How to Make Shrimp and Grits, the Southern Breakfast Classic (and Some of the Variations on the Recipe)
According to Saveur Magazine, shrimp and grits is “a Southern breakfast classic.” The dish originated in the low country of South Carolina, became a staple in New Orleans, and it has been described as “a simple but elegant marriage of salt and fat, land and sea.”
In its most basic form, shrimp and grits is made with bacon, shrimp, garlic, butter, and grits. But there are endless variations on the recipe, including adding cheese to the grits, using different types of seafood (crab or lobster), using different seasonings ( Creole seasoning or Old Bay seasoning), or adding sausage or ham.
It wasn’t until the 1940s that shrimp and grits began appearing on restaurant menus in the American South. These early iterations of the dish were still quite simple, usually consisting of just shrimp, butter, and salt.
It wasn’t until the 1970s that shrimp and grits really started to gain widespread popularity, thanks in large part to chef Paul Prudhomme. Prudhomme, who was born and raised in Louisiana, helped put Cajun cuisine on the map with his inventive dishes. One of his most famous dishes is blackened redfish, but he also helped popularize shrimp and grits by adding new ingredients like garlic, onion, tomatoes, and Tabasco sauce. This new take on shrimp and grits quickly caught on in New Orleans and beyond, leading to its current status as a Southern (and American)classic.
These days, you can find shrimp and grits on restaurant menus all across America — and even around the world. While the dish usually stays true to its roots with just shrimp, butter, salt, pepper, and grits, there are now endless variations on the recipe that include everything from Spam to sushi rice. No matter what ingredients you choose to include (or leave out), one thing is for sure — shrimp and grits is a dish that is here to stay.
No matter how you make it, shrimp and grits is a delicious dish that is perfect for any time of day. Here’s one way for y’all to make it.
Ingredients:
-1/2 pound bacon, diced
-1/2 teaspoon kosher salt
-1/4 teaspoon freshly ground black pepper
-1/4 teaspoon cayenne pepper
-1 tablespoon all-purpose flour
-3 cups chicken stock or low-sodium broth
-1/2 cup half-and-half
-1 pound large shrimp, peeled and deveined
-3 cloves garlic, minced
-2 tablespoons unsalted butter
-1 cup quick-cooking grits
-1/4 cup grated Parmesan cheese
-2 green onions, thinly sliced
Directions:
- Cook bacon in a large skillet over medium heat until crisp, about 8 minutes. Remove bacon with a slotted spoon to a paper towel — lined plate.
- 2. Add shrimp, garlic, butter, salt, black pepper, cayenne pepper, and flour to bacon fat; cook until shrimp are pink and just done through (be careful not to overcook them), about 3 minutes. Meanwhile bring chicken stock to a simmer in a small saucepan over medium heat; whisk in half & half until well combined. Stir grits into chicken stock mixture; cook according to package directions until thickened. Drain fat from skillet if necessary (there should be very little if any). Pour sauce over shrimp mixture; cook until sauce has thickened slightly, about 2 minutes longer. Stir in Parmesan cheese just before serving if desired. Serve over grits; top with bacon bits and green onion slices.
