Dishin’ Shrimp n’ Grits

The variety of Shrimp ‘n Grits is endless in the South and across the regions. It’s all a matter of taste and flair, or where you eat this scrumptious dish. I make this dish many ways - this just happens to be my favorite!
Shrimp and Grits | Dishin' With Darla

One skillet shrimp with bacon and okra nestled on top of creamy cheese and jalapeno grits! I recommend the recipe as written, but recognize that grits and okra are southern food and new to many. This is a great time to try both for the first time! Bacon makes everything tasty, especially shrimp,  and the grits with cheese tastes like a hearty corn souffle.

This dish may seem like it takes a lot of time, but it really does not. While the grits are cooking, you make the shrimp, then put it all together!

Substitutions: 
First, grits are milled corn. Adding the butter and cheese gives all the flavor. You can use either yellow or white grits. For this dish, I use yellow since we’re adding cheese anyway. However, if you can’t get past the grit:

  • Rice or any pasta will do as a substitute for grits. Fresh pasta is always the best choice, but dried is fine.
  • Cherry tomatoes are a great substitute for okra and work really well in this dish.

This dish also works as a hearty appetizer!

Dishin’ Shrimp n’ Grits

The variety of Shrimp ‘n Grits is endless in the South and across the regions. It’s all a matter of taste and flair, or where you eat this scrumptious dish. I make this dish many ways – this just happens to be my favorite!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 6 servings

Equipment

  • Large nonstick pot
  • Large skillet
  • Gallon ziplock bag or a medium-size bowl

Ingredients

Shrimp

  • 2 lbs. large raw shrimp (shelled and deveined)
  • 1/2 lb bacon (chopped)
  • 1 jalapeno (chopped (optional for those that do not want a little spicy))
  • 1 large bunch of green onions (chopped)
  • 2 c okra (sliced about 1⁄2" wide)
  • 1/4 c flour
  • 1 T paprika
  • 2 T dill weed
  • 2 T chili powder
  • 1 t black pepper
  • 1 t salt
  • Reserved bacon fat from frying bacon

Grits (Grits take about 20 minutes to cook)

  • 1-2 c yellow corn grits (heartier grain if possible)
  • 2/3 c shredded cheddar or colby jack cheese
  • Milk to taste
  • 1 jalapeno (chopped (optional))
  • 2 t salt
  • 1 t pepper

Instructions

Grits

  • Start cooking grits
  • Add grits to 3 cups of water in a large pot and bring to a boil. They will soak up the water fast.
  • Once boiling, turn the heat to low and let them cook for 10 minutes, then add milk, stirring constantly.
  • If they thicken too much, add more milk or water. Creamy is the desired texture, not as thick as mashed potatoes.
  • Add jalapenos, cheese, salt, and pepper to taste.
  • Add as much cheese and spice as you desire.

Shrimp

  • Put spices in the bag and shake it up!
  • Add shrimp and shake it up more, making sure the shrimp is evenly coated.
  • Set in the fridge.
  • Cook Bacon until about 50% done.
  • Sauté the green onions and jalapenos with bacon until softened.
  • Add okra to the same skillet and cook until slightly softened.
  • Remove veggies and bacon, set aside next to the stove.
  • DO NOT clean the skillet.
  • Add a little olive oil if needed.
  • Remove shrimp from the bag and lay them out on a paper towel and sprinkle with flour.
  • Put shrimp in the same pan once oil is hot, keeping shrimp in one layer.
  • Cook on high for one minute on each side.
  • Add back veggies and bacon and stir to combine everything and bring everything back to hot. (about a minute)
  • Serve grits onto plate, bowl, or cup. Top with the shrimp mixture.
  • Enjoy!

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