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shrimp and grits

Believe it or not shrimp and grits originated as a breakfast food out of Charleston, South Carolina.  It was a simple dish of shrimp cooked in bacon fat and served over plain grits.

In 1985 a cheesy shrimp and grits recipe he made for Crook’s Corner restaurant in North Carolina was reviewed by a writer for the New York Times and the dish quickly gained popularity.  Today there are numerous variations and it has become a menu staple for southern fusion restaurants.  

Personally, I call it a southern comfort food and our shrimp and grits recipe is so easy you can eat it as often as you like.  

Easy Shrimp and Grits Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Main Course
Cuisine: American
Keyword: comfort food, Shrimp and Grits Recipe, southern food
Servings: 4 servings
  • 1 cup quick-cooking grits
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoons butter
  • 2 cups shredded cheddar cheese
  • 6 slices bacon chopped
  • 2 pounds shrimp peeled and deveined
  • 3 cups chicken broth
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons chopped fresh parsley
  • 6 green onions chopped
  • 2 garlic cloves minced
  1. Bring chicken broth to a boil,stir in grits. Cook, stirring occasionally, 5 to 7 minutes until thickened.
  2. Remove from heat; stir in salt, pepper and butter. Set aside.
  3. Meanwhile, cook bacon in a large skillet until crispy, remove bacon from pan.
  4. Using the same pan, cook shrimp over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice, cheese, Worcestershire sauce, parsley, green onions and garlic. Cook 3 minutes. Stir in bacon.
  5. Spoon grits into shallow bowls. Top with shrimp mixture and serve.

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