Shrimp and Cheese Grits with Smoky Bacon and Scallions

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Creamy, cheesy grits topped with sautéed shrimp, smoky bacon, and fresh scallions for a classic Southern seafood delight. This American Southern-inspired seafood recipe, ready in about 45 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 480 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.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 teaspoon salt
• 3 tablespoons unsalted butter
• 1 cup sharp cheddar cheese, shredded
• 6 bacon strips
• 1 pound large shrimp, peeled and deveined
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 cup fresh scallions, thinly sliced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, bring 4 cups water and 1 teaspoon salt to a boil. Slowly whisk in 1 cup stone-ground grits, reduce heat to low, and cook uncovered, stirring frequently, for 25-30 minutes until thick and creamy.
2. Step 2: Stir in 3 tablespoons unsalted butter and 1 cup shredded sharp cheddar cheese into the cooked grits until melted and smooth. Keep warm over very low heat.
3. Step 3: In a large skillet over medium heat, cook 6 bacon strips until crisp, about 6-8 minutes. Remove bacon to paper towels and crumble once cooled. Leave 1 tablespoon bacon fat in the skillet.
4. Step 4: Add 1 tablespoon olive oil to the skillet with bacon fat and heat over medium-high. Add 1 pound peeled and deveined shrimp, 3 minced garlic cloves, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon black pepper. Sauté shrimp for 3-4 minutes until pink and opaque.
5. Step 5: Remove skillet from heat and stir in 1 tablespoon fresh lemon juice and crumbled bacon.
6. Step 6: Serve shrimp mixture spooned over the cheesy grits and garnish with 1/2 cup thinly sliced fresh scallions.