There are soul food dishes that feel like home the minute the spoon hits the bowl — and shrimp & grits is one of them. I grew up loving slow food, the kind that warms you from the inside out, and this dish has always carried that same energy for me.
My version is built on stone-ground grits simmered slow with butter, salt, pepper, and sharp white cheddar. Then I bring in the trinity — bell pepper, onion, and celery — softened in bacon fat because flavor always tells the truth. Once the veggies hit that sweet spot, the shrimp go in next: big, 16–20 count shrimp that stay juicy, tender, and bold.
A handful of crispy bacon gives smoke and crunch, and I finish the whole plate with fresh celery leaves for a bright, familiar lift.
Comfort and surprise — that’s the Plated Soul way.
Ingredients
Grits
- 1 cup stone-ground grits
- 4 cups water or chicken stock
- 2 tbsp butter
- ½ cup sharp white cheddar cheese, shredded
- Salt and black pepper to taste
Shrimp & Trinity
- 1 lb large shrimp (16–20 count), peeled and deveined
- 4 slices bacon, diced
- ½ cup red bell pepper, diced
- ½ cup yellow onion, diced
- ½ cup celery, diced
- 1–2 cloves garlic, minced
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 1 tbsp butter (optional, for finishing)
Garnish
- Fresh celery leaves
- Extra cracked black pepper
Instructions
Cook the grits:
Bring water or chicken stock to a boil. Stir in the grits, reduce heat to low, and simmer until thick and creamy (20–25 minutes). Add butter, cheddar cheese, salt, and pepper. Keep warm.
Cook the bacon:
In a large skillet, cook diced bacon until crispy. Remove bacon with a slotted spoon and set aside. Leave 1–2 tablespoons of bacon fat in the pan.
Sauté the trinity:
Add bell pepper, onion, and celery to the pan. Sauté until softened, 4–5 minutes. Add garlic and cook 1 more minute.
Cook the shrimp:
Season shrimp with salt, pepper, and smoked paprika. Add shrimp to the skillet and cook 1–2 minutes per side until pink and opaque. Stir in the cooked bacon and 1 tablespoon butter to finish.
Assemble:
Spoon creamy grits into bowls. Top with shrimp and trinity mixture. Garnish with fresh celery leaves and cracked black pepper.
