Shrimp and Grits Southern

The first time I had shrimp and grits was at a tiny breakfast spot in Charleston where the waitress called me honey and the grits came in a bowl bigger than my face. I kept thinking surely this is too much food for breakfast but then I took that first bite of creamy peppery grits topped with smoky bacon studded shrimp and suddenly understood why Southern cooks have been serving this combination for generations. Now whenever I make it at home that first forkful transports me right back to that steamy morning.

Last winter my friend Sarah came over feeling down after a tough week at work. I put a pot of grits on to simmer and started chopping bacon and the kitchen filled up with that incredible smell of cooking pork and onions. We stood around the stove eating straight from the skillet dipping our spoons into the sauce and talking until the dish was practically gone and her mood had lifted completely. Sometimes food really is the best medicine.

Ingredients

• Stone-ground grits: These coarse ground corn kernels take longer to cook than instant grits but develop a creamy texture and real corn flavor that makes all the difference
• Low-sodium chicken broth: Using broth instead of water adds depth and richness to the grits while keeping you in control of the salt level
• Whole milk: The milk fat makes the grits extra luxurious and creamy without needing excessive butter
• Sharp cheddar cheese: The sharpness cuts through the richness and adds a tangy bite that balances the mild grits
• Large shrimp: Peeled and deveined saves prep time but buy them raw instead of precooked for better texture
• Cajun seasoning: This blend of paprika garlic powder cayenne and herbs gives the shrimp a kick of Southern heat
• Bacon: The smoky salty pork fat becomes the foundation of the sauce so do not skip this step
• Bell pepper and onion: This classic Southern duo builds the aromatic base of the sauce
• Lemon juice: A bright acidic finish that cuts through all that richness

Instructions

Cook the grits until they swim in creaminess:

Bring your chicken broth and milk to a gentle bubble then slowly rain in the grits while whisking constantly to prevent lumps. Turn the heat down to the lowest setting cover the pot and let it simmer for 20 to 25 minutes stirring every few minutes so the grits do not stick to the bottom. When they are thick and creamy fold in the butter until it melts then add the cheddar cheese salt and pepper. Keep them warm while you make the shrimp.

Get your shrimp ready for their flavor bath:

Toss the peeled and deveined shrimp with the Cajun seasoning until each one is evenly coated. Set them aside while you start the bacon.

Crisp the bacon and build your flavor foundation:

Cook the chopped bacon in a large skillet over medium heat until it is brown and crispy. Scoop out the bacon pieces but leave about a tablespoon of the rendered fat in the pan. Toss in the diced onion and bell pepper and cook them for 3 to 4 minutes until they are soft and fragrant. Add the minced garlic and let it cook for just 1 minute until it becomes aromatic.

Sear the shrimp until perfectly pink:

Push all the vegetables to one side of the pan add the olive oil and arrange the seasoned shrimp in a single layer on the empty side. Let them cook undisturbed for 1 to 2 minutes until the bottoms turn pink and opaque. Flip them over and cook for another 1 to 2 minutes until they are cooked through. Remove the shrimp from the pan but do not wipe it out.

Turn the pan drippings into velvety sauce:

Pour the chicken broth into the still hot skillet and use a wooden spoon to scrape up all those browned bits from the bottom. Let the liquid bubble and reduce for 2 to 3 minutes until it thickens slightly. Whisk in the butter and lemon juice until the sauce becomes glossy and emulsified.

Bring it all together and serve:

Toss the cooked bacon and shrimp back into the skillet with the sauce and stir until everything is hot and coated. Taste and adjust the salt and pepper if needed. Pile a generous portion of cheesy grits into each bowl then top with the shrimp vegetables and sauce. Sprinkle with fresh parsley and serve immediately while everything is still hot.

Save

My husband grew up in Georgia and was completely skeptical when I first made this for him. After one bite he put down his fork looked at me and said this tastes like Sunday mornings at my grandmothers house. That might be the best compliment I have ever received in the kitchen.

Making It Your Own

Once you master the basic technique this recipe welcomes all kinds of creative variations. Try swapping smoked gouda for the cheddar to add a deep smoky flavor or use pepper jack if you want more heat. Add andouille sausage along with the bacon or throw in some corn kernels and diced tomatoes in the summer.

Getting The Grits Right

The secret to restaurant quality grits is patience and stirring. The more you stir the creamier they become as the starch releases into the liquid. If your grits get too thick before serving stir in a splash more warm milk or broth to loosen them up.

Perfect Pairings

A crisp green salad with vinaigrette cuts through the richness of this dish beautifully. For a true Southern spread serve it alongside collard greens or fried green tomatoes. And do not forget the biscuits for soaking up every last drop of that incredible sauce.

• Make extra sauce because everyone will want to drizzle it over their entire plate
• Leftovers reheat surprisingly well though the grits might need another splash of liquid when warming
• Keep some hot sauce on the table for those who like extra fire

Save

There is something deeply satisfying about a bowl of shrimp and grits. Maybe it is the contrast of textures or the way the flavors layer on top of each other but it always feels like comfort in a bowl.

Recipe FAQs

→ How should I cook the grits for the best texture?

Slowly simmer the grits in a mixture of chicken broth and milk, stirring occasionally to achieve a smooth and creamy consistency.

→ Can I adjust the spice level for the shrimp?

Yes, adding cayenne pepper or hot sauce to the shrimp provides extra heat without overwhelming the dish.

→ What cheese works best in the grits?

Sharp cheddar adds rich flavor, but smoked gouda or pepper jack offer tasty variations.

→ Is there a way to make this dish pescatarian-friendly?

Omit the bacon and use vegetable broth instead of chicken broth to suit pescatarian diets.

→ How can I prevent the shrimp from overcooking?

Sauté shrimp quickly in a hot skillet, about 1-2 minutes per side, until just opaque and pink.