Southern Shrimp and Grits

Among the American South, comfort food reigns supreme and Southern shrimp and grits are at the top of the list. As a child growing up in the American South, I spent the majority of my time at home in the kitchen, cooking, eating, and chatting around the kitchen table. In nearly every Southern household, family and friends come together around plates of the same foods that our families have been cooking for generations, and every social gathering, even the quickest home drop-in, must always start with the question, “Can I get you something to drink or eat?” For Southern people, food is much more than food. It is a way to show love and care for others, a way to foster community, and an expression of creativity.

Southern Shrimp and Grits


  • 3 cups organic low-salt chicken broth
  • 1 cup quick-cooking grits
  • 2 tablespoons unsalted butter
  • 2 cups (8 ounces) cheddar cheese, shredded
  • 6 slices turkey bacon, chopped (optional)
  • 2 pounds medium shrimp (16-18 pieces per pound), peeled and deveined
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Worchestershire sauce
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 6 green onions, chopped (white and light green parts only)
  • salt and freshly ground black pepper to taste


  • In a medium saucepan, bring the chicken broth to a boil over medium high heat. Add the grits to the broth and stir occasionally.
  • Cook for approximately 5-7 minutes or until the grits have thickened.
  • Remove from heat, and stir in the butter and cheese. Add salt and pepper to taste.
  • Cook the bacon in a large skillet over medium-high heat until crisp.
  • Place the bacon in a small bowl and set aside.
  • Add the shrimp to the same pan over medium-low heat and cook until pink. Stir occasionally.
  • Add the lemon juice, Worchestershire sauce, parsley, green onions, and garlic and sautee for approximately 3 minutes.