Chef Bobby Flay presents a top-tier recipe for classic Southern shrimp and grits that promises creamy, cheesy grits, perfectly cooked shrimp, and a flavorful, fragrant sauce.

Skill Level: Easy
Servings: 4
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Nutritional Information (per serving): Calories 770, Total Fat 48 g, Saturated Fat 24 g, Carbohydrates 37 g, Dietary Fiber 3 g, Sugar 1 g, Protein 48 g, Cholesterol 300 mg, Sodium 1265 mg

Shrimp and grits originated in South Carolina's Low Country but has since become a beloved Southern comfort food with many regional twists. Bobby Flay's easy-to-follow recipe reveals how to make restaurant-quality shrimp and grits at home, highlighting the best types of grits, techniques for achieving rich, cheesy grits and tender shrimp, and the essential ingredients for a deeply flavorful sauce.

Steps to Make Shrimp and Grits Like an Expert

Select your grits. Bobby favors stone-ground grits because they offer a coarse texture that stays firm during cooking and provide a richer corn taste compared to instant grits.
Cook the grits carefully from the start. The key to excellent grits is focus at the beginning. After adding grits to boiling water, whisk immediately to break up lumps and create a smooth, creamy texture.
Add butter and cheese for velvety cheese grits. Bobby incorporates 3 tablespoons of butter for creaminess and 2 cups of sharp cheddar cheese to achieve luscious cheese grits.
Prepare bacon to boost flavor. He fries chopped bacon until crisp, drains it well, then reserves it for seasoning the pan sauce.
Cook the shrimp in bacon fat. Shrimp are briefly sauted in the bacon drippings until they turn pink, ensuring they remain tender as they finish cooking in the sauce.
Create a savory pan sauce with aromatics. Bobby sauts shrimp with lemon juice for brightness, adds chopped bacon for richness, and finishes with parsley, scallions, and garlic for an aromatic, fresh flavor.
Serve shrimp atop the grits. Spoon the creamy grits into bowls, add the shrimp mixture on top, and serve immediately. Alternatively, stir the shrimp into the grits before plating.

Choosing the Best Grits for Shrimp and Grits

Stone-ground grits are ideal for shrimp and grits due to their coarse texture that maintains structure through cooking and their deeper corn flavor. While they take longer to prepare than instant or quick-cooking grits, the enhanced flavor and creamy result are worth the extra time.

Shrimp Sauce Ingredients

To create a rich and fragrant sauce, Bobby cooks shrimp in bacon fat, adds chopped fried bacon for depth, fresh lemon juice for acidity, minced garlic and sliced scallions for aroma, and fresh parsley for a bright herbal finish.

Side Dishes That Pair Well with Shrimp and Grits

Shrimp and grits pair wonderfully with various vegetable sides like collard greens, sauted spinach, simple green salads, or green beans. Bread options like buttermilk biscuits or blue corn muffins are excellent for soaking up the flavorful sauce.

Ingredients

4 cups water
Salt and black pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped fresh parsley
1 cup thinly sliced scallions
1 large garlic clove, minced

Instructions

Bring water to a boil and season with salt and pepper. Stir in the grits and cook until the water is absorbed, about 20 to 25 minutes. Remove from heat and mix in butter and cheese until melted and creamy.
Rinse the shrimp and pat dry. In a large skillet, cook the bacon until crisp, then drain the excess fat. Using the bacon drippings, saut the shrimp until they turn pink. Add lemon juice, chopped bacon, parsley, scallions, and garlic. Cook together for 3 minutes to blend flavors.
Serve by spooning the cheesy grits into bowls, topping with the shrimp mixture, and mixing well. Serve immediately for the best taste.