Ina Garten Shrimp And Grits

Shrimp and grits used to feel like a dish I should love, but somehow mine always landed flat. The shrimp were bland, the grits got gluey, and it felt more like a shrug than a supper.

Once I started paying attention to the details—how Ina builds her base, when she adds the cheese, and that final butter-and-broth finish—it completely changed the tone of the dish. It became rich, layered, and genuinely satisfying.

Here’s how I got there.

Why This Works So Well

It’s the layering. Ina doesn’t just sauté the shrimp and plop them on top. She builds flavor with bacon, seasons intentionally, and finishes with warm broth and butter so the whole thing tastes cohesive—not just “shrimp on cheesy mush.”

The grits, too, get the right kind of attention. Not instant. Not quick-cook. Stone-ground, simmered gently with whole milk and chicken stock. They don’t just hold the dish together—they carry it.

Tiny Details, Big Impact

• Stone-ground grits – They take longer, but the flavor and texture are worth it. Instant grits turned this into cafeteria food.
• Whole milk + chicken stock – This blend gives creaminess without heaviness. I tried all-milk once—it was too rich.
• Sharp cheddar cheese – Not mild. Sharp gives that tangy backbone against the shrimp and bacon.
• Bacon – Adds smokiness and depth. Ina keeps just enough fat in the pan to flavor the shrimp without drowning them.
• Shrimp (jumbo, peeled & deveined) – Bigger shrimp hold up better and stay tender. Anything smaller gets lost.
• Green onions (optional, but I always do) – They cut through the richness right when you need it.

Swaps That Actually Worked

• Used thick-cut turkey bacon once—still smoky, a little less rich.
• Gruyère instead of cheddar gave it a more French twist. Elegant, but stick with cheddar for classic comfort.
• Made it gluten-free (grits are naturally GF; just double-check your stock).

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Grits clumped	Heat was too high, and I walked away	Keep the heat low and stir often
Shrimp turned rubbery	Cooked them too early, then reheated	Cook shrimp last, just before serving
Grits tasted flat	Forgot the salt early on	Season at the start with the liquid

How to Make Ina Garten Shrimp and Grits

1. Start your grits:
   In a medium saucepan, bring 2 cups chicken stock, 2 cups whole milk, and 3 tbsp butter to a gentle boil. Add a big pinch of kosher salt.
   Slowly whisk in 3/4 cup stone-ground grits. Lower the heat and simmer for 10–15 minutes, stirring often. They should be soft, creamy, and barely holding their shape. Cover and keep warm off the heat.
2. Crisp the bacon:
   In a skillet (cast iron if you have it), cook 4 slices of bacon until crispy. Set aside on paper towels, then crumble. Leave 2 tbsp of the fat in the pan.
3. Sauté the shrimp:
   Pat 1 lb jumbo shrimp dry and season with kosher salt and black pepper. Sauté in the reserved bacon fat, about 2 minutes per side. They should be just pink and curled—not tight.
4. Finish with broth and butter:
   Add the last 1/2 cup chicken stock and 1 tbsp butter to the shrimp. Let it melt and warm through. This glossy broth is key—it brings it all together.
5. Cheese the grits:
   Stir in 1 cup sharp cheddar until fully melted. Taste for seasoning—this is your last chance.
6. Plate it up:
   Spoon grits into shallow bowls, top with shrimp and a little of that buttery broth. Finish with crumbled bacon and sliced green onions.

Tips I Always Use

• Warm your bowls before plating. Grits set up quickly—this gives you a little cushion.
• Use a microplane if adding garlic to the shrimp—it melts right in.
• If the grits tighten up while you wait, a splash of hot stock brings them back.

Next-Day Tips

• Fridge: Keeps 3 days. Store shrimp and grits separately.
• Freezer: The shrimp freeze well; the grits don’t—they get grainy.
• Reheat: Grits love a splash of milk or broth. Warm slowly. Shrimp just need a quick skillet toss.

Quick Questions, Real Answers

Q: Can I make it ahead?
A: Yes, but cook the shrimp just before serving. Grits can be made early—just rewarm gently with stock.

Q: Can I use instant grits?
A: Not if you want it to feel special. Instant grits lack the body and flavor you need here.

Q: Do I have to use cheddar?
A: No, but it’s classic. A sharp white cheddar works too.

Q: Can I make it without bacon?
A: Yes. Use olive oil and add smoked paprika to the shrimp for that missing depth.

Try More Recipes:

• Barefoot Contessa Vegetarian Chili Recipe
• Ina Garten Shrimp Risotto Recipe
• Ina Garten Chicken Cordon Bleu