This Southern Shrimp & Grits With Cheese and Bacon dish is creamy, delicious and full of flavor! You’ll want to make it for breakfast, lunch and dinner!
Have you Tried Grits Before?
I love grits. I grew up eating them regularly. Southern Shrimp & Grits With Cheese and Bacon is a dish I put together based on my Southern culture upbringing.
What is my Cultural Background?
My family is originally from the south, St. Augustine Florida, the oldest city in America. When I tell some people that, the first thing they say is Florida is not down south. When people think of Florida, they think of Disney World, South Beach and Spring Break. Well, I have news for you, that’s just a part of Florida. They are many areas that are very country with native Floridians with heavy southern accents, just like the Carolinas, Louisiana and Georgia with southern foods and culture.
I was born and raised in NYC, but most of the food cooked in my household was rich in Southern traditions. One thing we often had for weekend breakfasts was grits. So I made Southern Shrimp & Grits With Cheese and Bacon.
Now, growing up, there was no fancy shrimp & grits. There was grits with ham or bacon and biscuits. And the grits we plain. No cream, no cheddar cheese, no green onions. My grandmother made them with water, salt and pepper and a big piece of butter to throw on top after they were spooned onto your plate. In fact, I had never had shrimp with my grits until I was an adult. Lol.
What Are Grits and Where Do They Come From?
Grits have been a staple in the South for centuries. They were first introduced by Native Americans in the 16th century. Grits are made with whole dried white corn kernels from dent corn, which is a variety of corn that has a higher starch content, which gives grits their creamy, soft texture.
When trying to write up the recipe, I had the hardest time. My mother and grandmother never used a measuring cup or measuring spoon to make grits. And that’s how I was taught too.
What are the different types of Grits?
We always use old fashioned grits, not quick or instant grits. Quick grits are ground finer than old fashioned and instant grits are pre-cooked and dehydrated. I’ve never used either when making grits, but it works for some people. I just wasn’t taught to make them that way.
To quote the movie My Cousin Vinny, “No self-respectin’ Southerner uses instant grits.”
There are also Stone Ground (made of coarsely ground corn) , Hominy (white grits that has its corn hull and germ removed. They are also soaked in a lime or lye solution to soften the outer hull), and yellow grits (made from yellow corn).
How do you cook this Southern Shrimp & Grits With Cheese and Bacon dish?
So, from my way of learning how to cook them, add dried grits to a pot, just enough to cover the bottom. It’s almost triples that amount when it cooks and is done. Grits expand when cooked in water or any other liquid. You can use water, milk, cream, chicken broth or a combination of any of these.
Add just enough liquid and a pinch of salt and onion powder to cover the grits and keep a cup of water next to the pot to add a little bit at a time. As the liquid cooks down, add a little bit more water, a out 2-4 tablespoons at a time.
You’ll know when there has been enough liquid added because they will begin to thicken up. That’s when you stop adding any additional water.
Let the grits cook for an additional 20-30 minutes. The longer you cook them the less grainy they will be. They stay thick with a softer texture. When they are ready, add in the cheese and butter.
While they are cooking, sauté the bacon in a pan. For this recipe, I used pancetta because I can buy it already diced in small cubes which is great for the recipe. But feel free to use chopped bacon as well. They both add the perfect flavor.
Then add some minced garlic, and the shrimp. Cook for a few minutes on one side, them flip them to the other side. Add tomato paste, salt, pepper and white wine or chicken broth. Serve the shrimp on top of the grits.
Southern Shrimp & Grits With Cheese and Bacon is one recipe you’ll want to try!
Commonly Asked Questions:
Can you make this Southern Shrimp & Grits With Cheese and Bacon dish ahead of time?
You can make the shrimp ahead of time, and gently reheat them for a few seconds in the microwave or in a saucepan over medium heat, just until warm. You don’t want to let the shrimp cook further or you can risk the shrimp becoming rubbery.
The grits should nit be made ahead of time.
Can you use another time of protein in this dish?
Yes, you can substitute another type of seafood, poultry or meat for this dish. Just follow the recipe the same way, but se the a different protein.
Here are other southern recipes you may enjoy:
Southern Shrimp and Grits with Cheese and Bacon
Southern style tomato garlic shrimp with bacon and creamy cheese grits
Ingredients
Grits
- 1/2 cup old fashioned grits
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 1/2-2 cups water
- 2 tsp salt
- 1 tbsp butter
- 1 cup cheese (cheddar, Monterey Jack, or American or a combination)
Shrimp
- 1 tbsp olive oil
- 10 extra large or jumbo shrimp
- 1/4 cup diced red pepper
- 1 clove garlic, chopped
- 1 tbsp onion, chopped
- 1 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/4 cup white wine or chicken broth
- salt and pepper to taste
- chopped scallions to garnish
Instructions
Grits
- In a saucepan over medium to high heat, add grits, milk, cream, salt and 1 cup of the water. When it comes to a boil, reduce to low heat. Stir frequently. As the liquid cooks down, add the remaining water 1/4 cup at a time until it’s at a good consistency. For thicker grits add only 1/2 of the water. For regular consistency add the full cup. Simmer for 20-30 minutes, then add the butter and cheese. Remove from heat.
Shrimp
- Add oil to a pan over medium heat. Add onions, peppers, and garlic. Cook for 2 minutes, then add chopped bacon or pancetta. Cook for an additional minute. Add shrimp to the pan cooking on one side then, turn them to the other. Season with salt, pepper, onion and garlic powder. Add tomato paste, the wine or chicken broth. Stir. Let the liquid cook down.Divide grits between 2 plates. Divide the shrimp mixture between the plates of grits adding the shrimp on top. Garnish with chopped scallions.
