kristen
March 17, 2011 at 10:26 amI just put sharp cheddar and grits on my grocery list.
Jenny
March 17, 2011 at 10:27 amI’ve yet to try the infamous shrimp n grits! This looks yummy!
Moni'sMeals
March 17, 2011 at 10:37 amI like it! Nice change for the day!
Mara
March 17, 2011 at 11:08 amI’m from South Carolina, and I CRAVE shrimp and grits. This looks amazing, but do you think leaving out the bacon would take away a lot of flavor? My boyfriend is a pescatarian, so I’m just wondering if I’ll ruin it by leaving it off?
Judith
March 17, 2011 at 11:31 amGreat, a recipe I have been looking for! On my trip to Charleston over Christmas this year, I went to Poogan’s Porch, a very cute Southern place across the back alley from my hotel, The Mills House, and had their version. I understood this was something that needed to be done on a 1st visit to the Lowcountry. It did not disappoint. The chef came out and chatted with me, as he had just worked for several years in …San Francisco!
Anyway, I am sure the bacon addition is just what willl put this stellar dish into outer space! Thanks, Jenna.
Sarah @ The Pajama Chef
March 17, 2011 at 11:35 amif this made you feel better, it must be delicious 🙂
Sabrina @ Radioactive Runner
March 17, 2011 at 11:50 amI don’t know if I should say this… but I’ve never had grits before! This looks really good though!!
Dominique
March 17, 2011 at 12:05 pmYour recipes involving shrimp always make me hungry but I’m allergic to crustaceans. Even when I was able to eat them, they’d make me nauseous if I had too many. Shrimp and grits are one dish I’ve always wanted to try too. *sigh*
Averie (LoveVeggiesAndYoga)
March 17, 2011 at 12:19 pmI love how you embrace your southern roots in your cooking! You can take the girl outta the south, but you can’t take the the grits outta her cooking…love it 🙂
Averie (LoveVeggiesAndYoga)
March 17, 2011 at 12:23 pmI love how you embrace your southern roots in your cooking!
You can take the girl out of the south, but you can’t take the the grits out of her cooking…love it!
I am allergic to shrimp but gosh, this looks so tasty!
Averie (LoveVeggiesAndYoga)
March 17, 2011 at 12:24 pmTest…
I think my comments are going into your spam or moderation filter.
Just wanted to say how good this looks! 🙂
Stephanie Rose
March 17, 2011 at 1:26 pmokay okay im a yankee and even worse ive never had grits! slap me. but you’ve convinced me i making this for my dinner tonight!
Kiran
March 17, 2011 at 1:56 pmFact: I’ve never tried grits before and now I can’t wait 😀
Alexa @ Simple Eats
March 17, 2011 at 2:18 pmGrits are SO GOOD. Especially when filled with cheese and shrimp!
Newyorkerbyheart
March 17, 2011 at 2:19 pmYour food is so delicious!!
I have never tried grits – Denmark is not the easiest place to get hold of grits – but it looks really good. I do love shrimp, though, so I’m sure I would love this dish 🙂
My best,.
Birthe from Denmark
Meghan @ StruggleMuffins
March 17, 2011 at 2:20 pmOh myyy…I’ve never had grits but this recipe’s got me intrigued. I’ll try pretty much anything that can be used as a vehicle for shrimp, particularly if my friend cheese is also involved.
Katie @ peacebeme
March 17, 2011 at 2:47 pmI have never tried shrimp and grits, but have wanted to for a long time, ever since I lived in Tennessee for a year!
Amanda
March 17, 2011 at 2:47 pmI am definitely a Texas girl, so this recipe sounds really delicious! Especially with shrimp!
Emily @ Savory and Savage
March 17, 2011 at 2:57 pmI have never made grits – I will have to give it a try!
Kris
March 17, 2011 at 3:31 pmYUM. Have you ever tried the grits at Magnolia’s restaurant in Charleston? I ate there years ago and still remember those grits.
Lisa (Dishes of Mrs. Fish)
March 17, 2011 at 4:35 pmI keep coming back to shrimp and grits recipes in one of my cookbooks. This recipe has encouraged me to just go ahead and do it!
staceyhealthylife
March 17, 2011 at 4:39 pmLooks amazing I’m making this one for sure.
Melissa @ Journey to Marvelous
March 17, 2011 at 4:52 pmBeing a California girl born and raised, I’ve only tried grits once…but maybe I’ll pick some up to experiment with! This looks tasty!
Danielle
March 17, 2011 at 5:31 pmI’m a Yankee, but ever since I had my first taste of cheesy grits down in New Orleans this winter, I’ve been wishing for them again! Thanks for this recipe, I can’t wait to try it!
Debbie
March 17, 2011 at 6:52 pmI see your grits are from Albemarle, NC! I live in High Point, NC & one of my friends is from Albemarle. Shrimp & grits is so yummy-thanks for your single serving recipe! Enjoy your weekend!
Megan@Dirty Dishes Daily
March 17, 2011 at 10:41 pmI had shrimp and grits for the first time about a year ago and I can still remember the taste. Yummy.
Brenna
March 18, 2011 at 2:03 amI have never made grits- I should give it a try this looks delicious!
kaila @ Healthy Helper blog
March 18, 2011 at 11:22 ami love shrimp and i love grits but surpirsingly I have never had shrimp n’ grits! but now i have an excuse to try them since i have such a great recipe now!
Danielle
March 18, 2011 at 8:33 pmI love Shrimp and Grits!!! This looks amazing!! Thanks for posting it I can’t wait to try it! :0)
Charlie
March 19, 2011 at 1:37 amWOW, that looks really really good. BUT as I am from England, I have NO idea what grits are, or what I could use in the place of grits, or where I could get grits from because I want to try them!! any suggestions? x
Gena
March 20, 2011 at 7:49 amNice post! These obviously aren’t Gena-food, but I’m in NOLA with my bestie, who will appreciate them very much 🙂
Jen
March 20, 2011 at 2:07 pmHi Jenna,
I love stoneground grits when I am in the South but they never turn out when I try to make them. I resort to Quaker grits (the old-fashioned kind) but of course they are not as good.
Would you consider writing a stoneground grits tutorial for Yankee cooks? I just can’t seem to make them come out, especially in just 15 minutes. What’s the secret?
Maeve
May 27, 2011 at 6:46 pmHave to agree with this part… the only grits my local snobby grocer had was Quaker – they took away from the delicious scalliony and bacony shrimp mmmmmmmmm. Also- is extra sharp a MUST?
Erin W.
March 26, 2011 at 5:39 pmI love, love, love shrimp & grits. My favorite recipe is Paula Deen’s. It sounds just like your recipe – only I can’t remember if Paula’s has cheese.
I second the request for a post about stoneground grits. I have never had them. In Ohio, I’ve never been able to find them. I usually buy Quaker – but after reading these comments, I really want to try stoneground.
mandi
July 19, 2011 at 7:07 pmLove this recipe, just got done eating it… And the husband approved!!
Thanks!!
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