Shrimp and Grits Recipe – Full of Southern Goodness! :) How to Make

Yummy! Creamy grits with fresh shrimp! This is a common dish you will find in many restaurants across the Southeastern USA. I like my sauce a little smokey with some heat, but there are many variations of this popular southern dish. I hope you can give it a try!

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Here are the ingredients for 2 servings:

Rainbow Gardens Shrimp and Grits

For the Grits:
1/3 Cup Grits
Salt to Taste
1/2 Cup Seasoned Ham Stock or Chicken Stock
1/2 Cup Whole Milk
Or substitute a little grated cheddar cheese instead of milk & stock but add it at the end of cooking.

Shrimp and Sauce
1 Slice of Smoked Bacon and Grease
1/2 to 3/4 Pound Peeled and Deveined Shrimp
1 Cup Whole Milk
1 Clove of Garlic, Grated
1 Tablespoon Unsalted Butter
1 Tablespoon All Purpose Flour
Salt to Taste
1 Heaping Tablespoon Rainbow Grilled Peppers (in video)
OR Substitute Roasted Red Peppers, 1/4 Teaspoon Smoked Paprika, and Pinch Cayenne Pepper to taste
1 Teaspoon Fresh Chopped Herbs Like Chervil or Parsley, a little green onion or chives

Today we’re going to make shrimp and grits and so this is a very much a southern dish least in the southeast and I have eaten shrimpy grits all over the southeast I lived in Charleston for a while and Savannah and I grew up in Atlanta Georgia so one of my favorite

Dishes so we’re just going to cook one slice of bacon I just cut it in half so it’d be easy to fit in this pan and this is a smoky bacon so while our bacon is cooking I have some ham stock I made this with a leftover phone a ham bone

From Easter so I used some onions in it of celery and some carrots and all kinds of good stuff so I have a going to get about 1/2 a cup of the stock and then to that I’m going to add in one more cup of whole milk and then this I’m just going

To let it warm up on the back i while I make the shrimp and grits I don’t want it to get too hot just want to go ahead and hit a warm little head just turn that on low heat because our grits will come together pretty fast once we’re

Ready for them and that’s probably the hardest thing about making this dish is timing the grits and the shrimp at the same time ok so we don’t want to rush our grits because they’ll get hard and little bit creamy like we want them ok now if you don’t have ham stock you can

Use a chicken stock that’ll be good too and if you don’t want to use milk because a lot of times in this house we don’t put milk in our grits and you can just use cheese later put cheese in the grit so just use some stock maybe a

Little water make your grits and then put cheese in and at the last minute and kind of give it that creamy texture we’re looking for I’ll put all the measurements in the description area below and also ideas for substitutions if you don’t have some of these

Ingredients okay I want to turn down my heat just a bit too low one tablespoon of butter a little bit hot there into one cup of milk we’re going to add one tablespoon of our pepper medley is our stick blender and gets a gentle pulse just blend it up a

Little bit now all your peppers are blended up into the milk 1 tablespoon of sifted all-purpose flour to our bacon and butter give us a good mix here and cook the flour for about 2 to 3 minutes ok ok this is looking pretty good here add just a little bit of fresh garlic

And a pinch of salt now we’re going to add our milk with the peppers and about half of it you need a whisk it let it thicken a little bit then we’ll add some more of the milk keep my side scrape down thickening up nicely so I’m going to go

Ahead and add some more milk okay so while this is thickening up I’m going to go ahead and start my grits gently steaming at this point okay so we’re going to go ahead and add our grits to this I’m gonna let them slow cook back here I own your grits cook on

Medium-high so now we’ll add our remaining milk I’ve been adding this about a third of a cup at a time starting to cook pretty good here I’m going to turn it down to about medium 8 timing is everything if your grits get done before your shrimp does well let’s

Grits with it cold pretty quick now you can always if you forget to get down a little bit ahead of time you can always go back in and just add a little bit more milk or a little bit more stock and it’ll bring them right back to life okay

So I’m going cooking my sauce on low now I turn up the heat a little bit to around just a little bit under medium and I’m going to add the shrimp okay so we’ll go ahead and add our shrimp now if you have a really big shrimp which I do

Not you can just go ahead and cut down the back a little bit and open those up so you’ll have more of a surface area for that sauce to grab onto but these aren’t really aren’t really that big so I’m not going to do that with these now

I’ll leave a link for you so you can check out how I like to peel and devein my shrimp I use a shrimp demeanor and instead of a knife so that’s up to you though if you have really big shrimp you might want to go

Ahead and use a knife and that might be easier for you but you can butterfly them at the same time okay so put our shrimp in here I’m going to cover it let them cook down just a bit will take long for these hey looking pretty good here alright they’re looking really good

Go ahead and just keep the lid off now they’re starting to cook up here and flip all of them evenly man just a tiny bit of chervil I’m cooking somewhere that I don’t have parsley I think parsley will be really good but I have this so I’m going to try

It in here I think it will be good this is just a really very subtle anise flavors not strong at all okay yummy these are nothing done so I’m go ahead and turn off the heat and we are going to plate it up and have something to eat

Yummy para Brits are a very nice consistency okay that’s what you’re looking for you’re going to have more sauce than you’ll need my slightly but the sauce is what’s so good I’m just reporting that we could we’re going to put some sprinkles of the bacon right on top

There and just a tiny tiny bit of green onion not much just enough to tease the tongue a little bit there okay just get in here and eat some of this shrimp first we’ll go right for the good stuff mmm I was heavenly mmm so bed you