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Shrimp and Cheese Grits

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“This recipe come from The Crook's Corner Restaurant in Chapel Hill, NC and The Southern Living Magazine, February 2008 edition.”
1hr 10mins

Ingredients Nutrition


  1. For Shrimp:
  2. Over medium heat cook bacon in a large nonstick skillet for 10 minutes or until crisp; remove bacon, crumble, and drain on paper towels, reserving 1 tsp drippings in skillet.
  3. Peel shrimp and devein, if desired.
  4. Sprinkle shrimp with salt and pepper; then dredge in flour.
  5. Sauté mushrooms in hot bacon drippings with oil in skillet 5 minutes or until tender.
  6. Add green onions, and sauté 2 minutes.
  7. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned.
  8. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
  9. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.
  10. For Cheese Grits:
  11. Bring first 3 ingredients and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and next 3 ingredients.

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