One of the first things that I think of when it comes to comfort food is shrimp and grits! I don’t think I’ve ever met a person that had anything bad to say about this meal.  I mean, just look at it. YUMMY!

This is a winning meal that is fast and easy to make! Also, it can be eaten for breakfast, lunch, and dinner! I like to make it on a Friday night and have it for breakfast Saturday morning!

The ingredients for this meal are inexpensive and easy to find in any supermarket. You could also get creative and add more veggies (maybe yellow squash or tomatoes) or even add some BACON!

In a big soup pot or saucepan (2-qt), bring 4 or 5 cups water to a boil over high heat. Reduce heat to low and whisk in grits. Cook, whisking frequently, until grits are tender and creamy, 30-40 minutes (it could be quicker just keep a good eye). You can also whisk in more water for thinner grits. When grits are done, whisk in your cheeses and 1 tbsp. butter and season with salt; cover and set aside.

Heat oil in a 12” skillet over medium heat. Season shrimp with salt and pepper and add to skillet. Cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate with a slotted spoon and set aside.

Lower heat to medium; add mushrooms to skillet and cook, stirring occasionally, until tender, about 5 minutes. Add garlic and cook until golden, 1 minute. Raise heat to high, add veggie broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces by half, 3 minutes. Return shrimp to skillet along with the lemon juice, remaining butter, and hot sauce and cook, stirring frequently, until sauce thickens, about 1 minute.

Divide grits into bowls; top each with shrimp and sauce. Then garnish each bowl with scallion, and lemon wedges. Pair this meal with a pretty green salad and a nice glass of white wine and prepare to love life!!


1-cup white or yellow stone-ground grits (I used yellow because it’s prettier)

¾ cup grated cheddar (or whatever cheese you like best, I used mozzarella)

¼ cup Parmesan

2 tbsp butter


2 tbsp canola oil

1lb medium shrimp, peeled

6 button mushrooms, thinly sliced

3 garlic cloves, finely chopped

½ cup veggie broth

1tbsn fresh lemon juice, plus lemon wedges

½ tsp hot sauce

4 scallions (green onion) thinly sliced

NOTE – If you want to add bacon cook it before you cook the shrimp and set aside and use as garnish in the end. Use the same skillet you cook the bacon in to cook the shrimp for more of a bacony flavor. (probably 4 slices of bacon, chopped)