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Neo-Traditional Shrimp and Grits Meal

Sondra BJ

"This recipe for shrimp and grits is a combination of suggestions from my friends with a few enhancements of my own. The result is a rich and flavorful shrimp and grits recipe that will have you saying 'Yum!' I know you want to add a ton of cheese and butter, but you have to trust me that you won't need it! I served this dish on Christmas morning with a light lemonade infused with strawberries and mint."
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1 h 15 m servings 1055 cals
Original recipe yields 6 servings


  • Calories:
  • 1055 kcal
  • 53%
  • Fat:
  • 69 g
  • 106%
  • Carbs:
  • 66.3g
  • 21%
  • Protein:
  • 41.7 g
  • 83%
  • Cholesterol:
  • 359 mg
  • 120%
  • Sodium:
  • 1986 mg
  • 79%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Toss shrimp in a bowl with Dijon mustard until coated and sprinkle with seafood seasoning. Refrigerate shrimp while you complete remaining steps.
  3. Pour cream and chicken stock into a large pot and bring to a boil. Reduce heat to medium-low; stir in shallot, butter, garlic powder, and grits. Bring mixture to a simmer and cook until grits have absorbed the liquid and are thick and smooth, about 20 minutes. Season with salt and black pepper.
  4. Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  5. Wrap Italian bread in aluminum foil and place in preheated oven to heat, about 10 minutes. When bread is hot and the outside is slightly crunchy, slice into triangles. Cut the triangles apart horizontally, place onto a baking sheet, and brush with 2 tablespoons olive oil. Return to oven to toast, about 5 minutes; remove and keep warm.
  6. Pour 2 more tablespoons olive oil into skillet with bacon drippings and place skillet over medium-high heat. Cook and stir shrimp until pink and no longer translucent inside, about 5 minutes.
  7. Divide grits among 6 serving bowls and arrange cooked shrimp around the edges of the bowls. Place each bowl on a serving plate with 2 slices of bacon and 2 toast triangles. Sprinkle grits with shredded Cheddar cheese.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 2
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Great recipe. Better than any shrimp and grits I have had restaurant or otherwise. I followed the recipe as written. I would leave th bread out. It really didn't seem to be part of the recipe...

The recipe was very good. Like the other cook, I'd leave the bread out - grits are already a starch, why add more? And instead of putting the bacon on the side, I crumbled it up and put it in ...