Shrimp and grits is sauteed Gulf shrimp over creamy stone-ground grits, with andouille, bacon or country ham, the Lowcountry-Southern brunch classic.

Shrimp and grits originated in the Lowcountry of South Carolina and Georgia in the late 1800s as a fisherman's breakfast and migrated west into Alabama through the 20th century. Birmingham fine-dining chefs adopted the dish in the 1990s and 2000s as a tasting-menu Southern signature. Hot and Hot Fish Club runs a Chris Hastings version with Alabama Gulf shrimp; Automatic Seafood runs Adam Evans's Gulf-anchored version; OvenBird does a wood-fired riff with paprika butter.

Where to eat Shrimp and grits in Birmingham

3 editor picks for Shrimp and grits in Birmingham, ranked by editorial score. All Birmingham signature dishes · Shrimp and grits across every city.

Make it at home

Serves 445 minIntermediate

Ingredients

  • 200g stone-ground white grits
  • 750ml chicken stock
  • 200ml whole milk
  • 60g butter
  • 60g sharp cheddar, grated
  • 500g large Gulf shrimp, peeled and deveined
  • 100g andouille sausage, diced
  • 100g bacon, diced
  • 2 garlic cloves, minced
  • Juice of 1 lemon
  • Hot sauce, salt and black pepper to taste
  • Chopped chives to garnish

Method

  1. Bring the chicken stock to a boil, whisk in the grits and reduce to a simmer. Cook 30 to 40 minutes, stirring often, until tender.
  2. Stir in the milk, butter and cheddar at the end. Season with salt and black pepper.
  3. Render the bacon in a heavy skillet until crisp. Remove bacon, leave the fat.
  4. Add the andouille to the bacon fat and brown 3 minutes. Add garlic, cook 30 seconds.
  5. Add the shrimp and saute 2 minutes per side until just pink and cooked through.
  6. Squeeze lemon juice, add hot sauce. Spoon grits into wide bowls, top with shrimp, andouille and crisp bacon. Garnish with chives.

Editor tip. Use stone-ground grits, not instant; the canonical texture needs slow-cooked corn. Add a splash of stock if the grits stiffen up before serving.

Common allergens: Shellfish, Dairy.