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Updated: Feb 7, 2019

The perfect cheesy grits topped with shrimp and bacon goodness.

Grits are one of my favorite dishes (if done right). The challenge for me when wanting to order them out is that they're usually only available with breakfast, unless you order shrimp and grits, and I don't eat shrimp. I really wish I did but I just can't get over the texture. So since I don't eat shrimp, I never even thought about attempting to make this dish until recently, when I was hosting brunch and needed a new menu. I found a recipe similar to this on the Food Network from Bobby Flay, but I wasn't crazy about the recipe/measurements for the grits. So this is my grits recipe with an assist on the shrimp and bacon combination.

Good cheesy grits are apparently pretty hard for most restaurants to successfully execute. They're either lumpy, runny, not cheesy enough, or don't have a lot flavor. To get the right texture, start with less water than the recipe calls for and wait until it is absorbed to check the consistency. They should be pretty thick since you'll need to add half and half to them at the end. If they're too thick to even stir, add more water a little at a time. Also make sure you stir them occasionally so they don't stick to, or clump up, at the bottom. To get the flavor use just a little bit of onion powder and garlic salt make these extra savory, the half and half makes them extra creamy, and the different types of cheese just give this a little extra depth of flavor.


  • 1 Cup Stone Ground Grits

  • 3 Cups water

  • 2 Tbsp Butter

  • ½ Cup Half and Half

  • 1 Cup Colby Jack Cheese (shredded)

  • 1 Cup White Cheddar Cheese (shredded)

  • 2 Tbsp Parmesan Cheese (shredded)

  • ½ Tsp Onion Powder

  • 1 Tsp Garlic Salt (divided)

  • 5 Slices Bacon

  • ½ Lb Cooked and Peeled Shrimp

  • ½ Cup Scallions (sliced)

  • 1 Tbsp Italian Parsley (chopped)

  • Lemon Juice (from ½ lemon)


  • Bring water to a boil and add grits, adjust heat to medium-low and cook for 30 minutes

  • Add butter, half and half, cheese and onion powder to grits and stir to combine

  • Let grits sit on stove uncovered

  • Heat a skillet to medium and add bacon

  • Cook until bacon is just crispy, remove bacon from pan and drain well

  • Using the same pan that the bacon just came from, add shrimp, scallions, parsley, lemon juice and garlic salt and saute for 3-4 minutes

  • Chop bacon and add to the pan

  • Transfer grits to a shallow dish or bowl and top with shrimp and bacon mixture and serve

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