Chef Michelle Weaver’s Shrimp and Grits


 (Iain Bagwell for Southern Living)

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  • Servings


Fresh shrimp and local hand milled grits are what make this version an authentic lowcountry favorite. Plus, the hickory smoked bacon and Parmigiano-Reggiano add a rich, savory flavor.



  • 2 cup uncooked white coarse-ground grits
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup unsalted butter

Shrimp sauce:

  • 1 pound unpeeled, medium-size raw shrimp (2 8/31 count)
  • 4 Thick hickory-smoked bacon slices, diced
  • 6 tablespoon unsalted butter
  • 1 Medium-size Vidalia onion, diced
  • 1/2 Poblano pepper, diced
  • 3 Garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground red pepper
  • 1 tablespoon all-purpose flour
  • 1/2 cup chicken broth
  • 1/4 cup Madeira
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • Green onion, chopped


Step 1:

  • Bring 7 cups water to a boil in a 4 quart saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium and cook, whisking constantly for 5 minutes. Cover, reduce heat to low and cook, stirring occasionally for 1 hour or until tender. Fold in cheese and 1/4 cup butter.

Step 2:

  • Peel shrimp; devein, if desired.

Step 3:

  • Cook bacon in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until crisp. Remove bacon and drain on paper towels, reserving 2 tbsp. of drippings in skillet.

Step 4:

  • Melt 6 tbsp. butter in hot drippings in skillet. Reduce heat. Add onion, poblano pepper, and garlic; sauté 2 minutes or until onion is translucent. Add shrimp; cook, stirring often for 1 to 2 minutes. Add salt and white and red pepper; toss to coat.

Step 5:

  • Sprinkle flour over shrimp mixture; toss. Add broth, Madeira and lemon juice. Cook just until shrimp turn pink, stirring to loosen particles from skillet. Stir in bacon and parsley. Serve over grits with green onion.