Neo-Traditional Shrimp and Grits Meal

Sondra BJ 0

"This recipe for shrimp and grits is a combination of suggestions from my friends with a few enhancements of my own. The result is a rich and flavorful shrimp and grits recipe that will have you saying 'Yum!' I know you want to add a ton of cheese and butter, but you have to trust me that you won't need it! I served this dish on Christmas morning with a light lemonade infused with strawberries and mint."

Ingredients 1 h 15 m {{adjustedServings}} servings 1055 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1055 kcal
  • 53%
  • Fat:
  • 69 g
  • 106%
  • Carbs:
  • 66.3g
  • 21%
  • Protein:
  • 41.7 g
  • 83%
  • Cholesterol:
  • 359 mg
  • 120%
  • Sodium:
  • 1986 mg
  • 79%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Toss shrimp in a bowl with Dijon mustard until coated and sprinkle with seafood seasoning. Refrigerate shrimp while you complete remaining steps.
  3. Pour cream and chicken stock into a large pot and bring to a boil. Reduce heat to medium-low; stir in shallot, butter, garlic powder, and grits. Bring mixture to a simmer and cook until grits have absorbed the liquid and are thick and smooth, about 20 minutes. Season with salt and black pepper.
  4. Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  5. Wrap Italian bread in aluminum foil and place in preheated oven to heat, about 10 minutes. When bread is hot and the outside is slightly crunchy, slice into triangles. Cut the triangles apart horizontally, place onto a baking sheet, and brush with 2 tablespoons olive oil. Return to oven to toast, about 5 minutes; remove and keep warm.
  6. Pour 2 more tablespoons olive oil into skillet with bacon drippings and place skillet over medium-high heat. Cook and stir shrimp until pink and no longer translucent inside, about 5 minutes.
  7. Divide grits among 6 serving bowls and arrange cooked shrimp around the edges of the bowls. Place each bowl on a serving plate with 2 slices of bacon and 2 toast triangles. Sprinkle grits with shredded Cheddar cheese.
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Reviews 2

  1. 3 Ratings


Great recipe. Better than any shrimp and grits I have had restaurant or otherwise. I followed the recipe as written. I would leave th bread out. It really didn't seem to be part of the recipe just more of a side. I would reduce the butter next time and would probably use a smoked bacon instead of the maple cured. It was a little sweet. Also the only real purpose of the bacon was the grease to fry the shrimp although I wouldn't chnage that. You could use the bacon for something else. This was a HUGE hit.


The recipe was very good. Like the other cook, I'd leave the bread out - grits are already a starch, why add more? And instead of putting the bacon on the side, I crumbled it up and put it in the sauce. I don't use garlic powder - only fresh garlic. I put in 3 minced cloves. I'll make this again and again.