Hi, how're y'all doing today? I am doing just fine because I am sharing my authentic southern shrimp and grits recipe today. Yes, I know, I am Hispanic, what do I know about authentic shrimp and grits? Well, I do know a thing or two. And, since I can't head south for the real thing just yet, I'll just pretend and whet my appetite for some of the best and easy to make Low Country food.
Low Country food is food that originated in the coastal regions of the Carolinas' and Georgia. For some historical context, the Low country’s slave-based economy once relied on rice and indigo, crops that were abundant in this humid, subtropical climate.
Some of the most popular ingredients in Low country cuisine are fish, shrimp, oysters, veggies, and rice.
Lowcountry dishes are heavily influenced by the Gullah culture and people. Gullah cuisine has lots of seafood-based dishes like Gullah rice, fried corn cakes, sauteed shrimp and okra, and of course, shrimp and grits. Most people would refer to these kinds of dishes as “soul food”, but calling it that neglects the painful past of the people the food comes from. The Gullah Geechee are descendants of West-African slaves who were forcefully brought to the United States during the transatlantic slave trade. They spearheaded the tactical and thrifty cuisine we know as “soul food” or “southern” food. Today, there is a big movement to keep the Gullah culture alive by way of educating people about the cuisine and preserving their language. I learned a lot about the Gullah Geechee on Padma Lakshmi’s show “Taste the Nation”. I highly recommend watching it.
I can't honestly say that I have always liked authentic southern shrimp and grits. As a matter of fact I just started warming up to this southern dish about two years ago when my family and I traveled to Myrtle Beach to visit my mother in law who winters there. This dish is typical in those parts and just about every single restaurant around serves it, each adding its own twist.
This time around I decided to try it. Part of being a food blogger is trying new things, or even giving certain foods a second chance. So, on one of our outings I gave authentic southern shrimp and grits another try. Guess what? I liked it A LOT! I don't know what my problem was before.
I ordered this dish at a great restaurant that faces the water. The ambiance is incredible. So, I sat there watching the ocean roll in and out, savoring my authentic southern shrimp and grits. By the way, that is what everyone else at my table ordered too.
What Shrimp Should I Use?
If you have access to a fresh seafood market, I recommend going there to get some shrimps for this dish. The fresher, the better. But make sure they’re actually fresh and they haven’t just been sitting out, waiting to be picked up. If you’re not comfortable with picking out shrimps or if you don’t have access to a seafood market, that’s okay. Just pick up some frozen shrimps to use. They last longer and are easy to use. Be sure to buy the ones with shells on them still. It helps them keep.
Authentic Southern shrimp and grits has all the qualities I look for in food: it's rich, but delicate; it's creamy, there's shrimp in it. IT'S SCRUMPTIOUS!
So where do grits come from?
My research says that from Oklahoma-based Muskogee Creek Nation's way of preparing Indian corn by grinding it down to a texture that was "gritty". Indian corn is similar to hominy which in turn was at one time used as currency. Grits was an integral part of the diet of the Gullah, the descendants of West African slaves. Although shrimp and grits was considered slightly upscale, the Gullah would often catch shrimp to supplement their basic diet. Today, shrimp and grits are much more popular than they were when the Gullah created the dish. Now it’s deemed a somewhat trendy and must-have Southern dish.
Authentic southern shrimp and grits is an integral part of southern cuisine. Jekyll Island, Georgia celebrates the Shrimp and Grits Festival every September. I can't wait to make this trip a part of my ongoing culinary experience.
If you want to add an extra oomph to your shrimp and grits, consider adding bacon and some cheese to your dish. It will make it a much more savory and indulgent dish, but so worth it! The bacon bits will add some crunchy texture and fat. You can add some green onion on top to give it some freshness.
Here is how to make shrimp and grits with easy to follow step by step photos:
- First we will cook the grits. Bring the milk and vegetable broth to boil, reduce the heat then slowly add the grits ¼ cup at a time. Stir frequently to avoid clumping.
- Add the butter, stir in until well combined and cook on low for about 20 minutes. Start the shrimp while the grits cook.
- After 20 minutes, gradually add the cheese to the grits and stir in to combine.
- The grits will be a nice smooth texture when done.
- Next we will cook the shrimp. In a large skillet on medium heat cook the bacon and once it turns brown add the onions and garlic. Continue cooking until the onions are translucent.
- Add the shrimp to the skillet and the spice blend: salt, cayenne and cinnamon. Flip the shrimp to cook evenly until they turn pink.
- Once the shrimp are pink add the tomatoes and vegetable broth.
- Cook for another 2-3 minutes simmering. The grits should be just about done and ready to stir in the cheese. (See step 3 above.) Timing is important since you want the grits just finished and creamy as soon as the shrimp are ready. Portion the grits in to 6 bowls, top with the shrimp and sauce. Enjoy!
