Down-Home Comfort Food from the South

Spice up your morning with this South Carolina specialty. Shrimp and grits is a classic southern favorite that is often enjoyed for breakfast.

Shrimp and Grits

Serves 4


1/3 cup
butter, diced
2 cups
2 cups
reduced-sodium chicken broth
¾ teaspoon
½ teaspoon
black pepper
¾ cup
old-fashioned grits, uncooked
1 cup
shredded cheddar cheese
strips of thick-cut bacon, chopped
1 pound
raw medium shrimp, peeled and deveined
garlic cloves, minced
1 teaspoon
Cajun seasoning
green onions, white and green parts, chopped


Place the butter, milk, chicken broth, salt, and black pepper in a large saucepan; bring liquid to a boil. Slowly stir in grits, then reduce heat. Cover saucepan and cook until grits thicken, approximately 15 minutes. While grits are cooking, stir them occasionally. When grits have thickened, add cheese and mix in until melted. Set grits aside; keep warm.

While grits are cooking, place bacon in a large skillet and cook over medium heat until crisp. Using a slotted spoon, transfer cooked bacon to a paper towel-lined plate. Discard all but 4 teaspoons of the bacon fat from the skillet. Add raw shrimp, garlic, and Cajun seasoning to the skillet and cook and stir until the shrimp turn pink.

Spoon grits into serving bowls. Place cooked shrimp atop grits. Garnish with cooked bacon and chopped green onions. Serve.