I grew up in rural Southern Virginia, where grits were a staple of my childhood. It’s so exciting to see the popularity of grits continue to grow as I get older and have moved all over the US. I was always so intimidated to make shrimp and grits at home. Until now. With a base of our Gritzy Classic Ready Grits, I already have the perfect starting point and can easily top them with my favorite shrimp and sauce. Enjoy these grits! - Rachel, Gritzy Founder

It's impossible to think about grits without thinking about one of their most popular forms: shrimp and grits. Often a first introduction to grits for folks, the dish has roots in South Carolina and Georgia's Lowcountry. While the first versions were mostly served at breakfast, it has now become a staple dinner dish.

The humble dish gained its major national attention when a food critic from The New York Times visited a restaurant in Chapel Hill, North Carolina in 1985 and of course, wrote a glowing review. Since then, it's only grown in popularity, served in homes around the world, and even at Michelin-starred restaurants.

At Gritzy, we aim to honor the traditions of the past (like this fabulous southern staple), while making them a little easier for the novice chef. So here's our take we like to call: Easy Shrimp and Grits (or Shrimp & Gritzy!). You handle the toppings, we'll handle the base. 

What Kind of Grits to Use for Shrimp and Grits

Stone-ground grits are always the top choice for true Southerners and chefs all over the world. They are milled using traditional techniques by trusted mills, passed down from generation to generation. Instant grits have tried to be a replacement for these stone-ground options, but they have never come close in taste, texture, or quality. 

Now with our Gritzy Ready Grits, you can savor the traditional flavor of stone-ground grits while also benefiting from the convenience of a 90-second prep time. 

How to Save Time Cooking Stone-Ground Grits

Gritzy is an innovative take on classic stone-ground grits. Our microwave-ready product takes the headache out of Shrimp and Grits. Now you just tear open our pouch and microwave it for 90 seconds. In our version of Shrimp and Grits, the grits are the easiest part and the yummiest.

You no longer have to worry about sitting standing there for 30 minutes watching and whisking. Instead, you can focus on the other fun parts of shrimp and grits, the shrimp! Now, your whole delish grits dish is ready in under 20 minutes.

What kind of shrimp to use for Shrimp and Grits

I recommend buying already peeled and deveined shrimp. This will allow you to get started seasoning them immediately with all your favorite spices and vegetables. Personally, I love to pair them with peppers, onions, and chopped bacon. While you saute these shrimp, your Gritzy grits can heat up with no extra prep in 90 seconds in the microwave. 

Ingredients

• 4 Pouches of Gritzy's Classic Ready Grits

• 2 pounds uncooked shrimp, peeled and deveined

• salt to taste

• 1 pinch cayenne pepper, or to taste

• 1 medium lemon, juiced

• 1 pound andouille sausage, cut into 1/4-inch slices

• 5 slices bacon

• 1 medium green bell pepper, chopped

• 1 medium red bell pepper, chopped

• 1 medium yellow bell pepper, chopped

• 1 cup chopped onion

• 1 teaspoon minced garlic

• 1⁄4 cup butter

• 1⁄4 cup all-purpose flour

• 1 cup chicken broth

• 1 tablespoon Worcestershire sauce

• 1 cup shredded sharp Cheddar cheese

How to make Shrimp and Grits

Step 1

Season shrimp with salt and cayenne pepper. Add lemon juice, toss to combine, and set aside to marinate.

Step 2

Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.

Step 3

Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.

Step 4

Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.

Step 5

Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.

Step 6

Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.

Step 7

Pour the roux over the sausage, shrimp, and vegetables.

Step 8

Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.

Step 9

Tear open 4 pouches of Gritzy Classic Ready Grits and heat in the microwave for 90 seconds each. Pour and combine all 4 pouches into 1 bowl.

Step 10

Just before serving, stir Cheddar cheese into the grits until melted and the grits are creamy and light yellow.

Step 11

Spoon grits onto plates; serve shrimp and sauce on top.

FAQ’s and Variations

Can Shrimp and Grits Be Reheated

We always recommend eating the dish immediately for the most flavorful experience, but some folks refrigerate their dishes and reheat the next day. Reheat the shrimp in the microwave for only a few seconds; this helps prevent them from getting rubbery or overcooked.

Can I Make Shrimp and Grits without Bacon?

Yes! Feel free to modify this recipe to match your taste and dietary restrictions. Shrimp and grits is a perfect dish for pescatarians, with a few modifications.

Can I add vegetables?

Yes, you can always add more vegetables to your recipe. I love to add peppers and onions, but I’ve also seen friends and family add spinach, tomatoes, corn, the works! That’s the best part about Shrimp and grits and the convenience of Gritzy. You only worry about the toppings to make it your own, while we handle the base.

How can I add a nice southern kick?

If the cayenne pepper and the andouille sausage aren’t enough spice for you, try adding paprika or other Cajun seasonings. Add a little at a time to make sure it’s the level of spice you’re looking for! I’ve definitely made the mistake of adding too much spice in the past.