Shrimp and Grits Southern (Print Version)

Creamy corn grits paired with tender shrimp and a flavorful sauce, perfect for brunch or dinner.

# Ingredients List:

→ Grits

01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth (or water for vegetarian alternative)
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper

→ Shrimp and Sauce

08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon Cajun seasoning
10 - 2 tablespoons olive oil
11 - 4 slices bacon, chopped
12 - 1 small onion, finely diced
13 - 1 bell pepper (red or green), diced
14 - 2 cloves garlic, minced
15 - 1/2 cup chicken broth
16 - 2 tablespoons unsalted butter
17 - 2 tablespoons fresh parsley, chopped
18 - Juice of 1/2 lemon
19 - Salt and black pepper, to taste

# Directions:

01 - In a medium saucepan, bring chicken broth and milk to a gentle simmer. Gradually whisk in grits. Reduce heat to low, cover and cook 20-25 minutes until thick and creamy, stirring occasionally. Stir in butter, cheddar, salt, and pepper. Keep covered and warm.
02 - Toss shrimp with Cajun seasoning and set aside.
03 - In a large skillet over medium heat, cook bacon until crisp. Remove bacon, reserving 1 tablespoon bacon fat in skillet.
04 - Add onion and bell pepper to skillet; sauté 3-4 minutes until softened. Add garlic and cook for 1 minute.
05 - Push vegetables aside, add olive oil, and arrange shrimp in single layer. Cook 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
06 - Pour chicken broth into skillet, scraping up browned bits. Simmer 2-3 minutes. Stir in butter and lemon juice.
07 - Return bacon and shrimp to skillet. Toss to coat in sauce. Adjust seasoning with salt and pepper.
08 - Ladle grits into bowls. Top with shrimp, vegetables, and sauce. Garnish with fresh parsley.

# Expert Tips:

01 -
  • The combination of creamy sharp cheddar grits and spicy smoky shrimp hits every comfort food craving in one bite
  • It looks impressive but comes together in under an hour making it perfect for lazy weekend brunches or weeknight dinners
  • The sauce is so good you will want to soak it up with extra grits or crusty bread
02 -
  • Stone-ground grits need the full cooking time to become tender so do not rush this step or you will end up with gritty chalky results
  • Do not overcook the shrimp or they will become tough and rubbery. They cook in just a few minutes so watch them closely.
  • The sauce might look thin at first but it will thicken as it sits over the gentle heat
03 -
  • Buy shrimp frozen and thaw them yourself rather than buying previously thawed shrimp from the seafood counter for the freshest taste
  • Grate your own cheese instead of buying pre shredded cheese which contains anti caking agents that prevent smooth melting
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