Shrimp and Grits

Shrimp and Grits

Shrimp and grits is a dish that originated in the Southern United States, particularly in the coastal regions of South Carolina, Georgia, and Louisiana. It typically consists of sautéed shrimp served over a bed of creamy grits, which are made from boiled and ground cornmeal.

To prepare shrimp and grits, the shrimp is cooked in a skillet with a variety of seasonings and spices, such as garlic, onion, and Cajun seasoning, until they are pink and cooked through. The cooked shrimp is then served over a bed of grits that have been flavored with butter, milk, cheese, or other ingredients.

Shrimp and grits can be served as a breakfast, brunch, or dinner dish, and it is often accompanied by other Southern-style sides, such as collard greens, black-eyed peas, or fried green tomatoes. It has become a popular dish across the United States and is often featured in Southern-style and seafood restaurants.




  • 1 lb. shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • ½ teaspoon paprika
  • ¼ teaspoon ground cumin
  • 2 tablespoons butter
  • ½ onion, finely chopped
  • 2 cups chicken stock
  • 1 cup uncooked grits
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons chopped parsley


  1. Preheat oven to 375°F.
  2. In a large bowl, combine the shrimp, garlic, olive oil, paprika, and cumin. Toss to coat the shrimp evenly.
  3. Place the shrimp in a single layer on a baking sheet and bake for 10 minutes.
  4. Meanwhile, in a large saucepan over medium-high heat, melt the butter. Add the onion and cook for 5 minutes, stirring occasionally.
  5. Add the chicken stock, grits, salt, and pepper to the pan and bring to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the grits are thick and creamy.
  6. Add the cooked shrimp to the pan and stir to combine.
  7. Serve the shrimp and grits in individual bowls and garnish with parsley.


This dish is delicious served with a side of sautéed vegetables or a green salad.


For a bit of heat, add a pinch of cayenne pepper to the shrimp mixture before baking.

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