How to Make Shrimp & Grits | Comfort Food for the Zombie Apocalypse

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Comfort food. It means different things to different people. Chicken Pot Pie. Mac ‘n Cheese. Chicken Soup.  Whatever your choice, these are the foods you reach for when the world’s got you down or when you’ve watched the season opener of The Walking Dead and your heart is broken, your soul crushed.

Yes, it’s just a tv show but holy cow this episode, THE episode, was a deal changer. No spoilers here but I was. Not. Ready. So all I want to do is curl up in a blanket to mourn my tv friends. And nosh on this Shrimp & Grits!

Shrimp & Grits

Shrimp & Grits are a southern staple. Originating from the Carolina low country, they are a classic dish served for breakfast or dinner. Folklore has it that Shrimp & Grits got its start as the breakfast of fishermen who tossed sauteed shrimp onto a bed of grits.  My version also includes diced onion, red bell pepper and garlic served atop the cheesiest grits ever.

The technique for this dish is simple. Pour grits into a pot of salted boiling water. Bring the water back to a boil then reduce heat to a simmer, cover the pot and cook until grits are tender. I add flavor to the grits by sautéing garlic and sometimes Cajun spices and stirring it in, along with the shredded cheese. They’re great on their own but a little spice is a tasty touch.

While the grits cook the shrimp get a quick sauté in a hot pan with diced onion, red bell peppers and garlic. Fill a bowl with your cheesy grits and top with the sauteed shrimp. And you’re welcome! Mardi Gras is coming up and this would make a delicious addition to your party.

Use quick cooking grits, not instant.

Spice the grits up by adding a sprinkle of Old Bay or other Cajun seasoning to the pan as you sauté the garlic.

Use a sauté pan large enough to hold the shrimp in one layer so they’ll cook evenly.

Medium Pot with Lid

Wooden Spoons

Small Sauté Pan

Large Sauté Pan

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Cooking Grits

Sweating Vegetables


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