Southern-Style Bacony Shrimp over Grits
with Charred Corn & Scallions
- Shellfish
- Milk
Well butter our butts and call us biscuits, because classic Southern-style shrimp and grits just got even tastier! Our chefs, bless their hearts, added white cheddar to creamy grits (made with our pre-cooked polenta for a speedy shortcut) and tossed blackened shrimp with crispy bacon—always a welcome gesture around here. A sprinkle of charred sweet corn kernels on top adds just the right finishing touch. This whole comforting bowl of “yes, ma’am” comes together in a quick 30 minutes. We reckon y’all will be adding this one to your carts now, you hear?
Ingredients
1 unit
Corn
2 unit
Scallions
1 unit
Tomato
8.8 ounce
Precooked Polenta
1 unit
Chicken Stock Concentrate
1 teaspoon
Garlic Powder
4 ounce
Bacon
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Blackening Spices
4 ounce
Cream Sauce Base
(Contains: Milk)
½ cup
White Cheddar Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Drain corn; pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces.
• In a small pot, combine polenta, stock concentrate, half the garlic powder, and ¼ cup water (1⁄3 cup for 4 servings) over medium heat. Cook, mashing with a potato masher or fork, until mostly smooth and warmed through, 2-3 minutes. Remove from heat and cover until ready to use in Step 5.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add corn; cook, stirring occasionally, until lightly charred, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Reduce heat to medium; stir in scallion whites, remaining garlic powder, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Cook, stirring, until fragrant, 1 minute. Turn off heat; transfer to a small bowl and cover with aluminum foil. Wipe out pan.
• Cut bacon* into ½-inch pieces. • Heat same pan over medium-high heat. Add bacon and cook, stirring occasionally, until browned and crispy, 5-7 minutes. • Meanwhile, rinse shrimp* under cold water; pat dry with paper towels. Once bacon is browned and crispy, add shrimp and Blackening Spice to pan; cook, stirring, until shrimp are opaque and cooked through, 4-6 minutes. TIP: Add a drizzle of oil if pan seems dry. • Stir in tomato; cook until warmed through, 30-60 seconds. Taste and season with salt if desired. Remove from heat and cover until ready to serve.
• Return pot with warmed grits to medium heat. Stir in cream sauce base and cheddar until melted and combined, 1-2 minutes. Season with salt and pepper to taste. TIP: Grits will thicken as they cool.
• Divide cheesy grits between bowls; top with charred corn and bacon-y shrimp. Garnish with scallion greens and serve.
Bacon is fully cooked when internal temperature reaches 145°.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, smoky flavors, with charred corn adding depth and the blackening spice giving a Cajun kick 🌶️.
- Ease of prep: Most found it quick and easy to make, though some struggled with breaking up the precooked polenta.
- Suggestions: Consider adding hot sauce, lemon, or collard greens to balance richness; reduce cooking times slightly to avoid overcooking.
- Portions: Generous servings left some with tasty leftovers, while others wished for more grits or vegetables.
- Texture: The creamy, cheesy grits were a hit; some preferred a smoother consistency achievable with an immersion blender.
Reviews from our home cooks
The meal was delicious and I look forward to having it again. The only issue I had was the deveined shrimp still had the digestive tracts in all of the shrimps, so the shrimp was somewhat gritty due to this. I also feel like the corn was unnecessary as an ingredient, but the meal was overall delicious.
Oh, my lawd, these are some kind of de-licious! Not a grits fan, though I love shrimp and some of the shrimp and grits recipes I've seen sound so good, but...grits! For some reason I looked at the ingredients on this recipe and saw "polenta" which is the only reason I chose it. I don't know why I detest grits but love polenta, given their similarities, and I also love hominy too, but this recipe works very well. The smoky bacon and the sweet corn and the just right spicy seasonings put it all together fabulously.
Hands down the best hello fresh meal we ever had. The grits are so delicious and the shrimp with the seasoning is incredible. Keep this on the menu!
I love grits and I love shrimp 'n grits so it was a no brainer to order this. It was delicious, relatively easy to cook (I'm a kitchen novice) and hit the spot when craving a bit of childhood. I can't wait until this is a menu option again.
All of the cook times were a little too long. The directions to cook the bacon until it's brown and crispy before adding the shrimp meant that it was burnt by the end. Perhaps changing that direction to be something less ambiguous might make for a better result. The flavor was good, and we will likely order it again, knowing now what to change.
Very flavorful. However, the precooked Polenta didn't melt easily during cooking - I actually thought cooking the grits from scratch would have been easier.
This was NOT shrimp and grits. It was shrimp and polenta. Be honest about your recipes, please. I like polenta. I love grits.
So many shrimp! Such good flavors! Didn't think I could eat all of my serving, but I did! I'm not sure about the corn, though?
This was really good but I'm not sure about the tomatoes and such on the shrimp. Seems like it would be even better without all that.
This was AMAZING!! Second time trying your seafood, the shrimp tasted fresh and the flavors was wonderful. I will get this again.
