book review, recipe

Where the Crawdads Sing + Shrimp and Pimiento-Cheese Grits

When Delia Owens’ Where the Crawdads Sing was selected for Reese Withersoon’s book club, it became an instant must-read. Equal parts coming-of-age story, mystery, legal drama and love story, I can see why! I came by it through my first HealthTea Book Crate, in which I received a signed copy, and I was excited that it was selected as one of my recent book club reads.

Where the Crawdads Sing by Delia Owens

Kya Clark lives in Barkley Cove, North Carolina, and has watched her family leave her one-by-one, until — at the age of 10 — she is left quite alone. As she grows up, Kya chooses to stay close to home, preferring to get her supplies from a small store on the docks, where she can also fill up her boat with gas, rather than venturing into town. This fierce independence earns her the nickname Marsh Girl.

On her boat, Kya runs into an old friend of her brother’s, Tate, and they bond over the nature surrounding them. Though she’s hesitant, Kya eventually lets him in. Using science textbooks, Tate teaches her to read and encourages her to educate herself. When he leaves for college, Kya finds herself alone once again and aching for companionship.

Through a series of events, Kya finds herself at the mercy of the Barkley Cove residents, who continue to look down on her as a swamp dweller who is different from the rest of them. Will their judgment be fair?

As a scientist, Owens has published nonfiction books in the past, but Crawdads is her first novel. The story was beautifully written and immersive, and Delia Owens’ wildlife expertise is brilliantly integrated. It made for excellent book club discussion, and I will be recommending it often.

For much of her life alone, Kya depends on grits for sustenance, at one point musing, “I don’t know how to do life without grits.” Tate comes from a shrimping family, and at a popular diner in town, one of the cook’s famous specialties includes shrimp served with pimiento-cheese grits. So, to accompany our discussion, my book club (which met at a member’s apartment) worked together to make shrimp and pimiento-cheese grits.

I was determined to use a North Carolina-based cheese spread, and luckily, I came across Red Clay Gourmet’s here in Michigan. I would’ve preferred to use the classic cheddar flavor, but flame roasted jalapeno was the only type available at my local grocery store. It was still super delicious, but a heads up that it was also spicier than we all expected!

Red Clay Gourmet Pimiento Cheese Spread

To start, we made the grits – bringing water and some salt and pepper to a boil in a medium saucepan. Then, we added the grits themselves, whisking over low heat until they were thick and creamy.

Meanwhile, we cooked the bacon in a large skillet until crispy, removing it onto paper towels. In the same skillet, we cooked the shrimp — just a minute or two per side. To a large bowl, we added the bacon, shrimp (we ignored the recipe and opted to leave them whole), some sambal oelek, lime juice and chopped fresh parsley and tossed until combined.

To the cooked grits, we stirred in 1 cup of the pimiento cheese spread, some sambal oelek and a bit of salt and pepper. Then we were ready to eat!

Using wide bowls, we spooned a few scoops of grits into the bottom and added a handful of shrimp on top.

Shrimp and Grits

I’ve always been a fan of shrimp and grits, but this was my first time making it myself or having pimiento cheese grits. I was surprised at how easily it came together (and how hard it was to mess up)! The entire book club loved the meal, which we served with some cornbread and honey to help offset the heat. I’ll definitely keep this in mind for a quick weeknight meal.

Shrimp and Pimiento Cheese Grits

And, as a tasty end to our dinner, we whipped up a simple blackberry cobbler — also mentioned in the novel — topped with vanilla ice cream. We used Ree Drummond’s recipe with fresh blackberries. (See link and a note below.) It was also delicious!

Blackberry Cobbler

Shrimp and Grits

Shrimp and Pimiento Cheese Grits

5 from 1 vote
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Main Course
Cuisine Southern
Servings 4


  • 1 cup medium-grind grits not instant
  • 1 cup pimiento cheese spread
  • 4 teaspoons sambal oelek divided
  • 1 tablespoon olive oil
  • 4 ounces thick-cut bacon cut crosswise into ¼-inch strips
  • 1 pound large shrimp about 20, peeled, deveined, divided
  • cup parsley leaves with tender stems chopped
  • 2 teaspoons fresh lime juice
  • Kosher salt freshly ground pepper


