Shrimp and Grits

This recipe is influenced by one I found in Bon Appetit. Really I have only changed 3 or 4 things, the most important being that I added bacon. I am not a southerner and therefore not a shrimp and grits expert. But, I am a food lover so I would highly recommend you give this a try.

Shrimp and Grits

Everything you need in one bowl!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Corn, Grits, Shrimp, Summer
Servings: 4
Author: Emily ~ Garlic & Olive Oil


  • 3 ears of Corn husked
  • 2 3/4 c Milk
  • 1 1/4 c Water
  • ¾ c Grits I use quick cook, not instant
  • 2 T Butter
  • Salt & Pepper
  • 4 slices Bacon cut into lardons
  • 2 Olive Oil
  • 2 cloves Garlic minced
  • ½ tsp Dried Oregano
  • ½ tsp Paprika
  • Pinch Cayenne Pepper
  • 1 ½ lb large Shrimp peeled & deveined
  • Chopped Chives for serving


  • Using a box grater, grate 2 ears of the corn over a medium bowl. Catch as much of the juice as possible and set aside. In another bowl, cut the kernels off of the 3rd ear of corn and set aside.
  • In a medium saucepan, bring the milk and water to a boil. Reduce to a simmer and gradually stir in the grits. Continue to simmer, stirring often, for about 20-25 minutes. Mix in the butter and grated corn, along with all the juice. Season with salt and pepper.
  • Meanwhile put your bacon lardons into a cold pan. Turn the burner to medium and render the fat out of the bacon. Cook, stirring occasionally until the lardons are nice and crispy. Remove, put them on a paper towel to drain and set aside
  • Leave all the bacon fat in the skillet and add the olive oil. Increase the heat to medium-high. Add the garlic, oregano, paprika and cayenne pepper to the skillet and cook for about 30 seconds, stirring constantly. Add the whole corn kernels; stirring occasionally, cook until they are golden brown and begin to pop, about 3 minutes. Add the shrimp and continue to stir occasionally until they are cooked through, about 4 minutes.
  • Serve shrimp and corn over the grits; top with fresh chives and bacon lardons.


To me, this is a meal in itself.  But, if you want some sides to go along with it I would recommend green beans and corn bread.


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