Shrimp and Grits

Shrimp and Grits

A quick and easy southern classic! 6. Add the shrimp to the bacon grease, still cooking medium/low heat, cook the shrimp

Servings: 4 Total Time: 25 minutes



  • Cheese Grits
  • 2 cups water
  • 2 cups milk
  • 1 serving LonoLife Chicken Bone Broth
  • 1 tsp salt
  • 1 cup quick grits
  • 1 cup sharp cheddar cheese, shredded
  • 4 tbsp unsalted butter
  • salt and pepper to taste
  • Shrimp
  • 4 slices bacon
  • 1 pound raw medium shrimp, peeled and deveined
  • salt & pepper to taste
  • 3 cloves garlic, minced
  • ½ tsp cajun seasoning
  • 1 tbsp fresh lemon juice, approximately 1/2 regular lemon
  • (Optional--for garnish)
  • green onion
  • fresh parsley


1. Combine the chicken broth and milk in a medium size saucepan. Bring to a simmer and add in the salt.

2. Stir in the grits. Reduce the heat to low, cover and let cook for 5 minutes. Remove the lid and stir. Continue to let the grits cook over low heat while stirring for another 3-4 minutes. Grits should have a tender texture.

3. Turn off the heat. Add in the butter and shredded cheese, stir in the butter and cheese until melted.

4. Cover the grits to keep warm and prepare the shrimp.

5. Cook the bacon in a medium size skillet over medium heat. Remove the bacon once cooked through and to desired crispness.

6. Add the shrimp to the bacon grease, still cooking medium/low heat, cook the shrimp for about 2 minutes, then turn to cook the other side.

7. Cook shrimp for an additional 1-2 minutes. Add in the cajun seasoning, garlic, and lemon juice. Stir to combine. Crumble the cooked bacon, return to the skillet. Stir. Once shrimp is no longer translucent, its through (total cook time for shrimp is about 4-6 minutes)

8. Serve shrimp over the cheese grits.

9. Enjoy!

Leave a comment

All blog comments are checked prior to publishing
You have successfully subscribed!