Shrimp n’ grits

As a Ukrainian girl living in New York, grits are not something I am used to. From what I gather, this corn-derived porridge is as old a tradition as time itself and a staple in Southern American cooking. I was first introduced to this starchy stuff by Peels and have since been a huge fan. This recipe was inspired by the dish I had at Peels and it’s incredibly easy to execute. I used instant grits, which cook about 15 minutes faster than the regular kind, and precooked frozen shrimp, only because by the time I went grocery shopping the fish store had closed – I swear!

(Yield: 2 servings)

Ingredients – Shrimp:

2 strips bacon, chopped

2 cloves garlic, minced

1 small yellow onion, diced

1 green bell pepper, chopped

1 tsp flour

Sriracha, to taste (feel free to substitute with cayenne or Tobasco)

½ c beer (preferably a lager or something light)

About 8 oz precooked frozen shrimp, thawed



2 c water

½ c instant grits

1 pinch salt

2 tbsp butter

2 handfuls grated Parmesan cheese

Procedure for sauce: Place a large pan over medium heat. Add bacon and cook until crispy, 4-5 min. Add garlic, onion, pepper, and a pinch of salt, and sauté for about 5 min. Stir in flour, cook for 1 min, and add beer. Cook for a few min, stirring occasionally, until sauce thickens. Then add shrimp and cook just long enough to warm shrimp through. Taste and re-season if necessary.

Procedure for grits: Bring water to boil in a saucepan. Add salt and stir in grits. Lower heat to medium-low and cook for 5 min, stirring frequently. Add butter and cheese, stir to melt and combine. Turn heat off, taste and re-season if necessary.

I garnished the dish with torn parsley and realized only after that toasted coconut flakes would have been a far better alternative.


  1. irina says

    that’s an interesting idea with the coconut flakes. I might try that. Might also try pineapple, since things were getting tropical with the coconut…

  2. says

    I have only lived in the south for 10 months, but I am already a huge fan of grits. I often make them for breakfast with cheese and bacon added at the end for flavor. I have seen the shrimp and grits at restaurants, but haven’t tried them yet. You are motivating me to try my hand at them, too!!