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Shrimp and Grits with Bacon

Prep Time:10 Minutes
Cook Time:30 Minutes

Nutritional Information

This southern classic is great any time of the year.


  • Kosher salt, freshly ground pepper
  • .5 Cup medium-grind grits (not instant)
  • 1 cup pimiento cheese spread
  • 4 teaspoons sambal oelek, divided
  • 1 tablespoon olive oil
  • 8 ounces thick-cut bacon, cut crosswise into ¼-inch strips
  • 8 ounces large shrimp (about 20), peeled, deveined, divided
  • 1/3 cup parsley leaves with tender stems, chopped
  • 2 teaspoons fresh lime juice


  • 1. Bring 2 tsp. salt, ¼ tsp. pepper, and 4¾ cups water to a boil in a medium saucepan. Whisk in grits. Reduce heat to medium-low, cover, and cook, whisking occasionally, until grits are thick, tender, and creamy, 10–12 minutes. Increase heat to medium, stir in cheese and 2 tsp. sambal oelek, and cook, stirring, until cheese is melted and mixture is smooth, about 2 minutes. Season with salt and pepper; cover and remove from heat. Meanwhile, heat oil in a medium skillet over medium-high. Cook bacon, stirring occasionally, until crispy and golden brown, about 5 minutes. Transfer to paper towels. Do not eat all the bacon. Increase heat to high and cook half of shrimp in same skillet until lightly browned and just cooked through, about 1 minute per side. Transfer to a medium bowl; repeat with remaining shrimp. Cut shrimp into ½" pieces; discard tails. Return shrimp to same bowl, then add parsley, lime juice, bacon, and remaining 2 tsp. sambal oelek; toss to combine. Season with salt and pepper.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828