Shrimp and Grits
Creamy cheesy grits topped with garlicky prawns and crisp bacon, a Charleston classic.
- Time35 mins
- LevelEasy
- Costabout £3.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Bring the water and milk to a gentle boil in a pan. Slowly whisk in the polenta. Turn down the heat and cook for 8 to 10 minutes, stirring often, until thick and creamy.
9 min - 2
Stir in the cheese and butter and season with pepper. Keep warm with the lid on, adding a splash of milk if it gets stiff.
- 3
Fry the bacon in a large dry frying pan over a medium heat for 6 minutes until crisp. Lift out and set aside, leaving the fat in the pan.
6 min - 4
Add the prawns and paprika to the pan and cook for 2 minutes. Add the garlic and cook for another 2 minutes until the prawns are pink and curled.
4 min - 5
Squeeze in the lemon juice and stir.
- 6
Spoon the grits into bowls, top with the prawns, bacon and spring onions.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.