Frequently Asked Questions:
- How long can I store the shrimp and grits in the refrigerator? I would definitely store them separately. One container for the grits and another for the shrimp and sauce. Store the grits in an airtight container after they have cooled and they will last for 3 days in the refrigerator. You can reheat in the microwave for about 2-3 minutes but stop and stir about every 30-45 seconds. Add a little milk to soften them up for a smooth creamy consistency. The shrimp and sauce can be stored in an airtight container for 3 days in the refrigerator after they have cooled. Reheat in the microwave for 1-2 minutes until hot and stir every 30-45 seconds.
- Can I freeze the grits? No, since the grits contain dairy they will separate when thawed and ruin the consistency.
- Can I freeze the shrimp in the sauce? Yes, allow them to cool and you can freeze in airtight containers for up to 2 months. Thaw completely in the refrigerator and then reheat in the microwave.
Let me know how you like this dish, or if you've ever tried it. Please leave a comment, I would love to hear from you.
If you are a shrimp lover then I have a couple more fabulous shrimp dishes for you to try: Spanish style shrimp tapas is a dish that is easy and comes together very quickly. If you have a little more time then Latin style shrimp ceviche is a crowd pleaser for parties as an appetizer.
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Authentic Southern Shrimp and Grits
Ingredients
Grits Ingredients
- 1 cup grits
- 2 cups milk
- 1 ¼ cup vegetable broth
- 3 Tbsp. butter
- 1 cup cheddar
Shrimp Ingredients
- 12 oz. shrimp
- 1 slice bacon thick slices, diced
- 2 garlic cloves
- 1 onion small, sliced thinly
- 12 oz petite diced tomatoes
- 1 cup vegetable broth
- ½ Tsp. Kosher salt
- ¼ tsp. cayenne
- 1 dash cinnamon
- 4 Tbsp. parsley for garnish
Instructions
Grits Instructions:
- Bring milk and vegetable broth to a boil, and slowly add the grits ¼ cup at a time. Stir frequently to avoid clumping.
- Mix in the butter, and cook on low for about 20 minutes. (Now would be a good time to start the shrimp while to grits cook.)
- After the grits have cooked for 20 minutes, toss in the cheese and stir to blend.
Shrimp Instructions:
- In a small dish blend together salt, cayenne, and cinnamon.
- Begin cooking bacon in a non-stick skillet.
- Once the bacon begins to turn brown, add in the onion, and garlic and continue to cook until onion is translucent.
- Toss in the shrimp, and cook until the shrimp starts to turn pink on both sides. Sprinkle with spice mixture while cooking.
- Add in the tomatoes, and the vegetable broth.
- Cook for 2-3 minutes.
- Divide grits equally into 6 bowls, and top with shrimp.
Notes
Frequently Asked Questions:
- How long can I store the shrimp and grits in the refrigerator? I would definitely store them separately. One container for the grits and another for the shrimp and sauce. Store the grits in an airtight container after they have cooled and they will last for 3 days in the refrigerator. You can reheat in the microwave for about 2-3 minutes but stop and stir about every 30-45 seconds. Add a little milk to soften them up for a smooth creamy consistency. The shrimp and sauce can be stored in an airtight container for 3 days in the refrigerator after they have cooled. Reheat in the microwave for 1-2 minutes until hot and stir every 30-45 seconds.
- Can I freeze the grits? No, since the grits contain dairy they will separate when thawed and ruin the consistency.
- Can I freeze the shrimp in the sauce? Yes, allow them to cool and you can freeze in airtight containers for up to 2 months. Thaw completely in the refrigerator and then reheat in the microwave.
Sarah
I loooooove shrimp and grits! I definitely should make it more often. It's a family favorite!
Analida
Hi Sarah! Yes, aren't they great. I think you should make them more often too! 🙂 My son absolutely loves them.
Ashley @ Big Flavors from a Tiny Kitchen
Ooh the addition of cinnamon here is so interesting! I love a good shrimp & grits. Yours looks so warm and inviting -
such perfect comfort food!
Analida
Thanks Ashley! I always like to add a bit of an odd element to my food. Most of the times it works, I think.
I am thinking I need to make this again, especially as the weather gets colder.
Gloria @ Homemade & Yummy
Although I am in Canada...and grits is not that popular here...I LOVE GRITS!! As a kid I had a lot of cornmeal (finer texture than grits). I do hunt grits down and make it all the time. Great flavour combo here.
Analida
Thanks Gloria. It's funny because the first time I had grits, I did not like them. My family persuaded me to try them again, and Voila, I was hooked. 🙂
Jenni
Loved all the history and fun facts you added! I love knowing more information about how a recipe came to be!
Analida
Thanks Jenni. I love looking into the history of a dish, it's so much fun.
Leslie
Shrimp and grits are a childhood favorite of mine that I can rarely find here in Massachusetts - I'm going to have to make this at home!
Analida
Yes, you definitely need to make it!
Amanda Mason
Your post is SPOT ON!! I am a southern gal from Tennessee and your dish nailed it! I bet yours even tastes better than most restaurants! Looks absolutely divine!
