Shrimp and Grits

A classic at any time, but most perfect before football sunday.


  • 1 cup anson mills coarse grits
  • 1 lb shrimp
  • 6 strips thick bacon cut into lardons
  • 3/4 cup nice cheddar grated
  • 1/4 cup parm, snowed
  • 2tbs of butter
  • 2 scallions sliced thin
  • 2 tbs chopped parsley
  • juice of 1/2 lemon
  • 1/4 tsp white pepper


  1. Soak grits in 2 1/2 cups water overnight.  Skimming off chaff before letting sit
  2. Put grits with soaking liquid in a saucepan and bring to a simmer, stirring constantly about 5-8 minutes (NEVER TO A BOIL)
  3. Reduce to lowest heat and cover
  4. On the side, heat 2 cups water and keep hot.
  5. Every 10 minutes, stir grits.  If they are thick enough to hold spoon upright, stir in some water (you will add about 1 1/2 cups)
  6. After time #2 add 1tsp of 1 1/4 tsp of kosher salt
  7. Do this 4-5 times until grits are creamy and tender, but not mushy (about 50 minutes)
  8. When grits are almost done, heat up skillet and cook lardons
  9. When grits are done, evac to bowl and mix in butter. Then mix in cheese, pepper, adjust salt
  10. When bacon is done, evac and cook shrimp in grease
  11. When shrimp are done, evac and toss with bacon, scallions, lemon juice, and parsley
  12. Plate grits and top with shrimp stuff


Anson Mills for making the best grits on earth.  The full recipe for their grits can be found here

Categories: Breakfast, Mains

Tagged as:

Leave a Reply