• Hominy Grill’s Shrimp & Grits


Shrimp and Grits


When everyone tells you to go to one place for one dish, you don’t ask questions: you just get in the car and drive. That was the case with the shrimp and grits at Hominy Grill. An ingredient introduced to Southern cooking by Native Americans, grits are often referred to as hominy in Charleston, where they’re practically the city’s official sustenance. Hominy Grill chef Robert Stehling relies on top-quality products, coaxing flavor out of each one.

Recipe from America’s Best Breakfasts by Lee Brian Schrager & Adeena Sussman.

Hominy Grill’s Shrimp & Grits

Servings: 4


For the Grits

  • 1 cup stone-ground grits, such as Anson Mills
  • 1 teaspoon salt, plus more to taste
  • 3/4 cup grated sharp Cheddar cheese
  • 1/4 cup finely grated Parmigiano-Reggiano cheese
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 teaspoon vinegar-based hot sauce, such as Tabasco, plus more to taste

For the Shrimp

  • 3 slices bacon, chopped
  • Peanut oil, if needed
  • 1 pound large (16–20 count) shrimp, cleaned and peeled (see Cook’s Note)
  • 2 tablespoons all-purpose flour
  • 4 ounces button mushrooms, thinly sliced (1  1/4 cups)
  • 1 large garlic clove, minced
  • 1/2 teaspoon vinegar-based hot sauce, such as Tabasco
  • 2 teaspoons fresh lemon juice
  • 2 scallions (white and green parts), thinly sliced, plus more for garnish recipe continues


Cook the grits

In a medium saucepan, bring 4 1⁄2 cups water to a boil. Whisk in the grits and salt, reduce the heat to low, and cook, uncovered, stirring occasionally, until the grits are thickened, 35 to 40 minutes. Remove from the heat and stir in the cheeses, butter, pepper, and hot sauce. Season with additional hot sauce, salt, and pepper, if desired.

Cook the bacon and shrimp

In a medium skillet over low heat, cook the bacon, stirring occasionally, until crisp. Drain on paper towels, reserving the bacon fat and adding peanut oil if necessary so you have 11⁄2 to 2 tablespoons fat.

Toss the shrimp with the flour until lightly coated, shaking off any excess. In the skillet with the reserved fat, cook the shrimp over medium-high heat until they begin to turn pink, 1 minute or less. Add the mushrooms and bacon and cook for 1 additional minute. Add the garlic and cook, stirring, for 30 seconds (do not let the garlic brown). Stir in the hot sauce, lemon juice, and scallions and remove from the heat. Divide the grits among 4 shallow bowls and top with the shrimp mixture. Garnish with additional scallions.

Cook’s Note

Since this entire dish cooks in a short time, make sure everything is prepared in advance.

Recipe from America’s Best Breakfasts by Lee Brian Schrager & Adeena Sussman. Photographs by Evan Sung.

Hominy Grill’s Buttermilk Pie
Chef Robert Stehling’s Top Picks for Charleston
Shrimp & Polenta with Chorizo

Like this recipe? You may also enjoy:

Recipe Finder

Related Recipes


Main Ingredients


Back to Recipes Page