Shrimp and Grits is one of my favorite meals. It is so rich and delicious. Shrimp and Grits is Southern comfort food at its finest. I’ve had Shrimp and Grits in Charleston, Atlanta, New Orleans, and a variety of other Southern cities, but I think I really like the Shrimp and Grits Cheryl Rhea and I make the best. And…I must confess, this recipe is far more Cheryl’s than it is mine.
As a matter of fact, the first time we made this recipe together, we were down in Charleston, SC visiting with our friends Kevin and John. Cheryl and I miscalculated the amount of grits we would need, and we cooked so many grits that Kevin said that he enjoyed grits every morning for breakfast for over a week! So, read the package carefully to choose how much grits you need.
Speaking of grits…the key to this dish is good grits. You must invest in good, white stone ground grits. I love Lakeside white stone ground grits. They are hard to find here in North Carolina, so we get them in Charleston, SC any time we go, or we have our friends Kevin and John bring them to town when they come to visit. Either way, don’t attempt this recipe without good grits.
Here is what I can tell you: Everybody loves these shrimp and grits. They are a crowd pleaser – spring, summer, fall, or winter. Prepare for a great, filling meal when you make shrimp and grits.
One more word of advice — either do your prep work beforehand, or solicit the help of a friend when preparing this dish. There is a great deal of preparation that goes into creating this meal. However, once you get your ingredients ready, it takes no time at all to move this dinner from stove top to table.
From start to finish, this recipe will take you approximately 1 hour 10 minutes.
1 1/2 – 2 lbs. raw peeled and deveined shrimp
1 lb. bacon and grease
3 links Andouille sausage
1 medium red onion chopped fine
2 tbsp. minced garlic
3/4 yellow bell pepper cut into strips
3/4 red bell pepper cut into strips
1 1/2 cup sliced baby bella mushrooms
3/4 cup green onions chopped fine
White stone-ground grits
1 small block extra sharp cheddar cheese
1 small block pepper jack cheese
Black pepper to taste
Chop red onion, slice peppers and green onion, and chop Andouille into small, bite-sized pieces.
Prepare water for grits and heat on medium-high heat.
In a large saucepan, fry bacon.
Remove bacon to cool.
Add Andouille, red onions, and garlic to bacon grease, and stir until all ingredients are coated.
Add peppers, and cook on medium heat until peppers and onions are cooked through.
Meanwhile, add grits to boiling water and follow cooking directions.
Add mushrooms to onions, peppers, and Andouille.
Crumble bacon by hand into small bits.
Add shrimp, turning often until cooked through.
When shrimp is almost cooked, add green onions and black pepper to taste.
Stir for 30-60 seconds until green onions begin to wilt.
Meanwhile, when grits are cooked, add crumbled bacon and both cheeses.
Stir grits well.
Add grits to plate. Cover with shrimp mixture.