Shrimp and Grits

Chef Richard 8 Servings 30 minutes

Here it is y’all! Martha’s beloved shrimp and grits recipe! If you have everything chopped and measured before you start cooking, it takes only about fifteen minutes to prepare. It’s perfect as a one-dish meal for a family.


  • 1  cup stone-ground grits
  • Salt and pepper
  • ¼  cup (½ stick) butter
  • 2  cups shredded sharp cheddar cheese
  • 1  pound shrimp, peeled and deveined, left whole if small and roughly chopped if medium or large
  • 6  slices bacon, chopped into tiny pieces
  • 4  teaspoons fresh lemon juice
  • 2  tablespoons chopped fresh parsley
  • 1  cup thinly sliced green onions, white and green parts
  • 1  large clove garlic, minced


  • In a medium saucepan, bring 4 cups water to a boil. Add the grits and salt and pepper to taste. Stir well with a whisk. Reduce the heat to the lowest possible setting and cook the grits until all the water is absorbed, about 10 to 15 minutes. Remove from the heat and stir in the butter and cheese, Keep covered until ready to serve.
  • Rinse the shrimp and pat dry. Fry the bacon in a large skillet until browned and crisp, then drain on a paper towel. Add the shrimp to the bacon grease in the skillet and sauté over medium heat just until they turn pink, about 3 minutes. Do not overcook! Immediately add the lemon juice, parsley, green onions, and garlic. Remove the skillet from the heat.
  • Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with the bacon bits.
  • If you are serving this as an appetizer, spoon ¼ cup grits onto a bread or salad plate. Top with ¼ cup of the shrimp mixture. Garnish with a sprinkling of crisp bacon bits and serve immediately.

Note: I use applewood slab bacon for this recipe. I cut it nice and thick and it makes the most glorious shrimp and grits you’ve ever put in your mouth-so much better thank using andouille or a smoked sausage.