Bacon Shrimp and Grits Recipe

Shrimp and Grits are so great for breakfast we couldn’t help but try to find a way to use this Bacon Shrimp and Grits recipe for dinner. Jazz up the flavor with gulf shrimp for freshness and authenticity or add a splash of milk to the grits to add creaminess.

Bacon Shrimp and Grits Recipe

Makes: 6

2 c. low-sodium chicken broth
2 c. water
Kosher salt
1 c. corn grits
4 tbsp. butter, divided
1 c. shredded cheddar
Freshly ground black pepper
6 slices bacon
1 lb. large shrimp, peeled
1 tsp. dried oregano
1/4 tsp. paprika
4 green onions, thinly sliced
2 cloves garlic, minced
Juice of 1/2 lemon


In a medium saucepan, bring chicken broth and water to a boil. Give it a generous couple shakes of salt. Turn to low heat so its is at a simmer then slowly whisk in grits. Stir often, until the grits absorb the liquid and don’t have that corn starch texture- about 10 minutes. Stir in the butter and cheese, and add a touch more salt & a good grind of pepper.

While the grits cook, in a large skillet over medium heat, cook bacon in a spray of butter & oil, until crispy,- about 8 minutes. Leave 2 tablespoons of bacon fat in skillet and drain bacon on a paper towel-lined plate before cutting into small pieces.

Season shrimp with oregano and paprika then add shrimp, green onions, and garlic to skillet. Cook, stirring occasionally, until shrimp is pink and cooked through, about 4 minutes. Stir in lemon juice.

Serve shrimp over grits and top with chopped bacon in a decorative bowl or martini glass.

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