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  • Writer's pictureJazzmyne Buckels

Sister Zesty Shrimp 'n' Grits Bowl

Updated: Aug 14, 2022

A Southern Brunch staple, shrimp and grits are the epitome of down-home comfort food. This dish takes only a small amount of time but is still full of flavor.

Most of the recipes I have created come from requests from friends and family, either wanting me to recreate dishes they've enjoyed elsewhere or inspired by recipes they wish they knew how to cook. My shrimp 'n' grits bowl recipe was a special request from one of my favorite people - my sister, Maya! When I first decided I would delve into the world of social media and blogging, I had to tap into her Gen Z expertise and she has supported me every step of the way. Of course when she asked me to post a specific recipe, I had to oblige.


Maya is my younger sister, actually eleven years my junior. Despite our age gap, as we have gotten older, we have become closer and the relationship we share - through the laughs, and even the tears - my best times are of us cooking together at moms as we sing loudly (and slightly off key) to Beyoncé. We've created some really amazing food together, but more than that, we've create even better memories. This recipe is packed with flavors I know my sister will love and I promise, you and your family will too!

Note - unlike most of my recipes, this one is a single serving size that can be scaled based on how many people you are cooking for.




Zesty Sauce

  • 6-8 Extra large shrimp, peeled & deveined

  • 1 teaspoon Liquid Shrimp and crab boil

  • 2 teaspoons Kosher Salt

  • 1 teaspoon Coarse Black Pepper

  • 1/2 tablespoon Garlic Pepper

  • 1 tablespoon Olive Oil

  • ​2 Strips bacon

  • 2 tablespoons chopped red onion

  • 1/2 Cup Chicken or Seafood Stock

  • 1/2 Cup Water

  • 1/4 Cup Quick Grits

  • 1 tablespoon unsalted butter

  • 1 teaspoon Kosher Salt

  • 2 tablespoon Garlic Herb Butter

  • 1/4 Cup White Wine

  • Juice from half a lemon

  • 1 teaspoon Kosher Salt

Step 1: The Shrimp

  1. Place shrimp and next five ingredients into a medium bowl. Massage oil and seasoning into the shrimp. Let shrimp marinade for a minimum of 30 mins (this step can be done up to 2 days ahead and shrimp refrigerated in an air tight container until ready to use).

  2. Heat a small cast iron skillet over medium heat. Add chopped bacon, cooking until bacon begins to render fat.

  3. Add chopped onions and sauté until the bacon is brown and crispy. Remove the bacon and onions from the skillet and set aside on paper towels to drain grease.

  4. Add shrimp to hot skillet in a single layer. Cook shrimp 2-3 minutes per side until edges are a dark golden brown.

  5. Add garlic herb butter and quickly toss shrimp in melted butter. Remove shrimp from skillet and set aside.

Step 2: The Grits

  1. In a small sauce pan, bring stock and water to a rolling boil.

  2. Add grits slowly while stirring to prevent clumping. Immediately add butter and salt to pan and reduce heat to low.

  3. Cover grits and let cook for 7-10 minutes until water is full absorbed and grits are thick and creamy. Remove from heat and taste the grits, add more salt as needed.

Step 3: The Sauce

  1. In a small sauce pan, melt garlic butter over medium low heat.

  2. Add white wine and simmer sauce until it reduces to cook the alcohol off the sauce.

  3. Add lemon juice and salt. Taste the sauce and adjust seasoning as needed.

Step 4: The Assembly

  1. Spoon grits into the bottom of a shallow bowl.

  2. Top grits with as many shrimp as you want.

  3. Pour sauce over shrimp and finish with crispy bacon and onions.

  4. Optional: Top your dish with fresh chopped parsley or chives.


Tips & Final Thoughts

Like most of you, I have many titles - I am a Wife, I am a Mom, I am a Daughter and I am a Sister! My sisters are two of the most important women in my life. They support me, correct me, laugh at me, encourage me and most of all love ME. Just. the. way. I. am. No matter how stubborn or goofy I am, my sisters support me no matter what. This blog is a representation of all three of us - we come from a long line of amazing cooks and we have decided that we should pass on our cooking prowess to anyone who is willing to learn. This may be the first of sister-inspired recipes, but given how much we love to cook, share recipes and cook together, I promise it won't be the last! Love you sisters! (Daysha & Maya).

Recipe Tips:

How do you peel and devein shrimp?

To peel shrimp, pull the head (if it’s still attached) and legs off. Flip the shrimp to the side where the legs were and use your thumb to remove the shell from the meat by pulling the shell.

To devein shrimp, use a paring knife to make a shallow incision down the back side (opposite where the legs were) of the shrimp, then remove the dark-colored string using the tip of your knife.

What I can I substitute if I don't like/eat Shrimp?

If you are allergic to shrimp or like my mom, just don't like them, this recipe works with firm fish like tilapia or catfish and lobster. I've even done a fancy Gourmet Mommie spin using Lump Crab Cakes. Experiment using your favorites, the sauce is great with any option.

Don't forget to follow me on IG @gourmetmommie for easy to follow along recipe videos and meal inspiration!

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