Rating: 4 stars
111 Ratings
  • 5 star values: 54
  • 4 star values: 20
  • 3 star values: 16
  • 2 star values: 12
  • 1 star values: 9

No matter where you’re from, this is one of those dinners you’ll crave on cold nights. Our Smoky Shrimp and Grits couldn’t be easier—or tastier. Many restaurants prepare shrimp and serve it over grits with the tails still on; we found that while it might look beautiful in bowls, it proves a little messy at the table, so we peeled the shrimp entirely before cooking. Want to take things a step further? Add a fried egg on top of each serving. And finish it off with some salt and fresh-cracked pepper. Trust us, this one’s going to be an instant hit.


Credit: David Prince

Recipe Summary

20 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Cook the grits according to the package directions. Stir in the Cheddar.

  • Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel–­lined plate.

  • Add the shrimp and tomatoes to the skillet and cook, tossing occasionally, until the shrimp are opaque throughout, 3 to 5 minutes.

  • Stir in the scallions and the bacon and serve over the grits.

Nutrition Facts

447 calories; fat 17g; saturated fat 8g; cholesterol 211mg; sodium 1067mg; protein 36g; carbohydrates 36g; sugars 1g; fiber 1g; iron 5mg; calcium 280mg.