Analida
Amanda! What a lovely compliment. Thanks so much! From a southern girl, this definitely makes me feel great about my shrimp and grits. 🙂
Nicoletta @sugarlovespices
I have never had shrimp and grits, but I heard so much about it that I am so curious to try it. I guess grits is a bit like our polenta?? I have to taste it to see 😉 Good looking and delicious dish, by the way!
Analida
Thanks Nicoletta.Yes, grits is a bit like polenta, with a little bit more "gritty" texture. I hope you try them. Let me know what you think? 🙂
Tatiana
Beautifully plated dish! Ashamed to say i never tried grits, but here is a great reason to finally do so!
Analida
Tatiana! Yes, you should try them. 🙂
Stacey
You're speaking my language here! I love love love Shrimp and Grits! Yum!
Analida
Thanks Stacey! I am so glad you like shrimp and grits.
Julie
Ooooh these look so good! I love shrimp and grits, but my husband is allergic to shrimp so I never get to make them. Please invite me over for dinner!!
Analida
🙂 Thanks Julie! Why don't you try making it with chicken strips? Yes, come on over for shrimp and grits! 🙂
meggie
Oysters, rice and veggies brings the perfect combination needed to whet an appetite. I also love the southern shrimp. Nice post.
Ben
Shrimp and grits is one of my favorite dishes of all time. I grew up in the south, but not on the gulf, so it wasn't a staple in my life. I had shrimp and grits when I visited NOLA, and now I make it all the time.
Chef Dennis
Shrimps and Grits is one of my favorite dishes. This version of yours look soo delicious. I will definitely try making this. Thanks for sharing.
Megan Ellam
Oh this recipe looks so delicious! A great combination of shrimp and grits. Thanks for another awesome recipe.
Denise
Your shrimp and grits looks creamy and comforting! I love the addition of cinnamon, that adds a bit of warmth to the flavor.
Nicoletta De Angelis Nardelli
I might probably be the only one who has never had shrimp and grits 🙂 . But I heard about them and I would like to try! Thanks for the step by step instructions!
GUNJAN C Dudani
Amazing recipe. I am sharing this page with my brother. He loves shrimp.
Rebecca Blackwell
My husband and I had his father over for dinner the other night to celebrate his birthday. I know how much he loves shrimp and grits, so I made this recipe for him and it was a HIT. We all loved it! Thanks so much for a great recipe and the step-by-step pictures!
Analida
Thanks Rebecca! I am so glad your family liked the dish!
Veronika
This is my husband's favorite meal! Love how you put the flavors together, going to try your recipe next time!
Lori | The Kitchen Whisperer
There's just something so comforting about a big old bowl of shrimp and grits! Pinning this for when the weather turns cooler as this will be perfect for a night in when it's chilly out!
Jo
Give me all of that shrimp please. It looks absolutely amazing! The best food combo ever - shrimp and grits and it looks absolutely comforting and satisfying. Can't wait to try it.
Natalie
This sound super delicious. I absolutely love grits but I'm never sure what to serve with it. Now I have perfect dinner idea. I bet my family will like this too.
Muhammad
Can this be made without pork?
Analida
Yes, you can substitute turkey bacon that has the same flavor profile and it will work very nicely in this recipe.
Laura Beebe
I have a question I live in Oregon. Grits are not common here. What kind do I buy to make this recipe?
Analida
You can check your local retailers for stone ground grits and if you have no luck there search Amazon for "southern grits".
Johnetta
This came out soooooo goooood!!! OMG!!! I can’t wait to make this again!!
Analida
Thanks Johnetta! This is one of my favorite dishes too!
Barbara Sanders
Won't let me give 6 stars!
What can I add when I have company to round off the meal? Salad? Which veggies will work the best? Peas? Corn? Sliced tomatoes? HELP
Analida
I am so glad you like the recipe! If you want to pair it with something on the side I would serve something light and fresh with a bit of acid to cut the heaviness of the grits and sauce. We love this Mediterranean parsley salad:
https://ethnicspoon.com/mediterranean-parsley-salad/
Steven B
Step 1 for the grits and step 5 for shrimp both include the vegetable broth. Can some clarify for me please lol.
I assume you boil the vegetable broth on its own and add it and the tomatoes to the shrimp and mix everything at the end but I’m not sure.
Analida
The grits and shrimp are made separately in different pans. The grits ingredients are listed separately from the shrimp ingredients. So the grits use 1.25 cups of vegetable broth and the shrimp use 1 cup. I hope this helps. Enjoy!
Gwynn
I always order this when it's on the menu at a restaurant. I'm so excited to make it at home now too! Delicious recipe!
Analida
Thanks Gwynn! I always over this in restaurants too while in South Carolina but I like my home cooked version better!
Amy Liu Dong
Shrimp and grits is the best combination for me, yours is inviting and has a cozy feel to it and it tastes wonderful!
Analida
Thanks Amy! This is a great comfort food dish!