Shrimp and Grits

4.4 stars based on 35 votes.
35 ratings
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  • 1 cup quick grits
  • 4 tablespoons unsalted butter
  • 3/4 cup extra sharp Cheddar cheese (white)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon cayenne pepper
  • 1 1/2 tablespoons paprika
  • TABASCO® brand Original Red Sauce to taste
  • Salt and pepper to taste


  • 2 cups chopped smoked bacon
  • 3 tablespoons olive oil
  • 1 1/2 pounds (20- to 30-count) shrimp, peeled
  • Salt and black pepper
  • 1 tablespoon minced garlic
  • 3 cups sliced white mushrooms
  • 3 tablespoons white wine
  • 2 tablespoons lemon juice
  • 2 cups sliced scallions


Cook grits according to package instructions; as they are finishing, whisk in butter, cheeses, cayenne, paprika and TABASCO® Sauce to taste.

To prepare shrimp, cook bacon until it begins to brown; remove from heat and drain on paper towels. Crumble bacon and set aside. Strain drippings and set aside.

Heat a large skillet until very hot; add olive oil and 2 tablespoons of bacon drippings. As oil begins to smoke, toss in shrimp to cover bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp begin to turn pink; let pan return to original hot temperature.

Stir in minced garlic and bacon bits, being careful not to burn garlic. Toss in mushrooms and coat with oil briefly. Add lemon juice and wine, and stir for 30 seconds or so until everything is well coated and incorporated.

When ready to serve, stir in sliced scallions and cook about 20 seconds. Serve immediately over the aforementioned, patiently waiting cheese grits. Enjoy, burp, and reminisce about those fine meals at City Grocery.

Makes 3 to 4 servings.

Recipe courtesy of Chef John Currence, City Grocery, Oxford, MS.

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  • Name: ColRebSez
    Date: October 18th, 2013
    This is a great recipe and very close to what you will get if you order this at the City Grocery. I much prefer the buttery sauce to the reddish gravy that some versions of this have.

    The prep time on this is fairly long as there is a lot of chopping and such. But you can do everything a few hours ahead and put the ingredients in ramekins. The actually cook time is really short, so you just throw your pre-measured or chopped stuff inn the pan to saute.

    This can be served casserole-style for a cocktail buffet. Just put in the grits and then top with the shrimp mixture. But don't let it sit around for a long time, so plan on cooking this right before placing it on the buffet.
  • Name: cyndi harrington
    Date: September 6th, 2013
    Well Boll Weevil, I'm just have to make this soon.. My son & I have been seeing this Shrimp & Grit's Recipes on the food network & have been wanting to try this dish.. My son try to make it one time before for us but it was ok.. He's 16 now & I want to see if he wants to make it together this time with a recipe to do it right..
  • Name: Boll Weevil
    Date: February 22nd, 2012
    This is an awesome shrimp and grits recipe. So damn good.