{"id":375643,"date":"2018-01-01T00:00:00","date_gmt":"2017-10-24T00:53:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/southern-shrimp-and-grits\/"},"modified":"2025-03-31T13:12:01","modified_gmt":"2025-03-31T18:12:01","slug":"southern-shrimp-and-grits","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/southern-shrimp-and-grits\/","title":{"rendered":"Shrimp and Grits"},"content":{"rendered":"<p>The phrase shrimp and grits alone conjures images of soul-warming Lowcountry comfort food. The best way to enjoy this <a href=\"https:\/\/www.tasteofhome.com\/collection\/ultimate-recipes-for-southern-comfort-food\/\" data-name=\"www.tasteofhome.com\/collection\/ultimate-recipes-for-southern-comfort-food\/\" data-module=\"content engagement\" data-position=\"embedded links\">southern staple<\/a> is by making it at home with this easy recipe. You don&#8217;t have to be from the South to enjoy a bowl of creamy grits with lightly spiced shrimp. Plus there&#8217;s bacon, which makes everything better!<\/p>\n<p>Sometimes called breakfast shrimp, it&#8217;s quite a popular dish for brunch or later. And it&#8217;s hard to say which is the star\u2014the smoky, spiced shrimp or the creamy grits. We&#8217;ll say both. It&#8217;s one of many <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-shrimp-recipes-for-weeknight-dinners\/\" data-name=\"www.tasteofhome.com\/collection\/easy-shrimp-recipes-for-weeknight-dinners\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">easy shrimp recipes<\/a> for weeknight dinners, thanks to the quick-cooking shellfish.<\/p>\n<h2>Ingredients for Shrimp and Grits<\/h2>\n<ul>\n<li><strong>Old-fashioned grits:<\/strong> For a true southern shrimp and grits recipe, seek out old-fashioned hominy grits, sometimes sold as regular grits. They take longer to cook than instant grits but have a superior texture (you&#8217;ll use them in <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cheesy-grits\/\" data-name=\"www.tasteofhome.com\/recipes\/cheesy-grits\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cheesy grits<\/a>, too). Stone-ground grits retain more of the corn&#8217;s whole grain, making them even more nutritious, but they can take twice as long to cook as old-fashioned grits.<\/li>\n<li><strong>Milk, butter and cheddar cheese<\/strong>: You&#8217;ll need all three for deliciously creamy, flavorful grits.<\/li>\n<li><strong>Bacon<\/strong>: Chopped bacon provides a smoky flavor to the dish, and drippings for cooking the shrimp.<\/li>\n<li><strong>Raw shrimp:<\/strong> Raw shrimp are your best choice for <a href=\"https:\/\/www.tasteofhome.com\/collection\/juicy-shrimp-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/juicy-shrimp-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">juicy shrimp recipes<\/a> because they will stay tender and moist. They&#8217;re less likely to become rubbery and chewy like precooked shrimp can when reheated. Frozen cleaned uncooked shrimp are easy to use in this recipe; just thaw in cool water first (keep the shells to make a quick stock for the shrimp and grits).<\/li>\n<li><strong>Cajun or blackened seasoning:<\/strong> Keeping <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-cajun-seasoning\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-cajun-seasoning\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade Cajun seasoning<\/a> in your spice collection will let you easily add heat to many dishes. Blends can vary, but most rely heavily on an array of peppers and garlic. Blackened seasoning often resembles a cross between Cajun and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creole-seasoning-mix\/\" data-name=\"www.tasteofhome.com\/recipes\/creole-seasoning-mix\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Creole seasoning mix<\/a>, working in dried herbs and onion powder.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the grits<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1995322 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Southern-Shrimp-and-Grits-TOHVS24_140896_MF_04_12_1.jpg?fit=700%2C1024\" alt=\"A mixture of broth, milk, butter, salt and pepper boiling in a saucepan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in the grits, reduce the heat, cover and cook for 15 to 20 minutes or until thickened, stirring occasionally.