Before I went to New Orleans and Nashville a couple of years ago, I had never tried shrimp and grits. I knew I liked shrimp, but didn’t think I would like grits. That was until I I tried cheesy grits at a fantastic restaurant in Nashville called Puckets. I loved it, and then when I saw one of my idols recipe’s, Ayesha Curry, I knew I had to give it a try. I’ve made this sweet and savory shrimp and grits recipe a few times, and it’s great. Each time I’ve made it, I tweak the recipe ever so slightly. Plus, this recipe has bacon in it, so that makes it a great dish already! So, let’s get into this sweet and savory shrimp and grits recipe!
Watch my cooking video on how to make it here, on my YouTube Channel!
This recipe is sweet and savory, so it is the best of both worlds! If you are a little apprehensive about shrimp and grits, don’t be! This recipe has a lot of flavors, so it will not be bland! Enjoy some yummy southern food!
Recipe courtesy of Ayesha Curry with my own twistsPrint
My Take on Ayesha Curry’s Shrimp and Grits
These sweet and savory shrimp and grits make for the perfect one dish dinner, not to mention give you a little southern vibe! The grits are the best part of this meal, because they are nice and cheesy, total family pleaser!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
For the grits:
- 1 cup of grits
- 3/4 cup of cheddar cheese (mild or sharp, whatever you prefer), shredded
- 1/2 cup of fontina cheese, shredded
- 2 tbsp of butter
- salt and pepper
for the shrimp:
- 1 pound of peeled and defined shrimp
- 3-4 strips of thick cut bacon, thinly sliced
- 1/2 cup of onion, diced
- 3 cloves of garlic, minced
- 1 orange bell pepper, diced
- 1 red bell pepper, diced
- 2 tbsp of soy sauce
- 3 tbsp of brown sugar
- chopped parsley for garnish
For the grits:
- Cook grits as directed on box. Once grits are cooked, add in the cheese, butter, salt and pepper and mix till creamy. Keep warm with top on pot till shrimp is done.
For the shrimp:
- In a skillet, cook the sliced bacon on medium-high heat, about 2-3 minutes. Remove bacon from the pan and place on paper towel. Leave the excess fat in the pan.
- Add in the chopped onion, bell peppers, and garlic to the pan with the bacon fat and sauté till the onion becomes translucent, about 5 minutes.
- Once the vegetables are cooked, add in the shrimp. Mix around from 30 seconds then add in the brown sugar, soy sauce, and pepper. Continue to sauté till shrimp is fully cooked(shrimp is pink), about 2 minutes max. Add the bacon back to the shrimp mixture.
- Turn off the heat and place the grits in a serving bowl. Place the shrimp on top of the grits and garnish with fresh parsley. Enjoy!
If you find that the grits have cooked before the shrimp is done, no worries. Add in the cheese, stir and put a top on the stove and just let it sit in the pot till the shrimp is done.
Hope you make this one, because it’s a classic and everyone will be grabbing for seconds!!! Need some other comfy dinner recipes? Check out my Ultimate Pasta Carbonara or Heirloom Tomato Chili! To continue the southern style, why not make my peach cobbler for dessert??