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

Published by Denise

My name is Denise and I love good food, but enjoy preparing it more. I spend a good portion of my free time searching recipes, experimenting in the kitchen and coming up with tasty creations. Some of my other favorite things are my pets, family, friends, traveling (especially to tropical destinations and Paris), the beach, music, movies, and shopping, to name just a few ;)

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