Big Daddy’s Shrimp and Grits

Shrimp and grits is a classic southern dish that you just can’t get enough of. The savory flavors of the sauce go perfectly with the cheesy grits. Andouille or another smoked sausage is a nice optional addition.




Prep time

15 Mins

Cooking time

25 Mins


A fair amount


  • 1 lb. raw shrimp, peeled and deveined. Tails can be left on if you like.

  • 1 C white grits.

  • 2 C sharp cheddar cheese

  • 6 slices bacon

  • 2 cloves garlic

  • 2 T olive oil

  • 2 scallions, sliced on the bias

  • 2 t Essence of Big Daddy, or to taste

  • 4 C water

  • Salt and pepper to taste

  • 3 T unsalted butter

  • 4 t lemon juice

  • 2 T chopped parsley

  • 1 yellow onion diced

  • 2 T Parmesan/Romano cheese.


  • Follow directions to make 4 cups of grits, cooked.
  • Fry bacon. Remove when crispy and cut into small pieces. If using sausage, slice and brown it in the bacon fat then remove to a plate and reserve.
  • Add onions and peppers to bacon grease. Sauté until tender. Add Essence of Big Daddy.
  • Stir cheese and butter into grits until smooth.
  • Return the sausage to the skillet if using and add shrimp. Cook until just opaque. Remove from heat and add lemon juice.
  • Plate grits. Add shrimp mixture on top. Top with bacon, scallions, parsley, and salt and pepper to taste. Serve immediately.

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