Shrimp & Stone Ground Grits
Prep time
Cook time
Total time
Roasted shrimp, Brussels sprouts, tomato and bacon pair so nicely with these hearty, stone ground grits.
Recipe type: Seafood
Cuisine: Seafood
Serves: 4
  • 2.5 c. water
  • 2.5 c. chicken broth (homemade or low-sodium/store bought)
  • 1 tsp. kosher salt
  • 1 c. stone-ground grits
  • ¼ tsp. freshly ground black pepper
  • 2 Tb. unsalted butter
  • 1 c. Parmigiano Reggiano, shaved (or sharp cheddar or Gruyere)
  • ¼ c. heavy cream (optional)
Shrimp 'Sauce'
  • 4 slices of fatty bacon, chopped into 1” pieces
  • Pinch of red pepper flakes (more if you like it extra spicy)
  • 1 lb. large shrimp, shelled & deveined
  • 2 c. brussels sprouts, shaved/thinly sliced
  • 2 cloves garlic, peeled & minced
  • ½ c. frozen petite peas
  • ½ c. chicken stock
  • Large handful cherry or other small tomatoes, sliced
  • Pinch kosher salt
  • Few grinds fresh black pepper
  • 2 Tb. unsalted butter
  • 1-2 Tb. fresh lemon juice
  • 2 Tb. fresh herbs, minced (parsley, chives and/or basil)
For the Grits:
  1. In a heavy-bottom saucepan, add stock, milk and salt.
  2. Bring to a boil, then whisk grits in slowly and boil about 2 minutes, while stirring.
  3. Lower heat so the grits start to gently simmer, while continuing to whisk.
  4. Reduce heat to very low. Check periodically and stir with a wooden spoon. Continue this process until they’re fully soft and cooked to your liking (45-60 minutes).
  5. When finished cooking, remove from heat and stir in black pepper, butter, cheese, and cream (if using). Cover with a lid and set on the back of the stove, while the shrimp cooks.
For Shrimp ‘Sauce’
  1. Pat dry shrimp (do this especially well if they’ve been frozen) and sprinkle with a little kosher salt and black pepper; set aside.
  2. In large non-stick skillet, cook bacon over medium/high heat until the fat has been rendered and the pieces are brown & crispy; transfer the pieces to a paper towel.
  3. Remove 1-2 Tb. of the fat from the pan, but keep at least 1 Tb. in the pan.
  4. Heat skillet to high again, add shrimp and cook until slightly pink - about 2 minutes.
  5. Reduce heat to medium and add red pepper flakes, Brussels sprouts, garlic, peas and cook 2 minutes (add more bacon fat or olive oil if it's too dry).
  6. Add chicken stock to deglaze pan, then add tomatoes and salt/pepper; stir to combine and cook 1-2 minutes.
  7. Add butter and stir until fully incorporated into sauce then remove from heat, add add lemon juice and herbs.
  8. Place a heaping spoonful of grits into a serving dish and top with the shrimp mixture. Sprinkle bacon on top and serve immediately!
Recipe by My Delicious Blog at