Hold Your Hen and Horses – The Best Southern Shrimp & Grits Recipe M

4 Servings
35 min

Every year my husband and I head to Hilton Head, South Carolina in search of the best Shrimp and Grits! I mean, is there any other reason to go South? We don’t think so!It wasn’t always this way!A. We hadn’t been to Hilton Head and B. I wasn’t a Shrimp and Grits fan, my husband was tho!!!Let me start by telling you how we found this beautiful destination!Several years ago, well, it was at least fifteen years now, we were invited to head to Hilton Head with a few of my husband’s tennis friends. We weren’t able to make that first trip, but decided to head there on our own to check it out at a later date!We fell in love with this serene, family-friendly, fun, and relaxing South Carolina Island named Hilton Head! (One day soon I’ll do a travel blog of all our favorite places and restaurants in Hilton Head) We’ve gone back every year at least once per year and many times two or three times! Heading to our favorite destination for beach biking fun, shopping at Tanger Outlets, happy hour at all of our favorite spots, our favorite fish tacos on the beach, gorgeous golf courses, champion tennis matches, and quiet daytime visits to our favorite horse farm, has been a wonderful experience!Then we found The Best Shrimp and Grits on the Island! I tasted my husband’s and thought, ‘why haven’t I eaten this before’! It was fabulous! It when then I knew that I’d have to make this when we arrived back home up North!Unofficially, of course, we consider ourselves Shrimp and Grits experts at this point! After trying this delicious meal at many different restaurants, talking to several ‘southern’ chefs to try and find out their secrets, experimenting in our own kitchen at home, I’ve got the perfect recipe down pat!I’ve partnered with Callie’s Hot Little Biscuit and today I am sharing that perfection with you!

  1. 2 cups Chicken Broth
  2. 2 cups Milk – I use Whole Milk
  3. 1/3 cup Butter, cubed
  4. 3/4 tsp Salt
  5. 1/2 tsp Pepper
  6. 3/4 cup uncooked Callie’s Hot Little Biscuit Stone Ground Grits
  7. 1 cup Shredded Cheddar Cheese

Shrimp8 Thick-Sliced Bacon Strips, chopped ( I use uncured natural-no sugar bacon)1 pound uncooked Medium Shrimp, peeled and deveined (I use wild-caught shrimp)3 cloves of Garlic1 Tsp Cajun or blackened seasoning4 Green Onions, Chopped

In a large All Clad Sauce Pot bring the broth, milk, butter, salt, and pepper to a boil. Slowly stir in Callie’s Hot Little Bisquit Grits. Reduce heat. Cover and cook for 12 -14 minutes or until thickened, ( the longer you cook the grits the creamier they will be) Stir occasionally. Stir in cheese until melted. Set aside and keep w arm.

In a large two handled skillet, cook bacon over medium heat until crisp. Remove to a paper towel, drain, reserve about 4 teaspoons of drippings.

Saute the shrimp, garlic, and seasoning in drippings until the shrimp turns pink.Serve with Grits and sprinkle with onions. I also chop up the bacon and add that as a topping!Bon appetite!

I hope you love this recipe as much as my family does! Leave a comment below and let me know what you think! Tomorrow I’m going to make Callie’s Hot Little Buttermilk Biscuits with Jam for breakfast! It’s as if we never left the South!XO Susan

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Hold Your Hen and Horses – The Best Southern Shrimp & Grits Recipe M

Recipe details

  • 4  Servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 2 cups Chicken Broth
  • 2 cups Milk - I use Whole Milk 
  • 1/3 cup Butter, cubed 
  • 3/4 tsp Salt
  • 1/2 tsp Pepper
  • 3/4 cup uncooked Callie's Hot Little Biscuit Stone Ground Grits
  • 1 cup Shredded Cheddar Cheese


  • 8 Thick-Sliced Bacon Strips, chopped ( I use uncured natural-no sugar bacon)
  • 1 pound uncooked Medium Shrimp, peeled and deveined (I use wild-caught shrimp)
  • 3 cloves of Garlic
  • 1 Tsp Cajun or blackened seasoning
  • 4 Green Onions, Chopped
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