Shrimp and grits is an easy, comfort food classic. Juicy shrimp cooked with bacon and corn served on creamy grits (or polenta) is always a crowd favorite.
Ingredients
Full recipe + amounts can be found in the recipe card below.
- Shrimp / Prawns. I peeled and deveined the shrimp myself but you can use already peeled shrimp if you prefer.
- Bacon.
- Corn. Frozen or fresh.
- Cajun seasoning.
- Lemon juice.
- Grits / Polenta / Maize meal (pap). I used yellow maize.
- Chicken stock.
- Cream.
- Parmesan cheese.
- Spring onion / Green onion, for serving.
- Parsley, for serving.
- Salt and pepper.
How to make shrimp and grits
- Make the grits: Heat chicken stock (or water) in a deep pot with a pinch of salt. Whisk the grits (or polenta/pap) into the simmering stock until it starts thickening. Cover and reduce the heat and allow to cook for 20 minutes over medium-low heat. After 20 minutes, stir in the butter and Parmesan. Season to taste then turn the heat all the way down, cover and allow to steam for another 20 minutes until fully cooked.
- Cook the shrimp: Chop the bacon then cook in a warm pan until crisp and golden. Remove the bacon with a slotted spoon, leaving behind the bacon fat. Season the shrimp with the cajun seasoning and a pinch of salt and cook in the bacon fat until golden brown on both sides. Remove and set aside. Add the bacon and corn back into the pan with the garlic and cook for a few minutes. Pour in the cream and lemon juice then simmer until the sauce coats the back of a spoon. Season with salt and pepper.
- Serve: Spoon the grits into bowls then add the shrimp. Garnish with spring onion and parsley and serve.
Can I make this ahead?
Shrimp and grits is best served immediately but the grits can be cooked up to a few hours in advance. Reheat and stir in a little cream or stock until the grits are the consistency you prefer.
Shrimp recipes
Shrimp and grits with bacon and corn
Shrimp and grits is an easy, comfort food classic. Juicy shrimp cooked with bacon and corn served on creamy grits is always a crowd favorite.
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Servings: 4
Calories: 514kcal
Ingredients
- 4 cups chicken stock / water
- pinch of salt
- 2 cup grits / polenta / maize (pap)
- 2 tbsp butter
- ½ cup Parmesan cheese grated
For the shrimp
- 250 g (½lb) streaky bacon finely chopped
- 750 g (1½lb) shrimp peeled and deveined
- 2 tbsp cajun spice / seasoning
- pinch of salt
- 3 garlic cloves crushed
- 1 cup cream
- 1-2 tbsp lemon juice
- salt and pepper to taste
- spring / green onion for serving
- chopped parsley for serving
- 2 cups frozen / fresh corn
Instructions
- Heat chicken stock (or water) in a deep pot with a pinch of salt.
- Whisk the grits (or polenta/pap) into the simmering stock until it starts thickening. Cover and reduce the heat and allow to cook for 20 minutes over medium-low heat.
- After 20 minutes, stir in the butter and Parmesan. Season to taste then turn the heat all the way down, cover and allow to steam for another 20 minutes until fully cooked.
- Chop the bacon then cook in a warm pan until crisp and golden. Remove the bacon with a slotted spoon, leaving behind the bacon fat.
- Season the shrimp with the cajun seasoning and a pinch of salt and cook in the bacon fat until golden brown on both sides. Remove and set aside.
- Add the bacon and corn back into the pan with the garlic and cook for a few minutes.
- Pour in the cream and lemon juice then simmer until the sauce coats the back of a spoon. Add the shrimp back into the sauce. Season with salt and pepper.
- Spoon the grits into bowls then add the shrimp. Garnish with spring onion and parsley and serve.
Nutrition
Calories: 514kcal | Carbohydrates: 66g | Protein: 33g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 270mg | Sodium: 1084mg | Potassium: 357mg | Fiber: 1g | Sugar: 1g | Vitamin A: 808IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 1mg
Shrimp should not be cooked until “golden brown”. They would be tough as leather if cooked that long.
Not at all, the spices on the shrimp help the browning a lot and in hot pan, the color develops quickly.
Do you put the shrimp back in the pan with the cooked cream sauce and put that over the grits at the end? It didn’t say but that’s what I would assume…just making sure though!
Yes, that’s right. I’ve amended the recipe. 🙂
beautiful, grits are not in my wheelhouse, a great challenge since I do like them and usually forget all about them, a nice change for me that is much appreciated!
Alida, how much corn should you add to the shrimp & grits with bacon & corn recipe ? I am quessing a cup of corn?
I’ve just amended the recipe. Thanks for letting me know!
This looks so good how can I make it less spicy? I can’t handle the spicy stuff but I really want to make this.
Use any seasoning you prefer. Any herbs, paprika, salt and pepper can be used.