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Savannah Shrimp and Grits

A community recipe by

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A classic Southern US (or "low-country") dish. I like to serve the above as a summertime main dish, accompanied only with a crisp cool salad and a bottle of Pinot Grigio. Dessert - Peach cobbler and ice cream of course. :P


Serves: 4-6

  • 1000 millilitres chicken broth
  • salt
  • pepper
  • 250 millilitres grits (stone-ground)
  • 3 tablespoons butter
  • 500 millilitres grated mature cheddar
  • ½ kilogram shrimp (peeled and deveined)
  • 6 rashers bacon
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped fresh parsley
  • 250 millilitres thinly sliced scallions
  • 1 clove minced garlic


Savannah Shrimp and Grits is a community recipe submitted by Grayson and has not been tested by so we are not able to answer questions regarding this recipe.

  • Bring broth to a boil. Add salt and pepper. Add grits, stir well for first minute, then cover and cook on low heat until liquid is absorbed, about 20 to 25 minutes
  • Remove from heat and stir in butter and cheese. Hold covered and off heat until needed.
  • Rinse shrimp and pat dry.
  • Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp just turn pink.
  • Add lemon juice, chopped bacon, parsley, scallions and garlic. Sauté for 3 minutes longer. Spoon grits into a wide shallow serving bowl.
  • Add shrimp mixture and mix well. Garnish with a bit more cut parsley. Serve immediately.
  • Tell us what you think