  • Bring 2 tsp. salt, ¼ tsp. pepper, and 4¾ cups water to a boil in a medium saucepan. Whisk in grits. Reduce heat to medium-low, cover, and cook, whisking occasionally, until grits are thick, tender, and creamy, 10–12 minutes. Increase heat to medium, stir in cheese and 2 tsp. sambal oelek, and cook, stirring, until cheese is melted and mixture is smooth, about 2 minutes. Season with salt and pepper; cover and remove from heat.
  • Meanwhile, heat oil in a medium skillet over medium-high. Cook bacon, stirring occasionally, until crispy and golden brown, about 5 minutes. Transfer to paper towels. Do not eat all the bacon.
  • Increase heat to high and cook half of shrimp in same skillet until lightly browned and just cooked through, about 1 minute per side. Transfer to a medium bowl; repeat with remaining shrimp. Cut shrimp into ½" pieces; discard tails. Return shrimp to same bowl, then add parsley, lime juice, bacon, and remaining 2 tsp. sambal oelek; toss to combine. Season with salt and pepper.
  • Divide grits mixture among bowls and top with shrimp mixture.


From: Bon Appetit
Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits.

Bonus Recipe:

Blackberry Cobbler from Ree Drummond on Food Network

Note on the cobbler: If you don’t have self-rising flour, you can substitute this recipe by placing 1½ teaspoons baking powder and ½ teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.


This post contains affiliate links. This does not increase the price you pay, but I may receive a small commission for any products you choose to buy. Purchases made through affiliate links help to cover my blogging costs. Full disclosure here.

Previous Post Next Post


  • Reply Sophie December 3, 2018 at 1:24 pm

    I’m not familiar with this book but oh my God, this recipe looks absolutely delicious! It’s also really sweet how it came about to be. I love that you and your book club got to create these yourselves! That’s amazing, I can’t cook without a recipe to save my life (and even then…)
    Anyway, awesome post Megan 🙂

  • Reply Tina December 4, 2018 at 7:15 pm

    5 stars
    I LOVE this pairing! How clever! I’m almost halfway through Crawdads and it’s so good. I love Kya. I’m really rooting for her (but I’m worried things won’t turn out well!)

  • Reply Rosa February 12, 2019 at 7:38 pm

    Thank you for such a yummy recipe

    • Reply Megan February 16, 2019 at 4:36 pm

      Were you able to try it?

  • Reply Heather Sutter February 14, 2019 at 4:07 pm

    Just ran across this site and I’m so addicted! I am actually planning a menu for my “Where the Crawdads Sing” book club tomorrow night. We’ve been together for over 20 years so it is a special time when we get together. Thanks!

    • Reply Megan February 16, 2019 at 4:35 pm

      That’s awesome, thank you! I hope your book club meal turned out well and you had a wonderful discussion about the book 🙂

  • Reply Kim February 27, 2019 at 7:30 am

    Great recipe after an alteration for cooking the grits: I used 4 cups water, did not cover while cooking, and cooked for 20 minutes instead of 12. I made this twice, the first time following the directions, and the grits came out a bit runny. After altering as above, the grits were perfect. I used the jalapeno version of the pimento cheese spread, cut back a smidge on the sriracha (I didn’t have sambal oelek), and it was delicious. Thank you for sharing!

    • Reply Megan February 27, 2019 at 10:17 am

      Grits can definitely be a little finicky so I’m glad you found a version that works. 🙂 Thanks for the comment – I’m sure it will help other readers.

  • Reply chrissy March 7, 2019 at 5:39 pm

    this is awesome!! I’m planning to have my book club over and looking so forward to this menu!!

    • Reply Megan March 8, 2019 at 3:18 pm

      Oh, that’s great! I hope you all enjoy the food and discussion 🙂

  • Reply Joan Gilbert September 30, 2019 at 4:13 pm

    I’m hosting our 16th Anniversary Book club meeting this month. We also read “Where the Crawdads Sing” I hope I can do justice to your recipe… which MI store did you find the cheese? We are also located in Michigan….

    • Reply Megan September 30, 2019 at 4:39 pm

      Hi Joan, I got the pimiento cheese at Kroger. The one by us has a pretty extensive cheese / specialty section where I was able to find it. (The company’s website listed Kroger as a carrier.) Hope you can find it, and good luck with the recipe! I’m sure it will be delicious 🙂

  • Reply Tonja Miller January 22, 2020 at 3:30 pm

    Loved the book! I decided to try to invent some of the foods described in the book. I also ran out and bought some pimento cheese for sandwiches, and some RC Cola. Decided to look online to see if anyone else posted anything about this book and the food…oh my goodness, I laughed out loud!

  • Leave a Reply

    %d bloggers like this: