The Gulf Coast meets Mississippi's corn culture in shrimp and grits: stone-ground corn grits cooked slowly with butter and cheese, topped with Gulf shrimp sauteed in a spiced butter-garlic sauce.

Where to eat Gulf Shrimp and Grits in Jackson

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

  • Walker's Drive-In

    Order 45-day aged filet with classic sides, or the Redfish Anna

    Walker's Drive-In in Fondren is Jackson's top upscale restaurant, with 45-day-aged beef, Nantucket scallops, and Southern-accented New American cooking.

    DetailsReserveDirections

  • Saltine

    Order Gulf oysters on the half shell during the 4-6 pm happy hour

    Saltine in Fondren is Jackson's premier oyster bar, with Gulf oysters at $1.75 during happy hour, fried shrimp platters, and Gulf seafood prepared daily.

    DetailsDirections

  • Hen and Egg

    Order Gulf Shrimp and Delta Rice Grits, or the chicken and egg sandwich

    Hen and Egg in the historic Sun-n-Sand building is chef Nick Wallace's downtown Jackson love letter to Southern comfort food, with Gulf shrimp and Delta rice.

    DetailsDirections

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Make it at home

Serves 41 hr 5 min

Ingredients

  • 250g stone-ground white grits
  • 1 litre chicken stock
  • 250ml whole milk
  • 60g unsalted butter
  • 100g sharp cheddar cheese, grated
  • Salt and white pepper to taste
  • 500g Gulf shrimp, peeled and deveined
  • 3 rashers smoked bacon, diced
  • 3 garlic cloves, minced
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon cayenne pepper
  • 125ml dry white wine
  • 1 lemon, juice only
  • 2 tablespoons flat-leaf parsley, chopped
  • 2 spring onions, sliced

Method

  1. Bring chicken stock and milk to a simmer in a heavy-based saucepan; gradually whisk in grits
  2. Cook grits over low heat for 35-45 minutes, stirring regularly, until thick and tender; add water as needed to prevent sticking
  3. Stir in butter and cheddar off the heat; season with salt and white pepper; keep warm
  4. Cook diced bacon in a large skillet over medium heat until crisp; remove bacon and set aside, leaving fat in pan
  5. Increase heat to high; season shrimp with Cajun seasoning and cayenne and cook in bacon fat for 90 seconds per side until pink and just cooked
  6. Remove shrimp; add garlic to same pan and cook 30 seconds, then deglaze with white wine and reduce by half
  7. Return shrimp and bacon to pan; add lemon juice and toss to combine
  8. Serve shrimp mixture over cheesy grits, topped with parsley and spring onions