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1995323 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Southern-Shrimp-and-Grits-TOHVS24_140896_MF_04_12_2.jpg?fit=700%2C1024\" alt=\"Milk mixture with cheese cooking in a saucepan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Stir in the cheese until melted, and then set aside and keep warm.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Watch the milk mixture carefully as it starts to bubble, stirring and reducing the heat as needed to prevent the pot from boiling over. Slowly pouring and stirring in the grits helps to keep them from clumping.<\/p>\n<h3>Step 2: Cook the bacon<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1995324 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Southern-Shrimp-and-Grits-TOHVS24_140896_MF_04_12_3.jpg?fit=700%2C1024\" alt=\"Chopped bacon is cooking in a large skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large skillet, cook the chopped bacon over medium heat until crisp. Use a slotted spoon to move the bacon to paper towels to drain. Reserve 4 teaspoons of the drippings before draining and wiping down the skillet.<\/p>\n<h3>Step 3: Cook the shrimp<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1995325 size-large alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Southern-Shrimp-and-Grits-TOHVS24_140896_MF_04_12_4.jpg?fit=700%2C1024\" alt=\"Shrimps and Chopped bacon are cooking in a large skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Return the reserved bacon drippings to the skillet and saute the shrimp, garlic and seasoning over medium heat until the shrimp turn pink. Stir in the reserved bacon until heated through. Serve with grits, and sprinkle with green onions.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1983122\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Southern-Shrimp-and-Grits-FT24_140896_JR_0213_3.jpg?fit=700%2C1024\" alt=\"Delicious Southern Shrimp and Grits in a pan served in a large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Shrimp and Grits Variations<\/h2>\n<ul>\n<li><strong>Pescatarian version:<\/strong> To increase the shrimp taste, cook the grits with shrimp stock. Make a quick one by simmering the shrimp shells in about 4 cups of water, with a pinch of the Cajun seasoning, until the liquid is reduced by half and then straining out the shells. When sauteing the raw shrimp, choose butter or olive oil instead of bacon grease and include 1 cup of chopped mushrooms to increase the dish&#8217;s umami.<\/li>\n<li><strong>Sausage version:<\/strong> Add chunks of smoky and spicy Andouille sausage when sauteing the shrimp. This style of sausage is typically cured and fully cooked, so you just need to heat it. If you use fresh sausage instead, cook it with the bacon or follow the package directions.<\/li>\n<li><strong>Tomato version:<\/strong> Dice a small onion, green bell pepper and a couple of plum tomatoes and saute until softened before adding the shrimp to the skillet. For more of a tomato gravy, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-roux\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-roux\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">make a roux<\/a> before adding the vegetables; mix all of the tomato juices and even a little tomato paste into the sauce, letting it thicken before adding the shrimp.<\/li>\n<\/ul>\n<h2>How to Store Shrimp and Grits<\/h2>\n<p>Shrimp and grits taste best when freshly made and served hot. If you have leftovers, let them cool completely and then store the grit base and shrimp topping separately in airtight containers in the refrigerator for up to four days.<\/p>\n<p>The shrimp need just a minute or two to reheat in a skillet over medium heat; they are more likely to turn rubbery if reheated in a microwave. Grits firm up as they sit and congeal when chilled, so add a couple of tablespoons of water or stock as you reheat them in a saucepan over medium-low heat, stirring constantly, until they are warmed through.<\/p>\n<p>Leftover grits can also be spread in a baking dish, refrigerated until firm and then cut into squares and fried in an oiled skillet until golden. Need more inspo? Here are a bunch of other tasty <a href=\"https:\/\/www.tasteofhome.com\/collection\/grits-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/grits-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">grits recipes<\/a>.<\/p>\n<h2>Shrimp and Grits Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1983124\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Southern-Shrimp-and-Grits-FT24_140896_JR_0213_2.jpg?fit=700%2C1024\" alt=\"A pan of Southern Shrimp and Grits, a classic dish featuring succulent shrimp served with creamy grits\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How do you peel and devein shrimp?