This Ina Garten Shrimp and Grits recipe is a Southern comfort food classic elevated with creamy stone-ground grits, sharp cheddar cheese, crispy bacon, and buttery shrimp. It’s a rich, hearty dish packed with flavor and ready in just 30 minutes. Whether for brunch, lunch, or a satisfying dinner, this dish offers gourmet taste with comforting, down-home vibes.

Full Recipe: 

Ingredients

• 2½ cups chicken stock, divided

• 2 cups whole milk

• 4 tablespoons butter, divided

• ¾ cup stone-ground grits

• 1 cup sharp cheddar cheese, shredded

• 4 strips bacon (or 2–3 thick-cut slices)

• 1 lb jumbo shrimp, peeled and deveined

• Kosher salt, to taste

• Black pepper, to taste

• Thinly sliced green onions (optional, for garnish)

Directions

1. In a medium pot, bring 2 cups of chicken stock, milk, and 3 tbsp of butter to a boil. Add a pinch of salt.

2. Whisk in the grits, reduce heat, and simmer for 10–15 minutes until soft and creamy, stirring occasionally. Remove from heat and cover.

3. In a skillet, cook bacon until crispy. Transfer to a paper towel-lined plate, then chop.

4. Drain all but 2 tbsp of bacon grease from the skillet.

5. Season shrimp with salt and pepper. Sauté in bacon grease over medium heat, about 2 minutes per side until pink and cooked.

6. Add remaining 1 tbsp butter and ½ cup chicken stock to the shrimp. Stir to melt butter and warm the broth.

7. Stir shredded cheese into grits until fully melted and combined.

8. Plate the grits and top with shrimp, pan juices, chopped bacon, and green onions.

Nutrients (Per serving, approx. 4 servings)

• Calories: 610

• Protein: 40g

• Fat: 36g

• Saturated Fat: 19g

• Carbohydrates: 30g

• Fiber: 1g

• Sugar: 7g

• Cholesterol: 372mg

• Sodium: 1892mg

• Potassium: 481mg

• Calcium: 518mg

• Iron: 3.3mg

The Origins of Shrimp and Grits

Shrimp and grits originated as a humble breakfast dish among coastal fishermen in the Lowcountry region of the American South, particularly in South Carolina and Georgia. It began as a simple combination of fresh shrimp sautéed in butter and served over plain corn grits. Over time, it evolved into a more sophisticated entrée, embraced by chefs and home cooks alike for its versatility and depth of flavor. Ina Garten’s version honors the dish’s rustic roots while enhancing it with layers of creamy, smoky, and cheesy indulgence.

What Makes This Version Stand Out

Ina’s shrimp and grits stand out for several reasons. First, the use of stone-ground grits lends a robust texture and earthy corn flavor that instant grits simply cannot match. These grits require a bit more patience but reward the effort with richness and depth. The addition of whole milk and butter ensures they are luxuriously creamy, while sharp cheddar cheese provides a bold, tangy note that complements the grits’ natural sweetness.

Next is the bacon, a quintessential Southern ingredient that delivers crispy texture and savory smokiness. The rendered bacon fat is used to cook the shrimp, infusing the shellfish with even more flavor. This is not just a clever use of fat but a traditional Southern cooking technique that maximizes taste without waste.

Finally, the shrimp are cooked just until pink and tender—no overcooking here—then finished in a quick buttery pan sauce enriched with chicken stock. This step makes all the difference, coating each shrimp in a glossy, savory glaze that seeps into the cheesy grits below.

Texture and Flavor: A Perfect Balance

This dish is all about balance. The grits are creamy and indulgent, forming the ideal base to soak up the flavorful pan juices. The shrimp bring a gentle brininess and satisfying bite, while the crisp bacon pieces offer contrast both in texture and taste. The optional garnish of green onions brightens each bite with a pop of freshness and subtle heat.

The flavor profile is savory, rich, and slightly smoky with just the right touch of tanginess from the cheese and subtle sweetness from the milk and butter-infused grits. It’s comfort food that feels special without being fussy.

Serving Suggestions

Shrimp and grits can be served as a hearty main course or broken into smaller portions for brunch or appetizers. For a complete meal, consider pairing it with sautéed greens such as collard greens, Swiss chard, or spinach. A simple arugula salad with a citrus vinaigrette also complements the dish beautifully by cutting through the richness.

For brunch service, serve this dish in shallow bowls alongside a mimosa or a Bloody Mary for a restaurant-quality experience at home. For a lighter dinner, you might offer it with roasted vegetables or grilled asparagus. It’s also excellent with a side of cornbread or buttermilk biscuits if you want to fully lean into Southern comfort.

Why This Recipe Is So Popular

One reason Ina Garten’s recipes are so universally loved is because they are accessible yet elegant. This recipe is no exception. It uses familiar ingredients, is easy to follow, and delivers exceptional results every time. The entire dish comes together in about 30 minutes, which means it’s perfect for busy cooks who still want something homemade and flavorful.

Another reason for its popularity is the sheer versatility of the dish. Whether you’re serving kids, hosting brunch for friends, or preparing a romantic dinner, this recipe fits the bill. It can be dressed up or down depending on the occasion, and it always feels like a treat.

Nutrition and Dietary Notes

While this is an indulgent dish, it also provides a nutritionally satisfying meal. Each serving delivers a solid dose of high-quality protein from the shrimp and cheese, along with essential nutrients like calcium, iron, and potassium. Whole milk and butter add richness, but you can easily lighten the dish by using reduced-fat milk or part-skim cheese.

For those on gluten-free diets, this dish is naturally gluten-free as long as your chicken stock and bacon are gluten-free certified. It’s also adaptable—vegetarians can substitute mushrooms or tofu for the shrimp and use vegetable stock instead of chicken stock.

Tips for Success

To get the most out of this recipe, keep a few key tips in mind:

Use quality grits: Stone-ground grits offer the best flavor and texture. If you can’t find them, use the best quality grits available to you.

Don’t overcook the shrimp: Shrimp cook very quickly, and overcooked shrimp become rubbery. They should be opaque and just firm to the touch when done.

Season generously: Grits and shrimp both benefit from thoughtful seasoning. Don’t be afraid to taste and adjust the salt and pepper levels throughout the cooking process.

Serve immediately: Shrimp and grits are best enjoyed hot, straight from the stove. If you’re preparing for guests, you can make the grits ahead and keep them warm while quickly sautéing the shrimp at the last minute.

Conclusion

Ina Garten’s Shrimp and Grits is a shining example of how a humble Southern dish can be transformed into something gourmet with just a few elevated touches. This version is creamy, cheesy, and deeply flavorful, with perfectly cooked shrimp and smoky bacon adding contrast and richness.

Whether you’re looking to impress guests or simply want to treat yourself to a bowl of something comforting and indulgent, this recipe delivers on every level. It’s approachable enough for weeknight cooking but luxurious enough for special occasions. From the first creamy bite of cheddar-laced grits to the last morsel of buttery shrimp, every spoonful is a celebration of Southern hospitality with a touch of Barefoot Contessa magic.