Shrimp and Grits

This has quickly become one of my favorite southern dishes, as the combination of flavors mesh so amazingly well together. It is pure southern comfort on a plate! If you like shrimp, you will thoroughly enjoy this!

Pictured here with the addition of scallops


  • 2 bacon slices
  • 1 pound peeled, deveined, medium-size shrimp
  • 1/8 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 cup all-purpose flour
  • 1 cup sliced fresh mushrooms
  • 2 tsp canola or extra-virgin olive oil
  • 1/2 cup chopped green onions
  • 2 garlic cloves, minced
  • 1 cup low-sodium chicken broth
  • 2 tbsp fresh lemon juice
  • 1/4 tsp hot sauce
  • Cheese Grits


  1. Cook bacon in a large, nonstick skillet over medium heat for 10 minutes or until crisp.
  2. Remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet.
  3. Crumble bacon into small pieces and set aside.
  4. Sprinkle shrimp with salt & pepper; dredge through flour.
  5. Sauté mushrooms in hot drippings with oil in skillet for 5 minutes or until tender.
  6. Add green onions, and sauté for 2 minutes.
  7. Add shrimp and garlic, sauté for 2 minutes or until shrimp are lightly browned.
  8. Stir in chicken broth, lemon juice and hot sauce. Cook for an additional 5 minutes, or until broth is thickened a bit, stirring to loosen particles on bottom of skillet.
  9. Spoon shrimp mixture over hot Cheese Grits & sprinkle with crumbled bacon pieces.

Recipe adapted from Bill Smith, Executive Chef at Crook’s Corner, Chapel Hill, North Carolina

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