<\/h3>\n<p>To peel shrimp, cut and pull the head (if it&#8217;s still attached) and legs off. Using your thumb, release the shell from the meat by pulling the shell, starting where the legs were attached to the tail. You can leave the tail on or off: It&#8217;s easier to eat without the tail in shrimp and grits, but it looks nice with the tail on. To devein shrimp, use a paring knife to make a shallow incision down the back of the shrimp to expose the dark-colored string. Use the tip of your knife to slowly lift it up and release it from the meat and discard. Our guide on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-name=\"www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to clean shrimp<\/a> walks you through the full process.<\/p>\n<h3>Are grits and polenta the same?<\/h3>\n<p>Standing beside a store shelf, <a href=\"https:\/\/www.tasteofhome.com\/article\/grits-vs-cornmeal-vs-polenta\/\" data-name=\"www.tasteofhome.com\/article\/grits-vs-cornmeal-vs-polenta\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">grits vs. cornmeal vs. polenta<\/a> may seem confusing. They all start with corn that is ground into cornmeal, but the type of corn and processing result in different cooked textures. Grits typically come from white corn that is treated to soften the kernels before they are dried and ground. Polenta is traditionally made from firm yellow corn and ground more coarsely than grits.<\/p>\n<p>The cooking process for grits and polenta is quite similar, which is good news if you live outside of southern states and have a hard time finding hominy grits. This southern shrimp and grits recipe won&#8217;t have quite the same texture if you replace the grits with polenta, but it will retain all of the flavor. If grits are a staple in your area, you may find white and yellow corn variations and have the choice of instant, old-fashioned (aka regular) or stone-ground grits. Much like <a href=\"https:\/\/www.tasteofhome.com\/article\/quick-cooking-oats\/\" data-name=\"www.tasteofhome.com\/article\/quick-cooking-oats\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">instant oats vs. old-fashioned oats<\/a>, coarser grits take longer to cook.<\/p>\n<h3>Are grits gluten-free?<\/h3>\n<p>Raw grits are naturally gluten-free because they&#8217;re made from corn, but some brands are processed and stored with wheat products, putting the grits at risk of cross-contamination. Check for a gluten-free label on the packaging to find those that meet U.S. Food and Drug Administration standards, and avoid those with a cross-contamination warning or no mention of where they were processed. You can also check out our gluten-free guide to learn about more <a href=\"https:\/\/www.tasteofhome.com\/article\/gluten-free-foods\/\" data-name=\"www.tasteofhome.com\/article\/gluten-free-foods\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">gluten-free foods<\/a> and download a free printable version.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Shrimp and grits is the kind of down-home comfort food that tastes great any time.<\/p>\n","protected":false},"author":7061,"featured_media":1968236,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,307384,305378,304328,305271,304292,304338,307049,303966,303887,306848,304268,307307,305374,307383,304350,324623,307559,304016,304243,307064,304020,304005,304150,303883,304353],"categories-v2":[308623,310411,309386,308319,308984,308481,309216,308305,308992,310085,308495,308478,309603,259483,310342,309381,310410,309001,309177,310541,308579,309586,310142,308594,308549,309434,308476,309005],"coauthors":[342010],"recommended_recipes":[{"post_title":"Grits & Sausage Casserole","post_link":"\/recipes\/grits-n-sausage-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grits-N-Sausage-Casserole_EXPS_BMZ19_18233_B11_29_8b.jpg"},{"post_title":"Deep South Jalape\u00c3\u00b1o Cheese Grits","post_link":"\/recipes\/deep-south-jalapeno-cheese-grits\/","post_image":"\/wp-content\/uploads\/2025\/03\/EXPS_RC25_276880_FT_JR_0131_1b.jpg"},{"post_title":"Cheesy Cajun Shrimp and Grits","post_link":"\/recipes\/cheesy-cajun-shrimp-and-grits\/","post_image":"\/wp-content\/uploads\/2019\/10\/Cheesy-Cajun-Shrimp-and-Grits_EXPS_FT24_199562_EC_041624_2.jpg"},{"post_title":"Creole Shrimp & Sausage","post_link":"\/recipes\/creole-shrimp-sausage\/","post_image":"\/wp-content\/uploads\/2018\/01\/Creole-Shrimp-Sausage_exps136384_SD2235819B06_22_4bC_RMS-3.jpg"},{"post_title":"North Carolina Shrimp Saute","post_link":"\/recipes\/north-carolina-shrimp-saute\/","post_image":"\/wp-content\/uploads\/2018\/01\/North-Carolina-Shrimp-Saute_EXPS_SDAM18_3162_D12_06_3b.jpg"},{"post_title":"Shrimp and Grits Bake","post_link":"\/recipes\/oven-baked-shrimp-grits\/","post_image":"\/wp-content\/uploads\/2025\/03\/Oven-Baked-Shrimp-Grits_EXPS_FT25_97347_EC_0306_1.jpg"},{"post_title":"Fajita-Style Shrimp and Grits","post_link":"\/recipes\/fajita-style-shrimp-and-grits\/","post_image":"\/wp-content\/uploads\/2017\/09\/Fajita-Style-Shrimp-and-Grits_EXPS_THN17_203732_B06_20_5b.jpg"},{"post_title":"Shrimp Mac and Cheese","post_link":"\/recipes\/shrimp-mac-and-cheese\/","post_image":"\/wp-content\/uploads\/2024\/05\/EXPS_TOHD24_276694_KristinaVanni_8.jpg"},{"post_title":"New Orleans-Style Spicy Shrimp","post_link":"\/recipes\/new-orleans-style-spicy-shrimp\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps177444_TH143194D06_19_3b.jpg"},{"post_title":"Salt and Pepper Shrimp","post_link":"\/recipes\/salt-and-pepper-shrimp\/","post_image":"\/wp-content\/uploads\/2024\/07\/Salt-and-Pepper-Shrimp_EXPS_TOHcom24_276867_MD_P2_06_26_11b.jpg"},{"post_title":"Cajun Grilled Shrimp","post_link":"\/recipes\/cajun-grilled-shrimp\/","post_image":"\/wp-content\/uploads\/2025\/04\/Cajun-Grilled-Shrimp_EXPS_TOHD25_119900_JonathanMelendez_01.jpg"},{"post_title":"Southern Seafood Gumbo","post_link":"\/recipes\/southern-seafood-gumbo\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps23881_LR153742C09_11_1b.jpg"},{"post_title":"Sausage and Egg Grits","post_link":"\/recipes\/sausage-and-egg-grits\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sausage-and-Egg-Grits_EXPS_CIMZW20_76384_B09_02_6b.jpg"},{"post_title":"Southwestern Shrimp with Salsa","post_link":"\/recipes\/southwestern-shrimp-with-salsa\/","post_image":"\/wp-content\/uploads\/2018\/01\/Southwestern-Shrimp-with-Salsa_EXPS_FTTMZ19_111490_C03_06_3b_rms.jpg"},{"post_title":"Chicken Shrimp Creole","post_link":"\/recipes\/chicken-shrimp-creole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps46357_THHC1757655D35D.jpg"},{"post_title":"Grits Casserole","post_link":"\/recipes\/grits-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3291_cas91p51ctran.jpg"},{"post_title":"Shrimp Burritos","post_link":"\/recipes\/shrimp-burritos\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps43223_SD1440074D13B.jpg"},{"post_title":"Shrimp with Creole Sauce","post_link":"\/recipes\/shrimp-with-creole-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps16825_LT10213C17.jpg"},{"post_title":"Louisiana Shrimp","post_link":"\/recipes\/louisiana-shrimp\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23763_TH10602D59A.jpg"},{"post_title":"Caribbean Rice 'n' Shrimp","post_link":"\/recipes\/caribbean-rice-n-shrimp\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps31083_SD950500D8.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Southern-Shrimp---Grits_EXPS_FT24_140896_JR_0213_1.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/southern-shrimp-and-grits\/","name":"Shrimp and Grits","datePublished":"2018-01-01","dateModified":"2024-05-22","prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Southern-Shrimp-Grits_EXPS_FT24_140896_JR_0213_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Shrimp and grits is the kind of down-home comfort food that tastes great any time.","recipeIngredient":["2 cups reduced-sodium chicken broth","2 cups 2% milk","1\/3 cup butter, cubed","3\/4 teaspoon salt","1\/2 teaspoon pepper","3\/4 cup uncooked old-fashioned grits","1 cup shredded cheddar cheese","SHRIMP:","8 thick-sliced bacon strips, chopped","1 pound uncooked shrimp (31-40 per pound), peeled and deveined","3 garlic cloves, minced","1 teaspoon Cajun or blackened seasoning","4 green onions, chopped"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the grits","text":"In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in the grits, reduce the heat, cover and cook for 15 to 20 minutes or until thickened, stirring occasionally. Stir in the cheese until melted, and then set aside and keep warm. Editor's Tip: Watch the milk mixture carefully as it starts to bubble, stirring and reducing the heat as needed to prevent the pot from boiling over. Slowly pouring and stirring in the grits helps to keep them from clumping.