Southern Shrimp and Grits recipe served on a plate, by Village Tavern
Jul 14 2026
Restaurants›Village Tavern›Southern Shrimp And Grits Recipe

Southern Shrimp And Grits Recipe

Inspired by Village Tavern
Time50m
Serves4

Applewood-smoked bacon, mushrooms, green onions, Anson Mills organic stone ground grits with gruyere cheese

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Ingredients

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Grits

Shrimp & Toppings

Garnish (optional)

Method

Grits

  1. 1

    Bring liquid to a boil

    In a medium heavy-bottomed saucepan, bring 4 cups water and 1/2 cup whole milk to a gentle boil over medium-high heat.

  2. 2

    Add grits and simmer

    Slowly whisk in 1 cup Anson Mills stone-ground grits to prevent lumps. Reduce heat to low so the mixture simmers very gently.

  3. 3

    Cook slowly

    Cook, stirring frequently (every few minutes), until grits are thick and creamy and the individual grains are tender, about 25–30 minutes for stone-ground grits (follow package guidance if different). Add extra splash of water or milk if they become too thick.

  4. 4

    Finish with butter and cheese

    Remove from heat and whisk in 2 tbs unsalted butter, 1 cup grated Gruyère, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until fully incorporated and creamy. Cover to keep warm while preparing shrimp.

Shrimp & Toppings

  1. 5

    Prep shrimp and bacon

    Pat 1 lb shrimp dry with paper towels. Lightly toss shrimp with 2 tbs all-purpose flour, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp smoked paprika, and 1/4 tsp cayenne. Slice 4 slices applewood-smoked bacon into 1/2" pieces.

  2. 6

    Cook bacon

    In a large skillet over medium heat, cook the bacon pieces until crisp, about 6–8 minutes, stirring occasionally. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the rendered bacon fat in the pan (about 1–2 tbs).

  3. 7

    Sauté mushrooms

    Add 8 oz sliced cremini mushrooms to the hot skillet with reserved bacon fat and 1 tbs olive oil if needed. Sauté over medium-high heat until mushrooms are browned and have released their liquid, about 5–6 minutes. Season lightly with a pinch of salt and black pepper.

  4. 8

    Add aromatics

    Push mushrooms to the side and add 2 minced garlic cloves and the white parts of 4 sliced green onions. Sauté until fragrant, about 30–45 seconds, then stir together with the mushrooms.

  5. 9

    Deglaze and make quick pan sauce

    Pour in 1/2 cup chicken stock, 1 tsp Worcestershire sauce, and 1 tbsp fresh lemon juice to deglaze the pan, scraping up any browned bits. Let the sauce reduce slightly for 1–2 minutes.

  6. 10

    Cook shrimp

    Increase heat to medium-high. Add the seasoned shrimp in a single layer (work in two batches if your pan is small). Cook shrimp 1.5–2 minutes per side until pink and just opaque. Do not overcook. Stir in the reserved crispy bacon pieces and toss for 30 seconds to combine. Taste and adjust seasoning with additional salt, pepper, or cayenne if desired.

Assembly & Serve

  1. 11

    Plate

    Spoon warm creamy grits into shallow bowls (about 3/4 cup grits per serving). Top each portion with a generous spoonful of the shrimp, mushroom, and bacon mixture, making sure to include some pan sauce for flavor.

  2. 12

    Garnish and finish

    Sprinkle with remaining sliced green onions (and optional chopped parsley). Serve with lemon wedges on the side for squeezing. Enjoy immediately.

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