Chef John's Shrimp and Grits Recipe -
Chef John's Shrimp and Grits  Recipe
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How to Make Shrimp and Grits
See how to make some classic Southern comfort food. See more
  • READY IN 55 mins

Chef John's Shrimp and Grits

Recipe by  

"Shrimp and grits is a very simple recipe, but make sure you have everything ready before you start cooking the shrimp. They only take a few minutes to sauté, so you don't have time to run and chop scallions or juice a lemon. Once everything is assembled, this recipe is a snap. To make things even easier, you can make the grits a bit ahead since they stay hot a very long time."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    55 mins


  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Remove from heat and transfer bacon to a dish, leaving drippings in the skillet.
  2. Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
  3. Stir 4 cups water, butter, and 1 teaspoon salt together in a pot; bring to a boil. Whisk grits into pot, bring to a simmer, reduce heat to low, and cook until grits are creamy, 20 to 25 minutes. Remove from heat and stir white Cheddar cheese into grits.
  4. Place shrimp in a large bowl and season with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper.
  5. Heat skillet with bacon drippings over high heat. Cook shrimp in hot bacon fat in a single layer for 1 minute. Turn shrimp and add jalapeno; cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic to shrimp mixture; cook and stir, adding water as necessary to thin the sauce, until shrimp are cooked through, 3 to 4 minutes. Remove from heat and stir in parsley.
  6. Ladle grits into a bowl and top with shrimp and sauce.
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Reviews More Reviews

Apr 01, 2014

I used 4 lbs of shrimps,added more bacon lots of peppers, everyone thought I was a genius and great chef

Sep 10, 2014

This was so simple and easy to make!!! My 10 yo loved this dish! VERY GOOD

Jun 23, 2014

Another great job, Chef John! This was exactly what I wanted for Shrimp and Grits! I make a Cheese Grits Casserole often and it worked well for this dish, and added the make-ahead benefit! The shrimp and sauce mixture was very tasty, and so good that I will make more sauce next time! Recommend passing the shrimp thru the hot pan quickly, add the veg's, then sauce, then shrimp back to finish. So easy to overcook shrimp! This will be a great brunch dish!

Dec 17, 2014

This was yumbolicious. You really can't go wrong with cream and lemon but the Cajun flavoring took it to another level. I had to use 2 lbs of smaller shrimp and so I doubled the sauce. There ended up being too much sauce so I will adjust that next time. I used the Cajun seasoning recipe from this site. I also had some leftover Andouille sausage that I put in with the bacon. I just realized I never added the fresh garlic, whoopsie. Didn't notice it at all, don't think it's necessary.

Apr 20, 2014

Right up there with what we're used to--New Orleans Shrimp and Grits. I don't keep whipping cream on hand, so I replaced it with 1/2 nonfat plain yogurt and 1/2 unsweetened soy milk. We didn't miss the whipping cream, but it probably would have put this over the top. Definitely a keeper!

Dec 12, 2014

Great recipe, always wanted to try shrimp and grits, family loved it--left out the cayenne pepper and jalepeno since my family doesn't care for spicy, I on the otherhand love spicy.

Dec 11, 2014

Very nice indeed, I just left the Worstershire sauce out and added chillies, very finely chopped.

Nov 17, 2014

Delicious! I made a double recipe, and I had a lot of grits left over. Next time I make it, I'll probably double the grits ingredients and triple the shrimp/sauce ingredients so that I have the right ratio of shrimp/sauce to grits. I had never made grits before, and the recipe didn't say to cover the pot, but the box of grits said to cook them covered, so I did. Other than that, I followed the recipe to a T.


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  • Calories
  • 434 kcal
  • 22%
  • Carbohydrates
  • 33.2 g
  • 11%
  • Cholesterol
  • 226 mg
  • 75%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 30.1 g
  • 60%
  • Sodium
  • 1498 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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