Shrimp and Grits: not your mama’s breakfast classic

This Shrimp and Grits recipe is based off of Bobby Flay’s recipe.  I made a couple adjustments to the ingredients to make it a “quick” middle of the week dinner meal.  My family is from the South, so growing up I ate grits for breakfast almost 5 days a week.  As a kid, I added butter and sugar to my grits.  It wasn’t until my adult life that I had a savory version of grits.  The first time I ate shrimp and grits at a restaurant, I didn’t like it.  I thought grits should be sweet and didn’t consider it a dinner item. However, after trying Shrimp and Grits again at a holiday party, I enjoyed the dish.  I decided to try doing my own version of shrimp and grits at home.

Cheesy grits can be good on their own, but this recipe goes even further, adding bacon and lemon for next level flavor. It is very important that you cook the shrimp in the same pan that you fry the bacon in. This not only makes the cooking easier, but also adds built-in flavor to the shrimp. In my recipe below, I use instant grits to speed up the cooking time.


Serves 2

  • 6 tablespoons of Instant Grits
  • 1 1/2 cups water
  • 3 oz. of grated cheddar cheese
  • 2 tablespoons of butter
  • 10 large raw shrimp, shell and tail removed
  • 3 pieces of cooked bacon, chopped
  • 1 teaspoon of minced garlic
  • 1 tablespoon of chopped green onion
  • Lemon juice  from squeezed from medium sized lemon.


  1. Bring water to a boil. Add salt and pepper. Add grits, put fire on low, cover and stir regularly.  Cook about 5 minutes (or until water is absorbed).
  2. Remove from heat and stir in butter and cheese.
  3. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well.
  4. In bacon grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
  5. Spoon grits into a serving bowl. Add shrimp mixture on top.
  6. Eat Immediately and Enjoy!



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