Grilled Shrimp & Yellow Grits Over Sauteed Chard

Words that I never imagined would come out of my mouth: “Kids, time for dinner! Shrimp & grits!” Less than four years as an official resident of the south, I am officially a true believer.

While looking around for fun facts about grits, I came across this blessing:


May the Lord bless these grits,
May no Yankee ever get the recipe,
May I eat grits every day while living,
And may I die while eating grits.


Well, I hate to say it, but this Yankee certainly has her finger on the recipe. I can’t get enough and neither can my children. I have to apologize for all the mean things I ever said about grits. I take it all back! Making grits reminds me of making risotto – except easier. And, if you think making risotto is easy, then you are really in for a treat.

 The trickiest part about making grits is using enough liquid – you want at least a ratio of 3:1. Three parts liquid (usually a combination of broth and milk) to one part grits. The beautiful thing about making grits is that you can always add more liquid at the end and keep cooking it until the grits are as smooth as you like.

For this recipe, I start the same way I like to start my risotto… onions, garlic, and bacon. How can you go wrong with a trio like that?

After these ingredients are cooked, add the grits, stir to coat, and then add in your liquid. Bring to a boil and then reduce to simmer and cook for about 20 to 25 minutes. It is that easy. This Yankee wouldn’t lie…

Grilled Shrimp and Yellow Grits Over Sauteed Chard


4 to 6 slices bacon, chopped
1 small onion, chopped
3 cloves garlic, chopped
1 cup yellow stone ground grits (not instant!)
1 1/2 cups milk
2 cups chicken broth
2 tablespoons butter
1/2 cup to 1 cup shredded cheese


Saute the bacon, onion and garlic. Add the grits. Stir to coat. Add the milk, broth, and butter. Bring to a boil. Reduce heat to low and cook for about 20 to 25 minutes – stirring once or twice. Taste test. If you want your grits to be more smooth, add more liquid and cook them a little bit longer. The last step is adding shredded cheese. I had a small hunk of Cotswold cheese in the fridge – in it went. Grits. Done.

We served our grits over a simple bed of sauteed rainbow chard with a couple of grilled shrimp on top. Enjoy!

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2 thoughts on “Grilled Shrimp & Yellow Grits Over Sauteed Chard”

    1. Hi Dana! I agree! I am a huge fan of garlic, lemon juice and olive oil! Can’t beat it. Simple and the flavors of the shrimp really shine. I can’t give up my seafood in the winter, either. 😉

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