North Boulevard Shrimp and Grits

By · Reviewed by AislePrompt Editorial · ·

Creamy stone-ground grits topped with garlic-sautéed shrimp in a rich tomato-cream sauce, finished with smoky bacon and fresh herbs. This southern-inspired one pot ready in about 50 minutes pairs stone-ground grits, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Southern cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 2 cups water and 1/2 teaspoon salt to a boil. Gradually whisk in 1 cup stone-ground grits. Reduce heat to low and cook, stirring frequently, for 25 minutes until thickened.
  2. Step 2: Stir in 1/4 cup unsalted butter and 1/2 cup shredded sharp cheddar cheese until melted. Cover and set aside.
  3. Step 3: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 12 ounces peeled shrimp and cook for 2 minutes per side until pink; remove and set aside.
  4. Step 4: In the same skillet, add 1/2 cup cooked bacon and cook for 1 minute. Stir in 1/2 cup heavy cream, 1 tablespoon lemon juice, and 1/4 teaspoon cayenne pepper. Simmer for 3 minutes until slightly thickened.
  5. Step 5: Return shrimp to skillet and stir to coat. Serve over the grits, garnished with extra bacon and parsley.

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Frequently asked questions

How long does North Boulevard Shrimp and Grits take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover North Boulevard Shrimp and Grits?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep stone-ground grits from drying out.

Can I substitute ingredients in North Boulevard Shrimp and Grits?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale North Boulevard Shrimp and Grits for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with North Boulevard Shrimp and Grits?

Southern one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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