Since I grew up in Alabama, shrimp has always been a staple in my life. That’s why I’m completely obsessed with this easy shrimp and grits recipe.
I honestly love all shrimp and grits recipes. I’ve only ever had one I didn’t like and that was because the shrimp wasn’t cooked right. I’ve even been known to order shrimp and grits for several meals in a row when we are visiting southern vacation spots known for their shrimp and grits. I’m seriously that obsessed.
I blame it on the fact that I no longer live in Alabama. It’s hard to find good shrimp and grits in South Florida. Luckily, it’s pretty easy to find fresh shrimp!
While there are a million different ways to make shrimp and grits, I like to keep things really simple with my recipe since I usually have small kids running around. Bacon, peppers, and onions pair well with the blackened shrimp and simple gouda grits.
Two rules for cooking shrimp and grits
The only two rules you have to follow when making shrimp and grits are to buy quality white grits (no instant grits), and to buy fresh shrimp. I always try to buy local shrimp because it’s by far the freshest tasting shrimp you can get.
How to cook shrimp and grits
You really can cook your shrimp and grits any way you’d like, but this way is my favorite because it’s simple and always ends up tasting delicious.
Here is a video to help you see the steps.
- 4 C. of chicken broth
- 1 C. of white grits
- 4 slices of bacon- chopped
- 1 C. white onion- diced
- 1/2 C. red pepper- diced
- 1/2 C. green pepper- diced
- 1 C. smoked Gouda- grated
- 1 lb. fresh shrimp- shelled
- 2 Tbsp. blackening seasoning
- Start the grits by bringing 4 C. of chicken broth to a boil. Add grits, stir, reduce heat and simmer for 30-40 minutes. Stir occasionally.
- Cook bacon over medium heat until well done. Removed from skillet, reserving bacon grease.
- Saute onion and peppers over medium heat until onions are translucent, remove from skillet.
- Coat shrimp in blackening seasoning and saute in remaining bacon grease in skillet. Cook about 3 minutes on each side.
- Add Gouda to the grits and stir well.
- Plate your dish with grits, peppers and bacon, and shrimp.
To help you make cooking as easy as possible, I’ve teamed up with Wayfair to show you the necessary tools you need for this dish. It really isn’t much, but I promise, all of these are important. The Lodge skillet is probably the most important though! I don’t cook on any other skillet, it’s that good!
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