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Matt's Shrimp and Grits

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“My take on a Southern classic.”
1hr 20mins

Ingredients Nutrition


  1. For the Shrimp Stock.
  2. After peeling the shrimp, add the shells to the chicken stock and simmer for 30 minutes.
  3. Strain and reserve.
  4. For the Grits.
  5. Bring milk and cream just up to a boil and slowly pour in grits while stirring with a whisk.
  6. Continue to cook for another 15 minutes. Season with salt and pepper.
  7. (Optional) Allow grits to cool and solidify. Cut them into rounds, bread them, and deep fry each round until the exterior is crispy.
  8. For the Shrimp Sauce.
  9. Heat a sauté pan over medium-high heat. Add bacon and render for 2-3 minutes. Add garlic and onion and cook 3 minutes. Add Peppers and cook another 2 minutes.
  10. Add butter to pan and allow to melt. Add flour and stir in the mixture to create a roux (singer method).
  11. Begin to add shrimp stock 1 cup at a time until the desired consistency is achieved. Allow to cook for 30 minutes.
  12. Season sauce with Worcestershire, vinegar, and finish with S&P.
  13. For the Shrimp.
  14. Mix together paprika, chili powder, onion powder, garlic powder, salt and pepper and sprinkle on shrimp.
  15. Saute shrimp over high heat until crisp and cooked through.
  16. For Plating.
  17. Center the grits in the middle of a bowl. Place desired serving of shrimp over top of the grits and ladle shrimp sauce around the grits. Garnish with freshly mince parsley (if desired).

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