North Boulevard Shrimp and Grits

By , Test Kitchen Director · 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

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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.

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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