A Southern Classic with Gourmet Flair

When comfort food meets elevated culinary style, magic happens in the kitchen. Garten Shrimp and Grits is a stellar example of this fusion — a rich, savory Southern dish with a gourmet twist inspired by the classic American chef Ina Garten. Whether you’re cooking a cozy weekend brunch, a hearty weeknight dinner, or hosting a dinner party that needs a wow factor, this dish is designed to impress without overwhelming you with complexity.

This blog post will walk you through everything you need to know to make this creamy, cheesy, and utterly indulgent Shrimp and Grits. You’ll find practical kitchen tips, time-saving tricks, ingredient substitutions, and storage advice, all wrapped up in a recipe that sings with smoky bacon, tender shrimp, and buttery grits.

Why You’ll Love This Recipe

Garten Shrimp and Grits is for anyone who appreciates the bold, comforting flavors of Southern cooking but wants a dish that also feels refined and elegant. With the smoky depth of crispy bacon, the richness of cheddar-laced grits, and the delicate texture of sautéed shrimp, this dish delivers on all fronts.

Beginner-friendly – No special techniques required, just basic kitchen skills.
Ready in under 45 minutes – Perfect for a weeknight meal or weekend indulgence.
Versatile – Dress it up for brunch or tone it down for a laid-back dinner.
Crowd-pleaser – Even picky eaters will ask for seconds.

Ingredients at a Glance

Here’s everything you’ll need to create this irresistible meal:

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)

Pro Tip: Use fresh, high-quality shrimp and sharp aged cheddar for maximum flavor impact.

Kitchen Equipment Needed

To ensure a smooth cooking process, have these tools ready:

Medium saucepan or pot
Whisk
Skillet or sauté pan
Slotted spoon or tongs
Cutting board and knife
Measuring cups and spoons
Serving bowls

Step-by-Step Cooking Instructions

1. Make the Grits

In a medium pot, combine 2 cups of chicken stock, milk, and 3 tablespoons of butter. Bring the mixture to a boil over medium-high heat and add a pinch of kosher salt.

Slowly whisk in the grits, then reduce the heat to low. Let the mixture simmer for 10–15 minutes, stirring occasionally to prevent sticking. You’re looking for a creamy, smooth texture. Once done, cover the pot and remove it from the heat.

Shortcut: If you’re in a hurry, you can use quick-cooking grits, though stone-ground offers superior texture and flavor.

2. Cook the Bacon

While the grits cook, heat a skillet over medium heat and cook your bacon until crisp. This usually takes about 6–8 minutes. Transfer the bacon to a paper towel-lined plate, let it cool, then chop it into bite-sized pieces.

Reserve 2 tablespoons of bacon grease in the skillet and discard the rest.

3. Sauté the Shrimp

Season the shrimp with salt and black pepper, then place them in the skillet with the bacon grease over medium heat. Cook for about 2 minutes per side, or until they turn pink and opaque.

Add the remaining 1 tablespoon of butter and ½ cup of chicken stock to the skillet. Stir gently to melt the butter and create a luscious, buttery sauce.

Variation: Add a dash of smoked paprika or Cajun seasoning to the shrimp for a spicy kick.

4. Finish the Grits

Return to your grits. Stir in the shredded sharp cheddar cheese until fully melted and combined.

Cheese Swap: If cheddar isn’t your thing, try Gruyère or a smoked Gouda for a different flavor profile.

5. Plate and Serve

Spoon a generous helping of cheesy grits into shallow bowls. Top with the sautéed shrimp and pan juices, sprinkle with chopped bacon, and garnish with sliced green onions if desired.

Expert Tips & Variations

Dairy-Free Option: Use unsweetened almond or oat milk and plant-based butter and cheese.
Vegetarian Version: Skip the shrimp and bacon, and top the grits with sautéed mushrooms and caramelized onions.
Low-Carb Swap: Use cauliflower rice instead of grits — it won’t be the same, but it’s a good low-carb workaround.
Make it spicy: Add a few dashes of hot sauce to the shrimp while sautéing.

What to Serve with Shrimp and Grits

This dish is hearty enough to stand alone, but you can pair it with:

A crisp white wine, like Sauvignon Blanc or Chardonnay
Southern-style collard greens or sautéed spinach
Cornbread or a warm biscuit on the side
Pickled vegetables to cut through the richness

How to Store and Reheat Leftovers

Storage:
Transfer leftovers to an airtight container and refrigerate for up to 3 days. It’s best to store the shrimp and grits separately if possible to maintain the best texture.

Reheating:
Reheat the grits over low heat in a saucepan with a splash of milk or chicken stock to loosen them. Shrimp should be reheated gently in a skillet just until warmed to avoid overcooking.

Note: Avoid microwaving the shrimp for too long, as it can turn rubbery.

Frequently Asked Questions (FAQ)

Can I use instant grits?

Yes, but for best flavor and texture, stick with stone-ground grits. Instant grits will save time but sacrifice richness and body.

Is there a substitute for bacon?

Try pancetta or turkey bacon for a different take. For a pescatarian version, omit the bacon and sauté the shrimp in butter and olive oil.

Can I make this dish ahead of time?

You can prepare the grits in advance and reheat them gently. Shrimp is best cooked fresh, as reheating can affect texture.

What’s the best shrimp to use?

Jumbo shrimp or extra-large shrimp work best. Look for peeled and deveined options to save prep time.

Can I freeze this dish?

Grits don’t freeze particularly well due to their creamy texture. Shrimp can be frozen after cooking, but again, texture may suffer upon reheating.

Final Thoughts

Garten Shrimp and Grits is the kind of recipe that blends rustic roots with upscale elegance — a perfect reflection of comforting Southern cuisine reimagined for today’s home cooks. Whether you’re serving this at brunch, lunch, or dinner, it promises to deliver bold flavor, satisfying richness, and that “I need this again soon” kind of vibe.

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Bon appétit, y’all! 🦐💛