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Shrimp and Grits as served, showing the finished dish

Dinner recipe

Shrimp and Grits Recipe

A practical, source-aware recipe for shrimp and grits, with the history kept close to the method.

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Shrimp and Grits. Photo: Krista / Wikimedia Commons (CC BY 2.0).

Developed by the Recipe Desk. This original editorial recipe uses measured ingredients, explicit timing and yield, allergen notes, storage guidance, and step-by-step visual cues. Use the stated doneness and texture cues because ingredients, ovens, and kitchen equipment vary.

Recipe card

Shrimp and Grits

A practical, source-aware recipe for shrimp and grits, with the history kept close to the method.

Prep
15 min
Cook
30 min
Yield
4 Servings
Difficulty
Easy

Ingredients

  • 1/2 cup shelled fresh fava beans (from about 1/2 pound pods) or frozen fava beans, thawed
  • Kosher salt
  • 1/2 cup shelled fresh peas (from about 1/2 pound pods) or frozen peas, thawed
  • 4 tablespoons vegetable oil, divided
  • 1/4 pound bacon, coarsely chopped
  • 1/4 pound tasso or andouille sausage, sliced 1/4-inch thick
  • 1 1/2 pounds jumbo shrimp, peeled, deveined, shells reserved
  • 2 shallots, chopped
  • 2 garlic cloves, chopped
  • 4 cups low-sodium chicken broth
  • 1 sprig thyme
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 1/4 cup dry white wine
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot pepper sauce (such as Tabasco) plus more
  • 1 teaspoon sugar
  • 1 tablespoon unsalted butter
  • Freshly ground black pepper
  • 2 teaspoons kosher salt plus more
  • 1 cup grits (not instant)
  • 1/2 cup mascarpone (about 4 ounces)
  • 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces

Method

  1. Shrimp and Vegetables for Shrimp and Grits, showing the ingredients and preparation at this stage
    Step 1: Shrimp and Vegetables for Shrimp and Grits.
    1

    Shrimp and Vegetables

    Shrimp and Vegetables

  2. Grits for Shrimp and Grits, showing the ingredients and preparation at this stage
    Step 2: Grits for Shrimp and Grits.
    2

    Grits

    Grits

Storage

Cool completely, cover, and refrigerate for up to 3 days. Reheat only when the texture benefits from it.

Allergens

No major allergens identified from the listed ingredients. Always check product labels for cross-contact.

Why this dish belongs here

The history behind the method

This dinner builds on the history of the tiny crustacean with a colossal global appetite, linking the dish to shrimp’s longer story in food culture.

Explore the ingredients

Shrimp history

Trend and context sources

  1. [1]Original Shrimp and Grits recipe — Bon Appétit
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Written by The Foods That Shaped Us Research Desk

The Foods That Shaped Us Research Desk is the publication byline for collaboratively maintained food-history articles, Case Files, Trend Desk analysis, and original Recipe Desk development. Historical work is grounded in cited sources. Recipes use measured formulations and receive an editorial consistency, safety-note, and image-provenance review before release.

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