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Southern-Shrimp-and-Grits-TOHVS24_140896_MF_04_12_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the bacon","text":"In a large skillet, cook the chopped bacon over medium heat until crisp. Use a slotted spoon to move the bacon to paper towels to drain. Reserve 4 teaspoons of the drippings before draining and wiping down the skillet.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Southern-Shrimp-and-Grits-TOHVS24_140896_MF_04_12_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the shrimp","text":"Return the reserved bacon drippings to the skillet and saute the shrimp, garlic and seasoning over medium heat until the shrimp turn pink. Stir in the reserved bacon until heated through. Serve with grits, and sprinkle with green onions.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Southern-Shrimp-and-Grits-TOHVS24_140896_MF_04_12_4.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Julie Laing"}],"nutrition":{"@type":"NutritionInformation","calories":" 699 calories","fatContent":"44g fat (22g saturated fat)","cholesterolContent":"240mg cholesterol","sodiumContent":"1835mg sodium","carbohydrateContent":"36g carbohydrate (7g sugars","fiberContent":"2g fiber)","proteinContent":"41g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8630137,"reviewCount":73,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Cajun","video":{"@type":"VideoObject","name":"Southern Shrimp And Grits","description":"Check out this video for how to make Southern Shrimp And Grits","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/4cZeZ86l\/poster.jpg?width=720"],"uploadDate":"2020-09-5 11:36:23","duration":"P0DT0H1M37S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/4cZeZ86l-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCar"},"reviewBody":"Very good!!!  I only had the 5-minute grits on hand, so cooked them using the broth and milk per recipe.   My husband and I loved this recipe!  Definitely will make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanLeaf"},"reviewBody":"<p>Southern comfort food!  I made this recipe for dinner last night and it was delicious.  This was my first attempt at shrimp and grits and it turned out so good.  This recipe is a keeper!!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeDucky"},"reviewBody":"I left the onions out due to my allergies and added red pepper flakes.  This is a recipe worthy of a restaurant!  Just a delicious dish.  I served it with a small salad with ginger dressing.  This is now a \"goto\" recipe for me!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenGrapes"},"reviewBody":"Made this with few changes, cooked the grits as you said but without salt. Used old bay seasoning on shrimp. This was fantastic! I will do this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanWheel"},"reviewBody":"This was outstanding! Restaurant quality! The grits came out so creamy (although I used whole milk instead of 2% because that's what I had) and cooked it for about 20 minutes, low and slow. The shrimp came out perfectly!  And so easy to make! Thank you for sharing!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeDucky"},"reviewBody":"This is a fantastic recipe I will be using again.  I left the onions out and added red pepper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MaryLynn134"},"reviewBody":"I followed the recipe almost exactly, except I forgot to add butter to cooking liquid for the grits.  But cooking them in a blend of broth and milk is a revelation and we just added butter to the pile of grits in our bowls.  Delicious!  Used the crumbled bacon as garnish with the onions.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldWeights"},"reviewBody":"Grits recipe was excellent. Broth and milk. Perfect. \ud83d\udc16","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Des"},"reviewBody":"I've made a lot of grits and these were the best ever. Much better than restaurants ! Low and slow is the key. Creamy and delicious. Thank you.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jaob548"},"reviewBody":"Sooooo good! My family claimed these were the best grits they ever had. I used whole milk & omitted the bacon b\/c I didn't have any (don't judge; LOL) & it was still absolutely divine.  Thanks for sharing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleRing"},"reviewBody":"Terrific recipe.  Great taste and easy to make","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleWrench"},"reviewBody":"Excellent !!! I have made this recipe at least 10 times as well as shared it with friends and family. It\u2019s a winner!