This traditional breakfast dish from the Carolina lowcountry region has enough flavor and complexity to satisfy as a full entrée. The key to great grits is not to rush the cooking process, so give the grits enough time to fully cook, stirring and adding more water if necessary until the perfect consistency is reached.

Prep time: 15 min

Cook time: 40 min

Total time: 55 min

Shrimp and Cheddar Grits
Copyright Recipe © 2015 Woodland Foods


Makes 6 servings

  • 4 Cups Water

  • 1 Cup White Grits

  • 1/2 Teaspoon Kosher Sea Salt Flakes

  • 1/4 Teaspoon Ground Black Peppercorns Dustless

  • 1/4 Teaspoon Crushed Red Pepper

  • 4 Tablespoons Unsalted Butter

  • 2 Cups Cheddar Cheese, shredded

  • 18 Medium Shrimp, peeled, deveined and patted dry

  • 1/2 Pound Bacon, chopped

  • 1 Lemon, juiced and zested

  • 2 Tablespoons Parsley, chopped

  • 1 Cup Green Onions, sliced

  • 1 Clove Garlic, minced

  • 1 Tomato, seeded and chopped


  1. Bring water to a rapid boil in medium saucepan. Pour in grits in steady stream, while whisking. Add salt, pepper and crushed red pepper, reduce heat to low and cook, stirring occasionally, until all liquid is absorbed and grits are tender, about 20 minutes. If pan gets too dry, add more water 1/2 cup at a time.

  2. Remove pan from heat, add butter and cheese, and stir until melted and incorporated. Cover and keep warm until ready to serve.

  3. Fry bacon in large skillet over medium heat until crisp. Drain on paper towels, leaving bacon fat in pan.

  4. Increase heat to medium-high, and add shrimp to pan. Cook until shrimp turn pink, about 3 minutes. Add lemon, parsley, green onions, garlic, and tomatoes, and toss to incorporate. Remove from heat.

  5. Pour grits into serving bowl, and top with shrimp mixture. Crumble bacon on top and serve.