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Smokey Shrimp and Grits

Smokey Shrimp & Grits – seasoned with bacon, a little garlic, and fresh lemon juice – served with a loaf of crusty bread makes a delicious one-bowl dinner.

A plate of Smokey Shrimp and Grits on a table

Smokey Shrimp and Grits served up with a crusty, buttery bread makes a delicious and satisfying one-bowl dinner. This shrimp dish is seasoned with bacon, a little garlic, and fresh lemon juice, so you know it’s gotta be good!

I used a Paula Deen recipe as inspiration for this dish, but choose to sauté the shrimp in just a little olive oil and forgo the bacon grease for my version. There’s still plenty of flavor, and a lot less guilt!

Smokey Shrimp and Grits | Life, Love, and Good Food

The creamy stone-ground grits recipe in an original from The Fresh Market & Friends cookbook (2003) and are my all-time favorite grits.

Besides serving them with the smokey shrimp, try them as a side for a nice beef filet. Remember, shrimp cook quickly, so prepare the grits first and keep them warm.

Cook your shrimp just until they are pink — overdo it and you’ll end up with rubbery shrimp and there’s no need for that! Enjoy, y’all!

A plate of Smokey Shrimp and Grits on a table

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Yield: 4 servings

Smokey Shrimp and Grits

A plate of Smokey Shrimp and Grits on a table

Smokey Shrimp & Grits - seasoned with bacon, a little garlic, and fresh lemon juice - served with a loaf of crusty bread makes a delicious one-bowl dinner.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Smokey Shrimp

  • 1 pound shrimp,, peeled and deveined
  • 6 slices bacon,, fried crisp and drained
  • Juice of one lemon
  • 2 tablespoons chopped fresh parsley
  • 1 cup thinly sliced green onions
  • 1 large garlic clove,, minced
  • 2 tablespoons olive oil

Grits

  • 1 tablespoon butter
  • 2 tablespoons finely diced onion
  • 1 2/3 cup chicken stock
  • 2 tablespoons half & half
  • 1/2 cup stone-ground grits,, not quick cook
  • 2 tablespoons low-fat cream cheese
  • 1/4 teaspoon salt
  • fresh ground pepper
  • 1/4 cup Parmesan cheese
  • 1/4 cup green onions,, sliced

Instructions

Grits

  1. Melt butter over medium heat and sauté onion until translucent. Add chicken stock and half & half and bring to a boil. Whisk in grits and reduce heat. Cover and simmer for 15 minutes.
  2. Add cream cheese, salt, and pepper, and stir until cheese melts. Stir in Parmesan Cheese and green onions. Cover and keep warm.

Shrimp

  1. Cook the bacon until crisp; drain on paper towel.
  2. Heat 2 tablespoons olive oil in a large skillet; add shrimp and cook just until they turn pink -- do not overcook.
  3. Stir in the garlic and green onions and cook another 30 seconds to 1 minute. Stir in bacon, parsley and drizzle with lemon juice. Remove from heat.
  4. To serve, spoon over grits.

Notes

Smokey Shrimp recipe adapted from Paula Dean & Friends, Living it Up Southern Style, 2005
Cream Stone-Ground Grits recipe by Fresh Market

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Nutrition Information:

Yield:

4

Serving Size:

1 Servings

Amount Per Serving: Calories: 461Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 279mgSodium: 1849mgCarbohydrates: 20gFiber: 2gSugar: 4gProtein: 38g

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