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Aaa468"},"reviewBody":"<p>Made it without the cheese--hey, I don't like cheese--and it was still excellent. I like my grits firmer so I used a full cup of grits with the 4 cups of liquid. I'm saving this recipe.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Patricia876"},"reviewBody":"<p>Fantastic!<\/p><p>Both teenage girls loved it too!<\/p><p>The best I have had.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tkuehl"},"reviewBody":"<p>This was my first attempt at making cheesy grits.  I had truly creamy (no \u201cgrit\u201d texture at all down in Florida recently, and was trying to replicate). So I used heavy cream and parmesan cheese in lieu of the milk and cheddar. I also omitted the butter, salt and pepper, because the chicken stock and cheese was salty already. These tweaks with the original recipe were AMAZING. Still had some texture, not quite what I wanted, but the hubs loved them. We are excited for leftovers. I had never cared for grits before, but I am excited to have a new side dish.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gigiatl"},"reviewBody":"Wow! As a New Yorker transplanted to the South, my only exposure to grits was from watching My Cousin Vinny !!!   This recipe is so tasty and easy to make.  Goes great with a glass ( or a bottle) of red wine.  Better than the best I have had in New Orleans.  Great recipe Mandy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveButton"},"reviewBody":"Just made this last night. This is really a great recipe. The grits were the best I have ever eaten. Will be cooking grits this way from now on. I did add about 1\/4 cup chopped green pepper, but it would have been good either way.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeMagnet"},"reviewBody":"I haven't had grits since I went to college.Thus is the first time cooking them,and they came out,as far as,I am concerned , pretty good.I didn't read the directions bon the package so I don't know how different it is.The only thing I did different was use some home made shrimp broth for the shrimp.By the way you didn't say what to do with the bacon.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedGlasses"},"reviewBody":"This was a fabulous recipe! I followed the recipe exactly and cooked the bacon and shrimp on my Blackstone. Best ever!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Scott408"},"reviewBody":"<p>AWESOME RECIPE!!!  Since I am watching my cholesterol, I used turkey smoked sausage, and 1\/3 the butter, 2% milk and half the cheese. Still amazingly delicious. My wife and daughter loved it.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPin"},"reviewBody":"My husband made this tonight and it was as good as any restaurant!  It had to be easy too because he made it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Southern Shrimp And Grits","description":"Check out this video for how to make Southern Shrimp And Grits","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2020\/04\/4cZeZ86l-Uot7Fvi8.mp4","duration":"97.65","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2020\/04\/poster-19.jpg","advertising":true,"jw_id":"4cZeZ86l","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/4cZeZ86l-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/4cZeZ86l\/poster.jpg?width=720","jw_publish_date":"04\/03\/2020"},"rms_legacy_id":"140896","romance_copy_dek":"Shrimp and grits is the kind of down-home comfort food that tastes great any time.","enhanced_recipe_title":"Southern Shrimp and Grits","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups reduced-sodium chicken broth","IngredientText":"2 cups reduced-sodium chicken broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups 2% milk","IngredientText":"2 cups 2% milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup butter, cubed","IngredientText":"1\/3 cup butter, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 teaspoon salt","IngredientText":"3\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon pepper","IngredientText":"1\/2 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup uncooked old-fashioned grits","IngredientText":"3\/4 cup uncooked old-fashioned grits"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup shredded cheddar cheese","IngredientText":"1 cup shredded cheddar cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>SHRIMP:<\/b>","IngredientText":"<b class='sIngredient'>SHRIMP:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"8 thick-sliced bacon strips, chopped","IngredientText":"8 thick-sliced bacon strips, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound uncooked shrimp (31-40 per pound), peeled and deveined","IngredientText":"1 pound uncooked shrimp (31-40 per pound), peeled and deveined"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 garlic cloves, minced","IngredientText":"3 garlic cloves, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon Cajun or blackened seasoning","IngredientText":"1 teaspoon Cajun or blackened seasoning"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 green onions, chopped","IngredientText":"4 green onions, chopped"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Southern-Shrimp---Grits_EXPS_FT24_140896_JR_0213_1.jpg","RecipeId":140896,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Southern Shrimp and Grits Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"25292\" ol-id=\"T073RPN\"]","RecipeAttachmentFileName":"Southern-Shrimp---Grits_EXPS_FT24_140896_JR_0213_1.jpg","ContributorId":null,"Firstname":"Mandy","Lastname":"Rivers","City":"Lexington","StateDescription":"South Carolina","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. Cook: 20 min.","MinimumServingQuantity":4,"MaximumServingQuantity":4,"Yield":"4 servings.","DigitalTitle":"Southern Shrimp and Grits","SubmittedTitle":"Southern Shrimp and Grits","RecipeTypeId":1,"AverageRating":4.86,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_THN18_140896_C06_06_7b.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":20,"TotalTimeInMinutes":35,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsCommunityRecipe":false,"PublishedProjectTitle":"Southern Shrimp & Grits","OriginalSourceProject":"Southern Shrimp & Grits","ContestPlacement":"Runner-Up","Trailer":"<h2>Shrimp and Grits Tips<\/h2> \r\n\r\n<h3>How do you peel and devein shrimp?<\/h3> \r\nTo peel shrimp, cut and pull the head (if it\u2019s still attached) and legs off. Using your thumb, release the shell from the meat by pulling the shell, starting where the legs were attached to the tail. You can leave the last segment of the shell on the tail end for presentation purposes.  \r\n\r\nTo devein shrimp, use your paring knife to make a shallow incision down the back of the shrimp to expose the dark-colored string. Use the tip of your knife to slowly lift it up and release it from the meat and discard. Follow this <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-clean-shrimp\/\">shrimp cleaning guide<\/a> for more tips!\r\n\r\n<h3>What do grits taste like?<\/h3> \r\nGrits have a subtle corn flavor and tend to have a neutral taste, which makes them a wonderful base. If you have any grits left over, use them up in these <a href=\"https:\/\/www.tasteofhome.com\/collection\/grits-recipes\/\">tasty grits recipes<\/a>.\r\n\r\n<h3>Are grits and polenta the same?<\/h3> \r\nAlthough they have similar properties, <a href=\"https:\/\/www.tasteofhome.com\/article\/grits-vs-cornmeal-vs-polenta\/\">grits and polenta are not the same<\/a>. Polenta is typically made from yellow corn and tends to be coarser, while grits usually come from white corn and tends to be smoother.\r\n\r\n<h3>Are grits gluten-free?<\/h3> \r\nYes, grits are gluten-free. Raw grits are naturally gluten-free because they derive from corn. Follow our <a href=\"https:\/\/www.tasteofhome.com\/article\/gluten-free-foods\/\">gluten-free guide<\/a> to learn more about gluten-free foods (it even includes a free printable!).","Metadescription":null,"DigitalHeadnotes":"A southern specialty sometimes called breakfast shrimp, this shrimp and grits recipe tastes fantastic for brunch or dinner, or any time company\u2019s coming. It\u2019s down-home comfort food at its finest. \u2014Mandy Rivers, Lexington, South Carolina","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large saucepan, bring broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 15-20 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.","SequenceNo":1},{"Direction":"   In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute shrimp, garlic and seasoning in drippings until shrimp turn pink. Stir in bacon; heat through. Serve with grits and sprinkle with onions.","SequenceNo":2}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Dinner Recipes","ID":94278},{"Name":"Seafood