Grits and Shrimp

We have made this many times and it is awesome. Quick and delicious. For general health reasons we deleted butter and also soy sauce and it was just as great.

There's so much more you can do with the shrimp! I make versions of this all the time, and usually heat a cast iron until very hot, throw in a LOT of crushed black pepper, red chili flakes, chopped garlic, and the butter, and then toss in the shrimp for 30 seconds on each side. Scoop the whole mess and every drop from the pan onto the grits, voila!

I'm from the UK and we don't have grits here. Can I use rolled oats instead, or will that not work?

Following the advice of several others, I used 4:1 and cooked grits on lowest heat possible for over 30 min, stirring periodically. I skipped the addition of the butter to the grits at the end and added a splash of cream instead. Also, because I was doubling the recipe for a crowd, I fried the eggs instead.

All grits cook their own way - my preference is with the chicken stock here - it works with the bacon. Get the grits where ever you like them / time, butter, cream etc. The base they make is then perfect for the bacon cooked shrimp and the egg/scallion topping. We have enjoyed this ever time we’ve made it. Our personal touch is a heavy hit of rice wine vinegar for the poached eggs - and some extra crisped bacon on top after mixing most in the grits.

Change ratio of stock to grits to 4 to 1--otherwise it's cement. To get the cement looser I added the extra stock after five minutes, which caused lumps, so I used a hand blender to smooth it and that made it light and delicious! I arranged it as it is in the picture--a trail of bacon, a bundle of green onions, shrimp piled next to the grits, a poached egg on top, and it was absolutely delicious. Rave reviews from everyone and a surprisingly successful combination of flavors and textures.

I'm surprised Mark Bittman is using a 2:1 ratio for the grits. I'm a Southern gal and I've never gone with less than 3.5:1, and usually use 4:1. Thoughts?

I am pescatarian. I used miso broth with a chipotle pod to cook the grits. Served with steamed asparagus. Everyone enjoyed!

I bought a skewer of shrimp all cleaned and deveined and made quick grits. The bacon and egg and green scallions were a nice addition to my usual dinner. Oh, I grilled the shrimp on the grill pan.

The best grits a cording to the connoisseur the late R.W (Johny) Apple is the old mill at Guilford, N. C. and I would agree. Their grits and corn meal water ground are perfection. Hazelfield

Pepper grits take a lot more time and a lot more liquid, less liquid and more time but less effort in a crock pot.

Why use pork or chicken stock when you can make a quick and derricks stock from the shrimp shells?

Too late to leave a photo, our plates are empty!
I used 1/2 C of Red Mill Corn Grits, 2C of instant chicken stock,
Soy Sauce, salt & pepper. Cooked slow and stirred for 15 mins.
Added 1/2C of milk, cooked low and stirred for another 10 minutes.
I only know how to cook Red Mill Corn Grits. Bacon, eggs, onion and shrimp, that is a good breakfast dinner!
It could breakfast!
If I did the grits polenta style, I would need some sauce, but it would still be good. Nice idea.

Without having tried this particular recipe, but having cooked a LOT of shrimp & grits, I am doubtful of two variables: 1) ratio of liquid to grits is 4 or 5: 1, not 2 cups water/broth to 1 cup grits; and 2) cooking grits takes 45 min, followed by 30 min to an hour, standing & covered, off the burner. Those are unequivocal truths of authentic grits (not some instant cereal stuff). Also, some shredded mild cheddar & butter stirred in at the end is essential.

Delicious! I added an additional cup of water and a handful of grated cheese to the grits. I will make this again!