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Serve this easy shrimp and grits with gravy for breakfast, brunch, or dinner. It’s classic Southern comfort food at its best!
Table of Contents
If you love shrimp and grits recipes as much as we do, be sure to try my mom’s classic Southern shrimp and grits and this creamy shrimp and grits with andouille sausage, too!
Why You’ll Love this Shrimp and Grits with Gravy
- Easy. The shrimp and gravy cook together in a single skillet, while quick grits come together on the stovetop in a snap! The simple, hearty dish works well for just about any meal of the day…even busy weeknights.
- Flavorful. No boring, bland gravy here! We’re adding layers of flavor, thanks to smoky bacon, a variety of aromatics (like onion, celery, bell pepper, and garlic), and a zesty kick from Old Bay seasoning and cayenne pepper.
- Adaptable. If you like it spicy, add extra cayenne or a dash of hot sauce. Want extra veggies? Sauté some sliced mushrooms. Use tasso ham for the gravy, rather than bacon. And if you don’t like grits, serve the shrimp and gravy over rice. This meal is versatile and family-friendly!
Serve Shrimp and Grits for Breakfast or for Dinner
If you’re not familiar with this gem, shrimp and grits is a traditional dish in the Lowcountry of coastal Georgia, South Carolina, and Louisiana. These days, you can find shrimp and grits in restaurants all over the South, including here in Virginia.
While the combination was originally served as a breakfast dish, my mom always prepared the meal for an easy weeknight dinner (so that’s what I do!). The bottom line? You can eat shrimp and grits all day, every day — breakfast, brunch, lunch, or dinner!
Ingredients
This is just a quick overview of the ingredients that you’ll need for this shrimp and grits recipe. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Bacon: I use thick-cut bacon, but any variety is fine.
- Onion, celery, green bell pepper, and garlic: aromatics that add great flavor to the gravy. The onion, celery, and bell pepper make up the “Holy Trinity” in Cajun cuisine.
- Water: the liquid for the gravy. You can sub with seafood stock, chicken stock, or chicken broth when available.
- Canned diced tomatoes: don’t drain the cans, since you’ll use the tomato juice in the gravy.
- Sugar: balances the acidity in the tomatoes.
- Old Bay seasoning: a classic seafood seasoning that includes celery salt, paprika, and other spices like red pepper and black pepper. It gives the dish a spicy kick (but not too spicy — this is still kid-friendly!).
- Cayenne pepper: for a little bit of heat. Omit this ingredient if you prefer a mild gravy, or add extra to make it spicy.
- Kosher salt and ground black pepper: enhance the flavors of the other ingredients.
- Shrimp: I like jumbo shrimp, but any size is fine. Just adjust the total time to account for smaller shrimp, if necessary.
- Quick grits, water, sharp cheddar cheese, butter, and salt: come together for a tasty pot of easy grits.
How to Make Shrimp and Grits with Tomato Gravy
Have all of your ingredients prepped and ready to go, because lowcountry shrimp and grits come together very quickly! You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Fry the bacon until crispy.
- Saute the veggies in the bacon drippings.
- Add the tomatoes, liquid, and seasoning.
- Simmer to allow the gravy to thicken slightly.
- Stir in the shrimp and bacon and cook for about 5-8 more minutes.
- Whisk together the grits on the stovetop.
- Serve the shrimp mixture over the cheesy grits.
Serving Suggestions
This easy gravy for shrimp and grits pairs nicely with any of the following sides:
- Southern Cornbread, Sour Cream Cornbread, Honey Butter Cornbread, Skillet Cornbread, Bakery-Style Corn Muffins, Sweet Cornbread, Cornbread with Cake Mix, Pumpkin Cornbread, Old-Fashioned Corn Sticks, or Jiffy Cornbread with Creamed Corn
- Angel Biscuits, Southern Buttermilk Biscuits, Flaky Biscuits, 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, or Easy Drop Biscuits
- 3-Ingredient Sour Cream Muffins, Pumpkin Muffins, or Pumpkin Bread
- Green Salad with Red Wine Vinaigrette, Southern Caesar Salad, Simple Green Salad with Dijon Vinaigrette, Caesar Salad, Wedge Salad, or our favorite House Salad with Candied Pecans
- Southern Collard Greens or Sweet and Spicy Collard Greens with Bacon
- Sauteed Spinach with Garlic, Spinach Casserole, Spinach Salad with Bacon, or Creamed Spinach
- Sauteed Kale with Bacon or Fall Salad with Maple Balsamic Vinaigrette
- Southern Succotash
- Baked Apple Slices with Brown Sugar and Cinnamon
- Oven Roasted Brussels Sprouts with Bacon
- Roasted Root Vegetables with Balsamic
- Tomato Salad
- Roasted Yellow Squash or Southern Squash Casserole
- Summer Corn Salad
- Refrigerator Dill Pickles, Cucumber Salad with Vinegar, Tomato Cucumber Onion Salad, or Cucumber Dill Salad
- Okra and Tomatoes
- Roasted Green Beans, Arkansas Green Beans with Bacon, or Southern-Style Green Beans
- Broccoli Cauliflower Salad
- Fried Cabbage with Apples and Onion, Braised Red Cabbage, or Roasted Cabbage
- Fried Okra
- Broccoli and Cheese
- Coleslaw or Vinegar Coleslaw
Preparation and Storage Tips
- This dish is best when served immediately. While you can certainly reheat the grits and the shrimp separately just before serving, the texture of both of these components is not ideal when prepared ahead of time and then re-warmed.
- Leftovers will keep in the refrigerator for 2-3 days. I recommend storing the grits and the shrimp in separate containers in the fridge, because they will need different amounts of time to properly reheat.
- Store cooked grits in an airtight container in the freezer for up to 2 months. The tomato gravy for shrimp and grits will freeze nicely.
- How to Reheat: Again, it’s not my preference to prepare shrimp and grits in advance. However, if you don’t want your leftovers to go to waste, you can place cold grits in a bowl and add a splash of water or milk. Reheat in the microwave a minute at a time, stirring frequently, until warm and creamy. When nearly ready, add the shrimp to the bowl and microwave about another minute or so until hot.
Recipe Variations
- Omit the shrimp and serve this tomato gravy on its own over cheese grits, rice, or buttermilk biscuits.
- Instead of bacon, use tasso ham or andouille sausage to flavor the gravy. You’ll need to add some oil to the skillet to brown the ham or sausage.
- Swap out the Old Bay seasoning and instead give the gravy bold flavor by using a Cajun seasoning blend or a Creole seasoning blend.
- Add sliced fresh mushrooms to the gravy at the same time that you add the other veggies.
- Instead of sharp cheddar, use just about any variety of good melting cheese that you like. Try white cheddar cheese, Parmesan cheese, Pepper Jack, Colby, Colby-Jack, mozzarella, or American cheese (like Velveeta).
TIps for the Best Shrimp and Grits Recipe
- You can purchase instant grits, quick grits, or stone-ground grits. I use quick grits in this recipe, but any variety will work — you’ll just need to adjust the cooking time and cooking directions accordingly.
- I typically use yellow onion or sweet onion, but any variety is fine. You might even like to use sliced green onions instead.
- We prefer large, extra large, or jumbo shrimp in this recipe, but any size shrimp will work. Just adjust the cooking time if using smaller shrimp. Leave the tail on the peeled shrimp for a “fancy” touch.
- The total cooking time will vary depending on the size of your shrimp. You know the shrimp are done when they turn pink and opaque. Be careful that you don’t overcook the shrimp or they will become tough and rubbery.
- Garnish the dish with sliced green onion or chopped fresh herbs such as parsley, thyme, or rosemary for a colorful, bright finishing touch and extra flavor. A squeeze of fresh lemon juice is also nice.
More Popular Shrimp Recipes to Try
Honey Garlic Shrimp {15 Minutes!}
15 minutes mins
Marinated Grilled Shrimp
35 minutes mins
Pickled Shrimp
1 day d 15 minutes mins
Shrimp and Grits with Tomato Gravy
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
This easy shrimp and grits recipe is smothered in a rich, smoky, tomato gravy!
Ingredients
FOR THE SHRIMP AND TOMATO GRAVY
- 8 ounces bacon
- ½ cup diced onion
- ¼ cup diced celery
- ¼ cup diced green bell pepper
- 2 cloves garlic, minced or pressed (about 2 teaspoons total)
- 1 cup water (or sub with seafood stock or chicken broth)
- 2 (14.5 ounce) cans diced tomatoes, not drained
- 2 teaspoons sugar
- 1 teaspoon Old Bay seasoning
- ⅛ teaspoon cayenne pepper, plus more to taste if you like it spicy
- Kosher salt and ground black pepper, to taste
- 1 lb. shrimp, peeled and deveined
FOR THE GRITS
- 4 cups water
- 1 ¼ teaspoons kosher salt
- 1 cup quick-cooking grits (not instant grits)
- 1 cup (about 4 ounces) grated sharp cheddar cheese
- 2 tablespoons butter, cubed
- Optional garnish: sliced green onions; chopped fresh herbs such as parsley, rosemary, or thyme
Instructions
COOK THE SHRIMP AND GRAVY
- In a large cast iron skillet or Dutch oven over medium heat, fry the bacon until crispy. Use a slotted spoon to remove the bacon to a paper towel lined plate, reserving the drippings in the pan.
- In the same skillet over medium-high heat, saute the onion, celery, and bell pepper until soft, about 5 minutes. Add the garlic and cook for 1 more minute, stirring constantly. Add the water, diced tomatoes and their juices, sugar, Old Bay seasoning, and cayenne pepper. Bring to a boil; reduce the heat and simmer for 20 minutes. Stir in the shrimp and the cooked, crumbled bacon. Continue simmering until the shrimp turn pink and opaque, about 5-8 more minutes.
COOK THE GRITS
- In a small saucepan, bring water to a boil over medium-high heat. Slowly whisk in the grits and salt. Return to a boil, then reduce the heat to medium-low. Cover and cook for about 5-7 minutes (or until thick and smooth), stirring occasionally.
- Remove from heat. Add the cheese and butter; whisk or stir until melted and smooth.
SERVE THE SHRIMP AND GRITS
- Divide the grits among serving bowls. Top with the shrimp and gravy, garnish with green onions or herbs, and serve immediately.
Notes
- You can purchase instant grits, quick grits, or stone-ground grits. I use quick grits in this recipe, but any variety will work — you’ll just need to adjust the cooking time and cooking directions accordingly.
- I typically use yellow onion or sweet onion, but any variety is fine. You might even like to use sliced green onions instead.
- We prefer large, extra large, or jumbo shrimp in this recipe, but any size shrimp will work. Just adjust the cooking time if using smaller shrimp. Leave the tail on the peeled shrimp for a “fancy” touch.
- The total cooking time will vary depending on the size of your shrimp. You know the shrimp are done when they turn pink and opaque. Be careful that you don’t overcook the shrimp or they will become tough and rubbery.
- Garnish the dish with sliced green onion or chopped fresh herbs such as parsley, thyme, or rosemary for a colorful, bright finishing touch and extra flavor. A squeeze of fresh lemon juice is also nice.