Recipes","ID":94814}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Cajun Dinner Recipes","ID":89492},{"Name":"Cajun Recipes","ID":89472},{"Name":"Cuisine","ID":0}],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Mardi Gras Dinner Recipes","ID":104422},{"Name":"Mardi Gras Recipes","ID":104410}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Grains","ID":102013},{"Name":"Milk","ID":102025},{"Name":"Onions","ID":102029},{"Name":"Shrimp Dinner Recipes","ID":100641},{"Name":"Shrimp Recipes","ID":100645}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Country Woman Dinner Recipes","ID":107325},{"Name":"Country Woman Recipes","ID":107253},{"Name":"Taste Recipes Magazine Dinner Recipes","ID":107489},{"Name":"Taste Recipes Magazine Recipes","ID":107265},{"Name":"View All Country Woman Recipes","ID":107353}],"WinningRecipes":[{"Name":"Winning Recipes","ID":0},{"Name":"Winning Dinner Recipes","ID":107215}],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Quick","ID":304350},{"Name":"Winning Recipes","ID":304353},{"Name":"Cuisines","ID":305271},{"Name":"Cajun","ID":305378},{"Name":"North America","ID":305374},{"Name":"Gear","ID":303966},{"Name":"Appliances","ID":304032},{"Name":"Saucepan","ID":304016},{"Name":"Skillet","ID":304020},{"Name":"Stovetop Cookware","ID":304005},{"Name":"Ingredients","ID":306848},{"Name":"Bacon","ID":307384},{"Name":"Fish & Seafood","ID":307049},{"Name":"Meat & Poultry","ID":307307},{"Name":"Pork","ID":307383},{"Name":"Rice & Grains","ID":307559},{"Name":"Shrimp","ID":307064},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Techniques","ID":304150},{"Name":"Sauteing","ID":304243},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":16,"NutritionalAnalyisParagraph":"1 cup grits with 1\/2 cup shrimp mixture: 699 calories, 44g fat (22g saturated fat), 240mg cholesterol, 1835mg sodium, 36g carbohydrate (7g sugars, 2g fiber), 41g protein.","NoOfRatings":73,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Southern-Shrimp---Grits_EXPS_FT24_140896_JR_0213_1.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Southern-Shrimp---Grits_EXPS_FT24_140896_JR_0213_1.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_THN18_140896_C06_06_6b.jpeg","https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_THN18_140896_C06_06_7b.jpeg"],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"<h2>Shrimp and Grits Tips<\/h2>     <h3>How do you peel and devein shrimp?<\/h3>   To peel shrimp, cut and pull the head (if it\u2019s still attached) and legs off. Using your thumb, release the shell from the meat by pulling the shell, starting where the legs were attached to the tail. You can leave the last segment of the shell on the tail end for presentation purposes.      To devein shrimp, use a paring knife to make a shallow incision down the back of the shrimp to expose the dark-colored string. Use the tip of the knife to slowly lift it up and release it from the meat and discard. Follow this <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-clean-shrimp\/\">shrimp cleaning guide<\/a> for more tips!    <h3>What do grits taste like?<\/h3>   Grits have a subtle corn flavor and tend to have a neutral taste, which makes them a wonderful base. If you have any grits left over, use them up in these <a href=\"https:\/\/www.tasteofhome.com\/collection\/grits-recipes\/\">tasty grits recipes<\/a>.    <h3>Are grits and polenta the same?<\/h3>   Although they have similar properties, <a href=\"https:\/\/www.tasteofhome.com\/article\/grits-vs-cornmeal-vs-polenta\/\">grits and polenta are not the same<\/a>. Polenta is typically made from yellow corn and tends to be coarser, while grits usually come from white corn and tend to be smoother.    <h3>Are grits gluten-free?<\/h3>   Yes, grits are gluten-free. Raw grits are naturally gluten-free because they are derived from corn. Follow our <a href=\"https:\/\/www.tasteofhome.com\/article\/gluten-free-foods\/\">gluten-free guide<\/a> to learn more about gluten-free foods (it even includes a free printable!)."}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Southern Shrimp and Grits"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Shrimp and Grits Recipe: How to Make It<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/southern-shrimp-and-grits\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Shrimp and Grits Recipe: How to Make It","description":"Shrimp and grits is a southern staple served for breakfast, brunch or dinner. 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