A southern staple on the Gulf Coast is Shrimp and Grits – and this recipe makes it so easy! Bacon and fried corn are the
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If you had told me five years ago that I would learn how to cook some recipes that would rival some local restaurants, I would have laughed in your face.
But one thing I have learned is a great meal starts with great tools – and Lagostina has become a must have for your kitchen.
The Lagostina Nera Hard Anodized 5 Qt. Casserole is a durable non-stick hard anodized cookware, imbued with Italian craftsmanship, that is perfect for the everyday cook – just like me!
It features premium hard anodized construction with thick 3.5mm base for even heat distribution, a nonstick coating – which I personally think everything should have – and sturdy, stay-cool ergonomic riveted cast stainless steel handles on either side which makes moving the dish from the stove to the sink to the oven a breeze! Yep you can even put it into the oven up to 500*! How cool is that?
I decided to make one of my favorite local flavors that I have both loved and hated from a couple local restaurants. Shrimp & Grits. It is one of those dishes that can either be really really good… or really really bad.
You have to find the perfect balance between the sweet creaminess of the grits and the spicy kick of the shrimp. Since I wanted a challenge I decided to give it a go and see how I could match up. I have to say… I even impressed myself.
The best part about this meal is that I made it all in the one dish – so cooking and cleaning
The Casserole Dish was the perfect size for frying the bacon, boiling the grits, and even sautéeing the shrimp! I love when one dish lets me do everything I need to in the kitchen.
The non-stick was a true non-stick – even when I nearly burnt the grits trying to get a photo! I am not only excited to now have this dish in my own kitchen, but to be able to give one away to one of my awesome readers as well! Scroll aaaallll the way down for the giveaway and a printable version of the recipe!
I knew I wanted a lot of flavor but I wanted to keep the recipe as simple as possible. After all, if you are anything like me – if it takes weird ingredients or some major culinary skill… I won't do it.
Shrimp & Grits is the perfect blend of Southern Flair and Gulf Coast Deliciousness, so I knew it was perfect for this challenge. I started with the #1 best ingredient than any recipe should start with…bacon. Cut up three pieces of thick cut bacon and fry up crispy in the Lagostina Nera Casserole.
Once crispy, remove the bacon and set aside, leaving the grease in the pan. Turn the heat down and throw in two cups of thawed frozen super sweet niblet corn.
If the grease is too hot, the kernels may pop up – that is where that great lid comes in handy. Cook the corn until it starts to brown – about 6 minutes or so.
Once the corn is done, pour in three cups of chicken broth and one cup of heavy cream and bring to a boil, stirring often.
Once it starts to boil, add in two cups of stone ground grits and turn the heat down to let simmer until most of the liquid is absorbed and grits are soft.
You may need to add a little extra chicken broth if you want a thinner consistency.
Next throw in two cups of Colby Jack shredded cheese! The finely shredded will work best as it will fold right into the grits and make it super cheesy!
You can also use sharp cheddar – but I am a huge fan of Colby Jack! Stir cheese in until it has totally melted into the grits.
When the grits are finished, pour them into a bowl and wipe out the pan – and put it right back on the stove while still hot. Throw in three tablespoons of butter and one green onion finely chopped.
Once butter melts add in one pound of fresh Florida shrimp! I went ahead and splurged on the deveined ones that were ready to go! Add in one teaspoon seasoned salt and 1/2 teaspoon garlic powder plus the juice of one fresh lemon.
These little guys will cook up quickly so stay close! Keep mixing them around until they turn completely white and start to caramelize.
Add bacon back into the pan and keep mixing for about another two minutes to let all of the flavors combine.
Pour the hot shrimp over your grits and voila! You are ready to dine on one of the most delicious flavors of the South – Florida Style Shrimp & Grits!
Shrimp and Grits – Florida Style!
- 3 slices thick cut bacon
- 2 cups of thawed frozen super sweet niblet corn
- 3 cups chicken broth
- 1 cup heavy cream
- 2 cups stone ground grits
- 2 cups shredded Colby Jack cheese
- 3 tablespoons butter
- 1 green onion finely chopped
- 1 pound fresh shrimp
- 1 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1 lemon juiced
- Fry bacon until crispy and set aside - leaving hot grease in pan.
- Add in thawed corn and let cook until brown.
- Mix in chicken broth and heavy cream and bring to a boil.
- Add in grits and let cook on low until all liquid is absorbed, stirring often.
- Mix in shredded cheese until well combined. Set aside and wipe pan clean.
- Return pan to stove with butter and green onion.
- Once butter has melted add in shrimp, seasonings, and lemon juice. Let cook until shrimp are cooked through and butter starts to caramelize.
- Add bacon to shrimp and let cook 2-3 minutes.
- Pour shrimp over grits.
You made it! Is your mouth watering yet? I know – you are going to LOVE this dish! But first – you need the Lagostina!