My Dad's Shrimp and Grits

Miss Georgia, Emily Cook, submitted this recipe for Dad's Shrimp and Grits.

Miss Georgia, Emily Cook, submitted this recipe for Dad's Shrimp and Grits.

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1 pound shrimp, peeled and deveined
1 lime, juiced
1 ear corn
5 slices smoked bacon, cut into pieces
4 tablespoons butter, divided (less if you're preparing for Miss America)
1 clove garlic, minced
3 green onions, chopped
1 tsp. crushed red pepper
1/2 tsp. ground black pepper
1 cup quick-cooking grits
1/2 cup grated Parmesan cheese
1 large Vidalia onion, chopped
1 habanero pepper, seeded, finely chopped
2 tbsp chopped fresh parsley


  1. Clean and rinse the shrimp, drain well, then add lime juice and set aside.
  2. Cut the corn kernels from the ear and set aside.
  3. In a frying pan over medium heat, cook the bacon. Remove the bacon and set aside. Discard all but 1 tablespoon of the drippings and reserve in the frying pan.
  4. In a sauce pan over medium-high heat, melt 2 tablespoons butter.
  5. Add the garlic and sauté for 1 to 2 minutes, but do not let the garlic turn brown.
  6. Add the half-and-half, chicken broth and water, and bring to a low boil. Add the reserved bacon and corn kernels, the green onions, red pepper and black pepper, then stir in the grits.
  7. Cook until the grits are done, adding more water as necessary for desired consistency. Stir in the Parmesan cheese.
  8. Place the frying pan with the reserved bacon drippings over medium-high heat.
  9. Add the onion to the pan and cook until golden.
  10. Push the onion to the side and melt 2 tablespoons butter in the center of the pan.
  11. Add the habanero pepper and the shrimp with the lime juice.
  12. Toss until the shrimp are pink, and then toss with the parsley. Serve the shrimp mixture over the grits.

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