This is a catch-all, last-minute grits dish. Since we usually have shrimp in the house, I add it along with the bacon, tomato and lettuce or arugula, but they are good without it as well, of course. I make big batches of grits and freeze them in 1 cup quantities so that we always have some for supper in a hurry.

Nathalie Dupree

BLT Shrimp and Grits

Serves 2


1 cup cooked grits

1/2 cup grated cheese of choice (optional)


Freshly ground pepper

1 tomato, cut in wedges or in strips

4 to 6 strips cooked bacon, crumbled

Handful of arugula, lettuce, baby spinach or other green


Heat the grits in the microwave or in a non-stick pan over low heat, stirring as needed. Top the grits with the tomato, bacon and greens, or stir in as desired.

Nathalie Dupree is the author of 13 cookbooks, most recently the James Beard award-winning “Mastering the Art of Southern Cooking.” Sh may be reached through